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This podcast is the audio version of the Gear Garage Live Show, where we answer submitted questions and talk all things whitewater. Topics and links that Zach talked about in this episode River Hardware Answer Questions Some of the Questions that Zach covered in the Q&A section of this episode Topic: Selway Low Water Boat Selection Does your "bigger is better" advice for the Middle Fork Salmon also apply to Selway low-water trips? Is a 16 or 18 foot boat still ideal, or is the nature of the river different enough to change the advice? Also, what is a general rule for the cut-off flow to switch out of rafts and into IKs and packrafts? Love the show, and thanks for all the advice and entertainment! Topic: Whitewater Helmets Zach, I'm looking to buy a new helmet for rafting. Can you talk about a few hemlets that you have tried and what would be your top 3 recommendations? Topic: Cat Frame I was wondering if you had any recommendations for a day frame for my 12x22 cat, I am looking for something lightweight but durable that's narrower than 68 inches. Topic: SPORT LINES!! Mayhaps you could add your take on a lingering question within the rank and file of the rafting community; Sport Lines only count if you call them out beforehand correct? Otherwise it's just a blown line??
Drew Kohlfofer is an avid traditional bowhunter, family man, and entrepreneur. Drew and his father own and operate Selway Archery. Selway Archer builds off the shelf and custom quivers for traditional bows. Whether you're looking for something simple and clean, or radical and bespoke, Drew can get you what you need. We talk about bootstrapping a small business, balancing hunting and family time, and share some solid hunting stories. Find Drew at: Instagram: @selwayarchery Website: www.selwayarcheryproducts.com Keep this podcast on the radio waves. Support our show partners: Polite But Dangerous Tools- Use discount code “bowyer” to save 10% off orders. https://politebutdangeroustools.square.site/ Vuni Gear- Use discount code “bowyer15” to save 15% off your order. https://vunigear.com/ Haven Tents - Use discount code “bowyer” to save 10%. www.haventents.com Selway Archery www.selwayarcheryproducts.com Organic Archery Bow Building School https://www.organicarchery.com/ Swiftwood Bows Bow Building Workshop https://swiftwoodbows.com/workshops
This podcast is the audio version of the Gear Garage Live Show, where we answer submitted questions and talk all things whitewater. Topics and links that Zach talked about this episode Online Rowing School Answer Questions Some of the Questions that Zach covered in the Q&A section of this episode Topic: Grand Canyon Permit Fees Hey Zach. Saw an article about the proposed increase in permit fees for Grand Canyon. Interested to get your thoughts. Topic: Selway & Middle Fork Salmon Snowpack Storms have been tracking your way this year it seems, more than Northern California. Can you assess the current snowpack for Middle Fork of the Salmon and Selway? Too early to predict the future, but what is the current state? Love the show! Topic: Setting Safety Hi, I'm 75 and a forty year rafter. Last October (2024) myself, another rafter and an IKer boated the Lower Salmon. The river was at 3130 cfs on the day we went through Snow Hole. At that level I believe it's a 4+, there was no visible clear line through. We figured our best bet was to get as far river right as possible. I made it through and into the eddy at bottom right. I pulled out a throw bag and waited for the IKer. He came through swimming, I threw the throw bag but it was too short to reach him. I didn't pull into the current to rescue thinking the rafter still has to go through. The rafter got tossed out of his boat which didn't flip. Again my rebagged throw bag rope was too short to reach him, but his boat was pulled into the same eddy I was in. Both boaters self rescued to the downstream shore and I tied up the unattended raft to my raft and pulled it out of the eddy. I have been wondering if I should have chased the first or second swimmer instead of staying in the eddy. If I had left the eddy not sure if we could have gotten the other rafters raft out of the eddy. Any thoughts would be appreciated.
Dean Besserer, President and CEO of Zeus North American Mining (CSE:ZEUS - OTCQB:ZUUZF - FRA:092) joins me to provide an overview of the Company's projects in Idaho, 3 in total, and the work plans into next year. The discussion covers Zeus's flagship project, the Cuddy Mountain property in Idaho, which is adjacent to Hercules Metals' Hercules Project. Dean shares insights on the acquisition of Cuddy Mountain, exploration strategies, and the company's focus on copper mineralization. The video also delves into the overall corporate strategy, the team behind Zeus, and financial details. Dean provides updates on their other Idaho assets, Great Western and Selway properties, and outlines future exploration plans. If you have any follow up questions for Dean please email me at Fleck@kereport.com. Click here to visit the Zeus North American Mining Corp.
Jennifer Selway, journalist (including at the Daily Express) and playwright, lives in Petersfield. She has recently completed an MA in Medieval Literature (50 years from her first degree) and studied the significance of The Bed.In an entertaining talk at the Petersfield Bookshop on Thursday 6 June. she quoted Shakespeare, Chaucer, Malory's Morte D'Arthur, as well as displaying paintings from 600 to 700 years ago that prominently featured beds and bedding, as symbols of growing wealth (bequeathed in wills) and status, the common practice of strangers bed sharing, but also how the bed had a public side ; as a meeting place as well as a symbol of power and authority. Jennifer spoke to Mike Waddington after her talk.See omnystudio.com/listener for privacy information.
Here we chat with geophysicist Dr Kate Selway on how seeing beneath Antarctica's ice simply requires some cosmic 'listening', plus, what on earth is a blizz line?!?! Go on, have a listen to two geologists soaking in the wisdom of an expert geophysicist and feel a sense of magic about the electric-current-curiosities of the rocks beneath the Denman Glacier. [ Wonder podcast takes on the big, beautiful, icy continent at the bottom of the Earth ... it's time to talk everything Antarctica! When three adventurous Australians returned from their summer expedition to Antarctica, we knew we had to get them on the pod... ] find us on Instagram @thegeoco __ Welcome to Wonder, brought to you by the Geo Co. Join Holly Cooke & Dr Anthony Reid in conversation about our beautiful, ancient, and alive earth. We are all about connecting people to planet by exploring the curiosities of our natural world. The Geo Co. connects to you from the traditional country of the Kaurna people of the Adelaide Plains, South Australia. We pay our respects to their Elders past, present, and emerging.
We interrupt the Antarctic content with a debrief and check in! We've now chatted with Dr Halpin and Dr Selway on their summertime Antarctic field expedition ... but Holly and Anthony need a minute to debrief on this polar science frenzy! Make a cup of tea - we've settled into a quick and casual catch up (work from home, anyone?) to touch base on the last two episodes! Next up on the pod to talk all things Antarctica is geology legend Dr Jack Mulder! And we will have to get our rock science hats ready for that one.... find us on Instagram @thegeoco __ Welcome to Wonder, brought to you by the Geo Co. Join Holly Cooke & Dr Anthony Reid in conversation about our beautiful, ancient, and alive earth. We are all about connecting people to planet by exploring the curiosities of our natural world. The Geo Co. connects to you from the traditional country of the Kaurna people of the Adelaide Plains, South Australia. We pay our respects to their Elders past, present, and emerging.
This week I am joined by everyone's favorite Selway Sr. Apps Engineer, James Meyette alongside Chris Zappettini. James discusses his journey in manufacturing, from machinist to applications engineer, touching on experiences with companies like Cummins, Mori Seiki, and MasterCAM. He also dives into his role at Selway, sharing experiences in applications engineering, customer interactions, and resolving technical issues. We talk about tool measurement systems, the MX330 PC-10's capabilities, equipment selection based on needs, and advice for aspiring machinists, stressing the value of diverse learning and hands-on experience in the dynamic field of machining. Check out James' IG @cncappsjames Check out Zap's IG @zap.consulting ----------------------------------------- Help support the podcast www.patreon.com/withintolerancepodcast
Tearlach Resources Vice President of Exploration Dr Julie Selway and Director Lindsay Bottomer joined Steve Darling from Proactive to to discuss the recent assay results from the company's channel sampling program on the Georgina Properties. This program was a follow-up to the spodumene discovery the company made in October, with the mineralization at the Parks Lake area extending over a 2.6 km strike length. Dr. Selway reported to Proactive that the assay results from grab samples included high-grade lithium oxide (Li2O) percentages: 6.48% from a blue-grey spodumene sample and 5.89% from a green spodumene sample. Subsequent channel sampling returned significant lithium oxide grades as well, including 4.04% Li2O over 0.70 meters from the inner core zone and 3.53% Li2O over 1.0 meter from the blue spodumene zone. The company has already moved forward with its exploration efforts, having submitted a maiden drill permit application to the Ontario Ministry of Mines, with approval anticipated in the first quarter of 2024. Bottomer outlined Tearlach Resources' overarching strategy, which encompasses not only the planned drill program but also the execution of metallurgical studies and a resource calculation for their Nevada project, where substantial sediment-hosted lithium mineralization has been identified. This integrated approach aims to further define and potentially develop the lithium resources across the company's portfolio. #proactiveinvestors #tearlachresourceslimited #tsxv #tea #otcqb #telhf #georginaproperties #mining #sodumene #lithium #invest #investing #investment #investor #stockmarket #stocks #stock #stockmarketnews
Delighted to be joined by Radiohead drummer, Philip Selway on the Synthetic Dreams podcast We discuss, amongst other things, the making of his excellent third album, 'Strange Dance' which came out earlier this year via the always excellent Bella Union label. Philip, who is about to head off on a UK tour with Lanterns On The Lake, releases his first ever live album on December 8th https://www.bellaunion.com/artist-page/philip-selwayhttps://www.bellaunion.com/artist-page/philip-selway
Best Ball Season is HERE! With over $30m in prize funds out there, Tom is here and ready to draft the $1'000'000 team! In this edition of The Fantasy Sanctuary: Best Ball Show - Tom (FantasyPros/UnderdogFantasy/FootballOutsiders) is joined by Josh Selway of Fantasy Unleashd to talk Best Ball Strategy, Bargain Hunting in ADP and of course, they'll do a $10 Draftkings Milly Maker draft. Hit the subscribe button so you don't miss more episodes where Tom will be joined by an array of excellent guests from across the Fantasy industry. Sign up for Draftkings & get $20 free here: https://www.draftkings.co.uk/r/testra... Follow us on Twitter: https://twitter.com/TheFFSanctuary Tom - https://twitter.com/NFL_TStrack Josh - https://twitter.com/selway151 Check out last weeks stream with guest Pat Kerrane - https://youtube.com/live/pjhJhwu7-l8 FantasyUnleashd - https://podcasts.apple.com/gb/podcast... Timestamps 0:00 Intro 3:00 Player ADP Differences between Underdog v DK 19:00 Draftkings Best Ball Draft 1:09:00 Outro
Ed Smith is a river runner and skier, celebrating his recent retirement from Northern Arizona University. He and Brian sit down to chat about the early days guiding in the Grand Canyon and the American west, skiing, and much more. Enjoy Ed Smith!
Philip Selway, Radiohead's drummer, says that his best writing happens when "I'm looking the other way. My songs come along when they choose." But while Selway may prefer to wait for the muse, there are a few things he does to stimulate the songwriting process:Selway likes to write on his drum stool, not a traditional chair. "It grounds me in my wider life," he told me.Selway draws a mind map using a blue pen, a black pen, and a pencil. His lyrics are spread all over the paper with little sense of order. He likes pens and pencils because, he says, "I feel more connected to what's going down on the paper." When the ideas start running dry, Selway switches to one of the other utensils.He finds dance a boon to his creative process. Watching, not doing, that is. "I get profoundly affected by watching interpretive dance," Selways says.Philip Selway's latest solo album Strange Dance (Bella Union) is out February 24.
On this week's Talkhouse Podcast, we've put together the drummers from two of the UK's biggest bands in recent memory: Dave Rowntree and Philip Selway. Rowntree came to fame with Blur, one of the original Britpop bands of the early 1990s. I probably don't need to give you much biography on Blur, but in the band's couple of long hiatuses, Rowntree has lived about a dozen lives. He's been an amateur pilot, a professional lawyer, an elected politician, and a social activist. On the music front, he found yet another career creating soundtracks for TV and film, starting with the Bros documentary After the Screaming Stops. Blur is back together for some massive shows in 2023, but during the pandemic Rowntree got together—virtually, of course—with producer Leo Abrahams to make his proper solo album. Freed from the constraints of both his bandmates and showrunners, Rowntree did his own thing, and the result is Radio Songs, a delightful 10-song album that flirts with Britpop here and there, but flirts with other interesting sounds as well. Here's “London Bridge.” Philip Selway is best known as the drummer for another huge British band, Radiohead, with whom he's been making music since 1985. Though he always had the itch to write his own songs, it wasn't until 2010 that Selway actually took the leap and released his first solo album, the gentle Familial. In between Radiohead duties, he's found the time to release another one—the more sonically expansive Weatherhouse in 2014—and work on some soundtracks as well. Selway is now gearing up for the release of his third and most ambitious album yet: Strange Dance comes out toward the end of February, and it features a bunch of Selway's musical friends on a very cinematic-yet-personal-sounding set songs. You can preorder various formats here; in the meantime, check out “Check for Signs of Life." In this conversation, these two drummers sound immediately chummy, though they were only passing acquaintances beforehand. They talk about stepping away from bigger bands to do your own thing, including the process of finding your own voice. “What if it's rubbish?” laughs Rowntree at the top of the chat, proving that even the biggest stars can have doubts. Enjoy. Thanks for listening to the Talkhouse Podcast, and thanks to Dave Rowntree and Philip Selway for chatting. If you liked what you heard, please follow Talkhouse on your favorite podcasting platform, and check out all we've got to offer at Talkhouse.com. This episode was produced by Myron Kaplan, and the Talkhouse theme is composed and performed by the Range. See you next time!
This week's guest on the I Am podcast is Matt Selway, a lecturer at the university of York Saint John, his speciality is all around the topics of cinema and media. Matt's main area of research concerns the relationship between media and mental ill health and also how mental disorders are represented in the media. Matt has a great way about him and a really interesting take on it all and the way it shapes our worlds. Together Jonny and Matt indulge in some ideas about how, as agents for great change, we individually and collectively can have a say in what the future looks like in this space, which is a really exciting concept and definitely worth delving into our potential for.Thank you to Matt for a great conversation and for sharing your passions and understandings. As ever Jonny is always keen to hear from anyone listening - so if you have questions that you'd like answered, please email hello@Iampodcast.co.uk or comment in the reviews section.Twitter: @JonnyWilkinsonInstagram: @jonnywilkinsonofficial
This week's guest on the I Am podcast is Matt Selway, a lecturer at the university of York Saint John, his speciality is all around the topics of cinema and media. Matt's main area of research concerns the relationship between media and mental ill health and also how mental disorders are represented in the media. Matt has a great way about him and a really interesting take on it all and the way it shapes our worlds. Together Jonny and Matt indulge in some ideas about how, as agents for great change, we individually and collectively can have a say in what the future looks like in this space, which is a really exciting concept and definitely worth delving into our potential for.Thank you to Matt for a great conversation and for sharing your passions and understandings. As ever Jonny is always keen to hear from anyone listening - so if you have questions that you'd like answered, please email hello@Iampodcast.co.uk or comment in the reviews section.Twitter: @JonnyWilkinsonInstagram: @jonnywilkinsonofficial
King Kato welcomes Cash and Josh "Jobun" Selway into the studio to discuss the latest NFL training camp buzz and what it means for Underdog ADP (average draft position) as the Puppy III best ball fantasy football tournament gets set to start. Buccaneers & Julio Jones, Beaver acknowledgementRolling Doobs Michael Thomas tricksKadarius Toney salsa dancerThe existence of D.J. CharkRandom Rhamondres It's still ok to NicoFollow Cash on Twitter: https://twitter.com/SurplusOfCashFollow Josh on Twitter: https://twitter.com/selway151All things FantasyUnleashd: https://linktr.ee/FantasyUnleashdJosh's weird TikTok: https://vm.tiktok.com/TTPdhPrtSx/
A solid BS session with Drew of Selway. Enjoy!
Kids turn one and our expectations change. Suddenly, we want them to eat for nutrition and “food is fuel.”You're listening to Burnt Toast! This is the podcast (and newsletter) about diet culture, fatphobia, parenting, and health. As you are listening to this podcast today, I am also writing the last pages of my next book. It is called Fat Talk: Parenting in the Age of Diet Culture. It will be out next April. I'm recording this with still about 6,000 words ahead of me. I'm hoping by the time you're hearing this, it's like a thousand or five hundred words left. Or even none left! That would be great! It's such a weird experience. I love writing books. I love being immersed in the research and the storytelling and the issues that I'm thinking about constantly. But I'm definitely also in the can-no-longer-see-the-forest-for-the-trees stage of this first draft. So, that is how I am feeling. Hopefully, by the time you're listening to this, it will be feeling much closer to relieved and celebratory! Because I am swamped with getting this manuscript finished, I am giving you a couple of weeks of rerun episodes so I can stay firmly locked into book world and do a little less bouncing between book, newsletter, podcast, the way I have been for the last many months. So this week's rerun is a conversation that Amy Palanjian and I had on our old podcast Comfort Food, about emotional eating. This episode first aired on February 27, 2020. And I think it's one where we were actually a little ahead of our time because once Covid happened, the conversation around comfort eating changed. There was so much demonization of comfort eating and stress eating that we did see this really powerful backlash of folks saying, “No wait, actually we're going through a global trauma, making sourdough and enjoying it is a great way to cope with your anxiety.” A lot of that is what Amy and I are talking about in this episode. We are longtime fans of comfort eating—that's why we named the podcast Comfort Food!—and of emotional eating as a benign coping strategy. It's something I continue to talk about: The importance of reclaiming these coping strategies for yourself, of removing the guilt and shame because that's what causes them to feel so harmful. A lot of what we talked about may not feel entirely new to you, if you've been following Burnt Toast for a while, but I do think we hit a lot of the key points really well. If you are struggling with feeling okay about feeding yourself in any way, it should be a really useful lesson. If you enjoy this episode, please subscribe, rate and review us in your podcast player! It’s free and a great way to help more folks find the show.And don’t forget! Today is your last day to fill out the reader survey and be entered in the Burnt Toast Book Giveaway! It’s also your last chance to enter the giveaway by becoming a paid subscriber (or renewing an existing subscription if yours was set to expire this month). AND it’s the last day to take 20 percent off that subscription price! PS. If you’ve already done the survey or gotten/renewed a subscription and aren’t sure you entered the giveaway, please fill out this form.And keep sending in your questions for Virginia’s Office Hours! If you have a question about navigating diet culture and anti-fat bias that you’d like to talk through with me, or if you just want to rant about a shitty diet with me, you can submit your question/topic here. I’ll pick one person to join me on the bonus episode so we can hash it out together.VirginiaHello and welcome to episode 64 of Comfort Food! This is the podcast about the joys and meltdowns of feeding our families and feeding ourselves.AmySo this week we are going to explore the concept of emotional eating and some of the myths and misconceptions that can come up and also to talk about is it okay to eat when you're not physically hungry?VirginiaI'm Virginia Sole-Smith, I'm a writer, a contributor to Parents Magazine and New York Times Parenting, and I'm the author of The Eating Instinct: Food, Culture, Body Image, and Guilt in America, which is out in paperback now and it has such a pretty new cover. Maybe I'll get Amy to put a picture in the show notes, you should definitely check it out. Anyway, I write about how women relate to food and our bodies in a culture that gives us so many unrealistic expectations about those things.AmyAnd I'm Amy Palanjian, a writer, recipe developer, and creator of Yummy Toddler Food. And I love helping parents to stop freaking out about what their kids will and won't eat and sharing doable recipes that fit into even the busiest family schedules. Okay, so obviously, the name of our podcast is Comfort Food. So, we think that food should be comforting, but we realized we never explicitly talked about it in depth— about the concept of comfort as it relates to food and why we think it's important.VirginiaYeah. And it's a really fundamental to what we do. I mean, again, we named the podcast after it. I thought it would be fun to talk about some of the other names we went through. I really wanted to call the podcast Burnt Toast, which I still think is a great name. But we couldn't because there was one, even though it’s not around. AmyIt's not a functioning podcast, but yeah.VirginiaSo anyway, if you're listening, and you were affiliated with the prior Burnt Toast podcast, you should give us your name. I mean, we're kind of already here. But Comfort Food felt like the perfect name. I think what we liked about Burnt Toast was that it was like the sort of imperfect, meal on the fly situation that a lot of us are in.AmyWe went through a lot of iterations of something with pasta.VirginiaI know, I really wanted to name it something with pasta. Basically, you can tell from all the foods we considered, we were about comfort food. So then it was like, okay, let's just group it all together into that umbrella.AmyYeah. And you actually wanted to use that phrase in your book title, right?VirginiaYeah, my original title for The Eating Instinct was actually Comfort, Food. Now that feels dumb and a little twee—maybe that's why my agent vetoed it. But I thought that summed up what I was initially hoping to do with the book. My agent and the publisher liked The Eating Instinct better because it was a little more science-y sounding. Naming books is really hard. The reason that I wanted it to be the book title is the book starts with Violet’s story. A really big turning point for us in helping Violet learn to become an oral eater was in the summer of 2016, when she was in and out of the hospital a ton. She had actually gotten off her feeding tube and become a really successful oral eater, and then she got very, very sick again and she stopped eating. I remember being in the ICU with her and these hospital dietitians and doctors swarming and obsessing over why she wasn't eating, what was going on. It was just so clear to me that eating had ceased to offer her any comfort so she had no incentive to do it. It felt like just another horrible thing happening to her body in this really intense medical situation. She didn't turn the corner again, until she found a way to make eating feel safe and comforting. That really opened my eyes to how, in this hospital setting, it doesn't work with a sick kid. They need food to be comforting—we all need that. We are so consistently making nutrition the enemy of comfort and the way we relate to food. So that was really what inspired the book and also a lot of the conversations that Amy and I have.AmySo much of what we hear about nutrition or the way that we're “supposed” to eat is looking at macros and doing it by grams. It's so devoid of any emotion, but that's not what it's like when you sit down at the table. You can't separate the two.VirginiaI mean, it literally doesn't work without it. I think any of us who have successfully fed a baby, you intrinsically get why comfort matters. It is absolutely essential to a baby eating that they feel safe and comfortable. It's this really cozy, bonding, joyous experience to feed a baby, for both the parent and the child. But then suddenly, kids turn one and our expectations change and we want them to eat all these different foods, but now it's for “nutrition” and “food is fuel.” We want them to think of food as just this way to grow their bodies, but we're just much more anxious about comfort. A lot of the research I did for the book really showed that we are biologically programmed to seek comfort in food. This is a feature, not a bug. We evolved to do it because human survival depends on us eating so often. We have to eat very regularly—and babies in particular have to eat, over and over and over again, all day long. If we didn't find it inherently pleasurable and comforting, we wouldn't do it. Especially generations ago, when food was scarce and it was hard to do. We need this, this is fundamental to the whole thing.Amy PalanjianSo, last week Selway had his 12 month checkup and on the little paper that they gave us, it was like, “Your baby should be weaned off a bottle at this point.” Virginia Whoa. Whoa there.AmyLet's back up and look at like the emotional attachment that that baby might have. For adults, it's been drilled into us that we are supposed to eat when we're hungry and stop when we're full. And if we eat for any other reason, then we're doing something wrong. We feel guilty and we've failed ourselves.VirginiaYeah, I think both Christy Harrison and Evelyn Tribole have talked about that in their episodes on the podcast. There's a misconception that when you talk about intuitive eating, you're talking about the hunger/fullness diet. I actually had a friend, a few months ago, we were out getting ice cream, and she was like, “Oh, I'd love to have that but I'm not hungry and I'm doing intuitive eating, so I'm not gonna eat the ice cream.” And I was like, “Oh, no. That's not what it means. It doesn't mean you only eat when you experience physical hunger.” You can also eat because we're out with our kids eating ice cream and we want to share that. That is this other piece of it. We are both of these things.AmySo we're going to run through a few common myths about comfort food and emotional eating. Myth number one: Eating to comfort yourself is always bad.VirginiaI mean, that's what people think, right? They think the cliche of having a pint of ice cream after a breakup or wanting cheesy crackers when you're stressed out is somehow this big failure. But eating something tasty to cheer yourself up after a hard day is totally normal. It's totally human. And it's also a totally fine coping strategy.AmyI have come to terms with the fact that I always need some sort of chocolate at the end of the day. It has nothing to do with like my overall nutritional intake. It just makes me feel better.VirginiaYeah. I mean, you have three children running around your house!AmyI made it to the end of the day, guys!VirginiaYou made it to bedtime, you need chocolate. Yeah, I struggled with this when we were in the hospital for so many months with Violet. Some people when they're undergoing extreme trauma totally lose their appetite and stop eating. I've had friends say to me, “This is really hard. People will praise this weight loss, but actually my life's falling apart. It’s not really for a good reason.” So, you know, that definitely happens. I do not respond to trauma that way. I respond to trauma by seeking comfort in food. I did a lot of comfort eating during those years of Violet being so sick. I had to really kind of come to terms with that. I struggled with it. Like, oh, I shouldn't be comfort eating. Then finally, I was like, “You know what? I am eating this chocolate croissant in a corner of an ICU hospital. This is what's getting me through the day. I am glad it is here for me.” There is nothing wrong with it. It's a form of taking care of yourself, for sure. It just gets such a bad rap. Christy Harrison and I did an event for our books recently, and when we were doing the audience Q&A, a new mom raised her hand. She said, “You know, I really think I'm an emotional eater. Especially now that my baby's three months old, it just feels like I can't even have chocolate in the house because I can't stop eating it.” And we were both just like, of course you need chocolate, you are three months postpartum. You're not sleeping. Your life has been thrown up in the air. Give yourself this grace.AmyYou're grasping at straws for something to sort of make you feel a little bit better in the moment. I have this lactation cookie, which I'm renaming to be just mama cookies, and it has chocolate in it purely because I know that having that thirty seconds of something that tastes good in your mouth is incredibly helpful when you're taking care of a small child. You're super, super tired and you just need that small window of pleasure.VirginiaYou literally can't get more sleep probably, that’s not available to you. Like, probably you wouldn't crave the chocolate quite as much if you were getting nine hours of sleep a night, but that's not going to happen for a long time. The solution is not to deprive yourself of this other thing, it's to meet what need you can. That’s a way to reframe it.AmyMyth number two: Feeling compulsive around food is the same as emotionally eating.VirginiaThis is interesting because people often label something as emotional eating when what they really mean is, it's hard for me to stop eating X. Like, If I have a bag of potato chips, I'm going to eat the whole bag. Or, if I see a plate of brownies, I'm going to need to eat the whole plate of brownies. They think that this means they're eating emotionally, when it may just mean that they feel restricted about that food. They've restricted it for so long, and now they can't anymore. That's why they're eating in that uncontrollable, scary-feeling way. This is a really big misconception about binge eating disorder, that it's somehow really different from anorexia or bulimia, these other eating disorders that are more obviously restriction-based. People think, binge eating disorder, those people just eat all the time, they can never stop. But all the new research on it is showing in around 40% of cases, it's a response to restriction. Somebody has been on a more restrictive plan, or diet, or full anorexia, and then it hits a brick wall and it goes the other way. Binge eating disorder is a whole complicated thing, we don't have to get into all of it, but a lot of cases are also people responding to growing up with intense food insecurity. Not having enough food in your house is also a form of restriction. It's kind of threaded throughout. I think it's important to understand that because we punish the symptom—eating in this uncontrollable way—without dealing what's really causing that. I think for a lot of us, even if you're not in an extreme place with it, that feeling of “I can't control myself around this food",” what you really need to ask is, why are you restricting this food? Why are you not able to give yourself permission to enjoy it when it's here?AmyYeah, and I think if you've ever had a child who's been obsessed about one type of food, like goldfish, and then you buy goldfish and allow them to have them for snacks, you don't hide them or restrict them in any way, they lose a lot of their appeal. It becomes very clear that they weren't necessarily wanting to have them so badly because they love them so much, it was the feeling that they loved them and also they were not allowed to have them.VirginiaRight. The love is not the problem, it was the restriction that was the problem. It's also worth noting, there's a difference between using food to comfort yourself in a tough situation or after a tough day, and using food as a way to escape or numb your emotions. That can become a more self destructive way to go, just like drinking to numb your emotions can be destructive. Anytime we're escaping our feelings, it can be worrisome, but it’s not the food that’s the problem. The solution isn't to stop eating those foods, it's to figure out how to deal with the hard feelings and find other coping strategies. And I'd also argue even in the short term, sometimes emotions are too frickin’ big.AmyI was going to say, maybe it's okay to numb your emotions sometimes, if you need to.VirginiaMaybe you can't deal with it all in one day and you'll deal with some more of it tomorrow. Let's not demonize these strategies. It's interesting how much these really normal ways of coping with life become demonized because they don't line up with diet culture expectations. But we of course, blame ourselves. AmyOne thing that has been helpful for me, like if there's something that I feel like I just want to eat the whole thing of, I just ask myself, what if I'm just allowed to eat as much as I want? Does that change the emotional reaction to it? VirginiaDoes it? AmyUsually. I mean, I have asked my significant other that question, too, if there's something that he says he can't have in the house. I'm like, what if you were just allowed to have it? It’s an interesting exercise.VirginiaThat's really interesting. The third Myth is this idea that we should not let our kids eat for comfort either, and that we somehow have to rein in their emotions around food.AmyBack to the baby example, we talked a little bit about weaning. We're not weaning, but like, it's a little bit on my mind. No matter when Selway’s last bottle was, when I pick him up at daycare he always wants me to breastfeed him. That's obviously not about hunger, like, he could have had a bottle within an hour. He wants to do that because it's how he connects with me. VirginiaHe wants to see his mama. AmyIt's a totally normal. That would not be something that would be upsetting to anyone. That's very easy to understand. And I think taking that a few years forward, when the child is isn’t breastfeeding, but also has that relationship with food, it would be kind of weird if they weren't comforted by food, in some ways. VirginiaThis is something that's part of the human experience. Speaking as someone who had a kid who found no comfort and food, it is terrifying, actually, when you take it all the way to that extreme place. One of the most powerful memories of my life is the first time I saw Violet take comfort from food. She was a little older than Selway and snuggled on my lap eating an apple. What the food was doesn't matter, I suddenly had this experience of like, oh, she associates me and food and comfort all together again. The way she should. It's so powerful. We were also talking a little before we started recording about seeing our kids use food in this way is actually a sign that they are self-regulating. Beatrix often will, if something falls apart for her, she immediately says, “Where's my ubby?” which is her lovey, and then like, “I need my snack cup.” I'm not worried that she's addicted to the goldfish or whatever's in the snack cup. She's like, oh, I need some comfort right now. That's pretty cool to see.AmyI don't know that I would want a child to always turn to food for comfort, just as I would want for myself to have different options of things that would make me feel better. But I think having it in the arsenal with other things can be super helpful. I mean, we had a situation where one of the girls was able to calm themselves down, after a pretty horrific screaming battle, with some crackers and cucumber and a book. There's nothing wrong in that situation.VirginiaYeah, so many great strategies that she's using there.AmyI think when that happens, as a parent, your initial reaction might be, “Uh oh. I know she's not hungry. I'm supposed to be teaching her to honor her hunger cues.” But at the same time, I think we need to be aware that sometimes we have to look at the bigger context and realize that in that moment, that was a helpful choice.VirginiaYeah, absolutely. I mean I really talk about comfort as the third eating instinct. We've got hunger and fullness, but comfort is this other really important one. Jennifer Berry has talked about that, too, that it is an internal drive kids have to seek comfort. So, don't dismiss that even if it feels at odds with their hunger. But yes, of course, eventually Selway will not need to nourish the second he sees you at the end of the day. When we were weaning Beatrice’s bottle, we talked about how she wanted to read the exact same bedtime book every night for two weeks while we were dropping the bottles, because that was the new comfort thing. She wanted Curious George over and over and over. We can definitely encourage kids to find these other tools, but don't be afraid of the food.AmyThis was on my mind after the Super Bowl. I was thinking about how holiday foods can offer this type of—or food traditions— can offer comfort in this way, too. My husband grew up, he didn't have a TV, but his grandparents did. So on Super Bowl Sunday, he went to his grandparents and his grandfather and made him a root beer float. So he's always wanted to share that tradition with us. And at this point in time, my girls don't like the carbonation in drinks, so they don't like soda. The idea of having soda poured on ice cream is like ruining ice cream for them. So they were like, we just want the ice cream. And I don't know, a root beer float? It's not my favorite thing. But I realized after, I didn't handle that well. Because this is something that means a lot to him. There could have been a way that we could have all shared that experience, taking comfort in the food experience. There was a bigger meaning to that where it was more than just the food.VirginiaHe wanted to tell the story of drinking root beer floats with his granddad and that kind of thing. And you could have shared that while possibly serving the root beer in glasses separate from the ice cream.AmyOr we could have showed the girls what happens when we pour the root beer. It could have been the coolest science experiment. Like there could have been ways that we could have all shared the experience. The way that it turned out just was really disappointing. But I mean, this happens. Now with a lot of people having very specific dietary restrictions, this happens at the holidays, where the foods that you once were able to share with everyone, you can’t. Where do all of those feelings go, about those foods that you love when you can't share them in the same way?VirginiaThat's really tough. You see this on both sides. You see both the person with the restrictions struggling to enjoy their holiday in the same way, and I also feel for the people preparing the food. You know, grandma or whoever makes these amazing cookies every year, and suddenly people aren't eating them. That's a little bit heartbreaking because she's done that to show her love. You have to think about the feelings on both sides of that. It's not to say you can't find new and different traditions, but also that these traditions do really matter and shouldn't just be sort of tossed aside, right?AmyI think we can get laser-focused on the specific food aspect of it when we are in the culture that we're in, that does often boil it down to whether or not it has gluten, or whatever the thing might be.VirginiaThere's so much talk around the holidays about how there's too much focus on food. And to my mind, it's so sad that we can't just let this be about food, because it is. Because, again, that's very fundamental to human experience. To celebrate through food is something that every culture around the world does. This is part of what we do, being able to enjoy that and appreciate it for what it is. Then it doesn't have to dominate in this intense way because, again, you've removed the restriction around it. You can take the comfort from it without feeling this compulsive, out of control thing.AmyOkay, do you guys have questions? Questions about emotional eating or comfort food? We're here to take them on.VirginiaWant me to find the old list of other podcasts names? We can see if any of them are any good. I think we landed on the right one. I think it speaks to our souls.Thanks so much for listening to Burnt Toast! If you'd like to support the show, please subscribe for free in your podcast player and tell a friend about this episode!And consider a paid subscription to the Burnt Toast newsletter. For today (June 30) only, you can take 20 percent off and pay just $4 per month or $40 for the year! You get a ton of cool perks and you keep this an ad- and sponsor-free space.The Burnt Toast Podcast is produced and hosted by me, Virginia Sole-Smith. You can follow me on Instagram or Twitter.Burnt Toast transcripts and essays are edited and formatted by Corinne Fay, who runs @SellTradePlus, an Instagram account where you can buy and sell plus size clothing.The Burnt Toast logo is by Deanna Lowe.Our theme music is by Jeff Bailey and Chris Maxwell.Tommy Harron is our audio engineer.Thanks for listening and for supporting independent anti-diet journalism. This is a public episode. If you’d like to discuss this with other subscribers or get access to bonus episodes, visit virginiasolesmith.substack.com/subscribe
In Episode 54 of The Gunn Show, Zack Selway joins Tony to share his adventures around SoCal, NoCal, and how he ended up in the position he's in today! The Selway name is legendary within the manu...
Like yesterday, I included goldfish crackers in a lunch picture. And I’m like, how long is it going to take before someone yells at me about the goldfish?You’re listening to Burnt Toast! This is the podcast where we talk about diet culture, fatphobia, parenting, and health. Today I am chatting with fan favorite, and my best friend, Amy Palanjian. Amy is the creator of the blog Yummy Toddler Food, and she’s on Instagram and Tiktok, as we’ll talk about. She’s also my former podcast co-host of the Comfort Food podcast, and a frequent flyer here on Burnt Toast. Today we’re talking about the business of kid food blogging, and the line Amy walks in trying to present realistic relatable content, but also have people be aware that this is a business and have that labor be somewhat visible. No one has ever asked Mark Bittman (or any other male food writer) if they are making a living writing recipes. We know and understand they run a business—but when women do this, and especially when moms do it, we act like it’s not work. We also get into broader themes about how we make domestic work visible and what happens when we do that. If you enjoy this episode, please subscribe, rate and review us in your podcast player! It’s free and a great way to help more folks find the show.For an upcoming bonus ep, I’m trying out a new format: Virginia’s Office Hours. If you have a question about navigating diet culture and anti-fat bias that you’d like to talk through with me, or if you just want to rant about a shitty diet with me, you can submit your question/topic here. I’ll pick one person to join me on the bonus episode so we can hash it out together.Bonus episodes are for paid subscribers only, so join us here so you don’t miss out! VirginiaThis conversation is inspired by a piece you wrote for your newsletter a little while ago where you kind of… came out to your audience. You were like, “Guys, this is a business. I’m a blogger, recipe developer, influencer, cookbook author. This is a business.” So I just want to start by saying it feels weird that you had to explain this to people. My first thought in reading it was: Does Mark Bittman have to explain to people that he runs a business? I don’t think so.AmyThere’s this assumption maybe that the recipes that I share are like, a food diary. That I’m taking pictures of the food I’m making for my kids, and then just happening to share them. And I think that’s the way that blogging started many, many years ago. Blogs were sort of diaries. And there are a lot of people on social media now that are stille doing that. They don’t have fleshed out websites. They’re just sharing stuff on Instagram or Tiktok. I think the assumption is, Oh, she just happened to make this for her family and she’s sharing it with us. But most of the time when I’m cooking for work, my children are not even home. I have a content calendar that is scheduled out many, many months ahead of time. I am doing almost nothing in real time. Because I can’t! There’s production time on shooting everything and writing all the content and doing all the videos. I have to be ahead of schedule, because that’s the way you run most businesses.VirginiaYou do run them with a plan. You don’t tend to just show up one day and be like, Hey, let’s make some stuff.AmyI think there are people that do that. But I run my website like we ran magazines. I have gotten a lot of requests like, “Can you show the ‘after’ plate?” Like, I’m not gonna sit there and videotape everything that my kids are eating, right? Because a that’s a giant pain. And it’s such a strange thing to do to a kid.VirginiaIt’s a real invasion of privacy to be like, “Okay, eat dinner, I’m just going to be here cataloging whether you like it and what you eat!”AmyAnd how much my kids eat has no bearing on how much your kids eat. It’s a strange request for information because it’s basically meaningless.VirginiaThey just either want some reassurance that your kid doesn’t eat it either. Or they want to feel bad because your kid eats something that their kid won’t eat. No good comes from these comparisons. AmyAnd my kids don’t eat everything that I make for the website. They are a sample size of three! I have enough food experience that I can taste a recipe and judge whether or not it’s good, from a much different lens than my children can. VirginiaThat’s another way I feel like the labor of all of this is made invisible. Because you are writing recipes for kids, there is an assumption that your children are the experts on your work. As opposed to understanding that you develop recipes because you have years of experience developing recipes, and you know what tastes good because this is your work. Again when any male food writer is like, here’s this amazing stew, we’re not like, But did your wife like it? Did your friends eat it? We trust them when they say this was amazing. I’m insulted on your behalf that people are like, Did Selway eat it? No offense, Selway, but it’s not really your job.AmyThat would be the most maddening way to have my website.VirginiaWhen your kid is going through the inevitable only eats mac and cheese for six months phase, what are you supposed to do for content? Just keep putting out mac and cheese recipes? It’s very strange. When we’re consuming social media content, I think all of us need to understand the amount of work that goes into producing those images. And because they are images of domestic life, we assume that no work went into creating them. That feels really devaluing of your professional work and of domestic life. AmyWell, it’s also questions like, Why do you need daycare? You’re just cooking. Why can’t your kids just be home? There was a lot of that during COVID. Like, what’s the big deal? I mean. Have you ever tried to write anything with a toddler on your leg?VirginiaThe way your photos are so beautifully shot and you’re so carefully styling the plate—you can’t do that with kids underfoot. AmyI know some people who have Instagram accounts who do it with their kids at home. There’s one person in particular who, once a month, will send me emails about how she’s drowning, and she can’t do all the things. I’m like, But you have no childcare! You’re comparing your output to mine and I have full-time childcare, because I’ve chosen that and you haven’t. [Virginia’s Note: Or maybe it’s not in the budget/unavailable for other reasons. But that’s all the more reason not to expect to do all the things. The system is failing you!] You have to give yourself a break. It’s completely not fair for people who are trying to do it while they’re taking care of their kids to think that they should be able to do all of the things. It’s all very muddy.VirginiaThat’s an example of the way these myths get perpetuated on Instagram by both the creators of the content and the viewers of the content. I’m not surprised someone thinks they can get into this work without needing childcare, because that’s an image that gets sold. You are very transparent about having childcare, but that’s not everybody. There are plenty of influencers who aren’t thanking the nanny or the daycare center workers, and are letting you believe that it’s all happening with their kids in tow. That sets women up to fail.AmyOr you see someone on TikTok who’s making an income by posting videos dancing with their babies. And you’re like, well I should be able to do that—TikTok in particular has really changed what is possible because it pays people once you have a certain number of followers. But I still feel like the assumption that you should be able to do all the things is just really murky.VirginiaAlso, let’s not discount the amount of labor that goes into making those videos. Like what if the baby’s cranky and you need to make them dance? We’re supposed to watch the video and think that she just happened to catch this totally charming moment with her child, but she learned a dance routine, figured out how to do it with the music, and then edited it afterwards. It’s a lot of production. AmySo, for the most part, I try to let my kids eat without being videotaped, unless we’re gonna do something for a video and I tell them. But the other night, I was making dinner and my husband had the girls out of the house, so it was just the little guy and I. I had made some roasted carrots while the rest of dinner was cooking. And I honestly and truly do not know what made me start filming. There was nothing about me that was camera ready. I just was in whatever clothes I was wearing. My hair is kind of a mess. And I started filming it. So it actually was real. I put the carrots down and I asked Selway if he wanted them. And we went through this whole thing where he said I made the wrong carrots because I cut them into sticks versus circles. Then I just talked him through the carrot situation as I would in normal life. I compared the carrots to his crayons because they were sitting on the table. We got out some ketchup he wound up eating the whole thing of carrots. So I shared it on Instagram. It went like kind of nuts. [Virginia Note: By “kind of nuts” Amy means that Selway eating carrots now has over 5.4 million views between Instagram and TikTok.]As I was about to post it, I thought, okay, but now everyone’s going to think that my kids eat everything. Because this just happened to be a moment that went with this particular way. And I have not happened to catch a moment that went the other way. I do think the things I did along the way in that video do show the way I talk about food because I was not claiming that the carrots were gonna make him fly, I was not selling health messaging. It was like, “These are really yummy. These are mommy’s favorite. I’m gonna eat them all.” But there is this false promise when you see a kid eating something and you think, well my kids should eat that. And if they don’t, it’s either I’m failing or my kid is failing. I posted it and it immediately started doing really well and I’ve just been feeling so uncomfortable about it.VirginiaBecause you’re worried you were putting out that false expectation?AmyRight and I tried really hard to clarify that this doesn’t always happen in the caption. But anytime you videotape something, you are taking it out of context. It’s not what would be like if you didn’t have the phone on. And I think that’s the thing that we all forget. If you’re videotaping food, it is going to look different than if you didn’t videotape food, because you want the food to look a certain way. You’re going to choose something in the beginning that grabs people’s attention. You might put it in a different bowl or a cup that’s going to make people ask a question. You’re going do stuff to get people to engage in a way that you would not if you were just making yourself a bowl of oatmeal.VirginiaRight. You wouldn’t be like, “I need to sprinkle something on top of the oatmeal because beige oatmeal doesn’t actually look good.” All of that is manufactured. AmyI think it’s really, really hard to remember, when you’re looking at videos of food, that there were lots of decisions made because people are going to be looking at it that are just a few steps away from “real.”VirginiaI am curious to hear more about what motivated you to start filming. Does it feel hard to just be making dinner for your family and not thinking with one part of your brain, is there content here? AmyI go through periods that are better than others. I think it’s harder now because of the way that Instagram has changed in the past six months, where if you want to be growing, you have to be posting a lot of video. And so I can’t really turn that part of my brain off. To some extent, I am always like, “Is this something?” We pretty much don’t tape anything at dinner. I try to do most of it during the day, but that is always on in my head. My phone’s usually nearby, so I can turn on the camera pretty quick. [Another time] Selway had gone to the freezer and was getting himself a popsicle completely on his own, so I videotaped that because I was like, well, I might use this. I mean, it’s hard. I sort of hate it because it’s putting my kids in a position that they didn’t ask to be in. And, you know, they’re getting older. This is a temporary phase of their life. But the potential for the number of eyeballs to see my content has drastically changed and it makes me feel really differently now to think about sharing them. But I’m not quite to the place where I feel like I can stop because it does seem so integral to my brand. Like, I posted that carrot video on TikTok an hour ago. I do not have a lot of TikTok followers and 30,000 people have already seen it. [Virginia Note: By publication time, that number was over 700,000 on TikTok alone]I also find it to be incredibly difficult to take days off because of the nature of how connected this all is to my business.VirginiaLet’s talk about how these misunderstanding about the business of making food content plays into diet culture standards. I think those “What I Eat in a Day” videos are such a good example. I was thinking about a reel I saw Cassey Ho do—she’s Blogilates. So she’s a fitness influencer and a diet influencer, straight up. She had a reel where she started by showing a beautiful shot of her protein pancakes covered and blueberries with the syrup dripping down them. And the caption says “sometimes I eat like this.” And then the shot changes, and it’s her eating canned chicken, plain out of the can, and lettuce out of a bag of salad. And she’s like, “and some days, I eat like this.” And her message with the video was that you don’t have to always be pulling off this beautifully produced meal. Like, she was trying to show that the pancakes are fake and manufactured. But in her case, well, when you strip away what makes that meal pretty, it turns out, she’s just eating canned chicken and lettuce because she’s living on a really restrictive diet. So it was very revealing in a way that I don’t think she intended because it shows that in a lot of this “What I Eat in a Day” content, we’re making food look pretty to make up for the fact that it’s not very filling or satisfying. Which is obviously very different from your recipes, which are delicious and not diet culture content.AmyWell, like take the assumption that all the food I’m making is the food that my kids are eating. The reality is that 99 percent of what my kids eat, nobody ever sees. I’m not like taking videos of them eating their goldfish for snack because, there’s nothing to see. It looks the same in my house as yours! But then people say, “I wish my kids ate like your kids eat.” And I’m like, “Well, I think they probably do.” Or, “I wish I was as good of a mom as you.” I’m like, “This is my job.”VirginiaAnd why are we measuring people’s quality as a mom by the food they serve? It’s a little more than that. Not to reduce what you do! But, that isn’t your mom work. That’s your business. That’s not what you do as a mom.AmyI think in kid food, particularly, the thing where it intersects with diet culture is in the types of food that we’re deciding to show or the types of food that we now expect kids to eat. Like which type of crackers you use. Yesterday I included goldfish in a lunch picture and I’m like, How long is it gonna take before someone yells at me about the goldfish? It’s making those choices. There’s a lot of behind the scenes thinking that goes along with that, so I think you have try really hard to not be sending those messages. VirginiaIt’s hard too because you have to decide if you’re up for the goldfish fight, right? But if you don’t include the goldfish, then you’re upholding this standard you don’t agree with, even if it’s just inadvertently. AmyHere’s another example. I do a lot of content on storing produce or making your produce last longer or freezing things. I have six reusable stasher bags, like the fancy silicone ones that come in colors. I typically use those in videos, because they look nice. They are expensive, I’m not gonna lie. The big ones are like $30 apiece. I got them for free. And again, I have six of them. I do not have a whole stash of them. You literally see the same one in most posts. But a lot of people call me out for using something that’s expensive. And yet, if I showed a regular Ziploc bag, there would be a cascade of people complaining about the plastic. So, like, which is better?VirginiaYou can’t win.AmyRight, but I do think that showing the reusable fancy eco one is also perpetuating that feeling that you have to use this.Virginia And that your freezer should be pretty this way. AmyOr that this is the only safe option. I did have a whole DM conversation with someone where she was like, “I’m trying to switch to all glass and silicone for my freezer it because I need it to be safe for my baby.” And then I have to explain like which plastic is actually problematic, what not to put in plastic, and then all the ways you can use plastic. But, so many assumptions are being drawn from those visuals and that’s tricky.VirginiaFor the record, I cheer whenever you put goldfish in the lunch and share it whenever you put more than three M&M’s in something. Oh and I also loved your banana sushi reel. Let’s talk about that one. AmyOkay, so banana sushi is where you put peanut butter or another nut or seed butter on a tortilla, you put a banana in the middle, you roll it up and slice it, so they look sort of like spirals. They’re cute. So I made the thing and then I took one apart with my hands and smashed it all together, acting like I was a toddler. I was like, this is either gonna do really well or it’s gonna look really dumb. And it did really well. I think it’s helpful for people to see that I’m going to make this thing for my kid and they’re going to rip it to shreds and maybe eat it. Because kids are really tactile. I did not want to make that video and be like, this is an amazing toddler lunch and leave it at that. Because I know there is no way I could give that to any of my children and they would actually just put it in their mouth.VirginiaRight, right. I’ve done peanut butter and jelly that way and then watched my children unravel it all and I’m like, “Why are you monsters?”AmyI know. Why didn’t I just make a regular sandwich?VirginiaWhy are you not appreciating the adorable aesthetic of the sandwich I’ve made you? Occasionally, it has delighted my children when I’ve made stuff in shapes. I do have some of those little Japanese sandwich cutters and my younger one went through a phase where she was enchanted. And then they started coming back not eaten in the lunchbox and I was like well, back to regular regular peanut butter and jelly for you, kid. I’m not going to any extra trouble here. But it does seem really challenging to talk about that honestly with your audience, especially because I feel like influencers are under a lot of pressure to seem “authentic,” right? And often that version of authenticity is not authentic, right? AmyIt’s manufactured.VirginiaIt’s often like, “Mama, I see you.” And showing the chaos without being like, “If we had a better society, this would not be so hard.” So then we’re continuing to perpetuate the expectation that motherhood is so hard and you’re crumbling all the time, without directing the anger that we should have about that towards the institutions responsible.AmyYeah, I’m trying when I can, especially with voiceovers, to be more realistic. But you have to do it on purpose. There’s someone that I follow, Sarah Crawford, her account is @bromabakery. So, she does all this baking. She makes a giant mess. And I’m like, at what point did she realize that that was her thing? Because I doubt if she didn’t have her camera on that she would be playing it up that much.VirginiaOh, interesting. Do you think she’s making it messier than it has to be? AmyI think she might be.VirginiaSarah, we want to know! DM us. AmyShe is very good at social media. She has a whole program that she sells, she’s very good at it. And that’s the thing that she’s decided that she’s doing, which, like, kudos to her for figuring it out. But also, it’s maybe not real?VirginiaGod. It’s like, none of its real. It’s so fascinating. I think the takeaway for those of us who just consume this content is just keep the lack of reality in mind all the time. I don’t know what shifted. I was reading Real Simple magazine last night. And I know none of that is real, right? And maybe that’s because I worked in magazines and I saw what went into photoshoots. Maybe you didn’t know all the tricks that they use to make the food look perfect, but you certainly knew—well, maybe you don’t know. I do remember when we used to shoot lifestyle stories together, being shocked at the first photo shoot when it’s like, oh, wait, we’re not going to eat the food that you had all these people over to be at a party. We’re shooting a party at our house, but…AmyYou’re not actually having a party and taking pictures.VirginiaRight. It’s also totally manufactured thing. So maybe we didn’t even know about magazines and that’s why we don’t know about social. But I do think we even more don’t know it about social. We expect that we are seeing what people are really cooking to feed themselves and it creates these unrealistic standards for the viewers And it devalues the work of content creators, too. AmyI think it’s giving us completely unrealistic expectations for what we should be making and feeding our families. VirginiaLike family dinner should look like a photoshoot every day?AmyOr you should have the baby who is like stuffing all the food into their mouths happily. There’s so much comparison that comes out of it that I think really is problematic. It’s hard to remember to run it through the filter of your own life.VirginiaAgreed. Well, we also had a request from folks on Instagram to talk about maintaining mom friendships, which I think is a lovely topic. Amy and I have been best friends since.. How old were we? 22? 23?Amy I think we were 23. VirginiaWe were babies. Babies!AmyMaybe I was 23 and you were 22.VirginiaSo it’s almost 20 years of being friends. And the other thing about us is we lived in New York City together for five years and then the whole rest of our friendship has been long distance. You moved to Iowa. I moved to the Hudson Valley. Now you’re in Pennsylvania. So we’re still hours apart, and yet here we are. So how did we do it, Amy? How are we so great?AmyI think our texting is really the magic glue.VirginiaIt’s just texting.AmyI’ve got nothing besides that.VirginiaConstant texting.AmyI mean, I think obviously it helped that we were working in the same industry. So we’re constantly talking about both work and life and we have a lot in common because of that. We’ve often been, I was gonna say freelance, but that seems like the wrong word, but like making your own businesses. VirginiaI use freelance, for sure. You were an editor at magazines that kept folding. So it was a little different.AmyAnd then I learned how to be a freelancer for you.VirginiaWe were both figuring it out.AmyI think that had a lot to do with it. We did email a lot, before we started texting. We had these really amazing rainbow email threads.VirginiaYeah, that was a pre-kids thing. We couldn’t sustain that. We used to write long emails and we would respond in-line and we would change our font colors so you could keep track of the conversation. I hope our grandchildren discover those emails someday. AmyThose were amazing. That’s like how we planned our weddings.VirginiaI was going to say baby showers. And then we switched to texting because it was just much more efficient. It also helps that we’re on similar sleep schedules. We’re both awake early in the morning. There’s you and maybe two other people that I can text at five in the morning and fully expect a response, and who won’t text me at 10pm because I will lose track of the text because I’m asleep. So, I think texting is the only answer. I don’t know how previous generations did it. But I do think, keep your mom friends close. They’re very important. Very key to our survival. Butter for your Burnt ToastAmySo I recently finished Book Lovers by Emily Henry. VirginiaOh, that’s a good one!AmyIt was delightful read I was very sad when it was over. VirginiaMy recommendation is also a book, but it’s nonfiction. It is our dear friend Kate Tellers' book How to Tell a Story. I figured this was a good episode to shout it out because Amy and I are both Kate superfans. So I’ll even link to our very old Comfort Food podcast episode where Kate came on and we talked about family dinner. Kate Tellers is one of our longtime friends, also from our New York City days. She works for The Moth, the storytelling organization, and they have an incredible new book out about how to tell a story. It is great if you are someone who wants to do oral storytelling. I also got a lot out of it in terms of thinking about writing. It’s just a great craft book. It helps you really understand why some people are great storytellers and some people, when they start to tell a story, you just die inside, because you know the anecdotes going to take so long. They guide you through the process. So, it’s wonderful. I do think we have to agree that on an anecdotal level, Kate is the best storyteller I think we both know, hands down.AmyYes. Sometimes in our text messages it’s very funny because she’ll just start halfway through the story and then we’re like, but wait…VirginiaKate, bring us in. We need a little backstory! Yes, she’s also on the group mom text chain and we are regularly brought into car trouble or various shenanigans. It’s great. But the book is excellent and she’s not the only author, there are five co-authors and they all do a really great job. So, I recommend that if you are interested in working on your writing game or your storytelling game or just want to learn more about how stories get made. Thank you, Amy, for coming back. Always a delight to have you on Burnt Toast. I really appreciate it. Tell people where they can find you!AmyI’m at yummytoddlerfood.com or @Yummytoddlerfood on all the socials now.VirginiaIncluding her TikTok, guys.AmyYeah, that was a decision that I did not take lightly. But it is what it is now.VirginiaI’m watching and dreading maybe having to join you. I’m still on the fence. I appreciate you blazing the trail for those of us who may or may not follow.AmyYeah, I often just have to cover my eyes if I’m on there.VirginiaWell, thank you for doing this. We really appreciate it.Thanks so much for listening to Burnt Toast! Once again, if you’d like to support the show, please subscribe for free in your podcast player. Leave us a rating or review and tell a friend, maybe a mom friend, about this episode. And consider a paid subscription to the Burnt Toast newsletter. It’s just $5 per month or $50 for the year. You get a ton of cool perks and you keep this an ad- and sponsor-free space. The Burnt Toast Podcast is produced and hosted by me, Virginia Sole-Smith. You can follow me on Instagram or Twitter.Burnt Toast transcripts and essays are edited and formatted by Corinne Fay, who runs @SellTradePlus, an Instagram account where you can buy and sell plus size clothing.The Burnt Toast logo is by Deanna Lowe.Our theme music is by Jeff Bailey and Chris Maxwell.Tommy Harron is our audio engineer.Thanks for listening and for supporting independent anti-diet journalism. This is a public episode. If you’d like to discuss this with other subscribers or get access to bonus episodes, visit virginiasolesmith.substack.com/subscribe
Video version: here.
Video version: here.
Josh "JoBun" Selway talks about 6 players he has shied away from in early 2022 NFL fantasy football best ball drafts on Underdog Fantasy.Follow Cash on Twitter: https://twitter.com/SurplusOfCashFollow Josh on Twitter: https://twitter.com/selway151All things FantasyUnleashd: https://linktr.ee/FantasyUnleashdJosh's weird TikTok: https://vm.tiktok.com/TTPdhPrtSx/Beaver is on TikTok! https://vm.tiktok.com/TTPdAdF21a/
Josh "JoBun" Selway & Cash explain why Davis Mills is one of the best late-round fantasy football targets in the history of the universe and why he made it into the FantasyUnleashd Circle of Trust.It's not just about the neck. From top to bottom, Davis is stacked. And the best part is... no one is paying attention. Except for us. Shoutout to GreenGoblin on Twitter for helping protect our territory. Follow Cash on Twitter: https://twitter.com/SurplusOfCashFollow Josh on Twitter: https://twitter.com/selway151All things FantasyUnleashd: https://linktr.ee/FantasyUnleashdJosh's weird TikTok: https://vm.tiktok.com/TTPdhPrtSx/Beaver is on TikTok! https://vm.tiktok.com/TTPdAdF21a/
Aaron and Zach are live (almost) every week on Friday at 2:00 PM Pacific Standard Time. Here are the videos we looked at this week: IRF Trip Leader Scenario https://youtu.be/JZLA3-EdAt4?t=315 Selway https://youtu.be/UpBx4s6S_8s?t=82 Selway https://www.youtube.com/watch?v=HgFSdFXf5uE Selway https://www.youtube.com/watch?v=527XOVDVJ1o Selway https://www.youtube.com/watch?v=qrc_j02Egbc ⚙ CONSIDER SUPPORTING GEAR GARAGE: • Become a Gear Garage Member Support the show on Patreon If […]
Today on the Take on Board podcast, I'm speaking with Jenny Selway about climate governance and the role of engineers. We also touch on starting on a board journey and career transitions.Jenny is a non executive director and engineer, currently serving on the Agribio board, an agricultural research facility, Public Private Partnership and Joint Venture between the Victorian state government and Latrobe University.Specialising in international joint ventures and strategic asset management from her time at ExxonMobil, Jenny has worked with globally listed and government partners to find collaborative business solutions in complex, highly regulated environments. Currently undertaking postgraduate studies in climate change policy at ANU, Jenny is passionate about using her unique combination of commercial, technical and governance skills to progress the transition to sustainable energy in Australia.Contact Jenny or find out more about her:https://www.linkedin.com/in/jenny-selwayResources mentioned in this episode:Systems Thinking for Social Change by David StrohTaskforce for Climate Related Financial Disclosures - TCFD Knowledge HubWorld Economic Forum Climate Governance Principles AICD Climate Governance Guide Investor Group on Climate Change - Director Expectations Engineers Australia - Our position on climate change FOR MORE TAKE ON BOARD INFORMATION:Take on Board Event - Climate Governance in the BoardroomJoin the Take on Board community: https://www.facebook.com/groups/TakeOnBoard/Follow along on Twitter: @TakeOnBoardFor more information about Helga Svendsen: https://www.helgasvendsen.com.au/Interested in working with Helga? https://www.helgasvendsen.com.au/workwithmeContact Helga: helga@helgasvendsen.com.au
TRACKLIST: 1. Lexicon Avenue – From Dusk Till Dawn (Sander Kleinenberg Audio Paranoid Remix)_Forensic 2. Tijuana – Groove Is In The Air_White Label 3. Pete Lazonby – Sacred Cycles (Quivver Mix)_Hooj Choons 4. Killahurtz – West On 27th (Original 'Subway' Mix)_Hooj Choons 5. DATAR – B (Tarrentella & Redankas' NYSC Mix)_Hooj Choons 6. Barbara Brown – Dammelo_Strive 7. Scanners – Go Out, Get Fucked Up_Debunk 8. Trancesetters – Beat Freak (Martijn Ten Velden Edit)_Touché 9. SiA – Drink To Get Drunk (Different Gear Mix)_Long Lost Brother Records 10. Lil' Mo' Yin Yang* – Reach ("Little" "More" Mix)_Strictly Rhythm 11. Dino Lenny – I Feel Stereo_White Label 12. Gennaro Rossi – Peaks 'N' Punches_Mutekki 13. Sizequeen* – I Am Ready (Peter Bailey Remix)_Star 69 Records 14. Underworld – Two Months Off_JBO 15. TDR – Squelch (Stretch & Vern Mix)_Infared 16. X-Press 2 – Muzik X-Press (Bootleg Mix)_Junior London 17. Prophets Of Sound – Tide Of Dreams (Brancaccio & Aisher Mix)_Ink Records 18. Sharam Jey – Shake Your…(Underwater Records) 19. Mood II Swing The Slippery Track (Wink Re-Mix)_Stickman Records 20. DJ Hooligan – Bad Boy Rockin' (Harry "Choo Choo" Romero Mix)_Sondos 21. X-Press 2 - Muzikizum_Skint 22. Cevin Fisher* – The Freaks Come Out (Sharp Boys Remix)_Subversive 23. Jan Driver – Filter_Zoom Records 24. Dave Clarke – Shake Your Booty_Deconstruction 25. Dave Angel - Fever_4th & Broadway 26. Dave Clarke – Southside (12" Extended Version)_Deconstruction 27. Underworld – King Of Snake (Dave Clarke Remix)_JBO 28. Humate - Choose Life (Gee Shock Remix)_ Superstition 29. Lemon8 – Model8_Plus 8 Records 30. Green Velvet - Flash (Danny Tenaglia Nitrous Oxide Mix)_F111 31. Timo Maas Featuring Martin Bettinghaus – Ubik (The Dance) (Old Original Mix)_Perfecto 32. Underworld – Cowgirl (Futureshock Mix)_JBO 33. Saints & Sinners – Pushin Too Hard (Futureshock Confession Mix)_Bedrock Records 34. Smith & Selway – Move_Intec Records 35. V.C.P. – Area_Tortured Records 36. Sound Of K – Silvery Sounds_F Communications 37. Funk D'Void – Bad Coffee (Slam No Sugar Mix)_Soma Quality Recordings 38. Joris Voorn - Incident_Sino 39. DJ Rush - Pop Lock_Force Inc Music Works +DJ Rolando A.K.A. The Aztec Mystic – Jaguar (Original Mix)_Underground Resistance
Rob and Blake Catch up with Drew for some after action reports and general BS. Brought to you by ; Black Widow Bows Building legendary bows since 1957 Sponsors of the show Kifaru Intl. #Gear For Life Products geared for the extremes of adventurers and mountaineers worldwide, under the most grueling of circumstances. American made The Footed Shaft The Footed Shaft Traditional Archery shop has been in business for over 30 years providing quality customer service and satisfaction with a personal touch. Selway Archery Selway Quivers were designed to fit on all Traditional Bow's, recurve as well as longbow's. Some of the quivers will work on self bows. American made Backwoods Grind Coffee Company promo code sbchronicles10 for 10% off Our passion for great coffee, hard work, and the outdoors Traditional Bowhunter Magazine Promo code tsc21 to receive 7 issues for the price of 6 of bi-monthly bowhunting goodness. Learn more about your ad choices. Visit megaphone.fm/adchoices
Josh "Jobun" Selway rides through the galaxy to deliver some insights on the NFL, sports betting, fantasy football, or whatever he writes down late at night. This week he talks about the grueling process to legalize sports betting in Ohio and what to potentially expect from DraftKings (DKNG) stock. Plus some random NFL stats to keep the theme of the show going. YOOHOO - @selway151this is fu: https://linktr.ee/FantasyUnleashd
This episode is also available as a blog post: https://thecitylife.org/2021/09/30/hamilton-selway-fine-art-is-excited-to-present-louis-carreon-new-editions/ --- This episode is sponsored by · Anchor: The easiest way to make a podcast. https://anchor.fm/app --- Send in a voice message: https://anchor.fm/citylifeorg/message Support this podcast: https://anchor.fm/citylifeorg/support
Rob "CashKetchum" Lowry, The Beaver, and Josh "JoBun" Selway give a few highlights of the Las Vegas trip, including their FFPC Main Event draft, the first NFL Sunday, an unfortunate fire alarm, and why you should never see Blue Man Group... all from the comfort of the Circa Bunk Bed suite. Catch the video on YouTube if you want to see our ugly faces - YOOHOO More fantasy football greatness coming soon, australia all things FantasyUnleashd: https://linktr.ee/FantasyUnleashd
Dennis and Kyle introduce the next contestant in the Real Reality #fantasyFootball competition. Adam Aizer stops by for some tips for the cast and joins this week's "Hot Topic" favorite TV show of all time .. --- This episode is sponsored by · Anchor: The easiest way to make a podcast. https://anchor.fm/app
Written by Brenn HillSupport this podcast at — https://redcircle.com/back-story-song/exclusive-contentAdvertising Inquiries: https://redcircle.com/brandsPrivacy & Opt-Out: https://redcircle.com/privacy
History isn't here yet. It's coming, but we got here early this time. Maybe this time, we can be ready for it. We can take it on our own terms. This week we're joined by Saoirse (@TheSaoirseBlog) to talk about Kelly Reichardt's most recent film FIRST COW. --- Comfort - A Short Film - https://igg.me/at/mKO1-OXxUww/x#/ --- This episode is sponsored by · Anchor: The easiest way to make a podcast. https://anchor.fm/app --- Send in a voice message: https://anchor.fm/otherfilmguys/message Support this podcast: https://anchor.fm/otherfilmguys/support
On this episode of the Wilderness Locals podcast - Wacey and Tyler sit down with Drew from Selway Archery for Traditional Tuesday. We talk quivers, hunting, life and stick bows! Drew is a hardworking family man - who is busting his butt making some of the best quivers in the game. He also happens to be a pretty hilarious dude. Enjoy.
Technovation with Peter High (CIO, CTO, CDO, CXO Interviews)
In this interview, we discuss the opportunity Paul sees for the oil and gas industry to adopt new technologies, the significance of Paul's title change from chief information officer to chief digital officer, and some of the strategic priorities for Paul's team as he has taken the CDO role. We discuss some of the external partnerships the company has formed as it has looked to embrace analytics, why Calgary is one of the world's best kept secrets in the technology landscape, and how the company's future of work program allowed it to have a more seamless transition to work from home once the pandemic struck. Lastly, we discuss Paul's view on the future of the mobile workforce, some of the emerging technologies on Paul's mind, including 5G, AR, VR, drones, and blockchain, among a variety of other topics.
Jordon "Beaver" Strabala and Josh "Jobun" Selway get together during a ferocious winter storm to discuss two of the most interesting match-ups for NFL week 15 from a betting and DFS perspective, with the Chiefs visiting the Saints (28:00) and the Eagles visiting the Cardinals (41:00). They also talk about playing in the snow as a kid, their Underdog best ball teams and observations (12:00), while Beaver takes his shot at a Josh Jacobs rant (7:00). **Editor's Note: As always plz excuse Beaver's vaping and Josh's dippingSubscribe if you wanna ride!... wow, I'm sorry that sounded really dumb. @Fantasyunleashd on Twitter
Josh "JoBun" Selway opens up his galaxy brain to discuss some of his observations from week 11 in the NFL and fantasy football, including why he was buying low on the Cowboys, another mostly tilting day with Derrick Henry, Monday night's matchup of the NFL's most volatile teams, and why he regrets playing the Lions defense even though it worked out ok-ish. Subscribe to the pod! Or if it's an inconvenience to you, don't worry about it. We just want you to be happy.Check out Fantasyunleashd.com and @FantasyUnleashd on TwitterAlso if you're in the market for a new microwave, don't overpay for too many preset functions. Get the basics and move on. Smart sensors are an added bonus, though.
A lot has happened in the past year since we first discussed microbiome rewilding with Jacob Mills. At this reunion, we chat about building our immune system, rewilding greenspaces equitably, cultural restoration, decolonizing science and restoration, and updates on Jacob's research to restore native soil microbiota to urban greenspaces and schools. Eco Restoration Network https://www.ecorestorationnetwork.com NDN Science Show https://ndnscienceshow.wordpress.com/about/ Mills, J. G., Weinstein, P., Gellie, N. J., Weyrich, L. S., Lowe, A. J., & Breed, M. F. (2017). Urban habitat restoration provides a human health benefit through microbiome rewilding: the Microbiome Rewilding Hypothesis. Restoration ecology, 25(6), 866-872. Selway, C. A., Mills, J. G., Weinstein, P., Skelly, C., Yadav, S., Lowe, A., ... & Weyrich, L. S. (2020). Transfer of environmental microbes to the skin and respiratory tract of humans after urban green space exposure. Environment International, 145, 106084. Mills, Jacob G. Nature needs people, but people need connection: Can microbes be the 'joining dots'? Australasian Plant Conservation: Journal of the Australian Network for Plant Conservation, Vol. 29, No. 1, Jun-Aug 2020: 31-33. Music on this episode was DJ Williams on YouTube Tell a few friends about the show and follow the podcast on Instagram and Twitter @treehuggerpod Review treehugger podcast on iTunes
Josh "JoBun" Selway discusses his biggest observation for the fantasy season so far, and does a quick check in on a couple of his best ball teams and best ball tourneys on Drafters and Underdog. Subscribe, subscribe, subscribe! Check out FantasyUnleashd.com and @FantasyUnleashd on Twitter. Please note: Tractor Supply has a great selection of dog food and generic hats.
Josh "Jobun" Selway is all alone on a Friday night because the Beaver had to go to West Virginia. Josh powers through this abandonment to discuss Antonio Brown, Justin Herbert, and some other random fantasy football crap. SUBSCRIBE!Fantasyunleashd.comTwitter: @FantasyUnleashdBest leaf vacuums for 2020: https://www.bestproducts.com/lifestyle/g1895/lawn-leaf-vacuums/
Josh "JoBun" Selway and Jordon "Beaver" Strabala get together to discuss some important, and some very unimportant, topics as we head into week 7 of the NFL season.0:00 - Intro/Ice skating with grandma2:00 - Underwear strategies5:00 - Rodgers hump party8:30 - Tua time, Fitz farewell, Bill Clinton impeachment14:00 - Eagles injuries & need for fiber17:30 - George Kittle dominance, Belichick's new love25:00 - Watson comes alive & Bill O'Brien's boring life26:30 - Anderson Cooper & CEH33:30 - Disorganized DFS discussion sorta begins, Terry McLaurin week + Kareem Hunt38:00 - Random Chris Carson comments???40:00 - More confusion, DraftKings projections44:00 - Andy Dalton + Joe Burrow46:00 - Host altercation Make sure you're following FantasyUnleashd on Twitter, & check out FantasyUnleashd.com
Josh "JoBun" Selway drops in for a quick pod to ramble on about hitting a wall in fantasy, how he's over waivers, and a lack of sports betting discipline in his recent trip to Vegas. Twitter: @FantasyUnleashdFantasyunleashd.com
Josh "JoBun" Selway gives a quick rundown on some of this galaxy brain thoughts for fantasy football heading into week 3 of the NFL season. Topics include: the potential unleashing of Antonio Gibson, Miles Sanders' cheap DraftKings salary, the Jets joint-effort suckfest, and Curtis Samuel's outlook for week 3 in DFS. Check out FantasyUnleashd.com!
Dr Kate Selway is an Earth scientist who is passionate about understanding how our amazing planet works. She has led research teams in the deserts of central Australia, the savannas of East Africa, and the frozen expanses of the Greenland and Antarctic ice sheets. Join this conversation hosted by Dr Renee Beale from the Royal Society of Victoria, about what got Kate started, her work, and it's impact on the field of climate change study. Liking the show?Leave us a rating and review on Apple Podcasts here!Support us directly on Pozible! Special Guest: Dr. Kate Selway. Support Climactic See /privacy for privacy and opt-out information.
Sian Elizabeth Selway got into film music in what many would consider the wrong order - she gathered her industry experience first and then went to study. We're going to talk about the pros and cons of that, and also explore the differences between writing for shorts, features, and documentaries - because Sian's done it all! Get my FREE eBook, “The Media Scoring Guide” : https://soundtrack.academy/ebook Sian is an award-winning composer who's worked on many highly acclaimed projects, and is going from strength to strength as she adds up more and more feature films to her credits. But one of the really interesting things about Sian is her diversity. In her film work she's tackled short films, feature films, documentaries, and even children's TV shows. And beyond the film world she's written for Chamber Choirs, music libraries, and even for live dance and theatre projects. She's a true example of someone who's built a diverse portfolio around her passion. And of course, she shares all of her insights, advice, and lessons learned completely openly for us to benefit from. So let's get to it! Links: Sian's website: http://ses-soundtrax.com/ Facebook: https://www.facebook.com/sianelizabethselwayComposer040501 Twitter: https://twitter.com/SES_SoundTrax LinkedIn: https://www.linkedin.com/in/sian-elizabeth-selway-90b606b3/
The State of Idaho is offering special Selway-Bitterroot and Frank Church Foundation license plates to benefit conservation in the River of No Return Wilderness areas. Idaho Matters looks at that region of the state and the artist behind the license plates.
Interview with entrepreneur and CEO Kirsten Selway. Interview based on female entrepreneurship and specifics of work with the foodservice industry in the Renaissance Faire circuit and the empire Kirsten Selway has helped develop within this niche market.
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