Podcasts about school lunches

Back to school! Fact of the Day: The old Zenith remote control (the giant one) didn't use batteries it used sound waves. Triple Connections: Cake, Rice, Rye THE FIRST TRIVIA QUESTION STARTS AT 01:54 SUPPORT THE SHOW MONTHLY, LISTEN AD-FREE FOR JUST $1 A MONTH: www.Patreon.com/TriviaWithBudds INSTANT DOWNLOAD DIGITAL TRIVIA GAMES ON ETSY, GRAB ONE NOW!  GET A CUSTOM EPISODE FOR YOUR LOVED ONES:  Email ryanbudds@gmail.com Theme song by www.soundcloud.com/Frawsty Bed Music:  "EDM Detection Mode" Kevin MacLeod (incompetech.com) Licensed under Creative Commons: By Attribution 4.0 License http://creativecommons.org/licenses/by/4.0/ http://TriviaWithBudds.com http://Facebook.com/TriviaWithBudds http://Instagram.com/ryanbudds Book a party, corporate event, or fundraiser anytime by emailing ryanbudds@gmail.com or use the contact form here: https://www.triviawithbudds.com/contact SPECIAL THANKS TO ALL MY AMAZING PATREON SUBSCRIBERS INCLUDING:   Mollie Dominic Vernon Heagy Brian Clough Nathalie Avelar Becky and Joe Heiman Natasha raina Waqas Ali leslie gerhardt Skilletbrew Bringeka Brooks Martin Yves Bouyssounouse Sam Diane White Youngblood Evan Lemons Trophy Husband Trivia Rye Josloff Lynnette Keel Nathan Stenstrom Lillian Campbell Jerry Loven Ansley Bennett Gee Jamie Greig Jeremy Yoder Adam Jacoby rondell Adam Suzan Chelsea Walker Tiffany Poplin Bill Bavar Sarah Dan  Katelyn Turner Keiva Brannigan Keith Martin Sue First Steve Hoeker Jessica Allen Michael Anthony White Lauren Glassman Brian Williams Henry Wagner Brett Livaudais Linda Elswick Carter A. Fourqurean KC Khoury Tonya Charles  Justly Maya Brandon Lavin Kathy McHale Chuck Nealen Courtney French Nikki Long Mark Zarate Laura Palmer  JT Dean Bratton Kristy Erin Burgess Chris Arneson Trenton Sullivan Jen and Nic Michele Lindemann Ben Stitzel Michael Redman Timothy Heavner Jeff Foust Richard Lefdal Myles Bagby Jenna Leatherman Albert Thomas Kimberly Brown Tracy Oldaker Sara Zimmerman Madeleine Garvey Jenni Yetter JohnB Patrick Leahy Dillon Enderby James Brown Christy Shipley Alexander Calder Ricky Carney Paul McLaughlin Casey OConnor Willy Powell Robert Casey Rich Hyjack Matthew Frost Brian Salyer Greg Bristow Megan Donnelly Jim Fields Mo Martinez Luke Mckay Simon Time Feana Nevel

The FDA recently put out a report stating that Children receive more than 60 % of their calories from UPFs - Ultra Processed Foods. UPFs contain industrial formulations including chemicals, manufactured sweeteners, flavor enhancers, colorants, emulsifiers, thickeners, anti-foaming agents, bulking or gelling agents—to make them highly palatable, visually appealing, and shelf-stable. That all happens to also make food highly toxic to our bodies. It's no wonder why almost 20% of our children are obese and trends put that number growing annually.   So WHY has this mock-food been allowed - and WHAT can we do about it? That's what the BrainStim gang is delving into in today's epsiode. We hope you listen and start a health revolution in your town to change the generational cycle of sickness.   As always, if you want more information or have questions, please visit us at www.invisionchiropractic.com. 

00:00:00- Show Intro00:14:00- A Terror In Virginia and Jbird's Neighborhoods 00:28:54- Golf Carts Are Causing Issues00:33:46- Cheat GPT00:41:12- School Lunches 00:43:41- Dirt of the Day00:54:17- Majority Rule01:01:54- Believed A False Thing For Way Too Long 01:06:37- Do You Check Out Of A Hotel?01:11:06- Dennys Joke Jury01:12:37- Dirt of the Day01:17:07- Rock Paper Scissors Hack 01:26:26- Make Up or Break Up01:36:50- Surviving An Angry Gator01:44:35- Whacked Out News01:57:19- What's On Your Mind02:09:32- Alcohol Vs Marijuana02:15:04- Mountain Dew Flavors02:19:19- Thought of the DaySee Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Some Chicago Public School alumni say school lunch used to be delicious, which might shock current students. How did school lunch go from delicious to disappointing?

School canteen memories remain with us for a lifetime. Hot pies, sausage rolls, custard tarts and an ache in the belly afterwards, until you ran it off at lunchtime. 

This week is the first week back for students and teachers... but it got us in a debate this morning about what is the best school lunch! See omnystudio.com/listener for privacy information.

The school lunch system was our first taste of survival. From packing it to buying it, and everything in between.#schoollunch #funnyPodcast #comedyPodcast #podcastclips #FFFpodcast #lunchroom #schoolmemories #highschool #middleschool #elementaryschool #podcast #foodpodcast

Jenn talks about a conversation between her hubby, brother and sister in law about the different school lunches they experienced in high school. 

Hi Friends, It's that time of year again - Back to School! We'll be sharing plenty of back-to-school content over the coming weeks to help you feel ready to start the school year. If you're dreading school lunch packing, then this podcast episode is for you. Anna and I offer realistic advice to simplify packing lunches. Key Points * Why lunch packing feels overwhelming* The pros and cons of bento-style lunch boxes* Easy, practical ways to streamline lunch packing* How to deal with uneaten lunches* Ideas for lunches to packResources* Simple Black Beans and Rice Recipe* Easy Black Beans, Corn & Tomatoes* Sunny Side Up Nutrition: Lunch Packing Ebook* Pottery Barn Bento Lunch Boxes * Pinney Davenport Nutrition, PLLC* Lutz, Alexander & Associates Nutrition TherapyTranscriptEp. 105 – Back-to-School Lunch Packing TipsAnna: Alright. We're back. We're back. Elizabeth, this is so much fun. I'm excited to talk to you about lunch packing. Woohoo! Elizabeth: And guess what? I'll start the episode by saying I am finished packing lunches.Anna: Oh, I'm so jealous.Elizabeth: because my youngest is about to go off to college.Anna: Wow.Elizabeth: So I'm a little sad because it's been a big—it's been a job that I've always done.Anna: Yes.Elizabeth: Not in the summers. They do their own lunches in the summers, but during the school year...Anna: Well, you have a lot of wisdom to pass on. And I'm so jealous. I have another nine years of lunch packing. That's all. No big deal. Well, school is about to start for us, I guess at the end of the month. End of August here.Elizabeth: Yeah, it starts, I guess, mid-August here. It starts August nineteenth, I think. Here.Anna: Wow. Wow.Elizabeth: In Alexandria City. I don't know about the rest of the DC metro area, but yeah, it's coming up. Summer has flown. Anna: And I know when school starts approaching for me, I start to think, oh gosh, we've got to get back to lunch packing. My child's at a camp this week that they don't have to pack lunch, and it was like celebration time.Why do you think it's so dreaded? Why do you think packing lunches is such a dreaded thing for so many parents?Elizabeth: I think, in part, because you have to come up with ideas for what to pack. So it's one more thing you have to think about and manage as part of the mental load. Often we do it in the morning, and mornings for many people tend to be rushed. And I think other reasons that make it dreaded is it's just kind of a boring task and you do it over and over. I mean, if you think about the number of years your kids go to school, that's a lot of lunches.Anna: Yes - so true. Elizabeth: And as I always share, I opted—and I'm not saying people have to do this—but I opted to pack my kids' lunches all the way through high school. I felt like that was a job I could do. And in my mind, they were still learning what goes into lunch, because they would see what I packed.But back to what you think people dread about it... I also think kids have different likes and dislikes. And if you have multiple kids and you're trying to keep things simple and pack the same things, that can be tough.Anna: Can be, can be. You need to have the items on hand, right? There are all these steps: the items on hand, the proper packing stuff, the containers or lunchboxes—whatever that looks like. If there's utensils involved, there's just... there's a lot.Elizabeth: And I'm going to say this—I don't know if I'm jumping ahead—but one of the things I'll say is about the lunch packing supplies, the lunch boxes and bags. I think the bento boxes are great. I use a couple different ones for my younger daughter. However, I almost always have to pack something outside that bento-style box. It's very hard to give kids enough in those, and I'm not criticizing them. I'm just saying this because we see them so often on social media. Every time I see them, I think, oh, that can't be enough for a child. Maybe it's just the way it looks on the screen.Anna: Right. Right.Elizabeth: Again, they're great because young kids can open them up and see everything—they don't have to open a bunch of containers. So there are some real benefits. But you also have to think: what's going to fit in there? Sometimes I have to change what I'm using because it didn't fit.Anna: Oh, totally.Elizabeth: I'm like, what of this is going in there?One piece of advice is to have a number of different things that you use so you're not just restricted to one type of container.Anna: Right. I agree. I think that makes total sense.And, you know, of course we're talking today about school-aged children. So that could be anyone from age three—if they go to preschool or daycare—up to eighteen. And so, of course, there are different needs and different size containers.But I'm with you. Some of those bento-style boxes are not enough for my older children. I do use—and we've written about this—the Pottery Barn ones for my younger child.Elizabeth: Yes.Anna: They're a little deeper, I think, than some of the others. But there are lots of lunches that don't work in that.Elizabeth: Right? Can you still buy those? We'll look and see if we can link to them in the show notes.Anna: I just bought our new Pottery Barn lunch box. We buy them because they have a strap, and she needs one she can throw across her body. And then the bento boxes they sell fit in there.Anna: But again, we don't work with Pottery Barn.Elizabeth: Yeah. Not sponsored by Pottery Barn. Just sharing helpful information.Anna: Yes.Elizabeth: We keep this ad-free for you all.Anna: Alright, so I'm kind of curious. Do you feel like there are some main pitfalls that make packing lunches harder for people than it needs to be? What are the things you commonly see when you work with parents?Elizabeth: I mean, I've seen so many different things. Let me think of a good example. I've seen parents come in who are packing their child the same thing every day, and they're worried about doing that. And I think that's okay.School cafeterias typically are very busy, noisy places. They have a short time to eat lunch. It's not like a calm, pleasing environment. So just send what they'll eat.I think parents also may feel pressure to pack some sort of perfect lunch. You see these on social media. And if that brings you joy, that's great. It's okay if it brings you joy to cut the veggies into little shapes and stars.But in my mind, for some people, that's a form of pressure for the kid to eat the food.Anyway, I'm getting off topic again.I just think parents are under so much pressure—to be perfect, to plan something different every single day—and it's just not realistic.Anna: That's right.Elizabeth: We're all about simplifying things.Anna: Right. But I think you're exactly right—that pressure of “It needs to be this. It needs to be this. It needs to be this…” It doesn't. I think that's the biggest pitfall: succumbing to that pressure.Elizabeth: I think you're right. And if your kid likes the school lunch? That is great. We're not saying in this episode that parents have to pack their kids' lunches.Anna: That's right.Elizabeth: We are big fans of school lunches.Anna: Absolutely. I'm very excited when my child wants to buy the school lunch. Unfortunately, they prefer packed lunch.Elizabeth: In some schools—honestly, like in my kids' schools—the schools were just too big. I mean, the high school had 4,500 students. There's not enough time to get in line, get lunch, eat, and get back to class. So it's really hard to make that happen. Even in elementary school.Anna: Yeah, that makes sense. I'm going to circle back to something you said a few minutes ago because I think it's important: you said you packed your children's lunches all the way through, which is great. Like you said, it was modeling, and they could focus on other things. And some parents do it differently.So I'll share what we've done. When they've gotten to a certain age—upper middle school, maybe—I might have them help me. I'd say, “I'm going to make the sandwich. Why don't you grab a fruit and some chips?” So we'd do it together.But what I've also noticed is that as my oldest child got busier and busier, I went back to packing her lunch.Just to give you a picture—there's no wrong or right. We get asked so often, “At what age should you stop packing your child's lunch?”Elizabeth: Exactly. And there's no right answer.Anna: Involving them in an age-appropriate way is fine. You doing it so they can focus on other things is great, too. There's no wrong or right when it comes to that.Now, I will say, something you and I have both seen is when a child is given these responsibilities too early—like making their own lunch or dinner—and they might not have the skills to do that, they still need their parents' care when they're young.Elizabeth: Yes, there is such a thing as “too young.” The scaffolding is removed, the support is taken away too early—and that's what we see in our office when we see clients, for sure.In high school, I really think it's one of the reasons I kept packing their lunches—because of the work I've done over these years. We see kids in our offices who need their parents to go back to packing their lunches.As you said, high schoolers get busier. They still need a lot of sleep. Packing lunch is their last priority. It's unlikely they're going to pack enough or even remember to pack it. They may just leave with no lunch if they're really busy.If you have kids entering high school—or even middle school, as they start getting busier—that's something to be mindful of.Anna: I wanted to mention—we have an ebook on our website that's about lunch packing. It's called Reboot Your Lunch Packing... or Take the Stress Out of Lunch Packing. I can't remember the exact name right now. But it has great resources, including items to purchase and steps to make lunch packing simpler.Elizabeth: Yeah, if you want to do a deeper dive—ask questions, share things you're making for lunch, or get ideas—that's a great resource.Okay—tips for making lunch packing easier. One of the things that comes to mind—and this goes back to general meal planning—is: when you plan your meals for the week, include lunches in that planning. Also think about what meals might make good leftovers that can work for lunch.That's something I really relied on. Then all you have to do is pour boiling water in the thermos—I'm miming putting the lid on the thermos—let it sit for 10 minutes to heat up. Reheat the food in the microwave. I like to reheat in glass or microwave-safe bowls. Put the food in the thermos and you're good to go.Some people might say, “Ah, a sandwich would be so much easier”—and that's great too!Another tip can be: just pick two things you're going to make for lunch that week. It doesn't have to be different every day. I would even jot down the sides I planned to include—just to make it easier on myself.They might have carrots, apples, and cookies five days in a row—paired with different entrees or sandwiches. I also love things like peanut butter crackers. That's not as easy for really young kids, but for older ones, it works. Or salami, cheese, crackers, a yogurt, and then some sides—veggies, fruit...Another thing that simplifies lunch packing is our meal formula. Think of it this way: an entrée, a fruit and/or veggie, and two or more sides.Your high school athlete is going to need many more sides. Your growing elementary schooler may also need more than two or three sides.:Another great tip: check in with your kids at the end of the day. Ask, “Was that enough lunch for you?” or “Are you staying satisfied through the day?” or “Are you getting hungry too early?” Just periodic check-ins like that.Anna: That's great. During the school year, when I'm planning meals for the week, I try to think of one dinner that can double as a lunch. It even helps me pick what to make for dinner.Elizabeth: Yes! In the book, we have so many ideas for lunches you can make—and dinners that work well as lunch leftovers.Anna: That's great. Those are all really great tips. Do you think it would be helpful for us to talk a little bit about the steps we outline in the membership?Elizabeth: Okay, one more simplifying tip: use prepackaged foods.Now, we do try to be conscious of not using too much packaging, but we also need to be realistic about our bandwidth.And I think I can speak for both of us on this—yes, it's okay to buy the big box of individually bagged chips from Costco or the grocery store. Then all you have to do is toss it in the lunchbox.Anna: Totally. That's a great thing to consider.Elizabeth: Or the pre-made peanut butter and jelly sandwiches or things like that.Anna: Alright, so to think about what we share around simplifying your lunch packing… because I really want our listeners to be able to say, “Okay, here are a few things I can do.”I know one major thing we talk about is making a master lunch list.Elizabeth: Yes! Oh, I forgot about that.Anna: So, make a list with three components: 1. entreés, 2. fruits and veggies, 3. sidesSides could be crunchy things like chips or pretzels, or yogurt, cheese sticks, or even dessert. The idea is to build out a list of all the options in each of those three categories.And what you highlighted at the beginning is one reason lunch packing is so hard—there are so many decisions. So by having a list, you decrease the decision-making.Literally, if you can pull out your list and say, “Entrée, fruit or veggie, sides…” you've simplified the process. Or like you said—sometimes you even plan it all out at the beginning of the week.Elizabeth: Right. We want to decrease your decision-making because we all know about decision fatigue. Once we've made a million decisions, our brain just stops—especially at 7 a.m., or 6 a.m., or even 5:30 a.m. depending on when your kid has to leave for school.Anna: Exactly. So that's a big one: make a master list. And when you're dreading packing lunches, pull it out and just start—pick one category and get going.And we've already talked about the second step—our simple structure of entrée, fruit and/or veggie, and two-plus sides. And the third step is including lunches in your meal planning—which we've also covered.Elizabeth: Yep. Cook once, eat twice. That's the way to do it.Anna: And the last one—why don't you talk about it? What do we mean by embracing the gray?Elizabeth: Lunches don't need to be photo-perfect. I think I touched on this earlier. We are bombarded with images of perfect lunches—especially bento-style boxes, which I'm not criticizing—but the ones we see are often filled with fruits and veggies cut into shapes, little food picks, and all that.And then there's this pressure to pack something new and interesting every day. But it doesn't have to be that way.Embracing the gray is reminding yourself: keep it simple. Your kids need food they can eat quickly at school that will fuel them for the day. That's it. It doesn't have to be perfect.Anna: That's great. Take that pressure off.I'm imagining there might be a parent listening who's thinking, “Okay, but what if I make my child's lunch and it comes back uneaten?” Or “What if I don't pack this exact lunch every day and my child doesn't eat anything?” Okay, so two questions: 1. What if they don't eat? 2. What if you feel like you have to pack the same thing every day for them to eat?Elizabeth: So let's start with: what if they don't eat?You can just say, “Oh, I noticed you weren't able to eat your lunch. What was going on today?” I've made the mistake of saying, “Oh my gosh, what happened?! You didn't eat your lunch!” and that is a surefire way to get your kid not to tell you the truth.Anna: Or to throw away their uneaten lunch so you don't say that next time.Elizabeth: Exactly! And it's a natural instinct—you're thinking, “They went all day without food!” But try to stay calm and be curious. Think of it as a chance to support them and learn what's impacting them—especially if it starts happening repeatedly.Anna: You never know what you'll hear—it might not be what you expect.Elizabeth: The second question was about packing the same lunch every day. If your child will only eat four specific things, I think it's okay to rotate those. You're obviously going to mix things up a little over time, but there's no rule saying lunch has to be different every day.I'd ask yourself: where is that worry coming from? Is it something internal—like feeling pressure to “do it right”? Maybe it's an opportunity to ask your child if they'd like to switch from peanut butter and jelly to peanut butter and honey. You don't have to change the whole lunch. A small tweak can go a long way.Anna: Where that can really bump up against a parent's stress is when they have multiple kids with different preferences. Now they're making two or three different lunches.Elizabeth: Yes. I was only thinking about making one lunch! That's why this gets so complicated.Elizabeth: Exactly. If you're making multiple lunches, it's important to remember: not everyone has to love every component every single day—and that's okay. And just to note, we're not talking here about someone with extreme picky eating or feeding challenges.It's okay if they don't eat every part of their lunch—just like it's okay if they don't eat every part of dinner.Anna: I don't think that contradicts what you said earlier. I think it highlights the nuance. It's okay to balance your needs as a parent with your child's needs. And those needs change!Elizabeth: They do. They evolve over time.Anna: And in those cases—if your kids are older, or even if they're younger and it won't stress you out—you can involve them in packing their lunch. You can say, “I'll make the sandwich, you grab the sides.”Elizabeth: And if the sides are prepackaged, they can do that easily—even younger kids. They can grab an applesauce pouch or sliced apples, or a couple other pantry snacks. Simple.Anna: To wrap up, what's one piece of advice you'd want a parent to take away from this episode—especially if they're dreading packing lunches?Elizabeth: Whatever you can do to simplify it. Maybe that means asking your child to buy lunch one or two days a week—if they have enough time to get through the lunch line. Or maybe it's doing some prep the night before while cleaning up from dinner.Anna: Yes, that works really well for a lot of people. You're already in the kitchen. It's already messy.Elizabeth: Exactly. Sandwiches, for sure, can be made at night. And that could be when kids help, too—especially younger kids who aren't off doing homework or sports yet.I don't know if that helps at all, but I hope so!Anna: No, I think that's great. Just think: What do you need to simplify?Okay, last question. What's one unique food item you've packed in a school lunch—either an entrée or something fun?Elizabeth: Well, this feels a little extra, but we live in a neighborhood with a cheese shop, and my kids love these mini finocchiona salamis—“mini finies,” we call them. I'd slice those up with meats and cheeses. They loved it.Anna: Yum! For me, I don't know if this is unique, but we just had it for dinner this week—our Simple Black Beans and Rice recipe with tortilla chips. It's on the blog. It goes great in a thermos, with avocado, shredded cheese... simple and satisfying.Elizabeth: Exactly. And if you want to send avocado, here's a tip: I send half an avocado, still in the skin, face down in a container with a slice of lime. They scoop it out and add some salt. It sounds extra, but it works!Elizabeth: And if all they eat is avocado and chips, they'll still be satisfied!Elizabeth: One more: You've made another black bean recipe that's on our blog—a black bean, corn, tomato mix with rice. I used to make it just for lunch, or as dinner leftovers. My kids now say, “You gave me that a lot,” but hey—they ate it!Anna: Maybe someday they'll feel nostalgic.Elizabeth: Maybe! Another easy one: a batch of pasta with tomato sauce—or even plain pasta. Just reheat and toss it in a thermos. Super easy.Elizabeth: Alright—this was awesome.Anna: Good luck, everyone, as school starts! Bye! This is a public episode. If you would like to discuss this with other subscribers or get access to bonus episodes, visit snutrition.substack.com

Dr. Hoffman continues his conversation with Zen Honeycutt, founder and executive director of Moms Across America and author of “Unstoppable: Transforming Sickness and Struggle into Triumph, Empowerment and a Celebration of Community.” 

Zen Honeycutt, founder and executive director of Moms Across America and author of “Unstoppable: Transforming Sickness and Struggle into Triumph, Empowerment and a Celebration of Community,” details the origins and mission of the nonprofit organization aimed at transforming the food supply and improving health by reducing chemicals in food, water, and air. Highlighting the impact of grassroots activism, Honeycutt illustrates how the organization's initiatives have driven significant awareness and policy changes, including advances in organic food consumption and labeling. She also touches on the challenges posed by government and corporate influences, advocating for policies that put children's health and safety first. Honeycutt emphasizes the importance of individual actions and community involvement in creating a healthier future.

With summer winding down, parents and kids are starting to enter their back-to-school mode. In addition to purchasing the traditional items: notebooks, pens, pencils, erasers and crayons, Kansas State University food scientist and coordinator of the university's Rapid Response Center, Karen Blakeslee, reminds parents to think about school lunch. She says purchasing an insulated lunch bag and ice packs will allow them to send a variety of healthy foods that will be safe to eat when they have their lunch break. Sound Living is a weekly public affairs program addressing issues related to families and consumers. It is hosted by Jeff Wichman. Each episode shares the expertise of K-State specialists in fields such as child nutrition, food safety, adult development and aging, youth development, family resource management, physical fitness and more. Send comments, questions or requests for copies of past programs to ksrenews@ksu.edu. K‑State Research and Extension is a short name for the Kansas State University Agricultural Experiment Station and Cooperative Extension Service, a program designed to generate and distribute useful knowledge for the well‑being of Kansans. Supported by county, state, federal and private funds, the program has county Extension offices, experiment fields, area Extension offices and regional research centers statewide. Its headquarters is on the K‑State campus in Manhattan.

With a genius combination of smart tech, local food and bold partnerships, Wawira Njiru and her nonprofit Food4Education have gone from serving 25 children in a makeshift kitchen to becoming a cornerstone of Kenya's school meals system, delivering half a million meals every day. Hear her plan to feed a million kids daily in Kenya by 2030 — and two million more across Africa — as she offers a blueprint for the rest of the world to follow. (This ambitious idea is part of The Audacious Project, TED's initiative to inspire and fund global change.)For a chance to give your own TED Talk, fill out the Idea Search Application: ted.com/ideasearch.Interested in learning more about upcoming TED events? Follow these links:TEDNext: ted.com/futureyouTEDSports: ted.com/sportsTEDAI Vienna: ted.com/ai-vienna Hosted on Acast. See acast.com/privacy for more information.

Send us a textJoin us on Gale Force Wins Season 5 as we sit down with John Finn, the incredibly passionate Executive Director of the School Lunch Association in Newfoundland and Labrador.In this insightful conversation, John shares the powerful story behind the organization, from its humble beginnings in 1989 to its current operation in 46 schools, serving thousands of children daily. He reveals the critical need the program addresses, the challenges of operating a large-scale social enterprise, and the inspiring dedication of his 100-person team.You'll hear about:The origin story of the School Lunch Association and its mission to fight childhood hunger.John's personal journey, including his time as an elected member of the House of Assembly.The incredible $300,000 food rescue mission he led at the start of the pandemic.How the "pay what you can" model ensures confidentiality and accessibility for all families.The vital role of community support, corporate sponsors, and individual donations in sustaining the program.The future vision for expanding the program across Newfoundland and Labrador and beyond.Discover the immense impact the School Lunch Association has on children's lives and local communities. This episode is a must-watch for anyone interested in social enterprise, community development, and the power of giving back.Learn More & Support the School Lunch Association:Visit their website: schoollunch.ca0:00 Welcome to Gale Force Wins0:12 Meet John Finn, Executive Director of the School Lunch Association0:48 Promoting Charities on Gale Force Wins1:07 John Finn Introduces Himself1:19 About the School Lunch Association2:56 John's Background and Political Journey4:30 The School Lunch Association's Biggest Need7:39 Starting in a Pandemic: The $300,000 Food Rescue12:20 Current Operations: 46 Schools and 100 Employees17:15 The Impact of Providing School Lunches19:28 Economic Benefits of the Program20:49 Funding Model and Donations22:10 Government Support and National School Food Program23:59 How Corporations and Individuals Can Donate25:15 John's "Why": Feeding 12,000 Children28:17 The Rising Need for School Lunches28:53 The School Lunch Association as a Leader30:16 Next Steps for the Program31:58 John's Advice: Get Involved in Your Community32:28 How to Contact the School Lunch AssociationGale Force Wins started out simply as an inspirational podcast releasing episodes wherever you get your podcasts every Tuesday evening. We continue to do that every Tuesday but have expanded into custom content for clients. We also have perfected a conference and trade show offering where you can receive over 20 videos edited and posted to social media at the same time the event is unfolding.For businesses and organizations we also create digital content quickly and efficiently.Visit our services page here:https://galeforcewins.com/servicesTo message Gerry visit: https://www.linkedin.com/in/gerrycarew/To message Allan visit: https://www.linkedin.com/in/allanadale/

School Lunch is Poison? | Ep 1036 | Crazy Town Podcast

If 97% of Us Are Fiber Deficient… Why Isn't Anyone Talking About It? No one's talking about the real nutrition emergency: fiber. Fiber deficiency is a public health crisis. It's linked to chronic diseases that are hitting Americans earlier and harder than ever before. However, fiber-rich foods remain criminally overlooked in our diets, and notably, in our school meals. Written by Alli English at Balanced.org #vegan #plantbased #plantbasedbriefing #wfpb #fiber #protein #fiberdeficiency #proteindeficiency #schoolmeals #schoollunches ========================== Original post:  https://www.balanced.org/post/if-97-of-us-are-fiber-deficient-why-isn-t-anyone-talking-about-it  ========================== Related Episodes:  Use search feature at https://www.plantbasedbriefing.com/episodes-search   ========================= Balanced is a network of public health professionals, nutrition science experts, and everyday people from around the world fighting for a healthier food system one menu at a time. Their community-led campaigns and institutional support programs have influenced nutrition policy in schools, hospitals, and offices in cities around the world, impacting the healthfulness of millions of meals annually.   FOLLOW THE SHOW ON: YouTube: https://www.youtube.com/@plantbasedbriefing     Spotify: https://open.spotify.com/show/2GONW0q2EDJMzqhuwuxdCF?si=2a20c247461d4ad7 Apple Podcasts: https://podcasts.apple.com/us/podcast/plant-based-briefing/id1562925866 Your podcast app of choice: https://pod.link/1562925866  Facebook: https://www.facebook.com/PlantBasedBriefing     LinkedIn: https://www.linkedin.com/company/plant-based-briefing/   Instagram: https://www.instagram.com/plantbasedbriefing/      

In this week's episode, founder of the School of Lunch Hilary Boynton shares her transformative journey into the world of nutrition, detailing her family's health struggles and the pivotal moments that led her to embrace a nutrient-dense diet. She discusses the importance of real food in healing, the challenges of changing school lunch programs, and the joy of cooking with whole ingredients. Hilary emphasizes the need for community involvement and the role of parents in advocating for better nutrition for children. Through her training academy, she aims to empower others to reclaim their kitchens and foster a culture of health and wellness.Hilary co-authored The Heal Your Gut Cookbook: Nutrient-Dense Recipes for Intestinal Health Using the GAPS Diet.School of Lunch: SchoolOfLunch.com Weston A. Price Foundation: WestonAPrice.orgPluck Seasoning: eatpluck.com00:00 Hilary's Health Journey Begins02:58 Discovering Nutrient-Dense Foods06:03 The Impact of Weston Price's Work08:45 Transitioning to a Healing Diet11:52 Creating a Nutritional Culture in Schools14:54 Innovative School Lunches and Ingredients18:14 Engaging Children with Food21:03 Positive Feedback from Students and Parents23:54 Challenges in School Nutrition26:57 The Importance of Community Support29:57 Advocating for Change in School Lunch Programs33:02 Practical Tips for Nutritious Lunches36:29 Nourishing School Lunches41:06 Addressing Food Allergies and Sensitivities43:27 Empowering Through Training Academies48:50 Changing Dietary Guidelines and School Lunches51:52 The Importance of Community and Advocacy55:40 Finding Joy in Cooking and Food PreparationCheck out Feds For Freedom's SubstackListen to The Feds on all platforms: https://taplink.cc/fedsforfreedomVisit our Website: FedsForFreedom.org Follow Feds For Freedom on Instagram/X (Twitter)/Facebook: @feds4freedomusa

Full show - FrYiday | School lunch | News or Nope - Love is Blind Denver and Stephen Colbert | Feel Good Friday - The Phillies pup and tying a tie | The TV song you'll never skip | Erica wants Slacker to get a spray tan | The Diary - Day 10 | First baby showers, now there are grandma showers | How old is old? | Erica is worried she's become one of *those* people | What makes a salad a salad? | Stupid stories www.instagram.com/theslackershow www.instagram.com/ericasheaaa www.instagram.com/thackiswack www.instagram.com/radioerin

Do you miss a specific hot lunch meal from your school days? What about a certain packed lunch that your parents made for you? What's your school lunch memory?

On today's show, we hear how Brightwater: A Center for the Study of Food is making school lunches more nutritious and better for local farmers. We also prepare for a weekend of jazz music in Rhode Island. Plus, a new edition of the Northwest Arkansas Business Journal report.

What can Canada learn from French school lunch programs? Guest: Rachel Engler-Stringer, Professor, Department of Community Health and Epidemiology, University of Saskatchewan Learn more about your ad choices. Visit megaphone.fm/adchoices

Business Desk journalist Cecile Meier broke and exclusive story today stating that The School Lunch Collective has started using a cheaper offal mince blend, a move that has raised compliance questions. The offal blend is 25% cheaper and is a 50/50 blend of beef trim and beef heart. Cecile joins us LIVE at 9pm to talk over what she found out in the exclusive reportMore work done by Business Desk on school lunches can be seen here https://www.youtube.com/watch?v=Huov0vYjD0w Professor Michael Plank and his colleagues have published a study looking at excess mortality during the pandemic. The study, entitled "Estimating excess mortality during the Covid-19 pandemic in Aotearoa New Zealand" found that if NZ had have followed a different path, if we hadn't have followed an elimination strategy, we would have had a lot more deaths.Labour Leader Chris Hipkins talks to Ryan Bridge about the Government's decision to scrap Te Pūkenga just as it begins to turn a surplus=================================Come support the work we're doing by becoming a Patron of ⁠⁠#BHN⁠⁠ www.patreon.com/BigHairyNews⁠=================================Merch available at www.BHNShop.nz Like us on Facebookwww.facebook.com/BigHairyNews Follow us on Twitter.@patbrittenden @Chewie_NZFollow us on BlueskyPat @patbrittenden.bsky.socialChewie @chewienz.bsky.socialEmily @iamprettyawesome.bsky.socialMagenta @xkaosmagex.bsky.social

Southwest Michigan's Morning News podcast is prepared and delivered by the WSJM Newsroom. For these stories and more, visit https://www.wsjm.com and follow us for updates on Facebook. See omnystudio.com/listener for privacy information.

At the end of each week, Mike Hosking takes you through the big-ticket items and lets you know what he makes of it all. July 1st: 7/10 A lot of cool stuff started, including higher speed limits on roads where higher speed limits make sense and increase efficiency. Helipads: 8/10 Amazing for so many reasons; well-known rich people, a ridiculous number of submissions, a massive waste of energy and, finally, they won. Offensive to girls: 3/10 The fuss over the Warehouse and the backpack is pathetic. It was a joke. It was light-hearted. The All Blacks: 7/10 A new season, new hope, new excitement and an easy opener. Wegovy: 7/10 That was a lot of publicity in the news for a product next to no one can afford. School lunches: 7/10 Because with the new stats, the new meals, and the new feedback, that is a good example of a problem solved. Now, are the media going to give the same amount of coverage to the answer as they did to the problem? LISTEN ABOVE FOR MIKE HOSKING'S FULL WEEK IN REVIEW See omnystudio.com/listener for privacy information.

I feel there should be a rule, and the rule is around balance. Part of the media's demise is its unfairness in coverage, the latest example of which is the school lunch programme. We have a smattering of coverage. When I say smattering, I have found two things. One is by Radio NZ, who have the same stats as story number two by the Herald. Radio NZ, once they produced the stats, clearly couldn't help themselves, given it was good news, so they went and found a miserable principal to moan some more about the lunch programme. Their moan was, given the previous moaning didn't work and things aren't going back to the way they were, they must have given up. By the way these are the numbers: 99%+ delivered each day, complaints down by 92% and students positive feedback through the roof. The Herald's story contained the term 3 testing news: new meals, with students in the trial posting 73% positive feedback. By any standards these numbers are a success story. Where there was trouble at the start, the trouble has been fixed. So, to fairness. Very little the Government did this year got more media spotlight than school lunches. The TV news in particular went to town on it, night after night, after night, melting plastic, burnt kids, shots of mush, finger pointing, union representatives and delivery delays. It was a feeding frenzy, and the media were in, boots and all. So where are they now? Apart from two stories, where are they now? We have stats and detail, we have a fix, we have happy kids and, do remember, the reason for it all in the first place, we have money saved and a lot of it. And not just money saved, but more kids actually getting fed. So as an exercise we are doing more with less and the recipients are happy. So where are the stories? Where is the balance? Where is the fairness? The rule should be minute for minute, column inch for column inch. If you loved the pile on, you have to be back to present the end result. You have to do the right thing. You have to provide the other side, the balance and the outcome. If you don't then the charge of bias sticks. You look like an attention seeking, clickbait warrior and your pleas for the value of journalism fall flat. See omnystudio.com/listener for privacy information.

THE BEST BITS IN A SILLIER PACKAGE (from Thursday's Mike Hosking Breakfast) No. Me Neither/More EV Myths Busted/Trying to Turn ACC Around/Minister of Nothing/Who's Draining All These Brains?See omnystudio.com/listener for privacy information.

The school lunch programme has been a "success by any measure" in term two, according to David Seymour. Lillian Hanly reports.

Dune Lankard (Eyak Athabaskan), founder and president of Native Conservancy, has been working on land and habitat conservation since he witnessed the Exxon Valdez oil spill in 1989. That, and his development of kelp as a sustainable source of food and economic development for Alaska Native residents, places him among the recipients of the inaugural James Beard Impact Award. Tribes on the East Coast are weighing in on a plan to deregulate a genetically modified variety of the American chestnut tree, which was all but wiped out by blight. Some see the engineered variety as the way to bring back what was once an abundant wild food source. Others see the potential effects on the natural ecology as too great a risk. Buffalo are more than food. They are a connection to culture and a symbol of survival. That's why the Tanka Fund convened the Regional Buffalo to Schools Conference with native ranchers, cultural educators, and school administrators to break down hurdles for getting buffalo into school lunches.

Keaton Ross reports on the cancellation of a $74M prison food contract. Paul Monies covers Treasurer Todd Russ' push against DEI/ESG in state investments. Jennifer Palmer and Maria Guinnip examine hidden fees in school lunch payments. Hosted by Ted Streuli.

Lane Highbarger, Ph.D. worked for 26 years in the food additive regulatory and compliance field with the U.S. Food and Drug Administration (FDA), serving as lead microbiologist in FDA's Office of Food Additive Safety (OFAS). He is also an expert in food additive regulations and served as the regulatory review scientist for regulatory submissions at OFAS. Dr. Highbarger holds a Ph.D. in Biochemistry and a B.S. degree in Microbiology, both from the University of Maryland. In this episode of Food Safety Matters, we speak with Dr. Highbarger [23:58] about: His previous work at FDA's Office of Food Additive Safety and how his area of work is important to food safety His thoughts on what effect the Trump administration's FDA workforce cuts will have on the agency's ability to ensure safe food for consumers What the future of chemical safety work looks like at FDA now, in light of the changes and FDA's newly established risk management "pillars" His thoughts on FDA's approach to fast-tracking approval of new food dyes and chemicals so that other chemicals considered "harmful" can be phased out What role he sees science playing in the new administration's approach to food safety policy. News and Resources California Bill Would Remove Ultra-Processed Foods from School Lunches [2:12] ECDC: Europe Saw Record-High Levels of STEC and Listeria Infections in 2023 [9:21] Research Reveals Drop in AMR Bacteria Levels During Poultry Processing [18:35] STOP Foodborne Illness Opens Nominations for '40 Under 40' Program [22:16]   We Want to Hear from You! Please send us your questions and suggestions to podcast@food-safety.com

For schools delivering the lunches themselves, there have been serious cost pressures. But one Taranaki high school says they've managed to have small surplus operating under the $4 per lunch budget.

Chrissie is shocked and horrified by how much she has to shell out for her kids' school lunches these days. We also take a nostalgic trip down memory lane, comparing the simple, affordable canteen fare of the good old days to the wild and fancy lunch options kids enjoy now.See omnystudio.com/listener for privacy information.

The free school lunch programme has gotten major backlash over the cut-price lunches provided by the School Lunch Collective. But in other countries, similar programmes have thrived. Japan has been providing school lunches for 136 years and the Japanese Embassy in Wellington invited guests along to see what they're like. It put on the sort of lunches children in primary schools across Japan eat every school day. Education correspondent John Gerritsen reports.

Anti-food-waste campaigners have asked the Auditor-General to look into wastage in the school lunch programme as part of his inquiry into the scheme. New Zealand Food Waste Champions executive director Kaitlin Dawson spoke to Ingrid Hipkiss.

That's a cool lunch!See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

It's our 200th episode! We start with a note of gratitude and a show announcement. If you grew up in an American public school, you likely really loved or really hated your school lunches. Here's the surprising tale of how schools came to provide lunch for students. Some 1990s era video games for Super Nintendo were notoriously challenging. One of the most difficult was the Lion King - but it was done on purpose and for a unusually specific reason.Sources:https://www.cbr.com/lion-king-brutally-difficult-platformer/https://www.smithsonianmag.com/smart-news/american-schools-have-been-feeding-children-for-more-than-100-years-heres-how-the-school-lunch-has-changed-180986583/http://www.commutethepodcast.comFollow Commute:Instagram - instagram.com/commutethepodcast/Twitter - @PodcastCommuteFacebook - facebook.com/commutethepodcast

Documents obtained under the Official Information Act show strict limits on coconut cream and soy sauce in school lunches provided by the cut-price scheme's contract-holder, the School Lunch Collective. Education correspondent John Gerritsen spoke to Corin Dann.

In this episode of The Running Wine Mom, host Samantha Cieslinski sits down with nutrition expert and Clovis founder Justin Nault to challenge everything you think you know about food, fitness, and parenting. From debunking common nutrition myths to redefining how we talk to our kids about weight and wellness, this conversation dives deep into the intersection of physical health, self-love, and parenting with intention.Justin shares his powerful journey from musician to wellness advocate and reveals why quality food—not just calories—should be at the center of your family's diet. You'll learn why movement matters for mental health, how to talk to kids about food without guilt or shame, and why it's time to put yourself first as a parent.This episode is packed with practical tips for busy moms, macro-friendly strategies for feeding your family, and an urgent call to question the modern food system.

In this episode, I sit down with Matthew Lysiak, a nationally recognized investigative journalist and author of Fiat Food: Why Inflation Destroyed Our Health and How Bitcoin Fixes It. Together, we unpack how inflation has silently undermined our health. ––– Offers & Discounts –––

247: Did you know public schools serve more meals than any restaurant chain in America? And yet, many of those meals come from fast food giants instead of farms. This week, I'm joined by the CEO of Real Certified—a company on a mission to change that. Through their initiative Eat Real, they're working with school districts to replace ultra-processed cafeteria food with fresh, locally-sourced meals that kids actually enjoy. In this episode, you'll learn how Real Certified is empowering parents, partnering with real farmers, and making it easier than ever for schools to serve real, nutritious food. If you've ever looked at your child's lunch tray and thought, “There has to be a better way,” this conversation is your answer. Topics Discussed:  How can parents help improve school lunches in public schools? What is the Eat Real program and how does it work in school cafeterias? Why are ultra-processed foods still being served in American school lunches? What are the health impacts of poor nutrition in school-aged children? How can schools transition from processed food to real, locally-sourced meals? Timestamps:  00:00:00 – Introduction  00:05:08 – The Eat Real Mission Explained 00:09:47 – Problems with U.S. School Lunches 00:13:10 – Kids' Health: Behavior & Fatty Liver 00:22:16 – How Schools Source Better Food 00:26:41 – Reforming School Lunch Programs 00:32:45 – District-Level Support for School Meals 00:38:06 – Teaching Kids About Healthy Eating 00:40:25 – Why We Need to Rethink Nutrition 00:44:07 – Real Food Transforming Schools 00:48:41 – School Food Funding Challenges 00:50:44 – Scaling the Eat Real Program 00:51:45 – Prison Food & Public Health Costs 00:56:02 – Fast Results from Nutrition Changes 00:59:35 – Courtney Swan's Healthy Restaurant Picks 01:00:01 – How Parents Can Get Involved 01:02:25 – California Bill AB1264  01:06:43 – Final Thoughts: Helping Kids Thrive Sponsored By: LMNT | Get your free Sample Pack with any LMNT drink mix purchase at drinklmnt.com/realfoodology Our Place | Use code REALFOODOLOGY for 10% off at fromourplace.com Timeline | Go to timelinenutrition.com/REALFOODOLOGY and use code REALFOODOLOGY for 10% off Paleovalley | Save at 15% at paleovalley.com/realfoodology and use code REALFOODOLOGY MANUKORA | Go to Manukora.com/REALFOODOLOGY to get $25 off the Starter Kit, which comes with an MGO 850+ Manuka Honey jar, 5 honey travel sticks, a wooden spoon, and a guidebook!  Cozy Earth | Go to cozyearth.com and Use code REALFOODOLOGY for 40% off best-selling sheets, pajamas, and more. Trust me, you won't regret it. Check Out Eat Real: Website Instagram Facebook  Nora's instagram  Check Out Courtney LEAVE US A VOICE MESSAGE Check Out My new FREE Grocery Guide! @realfoodology www.realfoodology.com My Immune Supplement by 2x4 Air Dr Air Purifier AquaTru Water Filter EWG Tap Water Database Produced By: Drake Peterson

This is the most unique massage experience to-date. There is no more annoying adult behavior than a Disney adult. And she was doing what in class?—Subscribe on YouTube -- https://www.youtube.com/@TheBarnBurnerPodcast/videosFollow us on Instagram — ⁠http://bit.ly/4grxmlN⁠ Leave us a voice message!⁠https://www.speakpipe.com/barnburnerpodcast⁠Have a question? Or a funny story to tell? Or advice on how to improve the podcast? Send us an email! @thebarnburnerpod@gmail.com

Random Question: What Was Your Favorite School Lunch As A Kid?

Kids' school lunches have improved since we were in class! A WTF warm-up round -- "Real Housewives" edition, "Thunderbolts*" and Bill Belicheck, Robert De Niro's a great, supportive dad Learn more about your ad choices. Visit podcastchoices.com/adchoicesSee Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Kids' school lunches have improved since we were in class! A WTF warm-up round -- "Real Housewives" edition, "Thunderbolts*" and Bill Belicheck, Robert De Niro's a great, supportive dad Learn more about your ad choices. Visit podcastchoices.com/adchoices

In episode 115, Ste sits down with Abel James, a long-time health podcaster, author, TV personality, musician, and entrepreneur. Drawing from his wide variety of experiences, Abel paints an optimistic picture for human health, education, and sovereignty. Abel also shares valuable insight on fame, not letting technology control you, and his experiences working with the seed oil industry.  Radical Health Radio is produced by Heart & Soil, a beef organ supplements company helping hundreds of thousands of people achieve radical health. Heart & Soil was founded by Dr. Paul Saladino, a double board-certified MD and founder of the animal-based eating philosophy. Visit heartandsoil.co to reclaim your birthright to radical health with the most nutrient-dense foods on the planet.

She makes homemade dinner, but then puts it in to-go containers, then staples it in a brown paper bag so it looks like take out to her kids. VIDEO: https://www.upworthy.com/moms-takeout-trick-kids

In this special episode, we're joined by the legendary Alice Waters—chef, activist, founder of Chez Panisse, and the visionary behind the Edible Schoolyard Project. Alice is one of four culinary icons featured in the upcoming “Chef's Table: Legends” documentary on Netflix, dropping on April 28th to celebrate the 10th anniversary of the series.Alice joins host Kerry Diamond from her home in Berkeley and shares her passionate advocacy for free, healthy school lunches for all children—and why she believes this is the key to transforming our food system. We also dive into her Netflix episode, reconciliation with fellow food pioneer Jeremiah Tower after three decades of silence, and her new life as a grandmother.To get our new Love Issue, click here. Subscribe to our baking newsletter.Visit cherrybombe.com for subscriptions and show transcripts. More on Alice: Instagram, The Edible Schoolyard Project, Chez PanisseMore on Kerry: Instagram

It's time for our monthly Favored or Forsaken! Join Erin, Evan, and Jamie as we discuss whose job it is to feed people, what we should think about boycotts, and whether or not the United States is a negative world for Christianity. You'll also hear about what is currently favored for each of us! MENTIONS Spicy Seminary Favored or Forsaken: Listen for free here  School Lunches: USDA Ends Program from AP | Article from Politico  Boycotts: 40-Day Target Boycott | Amazon Boycott | Catholic Women's Strike Negative World: Here's the NY Times article about Aaron Renn | Full Descriptions of the Three “Worlds” | Dante Stewart's Response Sarah Bessey Substack: Are We Still Calling Ourselves Christians?  Relevant Past Episodes: Disney and the Devil  Evan's Favored: God's Big Picture Bible Storybook by NT Wright Erin's Favored: Becoming the Pastor's Wife by Beth Allison Barr | All the Buried Women  Jamie's Favored: Extremely American: Onward Christian Soldiers The Faith Adjacent Seminary: Support us on Patreon.  I've Got Questions by Erin Moon: Order Here | See Erin in Real Life at a Book StopSubscribe to our Newsletter: The Dish from Faith AdjacentFaith Adjacent Merch: Shop HereShop our Amazon Link: amazon.com/shop/faithadjacentFollow Faith Adjacent on Socials: Instagram | Twitter | Facebook Learn more about your ad choices. Visit megaphone.fm/adchoicesSee Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

It's time for our monthly Favored or Forsaken! Join Erin, Evan, and Jamie as we discuss whose job it is to feed people, what we should think about boycotts, and whether or not the United States is a negative world for Christianity. You'll also hear about what is currently favored for each of us!  MENTIONS Spicy Seminary Favored or Forsaken: Listen for free here  School Lunches: USDA Ends Program from AP | Article from Politico  Boycotts: 40-Day Target Boycott | Amazon Boycott | Catholic Women's Strike Negative World: Here's the NY Times article about Aaron Renn | Full Descriptions of the Three “Worlds” | Dante Stewart's Response Sarah Bessey Substack: Are We Still Calling Ourselves Christians?  Relevant Past Episodes: Disney and the Devil  Evan's Favored: God's Big Picture Bible Storybook by NT Wright Erin's Favored: Becoming the Pastor's Wife by Beth Allison Barr | All the Buried Women  Jamie's Favored: Extremely American: Onward Christian Soldiers The Faith Adjacent Seminary: Support us on Patreon.   I've Got Questions by Erin Moon: Order Here | See Erin in Real Life at a Book Stop Subscribe to our Newsletter: The Dish from Faith Adjacent Faith Adjacent Merch: Shop Here Shop our Amazon Link: amazon.com/shop/faithadjacent Follow Faith Adjacent on Socials: Instagram | Twitter | Facebook Learn more about your ad choices. Visit megaphone.fm/adchoices