Podcasts about Serengeti

"It's a beautiful morning on the Serengeti..." New rule: Every time Carl, the random black man, sees any of us "being Jeremy," he's allowed to break a bottle over their head. Also, Dan comes to a spork in the road, Zaslow eats a plain stick, Chris reads, the women of the show flee the premises, Tony wants to talk ball, Billy gives the audience a helpful guide to NFL streaming, and Mike's limited fake RFK knows something you don't. Today's cast: Dan, Zaslow, Chris, Billy, Mike, and Tony. Learn more about your ad choices. Visit podcastchoices.com/adchoices

Send us a textBrett Morris shares his inspiring journey from addiction to becoming a passionate runner and finishing his first 50k, the Serengeti 50k in Tooele, Utah. He discusses the importance of mindset, setting micro goals, and the supportive community he found in the running world. Brett emphasizes the significance of replacing negative habits with positive ones and how running has transformed his life. He reflects on his experiences during races, the challenges he faced, and the lessons learned along the way, including the importance of joy in the process of achieving goals.You can reach out to Brett at the following locations:Personal Training: www.replaceandrecover.comLife Coaching: www.30daystoanewlife.comFacebook Page:https://www.facebook.com/profile.php?id=61570724204356Personal Facebook: https://www.facebook.com/profile.php?id=61554866672963If you have hit a wall with your training and need help, you can reach out to us at https://trailto100.com/coaching/ and lets set up a free consultation call to see how we can help you along your journey.Also, leave a review and we will forever be in your debt!Remember, if you want to run 100 miles...MAKE IT HAPPEN!Support the show

La Tanzanie a annoncé fin juillet une interdiction pour les ressortissants étrangers de posséder ou gérer des entreprises dans plusieurs secteurs. La directive provoque un tollé chez son voisin, le Kenya. Alors que Dodoma dit vouloir défendre ses intérêts économiques, Nairobi estime que cette nouvelle mesure va à l'encontre des principes de la Communauté des États d'Afrique de l'Est, dont les deux pays sont membres. Salons de beauté, boutiques de souvenirs, transferts de monnaie sur mobile : en tout, 15 secteurs sont concernés par cette nouvelle directive en Tanzanie. Elle vise à protéger les Tanzaniens de la compétition étrangère. Mais elle provoque la grogne du voisin kényan. L'Association des conducteurs du Kenya dit avoir reçu des appels inquiets, notamment de la part des guides touristiques : « Ils font partie de la liste des emplois désormais interdits pour les étrangers, précise Peter Murima, président de cette association professionnelle. Or, nous avons beaucoup de guides qui travaillent autour de la frontière, dans les parcs de Serengeti en Tanzanie ou Amboseli au Kenya. Dans le secteur du transport aussi, nous avons eu des retours de membres qui dénoncent le fait d'avoir déjà été visés par des contrôles superflus de la part des forces de l'ordre. » Frein aux investissements en Tanzanie ? Au-delà des petits entrepreneurs kényans, les conséquences de cette mesure pourraient être plus larges. « C'est le signal qu'envoie cette nouvelle mesure qui est très important, souligne James Shikwati, directeur de l'Inter Region Economic Network, un think tank économique basé à Nairobi. Ce sont les petites entreprises qui sont visées, mais les grandes compagnies observent tout cela et s'en inquiètent. La confiance s'érode et cela pourrait freiner les investissements du Kenya vers la Tanzanie. » Décision politique Cet économiste y voit aussi une décision politique, avant les élections d'octobre prochain en Tanzanie. Les autorités kényanes, elles, ont dénoncé une mesure qui va à l'encontre de la Communauté des États d'Afrique de l'Est (EAC) et de son Protocole de marché commun. Nairobi a toutefois assuré ne pas réciproquer pour l'instant, pour donner une chance au dialogue. « Rivalité par intermittence » Avec le Kenya, qui se plaint aussi de frais de visas pour ses ressortissants souhaitant faire du business en Tanzanie, les tensions ne sont pas nouvelles. « Le Kenya et la Tanzanie ont toujours entretenu une sorte de rivalité par intermittence, rappelle James Shikwati. La Tanzanie a eu un président radical, Magufuli, qui était davantage tourné vers l'intérieur dans ses politiques économiques. Il a notamment chassé les investisseurs étrangers du secteur minier, de certains emplois. Or, son ancienne vice-présidente est la présidente actuelle. » L'EAC a rappelé dans un communiqué que les États partenaires du Protocole de marché commun s'étaient engagés à « promouvoir l'intégration régionale en supprimant les obstacles au commerce, aux services et aux investissements ».

Lots of talk these days about ultra-processed foods (UPFs). Along with confusion about what in the heck they are or what they're not, how bad they are for us, and what ought to be done about them. A landmark in the discussion of ultra-processed foods has been the publication of a book entitled Ultra-processed People, Why We Can't Stop Eating Food That Isn't Food. The author of that book, Dr. Chris van Tulleken, joins us today. Dr. van Tulleken is a physician and is professor of Infection and Global Health at University College London. He also has a PhD in molecular virology and is an award-winning broadcaster on the BBC. His book on Ultra-processed People is a bestseller. Interview Summary Chris, sometimes somebody comes along that takes a complicated topic and makes it accessible and understandable and brings it to lots of people. You're a very fine scientist and scholar and academic, but you also have that ability to communicate effectively with lots of people, which I very much admire. So, thanks for doing that, and thank you for joining us. Oh, Kelly, it's such a pleasure. You know, I begin some of my talks now with a clipping from the New York Times. And it's a picture of you and an interview you gave in 1995. So exactly three decades ago. And in this article, you just beautifully communicate everything that 30 years later I'm still saying. So, yeah. I wonder if communication, it's necessary, but insufficient. I think we are needing to think of other means to bring about change. I totally agree. Well, thank you by the way. And I hope I've learned something over those 30 years. Tell us, please, what are ultra-processed foods? People hear the term a lot, but I don't think a lot of people know exactly what it means. The most important thing to know, I think, is that it's not a casual term. It's not like 'junk food' or 'fast food.' It is a formal scientific definition. It's been used in hundreds of research studies. The definition is very long. It's 11 paragraphs long. And I would urge anyone who's really interested in this topic, go to the United Nations Food and Agricultural Organization website. You can type in NFAO Ultra and you'll get the full 11 paragraph definition. It's an incredibly sophisticated piece of science. But it boils down to if you as a consumer, someone listening to this podcast, want to know if the thing you are eating right now is ultra-processed, look at the ingredients list. If there are ingredients on that list that you do not normally find in a domestic kitchen like an emulsifier, a coloring, a flavoring, a non-nutritive sweetener, then that product will be ultra-processed. And it's a way of describing this huge range of foods that kind of has taken over the American and the British and in fact diets all over the world. How come the food companies put this stuff in the foods? And the reason I ask is in talks I give I'll show an ingredient list from a food that most people would recognize. And ask people if they can guess what the food is from the ingredient list. And almost nobody can. There are 35 things on the ingredient list. Sugar is in there, four different forms. And then there are all kinds of things that are hard to pronounce. There are lots of strange things in there. They get in there through loopholes and government regulation. Why are they there in the first place? So, when I started looking at this I also noticed this long list of fancy sounding ingredients. And even things like peanut butter will have palm oil and emulsifiers. Cream cheese will have xanthum gum and emulsifiers. And you think, well, wouldn't it just be cheaper to make your peanut butter out of peanuts. In fact, every ingredient is in there to make money in one of two ways. Either it drives down the cost of production or storage. If you imagine using a real strawberry in your strawberry ice cream. Strawberries are expensive. They're not always in season. They rot. You've got to have a whole supply chain. Why would you use a strawberry if you could use ethyl methylphenylglycidate and pink dye and it'll taste the same. It'll look great. You could then put in a little chunky bit of modified corn starch that'll be chewy if you get it in the right gel mix. And there you go. You've got strawberries and you haven't had to deal with strawberry farmers or any supply chain. It's just you just buy bags and bottles of white powder and liquids. The other way is to extend the shelf life. Strawberries as I say, or fresh food, real food - food we might call it rots on shelves. It decays very quickly. If you can store something at room temperature in a warehouse for months and months, that saves enormous amounts of money. So, one thing is production, but the other thing is the additives allow us to consume to excess or encourage us to consume ultra-processed food to excess. So, I interviewed a scientist who was a food industry development scientist. And they said, you know, most ultra-processed food would be gray if it wasn't dyed, for example. So, if you want to make cheap food using these pastes and powders, unless you dye it and you flavor it, it will be inedible. But if you dye it and flavor it and add just the right amount of salt, sugar, flavor enhancers, then you can make these very addictive products. So that's the logic of UPF. Its purpose is to make money. And that's part of the definition. Right. So, a consumer might decide that there's, you know, beneficial trade-off for them at the end of the day. That they get things that have long shelf life. The price goes down because of the companies don't have to deal with the strawberry farmers and things like that. But if there's harm coming in waves from these things, then it changes the equation. And you found out some of that on your own. So as an experiment you did with a single person - you, you ate ultra-processed foods for a month. What did you eat and how did it affect your body, your mood, your sleep? What happened when you did this? So, what's really exciting, actually Kelly, is while it was an n=1, you know, one participant experiment, I was actually the pilot participant in a much larger study that we have published in Nature Medicine. One of the most reputable and high impact scientific journals there is. So, I was the first participant in a randomized control trial. I allowed us to gather the data about what we would then measure in a much larger number. Now we'll come back and talk about that study, which I think was really important. It was great to see it published. So, I was a bit skeptical. Partly it was with my research team at UCL, but we were also filming it for a BBC documentary. And I went into this going I'm going to eat a diet of 80% of my calories will come from ultra-processed food for four weeks. And this is a normal diet. A lifelong diet for a British teenager. We know around 20% of people in the UK and the US eat this as their normal food. They get 80% of their calories from ultra-processed products. I thought, well, nothing is going to happen to me, a middle-aged man, doing this for four weeks. But anyway, we did it kind of as a bit of fun. And we thought, well, if nothing happens, we don't have to do a bigger study. We can just publish this as a case report, and we'll leave it out of the documentary. Three big things happened. I gained a massive amount of weight, so six kilos. And I wasn't force feeding myself. I was just eating when I wanted. In American terms, that's about 15 pounds in four weeks. And that's very consistent with the other published trials that have been done on ultra-processed food. There have been two other RCTs (randomized control trials); ours is the third. There is one in Japan, one done at the NIH. So, people gain a lot of weight. I ate massively more calories. So much so that if I'd continued on the diet, I would've almost doubled my body weight in a year. And that may sound absurd, but I have an identical twin brother who did this natural experiment. He went to Harvard for a year. He did his masters there. During his year at Harvard he gained, let's see, 26 kilos, so almost 60 pounds just living in Cambridge, Massachusetts. But how did you decide how much of it to eat? Did you eat until you just kind of felt naturally full? I did what most people do most of the time, which is I just ate what I wanted when I felt like it. Which actually for me as a physician, I probably took the breaks off a bit because I don't normally have cocoa pops for breakfast. But I ate cocoa pops and if I felt like two bowls, I'd have two bowls. It turned out what I felt like a lot of mornings was four bowls and that was fine. I was barely full. So, I wasn't force feeding myself. It wasn't 'supersize' me. I was eating to appetite, which is how these experiments run. And then what we've done in the trials. So, I gained weight, then we measured my hormone response to a meal. When you eat, I mean, it's absurd to explain this to YOU. But when you eat, you have fullness hormones that go up and hunger hormones that go down, so you feel full and less hungry. And we measured my response to a standard meal at the beginning and at the end of this four-week diet. What we found is that I had a normal response to eating a big meal at the beginning of the diet. At the end of eating ultra-processed foods, the same meal caused a very blunted rise in the satiety hormones. In the 'fullness' hormones. So, I didn't feel as full. And my hunger hormones remained high. And so, the food is altering our response to all meals, not merely within the meal that we're eating. Then we did some MRI scans and again, I thought this would be a huge waste of time. But we saw at four weeks, and then again eight weeks later, very robust changes in the communication between the habit-forming bits at the back of the brain. So, the automatic behavior bits, the cerebellum. Very conscious I'm talking to YOU about this, Kelly. And the kind of addiction reward bits in the middle. Now these changes were physiological, not structural. They're about the two bits of the brain talking to each other. There's not really a new wire going between them. But we think if this kind of communication is happening a lot, that maybe a new pathway would form. And I think no one, I mean we did this with very expert neuroscientists at our National Center for Neuroscience and Neurosurgery, no one really knows what it means. But the general feeling was these are the kind of changes we might expect if we'd given someone, or a person or an animal, an addictive substance for four weeks. They're consistent with, you know, habit formation and addiction. And the fact that they happened so quickly, and they were so robust - they remained the same eight weeks after I stopped the diet, I think is really worrying from a kid's perspective. So, in a period of four weeks, it re-altered the way your brain works. It affected the way your hunger and satiety were working. And then you ended up with this massive weight. And heaven knows what sort of cardiovascular effects or other things like that might have been going on or had the early signs of that over time could have been really pretty severe, I imagine. I think one of the main effects was that I became very empathetic with my patients. Because we did actually a lot of, sort of, psychological testing as well. And there's an experience where, obviously in clinic, I mainly treat patients with infections. But many of my patients are living with other, sort of, disorders of modern life. They live with excess weight and cardiovascular disease and type two diabetes and metabolic problems and so on. And I felt in four weeks like I'd gone from being in my early 30, early 40s at the time, I felt like I'd just gone to my early 50s or 60s. I ached. I felt terrible. My sleep was bad. And it was like, oh! So many of the problems of modern life: waking up to pee in the middle of the night is because you've eaten so much sodium with your dinner. You've drunk all this water, and then you're trying to get rid of it all night. Then you're constipated. It's a low fiber diet, so you develop piles. Pain in your bum. The sleep deprivation then makes you eat more. And so, you get in this vicious cycle where the problem didn't feel like the food until I stopped and I went cold turkey. I virtually have not touched it since. It cured me of wanting UPF. That was the other amazing bit of the experience that I write about in the book is it eating it and understanding it made me not want it. It was like being told to smoke. You know, you get caught smoking as a kid and your parents are like, hey, now you finish the pack. It was that. It was an aversion experience. So, it gave me a lot of empathy with my patients that many of those kinds of things we regard as being normal aging, those symptoms are often to do with the way we are living our lives. Chris, I've talked to a lot of people about ultra-processed foods. You're the first one who's mentioned pain in the bum as one of the problems, so thank you. When I first became a physician, I trained as a surgeon, and I did a year doing colorectal surgery. So, I have a wealth of experience of where a low fiber diet leaves you. And many people listening to this podcast, I mean, look, we're all going to get piles. Everyone gets these, you know, anal fishes and so on. And bum pain it's funny to talk about it. No, not the... it destroys people's lives, so, you know, anyway. Right. I didn't want to make light of it. No, no. Okay. So, your own experiment would suggest that these foods are really bad actors and having this broad range of highly negative effects. But what does research say about these things beyond your own personal experience, including your own research? So, the food industry has been very skillful at portraying this as a kind of fad issue. As ultra-processed food is this sort of niche thing. Or it's a snobby thing. It's not a real classification. I want to be absolutely clear. UPF, the definition is used by the World Health Organization and the United Nations Food and Agricultural Organization to monitor global diet quality, okay? It's a legitimate way of thinking about food. The last time I looked, there are more than 30 meta-analyses - that is reviews of big studies. And the kind of high-quality studies that we use to say cigarettes cause lung cancer. So, we've got this what we call epidemiological evidence, population data. We now have probably more than a hundred of these prospective cohort studies. And they're really powerful tools. They need to be used in conjunction with other evidence, but they now link ultra-processed food to this very wide range of what we euphemistically call negative health outcomes. You know, problems that cause human suffering, mental health problems, anxiety, depression, multiple forms of cancer, inflammatory diseases like Crohn's disease and ulcerative colitis, metabolic disease, cardiovascular disease, Alzheimer's and dementia. Of course, weight gain and obesity. And all cause mortality so you die earlier of all causes. And there are others too. So, the epidemiological evidence is strong and that's very plausible. So, we take that epidemiological evidence, as you well know, and we go, well look, association and causation are different things. You know, do matches cause cancer or does cigarettes cause cancer? Because people who buy lots of matches are also getting the lung cancer. And obviously epidemiologists are very sophisticated at teasing all this out. But we look at it in the context then of other evidence. My group published the third randomized control trial where we put a group of people, in a very controlled way, on a diet of either minimally processed food or ultra-processed food and looked at health outcomes. And we found what the other two trials did. We looked at weight gain as a primary outcome. It was a short trial, eight weeks. And we saw people just eat more calories on the ultra-processed food. This is food that is engineered to be consumed to excess. That's its purpose. So maybe to really understand the effect of it, you have to imagine if you are a food development engineer working in product design at a big food company - if you develop a food that's cheap to make and people will just eat loads of it and enjoy it, and then come back for it again and again and again, and eat it every day and almost become addicted to it, you are going to get promoted. That product is going to do well on the shelves. If you invent a food that's not addictive, it's very healthy, it's very satisfying, people eat it and then they're done for the day. And they don't consume it to excess. You are not going to keep your job. So that's a really important way of understanding the development process of the foods. So let me ask a question about industry and intent. Because one could say that the industry engineers these things to have long shelf life and nice physical properties and the right colors and things like this. And these effects on metabolism and appetite and stuff are unpleasant and difficult side effects, but the foods weren't made to produce those things. They weren't made to produce over consumption and then in turn produce those negative consequences. You're saying something different. That you think that they're intentionally designed to promote over consumption. And in some ways, how could the industry do otherwise? I mean, every industry in the world wants people to over consume or consume as much of their product as they can. The food industry is no different. That is exactly right. The food industry behaves like every other corporation. In my view, they commit evil acts sometimes, but they're not institutionally evil. And I have dear friends who work in big food, who work in big pharma. I have friends who work in tobacco. These are not evil people. They're constrained by commercial incentives, right? So, when I say I think the food is engineered, I don't think it. I know it because I've gone and interviewed loads of people in product development at big food companies. I put some of these interviewees in a BBC documentary called Irresistible. So rather than me in the documentary going, oh, ultra-processed food is bad. And everyone going, well, you are, you're a public health bore. I just got industry insiders to say, yes, this is how we make the food. And going back to Howard Moskovitz, in the 1970s, I think he was working for the Campbell Soup Company. And Howard, who was a psychologist by training, outlined the development process. And what he said was then underlined by many other people I've spoken to. You develop two different products. This one's a little bit saltier than the next, and you test them on a bunch of people. People like the saltier ones. So now you keep the saltier one and you develop a third product and this one's got a bit more sugar in it. And if this one does better, well you keep this one and you keep AB testing until you get people buying and eating lots. And one of the crucial things that food companies measure in product development is how fast do people eat and how quickly do they eat. And these kind of development tools were pioneered by the tobacco industry. I mean, Laura Schmidt has done a huge amount of the work on this. She's at University of California, San Francisco (UCSF), in California. And we know the tobacco industry bought the food industry and for a while in the '80s and '90s, the biggest food companies in the world were also the biggest tobacco companies in the world. And they used their flavor molecules and their marketing techniques and their distribution systems. You know, they've got a set of convenience tools selling cigarettes all over the country. Well, why don't we sell long shelf-life food marketed in the same way? And one thing that the tobacco industry was extremely good at was figuring out how to get the most rapid delivery of the drug possible into the human body when people smoke. Do you think that some of that same thing is true for food, rapid delivery of sugar, let's say? How close does the drug parallel fit, do you think? So, that's part of the reason the speed of consumption is important. Now, I think Ashley Gearhardt has done some of the most incredible work on this. And what Ashley says is we think of addictive drugs as like it's the molecule that's addictive. It's nicotine, it's caffeine, cocaine, diamorphine, heroin, the amphetamines. What we get addicted to is the molecule. And that Ashley says no. The processing of that molecule is crucially important. If you have slow-release nicotine in a chewing gum, that can actually treat your nicotine addiction. It's not very addictive. Slow-release amphetamine we use to treat children with attention and behavioral problems. Slow-release cocaine is an anesthetic. You use it for dentistry. No one ever gets addicted to dental anesthetics. And the food is the same. The rewarding molecules in the food we think are mainly the fat and the sugar. And food that requires a lot of chewing and is slow eaten slowly, you don't deliver the reward as quickly. And it tends not to be very addictive. Very soft foods or liquid foods with particular fat sugar ratios, if you deliver the nutrients into the gut fast, that seems to be really important for driving excessive consumption. And I think the growing evidence around addiction is very persuasive. I mean, my patients report feeling addicted to the food. And I don't feel it's legitimate to question their experience. Chris, a little interesting story about that concept of food and addiction. So going back several decades I was a professor at Yale, and I was teaching a graduate course. Ashley Gerhardt was a student in that course. And, she was there to study addiction, not in the context of food, but I brought up the issue of, you know, could food be addictive? There's some interesting research on this. It's consistent with what we're hearing from people, and that seems a really interesting topic. And Ashley, I give her credit, took this on as her life's work and now she's like the leading expert in the world on this very important topic. And what's nice for me to recall that story is that how fast the science on this is developed. And now something's coming out on this almost every day. It's some new research on the neuroscience of food and addiction and how the food is hijacking in the brain. And that whole concept of addiction seems really important in this context. And I know you've talked a lot about that yourself. She has reframed, I think, this idea about the way that addictive substances and behaviors really work. I mean it turns everything on its head to go the processing is important. The thing the food companies have always been able to say is, look, you can't say food is addictive. It doesn't contain any addictive molecules. And with Ashley's work you go, no, but the thing is it contains rewarding molecules and actually the spectrum of molecules that we can find rewarding and we can deliver fast is much, much broader than the traditionally addictive substances. For policy, it's vital because part of regulating the tobacco industry was about showing they know they are making addictive products. And I think this is where Ashley's work and Laura Schmidt's work are coming together. With Laura's digging in the tobacco archive, Ashley's doing the science on addiction, and I think these two things are going to come together. And I think it's just going to be a really exciting space to watch. I completely agree. You know when most people think about the word addiction, they basically kind of default to thinking about how much you want something. How much, you know, you desire something. But there are other parts of it that are really relevant here too. I mean one is how do you feel if you don't have it and sort of classic withdrawal. And people talk about, for example, being on high sugar drinks and stopping them and having withdrawal symptoms and things like that. And the other part of it that I think is really interesting here is tolerance. You know whether you need more of the substance over time in order to get the same reward benefit. And that hasn't been studied as much as the other part of addiction. But there's a lot to the picture other than just kind of craving things. And I would say that the thing I like about this is it chimes with my. Personal experience, which is, I have tried alcohol and cigarettes and I should probably end that list there. But I've never had any real desire for more of them. They aren't the things that tickle my brain. Whereas the food is a thing that I continue to struggle with. I would say in some senses, although I no longer like ultra-processed food at some level, I still want it. And I think of myself to some degree, without trivializing anyone's experience, to some degree I think I'm in sort of recovery from it. And it remains that tussle. I mean I don't know what you think about the difference between the kind of wanting and liking of different substances. Some scientists think those two things are quite, quite different. That you can like things you don't want, and you can want things you don't like. Well, that's exactly right. In the context of food and traditional substances of abuse, for many of them, people start consuming because they produce some sort of desired effect. But that pretty quickly goes away, and people then need the substance because if they don't have it, they feel terrible. So, you know, morphine or heroin or something like that always produces positive effects. But that initial part of the equation where you just take it because you like it turns into this needing it and having to have it. And whether that same thing exists with food is an interesting topic. I think the other really important part of the addiction argument in policy terms is that one counterargument by industrial scientists and advocates is by raising awareness around ultra-processed food we are at risk of driving, eating disorders. You know? The phenomenon of orthorexia, food avoidance, anorexia. Because all food is good food. There should be no moral value attached to food and we mustn't drive any food anxiety. And I think there are some really strong voices in the United Kingdom Eating Disorder scientists. People like Agnes Ayton, who are starting to say, look, when food is engineered, using brain scanners and using scientific development techniques to be consumed to excess, is it any wonder that people develop a disordered relationship with the food? And there may be a way of thinking about the rise of eating disorders, which is parallel to the rise of our consumption of ultra-processed food, that eating disorders are a reasonable response to a disordered food environment. And I think that's where I say all that somewhat tentatively. I feel like this is a safe space where you will correct me if I go off piste. But I think it's important to at least explore that question and go, you know, this is food with which it is very hard, I would say, to have a healthy relationship. That's my experience. And I think the early research is bearing that out. Tell us how these foods affect your hunger, how full you feel, your microbiome. That whole sort of interactive set of signals that might put people in harmony with food in a normal environment but gets thrown off when the foods get processed like this. Oh, I love that question. At some level as I'm understanding that question, one way of trying to answer that question is to go, well, what is the normal physiological response to food? Or maybe how do wild animals find, consume, and then interpret metabolically the food that they eat. And it is staggering how little we know about how we learn what food is safe and what food nourishes us. What's very clear is that wild mammals, and in fact all wild animals, are able to maintain near perfect energy balance. Obesity is basically unheard of in the wild. And, perfect nutritional intake, I mean, obviously there are famines in wild animals, but broadly, animals can do this without being literate, without being given packaging, without any nutritional advice at all. So, if you imagine an ungulate, an herbivore on the plains of the Serengeti, it has a huge difficulty. The carnivore turning herbivore into carnivore is fairly easy. They're made of the same stuff. Turning plant material into mammal is really complicated. And somehow the herbivore can do this without gaining weight, whilst maintaining total precision over its selenium intake, its manganese, its cobalt, its iron, all of which are terrible if you have too little and also terrible if you have too much. We understand there's some work done in a few wild animals, goats, and rats about how this works. Clearly, we have an ability to sense the nutrition we want. What we understand much more about is the sort of quantities needed. And so, we've ended up with a system of nutritional advice that says, well, just eat these numbers. And if you can stick to the numbers, 2,500 calories a day, 2300 milligrams of sodium, no more than 5% of your calories from free sugar or 10%, whatever it is, you know, you stick to these numbers, you'll be okay. And also, these many milligrams of cobalt, manganese, selenium, iron, zinc, all the rest of it. And obviously people can't really do that even with the packaging. This is a very long-winded answer. So, there's this system that is exquisitely sensitive at regulating micronutrient and energy intake. And what we understand, what the Academy understands about how ultra-processed food subverts this is, I would say there are sort of three or four big things that ultra-processed does that real food doesn't. It's generally very soft. And it's generally very energy dense. And that is true of even the foods that we think of as being healthy. That's like your supermarket whole grain bread. It's incredibly energy dense. It's incredibly soft. You eat calories very fast, and this research was done in the '90s, you know we've known that that kind of food promotes excessive intake. I guess in simple terms, and you would finesse this, you consume calories before your body has time to go, well, you've eaten enough. You can consume an excess. Then there's the ratios of fat, salt, and sugar and the way you can balance them, and any good cook knows if you can get the acid, fat, salt, sugar ratios right, you can make incredibly delicious food. That's kind of what I would call hyper palatability. And a lot of that work's being done in the states (US) by some incredible people. Then the food may be that because it's low in fiber and low in protein, quite often it's not satiating. And there may be, because it's also low in micronutrients and general nutrition, it may be that, and this is a little bit theoretical, but there's some evidence for this. Part of what drives the excess consumption is you're kind of searching for the nutrients. The nutrients are so dilute that you have to eat loads of it in order to get enough. Do you think, does that, is that how you understand it? It does, it makes perfect sense. In fact, I'm glad you brought up one particular issue because part of the ultra-processing that makes foods difficult for the body to deal with involves what gets put in, but also what gets taken out. And there was a study that got published recently that I think you and I might have discussed earlier on American breakfast cereals. And this study looked at how the formulation of them had changed over a period of about 20 years. And what they found is that the industry had systematically removed the protein and the fiber and then put in more things like sugar. So there, there's both what goes in and what gets taken out of foods that affects the body in this way. You know, what I hear you saying, and what I, you know, believe myself from the science, is the body's pretty capable of handling the food environment if food comes from the natural environment. You know, if you sit down to a meal of baked chicken and some beans and some leafy greens and maybe a little fruit or something, you're not going to overdo it. Over time you'd end up with the right mix of nutrients and things like that and you'd be pretty healthy. But all bets are off when these foods get processed and engineered, so you over consume them. You found that out in the experiment that you did on yourself. And then that's what science shows too. So, it's not like these things are sort of benign. People overeat them and they ought to just push away from the table. There's a lot more going on here in terms of hijacking the brain chemistry. Overriding the body signals. Really thwarting normal biology. Do you think it's important to add that we think of obesity as being the kind of dominant public health problem? That's the thing we all worry about. But the obesity is going hand in hand with stunting, for example. So, height as you reach adulthood in the US, at 19 US adults are something like eight or nine centimeters shorter than their counterparts in Northern Europe, Scandinavia, where people still eat more whole food. And we should come back to that evidence around harms, because I think the really important thing to say around the evidence is it has now reached the threshold for causality. So, we can say a dietary pattern high in ultra-processed food causes all of these negative health outcomes. That doesn't mean that any one product is going to kill you. It just means if this is the way you get your food, it's going to be harmful. And if all the evidence says, I mean, we've known this for decades. If you can cook the kind of meal, you just described at home, which is more or less the way that high income people eat, you are likely to have way better health outcomes across the board. Let me ask you about the title of your book. So, the subtitle of your book is Why We Can't Stop Eating Food That Isn't Food. So, what is it? The ultra-processed definition is something I want to pay credit for. It's really important to pay a bit of credit here. Carlos Montero was the scientist in Brazil who led a team who together came up with this definition. And, I was speaking to Fernanda Rauber who was on that team, and we were trying to discuss some research we were doing. And every time I said food, she'd correct me and go, it is not, it's not food, Chris. It's an industrially produced edible substance. And that was a really helpful thing for me personally, it's something it went into my brain, and I sat down that night. I was actually on the UPF diet, and I sat down to eat some fried chicken wings from a popular chain that many people will know. And was unable to finish them. I think our shared understanding of the purpose of food is surely that its purpose is to nourish us. Whether it's, you know, sold by someone for this purpose, or whether it's made by someone at home. You know it should nourish us spiritually, socially, culturally, and of course physically and mentally. And ultra-processed food nourishes us in no dimension whatsoever. It destroys traditional knowledge, traditional land, food culture. You don't sit down with your family and break, you know, ultra-processed, you know, crisps together. You know, you break bread. To me that's a kind of very obvious distortion of what it's become. So, I don't think it is food. You know, I think it's not too hard of a stretch to see a time when people might consider these things non-food. Because if you think of food, what's edible and whether it's food or not is completely socially constructed. I mean, some parts of the world, people eat cockroaches or ants or other insects. And in other parts of the world that's considered non-food. So just because something's edible doesn't mean that it's food. And I wonder if at some point we might start to think of these things as, oh my God, these are awful. They're really bad for us. The companies are preying on us, and it's just not food. And yeah, totally your book helps push us in that direction. I love your optimism. The consumer facing marketing budget of a big food company is often in excess of $10 billion a year. And depends how you calculate it. I'll give you a quick quiz on this. So, for a while, the Robert Wood Johnson Foundation was by far the biggest funder of research in the world on childhood obesity. And they were spending $500 million a year to address this problem. Just by which day of the year the food industry has already spent $500 million just advertising just junk food just to children. Okay, so the Robert V. Wood Foundation is spending it and they were spending that annually. Annually, right. So, what's, by what day of the year is the food industry already spent that amount? Just junk food advertising just to kids. I'm going to say by somewhere in early spring. No. January 4th. I mean, it's hysterical, but it's also horrifying. So, this is the genius of ultra-processed food, of the definition and the science, is that it creates this category which is discretionary. And so at least in theory, of course, for many people in the US it's not discretionary at all. It's the only stuff they can afford. But this is why the food industry hate it so much is because it offers the possibility of going, we can redefine food. And there is all this real food over there. And there is this UPF stuff that isn't food over here. But industry's very sophisticated, you know. I mean, they push back very hard against me in many different ways and forms. And they're very good at going, well, you're a snob. How dare you say that families with low incomes, that they're not eating food. Are you calling them dupes? Are you calling them stupid? You know, they're very, very sophisticated at positioning. Isn't it nice how concerned they are about the wellbeing of people without means? I mean they have created a pricing structure and a food subsidy environment and a tax environment where essentially people with low incomes in your country, in my country, are forced to eat food that harms them. So, one of the tells I think is if you're hearing someone criticize ultra-processed food, and you'll read them in the New York Times. And often their conflicts of interest won't be reported. They may be quite hidden. The clue is, are they demanding to seriously improve the food environment in a very clear way, or are they only criticizing the evidence around ultra-processed food? And if they're only criticizing that evidence? I'll bet you a pound to a pinch of salt they'll be food-industry funded. Let's talk about that. Let's talk about that a little more. So, there's a clear pattern of scientists who take money from industry finding things that favor industry. Otherwise, industry wouldn't pay that money. They're not stupid in the way they invest. And, you and I have talked about this before, but we did a study some years ago where we looked at industry and non-industry funded study on the health effects of consuming sugar sweetened beverages. And it's like the ocean parted. It's one of my favorites. And it was something like 98 or 99% of the independently funded studies found that sugar sweetened beverages do cause harm. And 98 or 99% of the industry funded studies funded by Snapple and Coke and a whole bunch of other companies found that they did not cause harm. It was that stark, was it? It was. And so you and I pay attention to the little print in these scientific studies about who's funded them and who might have conflicts of interest. And maybe you and I and other people who follow science closely might be able to dismiss those conflicted studies. But they have a big impact out there in the world, don't they? I had a meeting in London with someone recently, that they themselves were conflicted and they said, look, if a health study's funded by a big sugary drink company, if it's good science, that's fine. We should publish it and we should take it at face value. And in the discussion with them, I kind of accepted that, we were talking about other things. And afterwards I was like, no. If a study on human health is funded by a sugary drink corporation, in my opinion, we could just tear that up. None of that should be published. No journals should publish those studies and scientists should not really call themselves scientists who are doing it. It is better thought of as marketing and food industry-funded scientists who study human health, in my opinion, are better thought of as really an extension of the marketing division of the companies. You know, it's interesting when you talk to scientists, and you ask them do people who take money from industry is their work influenced by that money? They'll say yes. Yeah, but if you say, but if you take money from industry, will your work be influenced? They'll always say no. Oh yeah. There's this tremendous arrogance, blind spot, whatever it is that. I can remain untarnished. I can remain objective, and I can help change the industry from within. In the meantime, I'm having enough money to buy a house in the mountains, you know, from what they're paying me, and it's really pretty striking. Well, the money is a huge issue. You know, science, modern science it's not a very lucrative career compared to if someone like you went and worked in industry, you would add a zero to the end of your salary, possibly more. And the same is true of me. I think one of the things that adds real heft to the independent science is that the scientists are taking a pay cut to do it. So how do children figure in? Do you think children are being groomed by the industry to eat these foods? A senator, I think in Chile, got in hot water for comparing big food companies to kind of sex offenders. He made, in my view, a fairly legitimate comparison. I mean, the companies are knowingly selling harmful products that have addictive properties using the language of addiction to children who even if they could read warning labels, the warning labels aren't on the packs. So, I mean, we have breakfast cereals called Crave. We have slogans like, once you stop, once you pop, you can't stop. Bet you can't just eat one. Yeah, I think it is predatory and children are the most vulnerable group in our society. And you can't just blame the parents. Once kids get to 10, they have a little bit of money. They get their pocket money, they're walking to school, they walk past stores. You know, you have to rely on them making decisions. And at the moment, they're in a very poor environment to make good decisions. Perhaps the most important question of all what can be done. So, I'm speaking to you at a kind of funny moment because I've been feeling that a lot of my research and advocacy, broadcasting... you know, I've made documentaries, podcasts, I've written a book, I've published these papers. I've been in most of the major newspapers and during the time I've been doing this, you know, a little under 10 years I've been really focused on food. Much less time than you. Everything has got worse. Everything I've done has really failed totally. And I think this is a discussion about power, about unregulated corporate power. And the one glimmer of hope is this complaint that's been filed in Pennsylvania by a big US law firm. It's a very detailed complaint and some lawyers on behalf of a young person called Bryce Martinez are suing the food industry for causing kidney problems and type two diabetes. And I think that in the end is what's going to be needed. Strategic litigation. That's the only thing that worked with tobacco. All of the science, it eventually was useful, but the science on its own and the advocacy and the campaigning and all of it did no good until the lawyers said we would like billions and billions of dollars in compensation please. You know, this is an exciting moment, but there were a great many failed lawsuits for tobacco before the master settlement agreement in the '90s really sort of changed the game. You know, I agree with you. Are you, are you optimistic? I mean, what do you think? I am, and for exactly the same reason you are. You know, the poor people that worked on public health and tobacco labored for decades without anything happening long, long after the health consequences of cigarette smoking were well known. And we've done the same thing. I mean, those us who have been working in the field for all these years have seen precious little in the ways of policy advances. Now tobacco has undergone a complete transformation with high taxes on cigarettes, and marketing restrictions, and non-smoking in public places, laws, and things like that, that really have completely driven down the consumption of cigarettes, which has been a great public health victory. But what made those policies possible was the litigation that occurred by the state attorneys general, less so the private litigating attorneys. But the state attorneys general in the US that had discovery documents released. People began to understand more fully the duplicity of the tobacco companies. That gave cover for the politicians to start passing the policies that ultimately made the big difference. I think that same history is playing out here. The state attorneys general, as we both know, are starting to get interested in this. I say hurray to that. There is the private lawsuit that you mentioned, and there's some others in the mix as well. I think those things will bring a lot of propel the release of internal documents that will show people what the industry has been doing and how much of this they've known all along. And then all of a sudden some of these policy things like taxes, for example, on sugared beverages, might come in and really make a difference. That's my hope. But it makes me optimistic. Well, I'm really pleased to hear that because I think in your position it would be possible. You know, I'm still, two decades behind where I might be in my pessimism. One of the kind of engines of this problem to me is these conflicts of interest where people who say, I'm a physician, I'm a scientist, I believe all this. And they're quietly paid by the food industry. This was the major way the tobacco industry had a kind of social license. They were respectable. And I do hope the lawsuits, one of their functions is it becomes a little bit embarrassing to say my research institute is funded [by a company that keeps making headlines every day because more documents are coming out in court, and they're being sued by more and more people. So, I hope that this will diminish the conflict, particularly between scientists and physicians in the food industry. Because that to me, those are my biggest opponents. The food industry is really nice. They throw money at me. But it's the conflicted scientists that are really hard to argue with because they appear so respectable. Bio Dr. Chris van Tulleken is a physician and a professor of Infection and Global Health at University College London. He trained at Oxford and earned his PhD in molecular virology from University College London. His research focuses on how corporations affect human health especially in the context of child nutrition and he works with UNICEF and The World Health Organization on this area. He is the author of a book entitled Ultraprocessed People: Why We Can't Stop Eating Food That Isn't Food. As one of the BBC's leading broadcasters for children and adults his work has won two BAFTAs. He lives in London with his wife and two children.

Tech commentator Tony Grasso joins Kathryn to talk about the big news in the cyber-crime world.

Carta blanca. Possiblement hi haurà qui estarà orgullós de pertànyer a una determinada nació, grup, comunitat o tribu. Algun esquimal, un indi de l’Amazònia o algú de la part del Serengeti. Del nostre veïnat, dels europeus en general, no podem posar cap exemple. El nostre veïnat estricte, els espanyols, són una absoluta vergonya. Començant per dalt de tot, tenen un rei emèrit fugat, vivint amb uns col·legues de la seva alçada moral. El fill, amb unes banyes com una cabra hispànica, passejant orgullosament la monarquia espanyola pel món. Ell parla de la família, fonament de la societat i tothom fa el despistat i riu per sota el nas. Tothom mira cap a una altra banda i punt. Amb aitals exemples, la resta del personal ha entès que té també carta blanca. Si el rei no té per què ser honest, pots comptar un polític qualsevol. En conseqüència, corruptes, aprofitats i vividors van a la seua bola. Segons com, robar està permès. Ja se sap. Ara estem coneixent la història dels curriculums inflats, dels títols que s’obsequien segons la filiació política, de les universitats privades que regalen titulacions i de la poca vergonya dels pares de la pàtria, els que havien de ser exemple de generacions futures. Però no passarà res. La casta política és una gran família i el poble pla, sorprenentment, ho té assumit i acceptat. S’ho perdonaran tot entre ells i bon vent. Poques sorpreses. Què podem esperar d’un país amb un Ministre d’Hisenda que munta una banda per saquejar el Ministeri d’Hisenda? Va, marxem i endavant. Salut i república.Descarregar àudio (2:12 min / 1 MB)

Have you dreamed about climbing Africa's tallest mountain in Tanzania: Mount Kilimanjaro?  Join Kit as she interviews Damon about he and his wife and friends successful summit of Kili on the Lemosho Route, the prettiest route of them all and the one with the greatest success rate. We discuss what Damon saw and what it was like each day of the climb.  We talk about dealing with high altitude.  We will learn about the food, guides and porters, and other important details about this amazing adventure.   We also discuss Damon's after Kili trek wildlife safari in the Serengeti and the Ngorongoro Crater and seeing "The Big 5" - elephants, lions, buffalos, leopards and rhinos. Learn all about this beautiful, exciting and challenging active adventure on today's show. SAVE!!!  Damon went with Active Travel Adventure's affiliate, Active Adventures (based in New Zealand). Email me for an exclusive Active Adventures $100 off Promo Code good for this or any of Active's exciting adventure travel tours! COMPLETE SHOW NOTES  See important links for planning your adventure, photos, videos and more cool info about climbing Kilimanjaro's Lemosho route. Get FREE Travel Planners for ATA adventures (and each month you will get an email from Kit with links to all future Travel Planners (no spam promise!).  Get the monthly newsletter here. CONTACT KIT Resources  Promo Codes and Recommended Tour Companies Travel Insurance:  Quickly and easily compare rates and policies from different companies - no need to give any identifying information unless you decide to buy!  The best way to find the right policy for your adventures.  Train For Your Adventure  Ask Becki at Trailblazer Wellness to customize an at home, online personal training program for your upcoming adventure using whatever equipment you already have!  You'll get phone consultations, instruction videos and a plan to give you the best chance of success.  Becki offers a FREE initial phone consultation to see if you are a good fit.  AND she offers ATA listeners a 10% discount! Amazon Kit's Picks  Please use my Amazon link to access your Amazon account.  Even if you don't purchase any of my recommendations, I get credit for anything you DO purchase - at no additional cost to you, you'll be helping to support the show and keeping it AD FREE:) SUBSCRIBE to Active Travel Adventures (fantastic adventure destinations) Join the Active Travel Adventures Facebook Group Follow ATA on Twitter Follow ATA on Instagram Follow ATA on Pinterest    

Dans cet épisode, nous vous emmenons en Tanzanie.Elle abrite le parc du Serengeti, le cratère du Ngorongoro et le Kilimandjaro. Côté océan Indien, l'île de Zanzibar séduit par ses plages paradisiaques. La Tanzanie offre une immersion dans la nature, entre safaris, savanes dorées et villages traditionnels.Stone TownSi vous décidez [de réaliser un circuit en Tanzanie et à Zanzibar: https://www.selectour.com/tanzanie/circuit et que vous vous demandez par où commencer, nous vous conseillons de débuter par Stone Town à Zanzivar.Flâner dans les ruelles étroites de la vieille ville, découvrez l'histoire de l'île, entre influences omanaises, africaines et coloniales.L'île de NakupendaUne excursion vers l'île de Nakupenda, qui veut dire « je t'aime » en swahili, un banc de sable en plein milieu de l'océan, est fortement recommandée. Eau cristalline, déjeuner les pieds dans l'eau, et l'impression d'être seul au monde.Le parc de SaadaniSitué au bord de l'océan Indien, Saadani est le seul parc national de Tanzanie qui donne directement sur la mer.C'est une option idéale pour ceux qui veulent goûter à l'expérience safari sans partir trop loin. 2 à 3 jours suffisent pour en profiter.Les parcs du NordPour un grand safari classique, c'est vers les parcs du Nord qu'il faut se tourner. Ces réserves sont parmi les plus célèbres du monde et offrent des paysages spectaculaires et une densité animale exceptionnelle, avec le cratère du Ngorongoro, le Serengeti et Tarangire. Ces parcs nécessitent souvent 4 à 6 jours minimum, avec des trajets plus longs et un budget plus conséquent.MikumiAutre étape de notre circuit en Tanzanie et à Zanzibar, il s'agit bien sûr de Mikumi.Mikumi est une excellente option pour un safari moins touristique mais très riche en faune. C'est une option à considérer pour ceux qui cherchent authenticité et tranquillité pour une journée ou plus.NungwiC'est l'un des meilleurs endroits pour se reposer, profiter des plages et des couchers de soleil ou même faire la fête. Il est possible d'explorer les magnifiques plages de Kendwa, Pongwe, Kiwengwa, ou Matemwe.Ici, toutes les senteurs emblématiques de Zanzibar prennent vie, une belle manière de mieux comprendre pourquoi cette île est surnommée "l'île aux épices".JambianiDernière étape de notre circuit en Tanzanie et à Zanzibar avec Jambiani, pour 3 à 4 jours de découverte plus locale et paisible.Profitez d'un déjeuner au célèbre restaurant The Rock, faites un tour dans la forêt de Jozani, explorez Saalam Cave, profitez de la plage de Paje et d'un coucher de soleil magique à Michamvi.Pourquoi voyager en Tanzanie ?La Tanzanie et Zanzibar, c'est le mélange parfait entre safaris grandioses, plages de rêve et rencontres inoubliables. C'est à vivre au moins une fois dans sa vie.Si vous souhaitez en savoir plus sur la destination et, pourquoi pas, préparer votre prochain [circuit en Tanzanie: https://www.selectour.com/tanzanie/circuit, n'hésitez pas à faire appel à nos [experts: https://www.selectour.com/agent/recherche?postalCode=&city=&favoriteDestination=TZ&page=3] !À bientôt dans le cockpit !Hébergé par Ausha. Visitez ausha.co/politique-de-confidentialite pour plus d'informations.

In dieser Folge geht's um unsere Freunde mit dem schlechten Ruf: die Hyänen.Paddy erzählt von einer intensiven Begegnung in der Serengeti – einer Szene, die uns so bewegt hat, dass wir sie nicht auf Instagram teilen konnten. Dafür gibt's heute die ungeschönte Beschreibung im Podcast.Und als Bonus: Ein echtes Safari-Highlight – der Serval. Diese seltene, elegante Wildkatze hat uns live gezeigt, wie beeindruckend lautlos und präzise sie jagen kann.Gänsehaut-Momente garantiert.Viel Spaß beim Hören!SHOWNOTESWir:Kontakt: hi@couchsafari.me Follow us on Instagram: https://www.instagram.com/couchsafaripodcast/Unsere Website: https://www.couch-safari.dePartner:Help the Black Rhinos (Spendenaktion): https://www.gofundme.com/f/fgrgn-help-the-black-rhinoVenter Tours: https://www.ventertours.de/ - 5% auf alle Safaris mit dem Code: COUCH SAFARIHansea Invest: https://www.hanseainvest.de/ - 1% Cashback mit dem Code: COUCH SAFARIBuddySim: https://www.buddysim.com/ - 20% auf alle eSims mit dem Code: COUCH20Green Safaris: https://greensafaris.com/ - Best Deal mit dem Code: COUCH SAFARIGoZoomIt: https://www.gozoomit.com/ - 5% auf alle Ferngläser mit dem Code: COUCHSAFARI5 Hosted on Acast. See acast.com/privacy for more information.

Ready to fall asleep to a relaxing tale & sleepy visuals? Join Geoffrey by the campfire as he recounts the time he and his friends from the Falls took a trip to the Serengeti desert, to gaze at the stars. This is part 73 of the Falls series, but don't worry, you can jump in anytime. Love Night Falls?

Tansania ist kein Reiseziel. Tansania ist ein Gefühl. In dieser Folge nehme ich dich mit in das Land, das mich 2019 komplett gepackt hat – mit Löwen vorm Zelt, Hyänen beim Abendessen und der vielleicht krassesten Naturszene, die du auf diesem Planeten erleben kannst: der Great Migration.Wir sprechen über:die beste Reisezeitunsere genaue Route (Moshi, Kilimandscharo, Serengeti, Ngorongoro, Sansibar)Die Vorbereitung für den KilimandscharoSafari-Stories aus erster HandKosten, Vorbereitung, Einreisewilde TierbegegnungenKulinarik, Unterkünfte, Lagerfeuer-Gänsehautund warum du nächstes Jahr unbedingt mitkommen solltest.Denn: Im August 2026 geht's gemeinsam nach Tansania – und vielleicht ist das hier dein Zeichen, dabei zu sein. Alle Infos & Bewerbungslink findest du hier: https://www.thetraveleo.eu/gruppenreisen-tansaniaViel Spaß mit dieser Folge – und wie immer gute Momentimpulse

Italy has one of the oldest populations in the world, a situation exacerbated by the number of young people fleeing the country. In France, visitors are being warned that they could be fined if caught lighting up in public places. And in Tanzania, unpredictable weather patterns are confusing animals in the Serengeti national park.

The Baltimore Ravens did enough to survive in overtime against the Los Angeles Rams. The Ravens control their destiny as they remain the number 1 seed in the AFC. Sunday night, they face the Jacksonville Jaguars. For the Ravens this is a revenge game, however, the Jaguars never count them out. They have dealt with injuries on both sides of the ball. But can they turn it around? Tune in as Nathan breaks down the win against the Rams and previews the Sunday night football matchup. #BaltimoreRavens #LosAngelesRams #JacksonvilleJaguars #NFLRecap #Podcast #SportsPodcsast #NFL #Football #AFCNorth #Journalism #SportsJournalism

Relebogile Mabotja chats with Iga Motylska, Travel Journalist and founder of Eagerjourneys.com, about planning the ultimate Great Migration safari. Get insider tips on Kenya's Maasai Mara vs Tanzania's Serengeti, from wildlife encounters to park fees and crowd secrets. 702 Afternoons with Relebogile Mabotja is broadcast live on Johannesburg based talk radio station 702 every weekday afternoon. Relebogile brings a lighter touch to some of the issues of the day as well as a mix of lifestyle topics and a peak into the worlds of entertainment and leisure. Thank you for listening to a 702 Afternoons with Relebogile Mabotja podcast. Listen live on Primedia+ weekdays from 13:00 to 15:00 (SA Time) to Afternoons with Relebogile Mabotja broadcast on 702 https://buff.ly/gk3y0Kj For more from the show go to https://buff.ly/2qKsEfu or find all the catch-up podcasts here https://buff.ly/DTykncj Subscribe to the 702 Daily and Weekly Newsletters https://buff.ly/v5mfetc Follow us on social media: 702 on Facebook https://www.facebook.com/TalkRadio702 702 on TikTok: https://www.tiktok.com/@talkradio702 702 on Instagram: https://www.instagram.com/talkradio702/ 702 on X: https://x.com/Radio702 702 on YouTube: https://www.youtube.com/@radio702 See omnystudio.com/listener for privacy information.

It's time for another episode of Walkin' on the Wild Side and our second part of Wandering in Yellowstone!  Part 2 takes Gabrielle and I into the hot springs, geysers, and thermal areas of Yellowstone, as well as wandering through Lamar Valley, the Serengeti of North America.  We'll share observations of these amazing areas, some of the wildlife we saw,  as well as  some of the historic sites like Mammoth Hot Springs Hotel and the Old Faithful Inn, and the gorgeous natural beauty of this amazing park, including one of the most famous geysers, Old Faithful!Here's some websites for additional information:https://www.nps.gov/yell/learn/nature/hydrothermal-features.htmhttps://www.yellowstonepark.com/things-to-do/geysers-hot-springs/about-old-faithful/https://www.nps.gov/places/000/lamar-valley-wildlife-watching.htmhttps://www.usparklodging.com/yellowstone/old_faithful_inn.phphttps://www.usparklodging.com/yellowstone/mammoth_hotel.phpInterested in having Marvin and Gabrielle speak at your event?  Email us below for more information!Email us at www.walkingonthewildside21@gmail.comFollow us on our two webpages to see photos and blogs about our podcasts and nature in general.  We will be posting our Yellowstone pics here:Nature Nook PhotographyWalkin' on the Wild SideYou can listen directly from our website at: https://walkinonthewildside.buzzsprout.com, or from any of the major podcast platforms, such as Apple Podcasts, Google Podcasts, Audible, Spotify, iHeart Radio, TuneIn, Stitcher, and more!Subscribe to our podcasts on any of these platforms and leave us a review!We hope you enjoy listening to our podcast and welcome your emails, comments, and feedback.  Hopefully, we will inspire you to get out there and start "Walkin' on the Wild Side"!We'd love to hear from you with your questions and comments!

Listen now on Apple, Spotify, and YouTube.—Erik is a behavioral scientist with a passion for understanding how people, especially kids, interact with digital experiences. He works at The LEGO Group, where he leads behavioral research to create safer, more inspiring, and more playful digital spaces for children. He specializes in using behavioral science, experimentation, and innovative research methodologies to uncover what kids need and love in digital play.Beyond his professional role, he is a self-proclaimed research methodology nerd, always exploring better ways to understand and test how kids engage with the digital world.In our conversation, we discuss:* Why ecological validity is critical to meaningful product testing and what it means in practice.* How Erik approaches testing with kids at LEGO, including the need for playful environments and cognitive load considerations.* The pitfalls of lab-based research and why researchers must move beyond “zoo-like” conditions to see real-world behavior.* Ways to mitigate social desirability and authority bias, especially when conducting research with children.* How remote research, diary studies, and mixed methods can provide deeper behavioral insights—if done with context in mind.Some takeaways:* Validity is about realism. Erik defines ecological validity as the extent to which research reflects real-world behavior. While traditional labs optimize for internal validity, in product development, what matters is whether your findings will translate when people are distracted, tired, or juggling multiple tasks.* Don't study lions at the zoo. One of Erik's standout metaphors urges researchers to avoid overly sanitized environments. Testing products in sterile labs might remove variables, but it also strips away the chaotic, layered reality where your product must actually succeed. Aim for the “Serengeti”—not the zoo.* Researching with kids requires creativity, play, and caution.Kids aren't small adults, they process and respond differently. Erik emphasizes using play as a language, minimizing cognitive load, and focusing on behavioral observation over verbal responses. A child saying “I loved it” means little if they looked disengaged the whole time.* Remote testing can work if grounded in real-life context. Remote methods like diary studies and follow-up interviews can capture valuable insights, especially if paired with contextual in-person research first. The key is triangulating methods and validating self-reports with observed behavior.* Think beyond usability, map the behavior chain. A product's ease of use in isolation means little if the behavior it enables is derailed by real-life obstacles. Erik illustrates this with a simple example: refilling soap sounds easy until you're cold, wet, and have other priorities. Designing for behavior means understanding the entire chain around your product.Where to find Erik:* LinkedInInterested in sponsoring the podcast?Interested in sponsoring or advertising on this podcast? I'm always looking to partner with brands and businesses that align with my audience. Book a call or email me at nikki@userresearchacademy.com to learn more about sponsorship opportunities!The views and opinions expressed by the guests on this podcast are their own and do not necessarily reflect the views, positions, or policies of the host, the podcast, or any affiliated organizations or sponsors. This is a public episode. If you'd like to discuss this with other subscribers or get access to bonus episodes, visit www.userresearchstrategist.com/subscribe

In this episode of Travel Stories with Moush, I'm joined by Chris Nader, one of the leading voices in sustainable luxury travel and co-founder of Envi Lodges - a collection of experiential eco-lodges built to bring travelers closer to nature, while preserving it.We dive into the future of regenerative travel, spotlighting incredible destinations that are leading the charge in eco-conscious tourism. Chris takes us through his global lens as a hotelier and storyteller, sharing why these places are not just beautiful but also important.Destination Highlights:Saguenay Fjord, Canada - Chris takes us to the Saguenay Fjord, a magical place where glacial freshwater meets salty Atlantic tides, creating a haven for belugas, seals and whale. This silent, awe-inspiring trip sparked his deep connection to nature, a formative experience in his Envi journey.Serengeti, Tanzania – Beyond the Big Five, Tanzania is emerging as a leader in community-driven conservation with eco-luxury camps that support local tribes and protect biodiversity. Chris believes that everyone must go on a safari once in their lifetime and emphasizes that witnessing the raw power of nature is truly unforgettable.             www.envilodges.comSaudi Arabia - One of the Envi projects he's most excited about, the upcoming agritourism experience in Saudi Arabia. It's designed to connect guests with farming, sustainability and land-based living, aligning beautifully with Envi's mission of immersive, regenerative travel.Zanzibar, Tanzania - Zanzibar will be home to a new Envi wellness lodge, opening soon. Chris stresses that Envi's wellness approach isn't about just spas, it's mindful, holistic living - how you eat, sleep, disconnect, and rejuvenate, all grounded in the local environment and community.Costa Rica - A trailblazer in eco-tourism. Costa Rica has reforested much of its land and runs on 98% renewable energy which is a benchmark for green travel.Africa (East & South) - Chris recognizes East and Southern Africa as leaders in conservation and eco-luxury travel. He praises the region's deep commitment to preserving wildlife, engaging local communities, and supporting sustainable tourism development.Lebanon - Chris calls Lebanon one of the most underrated travel destinations. Amid challenges, the country is emerging with grassroots sustainable tourism, from solar-powered guesthouses to farm-to-table restaurants. He urges travelers to look beyond its party image and appreciate its hospitality, cuisine and nature.France -  Hidden Culinary Gem: Château de Berne – Leading Europe's Green Michelin movement, regions like Provence are pushing culinary sustainability, pairing organic farming with fine dining. Chris had a transformative dining experience at the Château de Berne where he savored a seven-course sustainable feast made entirely from locally sourced ingredients - a shining example of culinary sustainability          https://www.chateauberne.com/Connect with Chris at:chris@envilodges.comThank you everyone for tuning in today. I hope our conversations have fueled your wanderlust and inspired you to explore the world in new and exciting ways. Please don't forget to hit that subscribe button on your favorite podcasting channel to keep up with our latest episodes. I would love to know what you think…what kind of travel stories and guests you would like me to cover. So, please do leave a comment, a rating or a review.Do follow me on Instagram and find out who's joining me next week. I'm at @moushtravels. You can also find all the episodes and destinations mentioned by all the guests on my website www.moushtravels.com as well as on the episode show notes. Thanks for listening and until next time safe travels and keep adventuring.   "Want a spotlight on our show? Visit https://admanager.fm/client/podcasts/moushtravels and align your brand with our audience."Connect with me on the following:Instagram @moushtravelsFacebook @travelstorieswithmoushLinkedIn @Moushumi BhuyanYou Tube @travelstorieswithmoush

With a sweeping view of the Serengeti, Ken and Andres discuss their just-ending trip in northern Tanzania. Andres is, in a word, "overwhelmed"... and with good reason! This is such a remarkable part of the world. Please check out the website of our sponsor Tropical Birding: https://www.tropicalbirding.com/If you wish to support this podcast, please visit our Patreon page: ⁠⁠⁠⁠⁠⁠⁠⁠⁠https://www.patreon.com/naturallyadventurous?fan_landing=true⁠⁠⁠⁠⁠⁠⁠⁠⁠Feel free to contact us at: cfchesse@gmail.com &/or ken.behrens@gmail.com Naturally Adventurous Podcast Nature - Travel - Adventure

Im Herzen Afrikas erstreckt sich die Serengeti-Savanne über 30.000 km³. Trotz langer Trockenperioden bildet sie die Heimat für eine unfassbare Vielfalt an Pflanzen und Tieren. Wir wollen uns einiger ihrer Bewohner auf der Suche nach einer Wasserstelle anschließen und hautnah erleben, wie es ist, Teil der großen Tierwanderung zu sein. Wir, das sind Nale und Balto, möchten dich auf eine Reise schicken, damit du so die Sorgen des Tages hinter dir lassen kannst. Unsere Geschichten sollen dir dabei helfen, zur Ruhe zu kommen und langsam in einen verdienten und erholsamen Schlaf zu gleiten. Wir wünschen dir eine gute Nacht, schlaf schön! Konnten wir dir beim Einschlafen helfen? Hast du eine Idee, wo die nächste Reise hingehen soll? Dann schreib uns gerne an geschichtenzumeinschlafen@julep.de. Wir freuen uns sehr, von dir zu hören! ***GzE Sternwarte*** Unterstütze unseren Podcast, höre alle Episoden ohne Werbung und freu dich auf viele weitere Vorteile unter www.steadyhq.com/gze ✨ Vielen Dank für deine Unterstützung! ***Werbung*** Informationen zu unseren Werbepartner:innen findet ihr unter: https://linktr.ee/einschlafen Vielen Dank an unsere Partner:innen, die es uns ermöglichen, euch weiterhin beim Einschlafen zu helfen. Host: Nale und Balto Text: Madelaine Walther Musik: Milan Lukas Fey Produktion & Schnitt: Martin Petermann Eine Produktion der Julep Studios

Chapter 3: Stephanie's mom gets down and Tim fucks up.By LiminallySpaced. Listen to the Podcast at Explicit Novels.A little while back, on one of the warmer days that pop up in the early spring, I had gone out for a run. I liked running. It was a great way to clear my head of all the usual junk that weighs heavily on the mind of a high school senior. It was also the only other method of stress relief that worked besides jerking off, which on that day I had made a conscious attempt not to do.Running didn't stop my mind from still casually wandering in a more hormone-inspired direction, however. I thought about the color of lip gloss Suzie Travino wore to school the other day, and how hot it was that those same lips came so close to sucking on my friend Tara's cunt. As straight-laced and book minded as they come, the thought that even the class valedictorian was no match for Tara's dark eyes and oozing sexuality was very arousing. It was even more arousing to wonder whether Suzie's boyfriend Mike knew his girlfriend might be a "two sport athlete."Mostly, though, my dirty mind wandered to Sarah, the gorgeous redhead who lived next door, and who was the object of all of my strongest unrequited affection. I had considered asking her to prom, but seeing as we hardly knew each other, I assumed it was a long shot at best. Still, seeing her in a form fitting prom dress, fiery hair done up, perfect breasts held high by colorful fabric, flawless lipstick accenting her luminescent smile, would be a highlight, whether she was there with me, or with someone else. I thought about who that someone else might be, and whether he might be lucky enough to see her prom dress bunched up on his floor, or feel her perfectly painted lips slide up and down his cock.Tired and sweaty, I returned home to find my front door locked. I patted myself down, but in my haste to get out the door, I had once again forgotten my keys. Looking out to the street I saw that Sandy and Don's car was parked in its usual spot, so I decided to make my way up to their unit.Knocking once, there was no answer. I tried the handle, and found it was locked as well. Normally I would have just found somewhere else to go, but my legs were aching, I desperately needed a glass of water, and they had given me an open invitation to their home, whether or not they were there. That was enough justification for my sweaty, over-exerted brain, so I grabbed the key under the mat and went in.The house was quiet. I knew Stephanie would be at work, and I assumed Sandy and Don had taken their other car out together. The front door opened into the kitchen, so I wandered toward the sink in search of water. Grabbing a pint glass, I held it under the faucet, my hand on the knob, but just before I turned it, my ears perked up as a long moan floated down the hallway. A deep moan. A man's moan. I froze.Another deep moan, longer this time.Glass still in hand, I moved silent toward the doorway that led to the hall, and paused. Another moan, punctuated with a long, drawn out "Fuck," followed closely by a smokey, feminine voice asking "yeah, does that feel good?"That was definitely Sandy's voice.I could have left. I SHOULD have left. I should have quietly left them to their privacy and waited outside for Kelly to come home and let me in. That's what a rational mind would do. I, however, was not thinking rationally. Between my post-run exhaustion and the growing tightness in my shorts, my voyeuristic, animal brain took over, and I slowly, quietly started my way down the hallway toward the sound, cock first.The moans continued as I moved silently through the darkened hallway, my body vibrating at the forbidden thrill of what I was doing. Sandy's encouraging dirty talk continued guiding me toward the living room entryway."Umm yeah, you like that, don't you?" she cooed. A long masculine moan answered. My gaze rounded the slight corner of the entryway, falling into the living room. I stopped dead in my tracks. My awkward angle caused the majority of the scene to be obscured, but what I could see were bare legs, a man's legs, splayed out from the edge of a comfortable easy chair.Between those legs knelt Sandy.Her blonde hair done up in a messy bun that reminded me of Stephanie, Sandy knelt on a pillow, wearing nothing but a black G-string. Her hands were slowly running up and down the considerable length of a thick, hard cock. Glistening and wet, she treated this cock like it was a work of art, cooing as her hands explored every ridge and bump, periodically encouraging a sudden throb followed by a pleasurable grunt. As the work of her gliding hands drew out another deep, prolonged moan of pleasure, a big, warm smile formed on her lips. The same big, warm smile I had seen countless times at neighborhood cookouts, or hanging out in the kitchen with my step mom Kelly. Her lips formed that smile, and then opened wide as she lowered her head, taking the bulbous tip of the glistening cock into her mouth. He gasped. She moaned.Eyes closed as she savored the feeling of this big, thick piece of meat in her mouth, her head started to bob up and down in time with her stroking hands. They moved slowly, as one, twisting and sucking, accenting the pattern with a slight slurping sound whenever she reached the tip. Masculine moans mixed with the higher-pitched moans of her equal pleasure. It was quite clear that Sandy, the friendly housewife, genuinely loved to suck cock. My own cock was hard and desperate for release as it throbbed against the confines of my tight athletic shorts.Her mouth came off the end of his cock with a pop, and she smiled at him while still stroking. Then, removing her hands, she squeezed both of his big balls gently, and took the entire length of cock right down her throat. I almost audibly gasped, but I stopped myself. My hand drifted down and squeezed my full balls.A loud masculine moan, and a long "Fuck me!" followed as she slid back up to the tip, rolling her tongue around the head, then sinking the big cock all the way down her throat a second, third, fourth, fifth time.This was an intensely intimate experience between two adults. I knew I did not belong there, but I was completely entranced. Of course Sandy was a sexual person, she and Don had a very flirtatious relationship full of ass pinches and P D A, but my whole being was transfixed by the knowledge that this sweet woman could deepthroat a cock like a pro. I should have left, but instead I stayed, and continued rubbing my hard dick through my shorts.In my time as a horned-up virgin, I had spent many, many hours masturbating, becoming fluent in all manner of pornography. As anyone does, I developed my own fetishes and preferences for the kinds of acts and images that really got me going. After discovering a love for large, natural breasts and oral sex videos, I surprised myself the night an extra intense orgasm revealed to me an intense preference for cumshots and facials. The one act that was an absolute favorite of mine, however, was one that combined all of my fairly vanilla fetishes into one: when a woman would wrap her luscious breasts around a hard, wet cock, and fuck it with her tight cleavage until the inevitable white eruption.This is why I didn't leave. Because after a final, long sheathing with her throat that left that large cock coated in thick saliva still stringing to her lip, Sandy rose up higher, leaned in, and with a broad, lusty smile squeezed her buoyant tits around that cock, and started to slowly slide them up and down. This is why, watching my upstairs neighbor, the organizer of the soccer team bake sale, fuck this long, throbbing cock between her heavy mature tits, I reached into my pants, released my own cock, and started stroking along in time.Sandy was moaning with every hot stroke. A smile on her face, she kept eye contact with her obscured partner as her body writhed up and down, milking this cock closer and closer toward orgasm. She cooed when the fat, straining head would peek out through her cleavage on the down stroke, and occasionally she would dip her tongue down and lick it, smiling that lusty smile every time. Don was a lucky man.The masculine moans were getting longer and louder. Those legs she knelt between started to twitch and stretch. Sandy picked up her pace. So did I. I was awash with forbidden eroticism, not only in what I was witnessing, but in the danger inherent in what I was doing. I should stop. Now.All reason left my mind as they reached a fever pitch, both breaths growing rabid and wanton. He was close. So was I.It was then that he suddenly pushed Sandy back and stood up, his cock proud and dominant, reaching toward her gasping face. She sank back on her heels and looked up at him. I followed her eyes up, and internally gasped myself as I saw the face of the man standing over her, a man who was most definitely not her husband Don!With one of her hands caressing his swollen balls while the other milked his straining cock, Sandy tipped her head back. She started furiously stroking, and the mystery man began grunting and shaking, all the while Sandy whispered erotic words of encouragement."That's it, cum for me,” My pace increased, my heart a jackhammer in my chest and in my cock.“ give it to me, give me your load,” The man reached his boiling point, and put his free hand on the side of her head to steady himself. The hand on his cock was a blur, and a long, drawn out moan snaked out of his throat just as Sandy gave one final instruction: "Cum for me."Eyes still locked onto his, she opened her mouth wide as the first jet of hot love careened out of his pulsing cockhead, drawing a long, white slash from her chin to her hairline.Her open mouth smiled and she squealed in excitement as two, three, four, five, thick ropes of cum splattered recklessly into her mouth and onto her lips and chin.Remembering the pint glass in my hand, I quickly placed it over the head of my screaming prick as the sight of Sandy dripping in cum triggered my own orgasm. Pleasure surged through me as I painted the inside of the glass, desperately trying to stay silent as I throbbed through one of the most intense orgasms of my life.I looked back at the semen-splattered Sandy, thick strands dripping off her chin onto the swell of her fantastic breasts. She closed her cum-filled mouth, and I saw her throat pulse as she swallowed. She then took his still spasming cock into her mouth and lovingly sucked him clean as his breathing began its trek back to normalcy.I too was coming down, and in a haze I took one final look at this gorgeous, love-stained creature, so satisfied with a job well done.I froze as I heard a third voice."Oh my God, baby, that was so fucking hot" bellowed out from a place in the room I couldn't see. Then, stepping into my eye line was Don, her husband! He was just as naked as the others, his own generously-sized cock fresh and erect. In his hands was a video camera.He took his time recording the scene, stroking himself slowly, with Sandy making sure to show off her glistening face and assets for his lens. Then he passed off filming duties to the mystery man and placed his hands lovingly on her head. Her hands ran up and down his legs, electric with lust, and they both moaned as he slid his cock between her still-cum-covered lips and began slowly thrusting.In an abrupt moment of post-nut clarity, I realized I needed to get out of there now. Quietly, but quickly, I shuffled my way back down the hallway, through the kitchen, and out the front door, making sure it was locked as I left. Hustling my way outside I took a moment to reflect on what I had just seen. Not only was Stephanie's mom Sandy, the unassuming housewife, a skilled and passionate cocksucker and a total fiend for cum, but she and her husband Don seemed to be extremely open with their sex life, including a third person, as well as recording highly explicit pornographic video of the event.I shouldn't know this. No one should know this. I wanted to see those videos. What other depraved things did Don and Sandy get up to behind closed doors? No, it wasn't my business. It was no one's business!I looked down at the pint glass still in my hand, the bottom third frosted with the pearly memories of what I had witnessed.My cock twitched.That first study session with Stephanie was tough. The subject wasn't the problem, that was no sweat, it was just that I was having a hard time focusing. We were sitting in the very living room where I watched her mom throat some stranger's huge cock, and every time she smiled or addressed me, all I could picture was her on her knees, huge tits out, her smiling face drenched in jizz. It was distracting, to say the least.Citing my allergy to cats as an excuse, I asked if there was another room we might be able to work in. After a short thought, Stephanie smiled wryly and said "follow me. But don't get any ideas."We entered her bedroom.Her room was decorated in the usual contradictions of a college-aged girl living in the home she grew up in. Philosophy text book here, old teeny bopper magazine there, etc. I scanned the room, my eyes landing on her bed right as Stephanie quickly shut the drawer of the bedside table.That bed. Sheets unmade and wild, I imagined her kicking them into a frenzy as her legs flailed from one of the many orgasms I've heard slip down through the cracks in her floor and into my bedroom down below. And what was in that drawer that she needed to shut so quickly?"Trying to hide your vibrator?" I said, seeing an opening to strike and taking it.She snorted a bit incredulously, but I swore I saw some color rush into her cheeks. "You wish, perv," she said, finally.Though her bedroom provided its own unique set of distractions we managed to get work done. We worked well together, and it began a trend where three times a week we'd meet in her room to study. The more time we spent together, the more her guard came down, and we actually got to know each other as people. Our sessions seemed to get longer, with more and more time spent just hanging out together.Don't get me wrong, every now and then, when Stephanie was getting bored with the material, she'd drop a bra strap, or reach over to get something in a way that made her perfect, athletic ass rise like Kilimanjaro over the Serengeti just to fuck with me, but generally we had a good time. Dare I say we were becoming friends.In the following weeks, Tara continued her words of caution, and almost shit her pants when I told her why I was so distracted that first time. She was very interested in the details, especially those of Don's cock, and was effusive in her appreciation for Sandy's sexual confidence. I knew it was turning her on, and I knew she'd be enjoying that one-two-three, one-two-three vibration pattern later that night while thinking about it.Rachel and I still talked, but I'd be lying if I said I was thinking about her that often. I knew her prom was coming up, occurring a few weeks before my prom, and honestly I was dreading it. Despite the thought of seeing those massive mammaries of hers in a slinky prom dress, I wasn't expecting to have much fun at a prom where I would know exactly zero other people. I thought about that same feeling for Stephanie as my prom date, and just hoped that our new found friendship would be enough to help her enjoy the night.As time passed, I started to feel bad about our arrangement. It was a request made as a power play, and now that I had gotten to know her I felt bad that I was exploiting her. At the same time, however, I was desperate to see her lithe, tanned body move hypnotically on the dance floor, to put my hands on her hips as we slow danced. I felt bad, but these thoughts of Stephanie still occupied my fantasies as I stroked myself off at night, especially the nights when I'd get home from a study session, only to hear those moans, and that short-short-long cry of release trickle down into my room as the night grew longer. What can I say: I was a teenage boy; full of hormonal contradictions.Our final study session arrived, and we both knew Stephanie was ready. Her test was that coming Friday, the same day as Rachel's prom, and so after our final run through of the material, we decided to have a bit of a celebration. Her parents were gone for the evening, so out came the glasses, and along with it the booze. We were nice and relaxed, sitting on opposite ends of the living room couch, and as we got comfortably buzzed, our conversation began to get more revealing. The booze had put me in a mood, and she got a good chuckle listening to me moan about having to go to Rachel's prom."You know, I don't get you, TImmy," She remarked, stretching out her long legs towards me on the couch. She was wearing those loose-fitting short shorts, and they bunched up around her crotch, so I could see every inch of those drool-worthy stems. The way they gleamed in the light implied they were freshly shaved and moisturized. They were a work of art."Oh?" I asked."Yeah," she said, wiggling the toes on her sock-covered feet, "you've got a date; you've got Two dates; and you're still acting like you're the last single person on the planet.""Yeah two dates; single-evening dates; one with a church girl I'm not even really interested in, and the other is basically a joke. It's not exactly like my love life is on fire,” I trailed off.Stephanie took a drink, her eyes lingering on her glass momentarily."What about that girl Tara?" she asked, her eyes flicking back up at me intently."What about her?""Have you guys ever hooked up?" Her legs shifted together slightly as she asked.The image of my spent cock in my hand, and a dash of my cum dripping on Tara's perfect breast flashed before my eyes. I swallowed hard, and answered "No."Stephanie seemed to relax a bit as she said "that's too bad; she's a hottie.""She's one of my best friends. Plus, she's got plenty of better people than me to choose from." I took a big gulp from my drink, which was already making me quite warm inside. "I'm just really bad at all that stuff. My virginity is destined to remain intact for a long time."Stephanie snickered.Oh fuck, what did I just say? Goddamnit I just gave Stephanie some epic ammo. I winced, waiting for her to deliver a scud missile of tease and torment. I waited, but all that came was a long silence. She had the upper hand and didn't take it. Seizing this rare moment, I changed the subject."What about you?" I asked. One long leg bent up toward her stomach, almost in defense."What ABOUT me?""Are you seeing anyone? I've never seen you with a guy around here or anything, "Stephanie chortled in laughter, "Oh God. I would never bring anybody here in a million years. Not with My parents around, ""No?""No way," she shook her head, laughing, "they seem pretty cool and casual, but they're really uptight when it comes to sex."The image of Stephanie's mom Sandy sucking her husband's dick on camera while dripping with another man's cum flashed in my mind. My dick twitched."Oh yeah?"

Ein Leben für die wilden Tiere: Der Tierfilmer Michael Grzimek verunglückt mit dem berühmten Flugzeug im Zebra-Look tödlich - noch vor der Oscarverleihung vom 4.4.1960. Von Marko Rösseler.

I haven't done an episode on my own for a while but my recent trip to Kenya and Tanzania deserves to be shared with my audience.In this episode I am taking you on a captivating adventure through East Africa—Kenya and Tanzania. From the friendly people and stunning landscapes to the mesmerizing wildlife, every aspect of this journey was nothing short of magical.I am sharing my experience of traveling through East Africa with Gate 1's organized tour, where I was not only introduced to the rich cultural heritage of the Maasai people and the fascinating wildlife of the Serengeti but also embraced the Hakuna Matata philosophy—no worries, everything is perfect.What to Expect in This Episode:The Joyful Spirit of East Africa: Reflecting on the laid-back, worry-free atmosphere of Kenya and Tanzania, and how the people's kindness and warmth truly captured her heart.Captivating Landscapes and Wildlife: From the plains of the Serengeti to the stunning Masai Mara, I dive into the breathtaking natural beauty of East Africa and the incredible wildlife sightings.Amazing Guides and Experiences: Hear about the exceptional service and expertise of the Jeep driver-guides, Marcus and Harlekin, who made every game drive a memorable experience. I also want to share how the Gate 1 tour group dynamic made the trip even more special.Lodging and Amenities: Talking about my stay in some of the best accommodations, including the luxurious tents and lodges at Lion Hill Nakuru, Fig Tree Camp Masai Mara, Embalakai Serengeti, Mountain Lodge in Ngorongoro, and The Ole Tukai in Amboseli—highlighting the cleanest washrooms in the jungle and the outstanding staff that made every stay unforgettable.The Unforgettable Sunrise Hot Air Balloon Ride: The highlight of the trip was the unforgettable sunrise hot air balloon ride over the Serengeti. Recountin the breathtaking views, the peacefulness of the flight, and the champagne breakfast that followed—truly a once-in-a-lifetime experience.A Return to Africa: I was deeply moved by the beauty and culture of East Africa, and I am reflecting on how there is still so much more to explore, and I am already planning her next trip back.Key Takeaways:East Africa offers a unique, stress-free atmosphere with friendly people and stunning wildlife.The Hakuna Matata mindset embodies the ease and perfection of the experience.Exceptional lodges and clean facilities in the middle of the wild provide a comfortable and welcoming environment.A hot air balloon ride over the Serengeti is a must-do experience when visiting East Africa.Mentioned in this Episode:Gate 1 Travel (tour company)Lion Hill Lodge (Lake Nakuru)Fig Tree Camp (Masai Mara)Embalakai Camp (Serengeti)Mountain Lodge (Ngorongoro)The Ole Tukai Lodge (Amboseli)Adventures Aloft Serengeti Sunrise Hot Air Balloon Safari & Champagne BreakfastJoin me on this unforgettable journey through East Africa, and hear how a once-in-a-lifetime safari experience can leave you with lasting memories and a desire to return.

Note: this episode might be listed as "E" on your app, but there's no bad language in this one. Tomorrow will mark the beginning of our 13th year of podcasting, so we end #12 with another one-Ryan show...this time about a 7-time Oscar-winner. Along with a slew of technical awards, Out Of Africa won Best Picture and Sydney Pollack was rewarded for his direction. His romantic epic, with all those scenic vistas, was also a mega-hit. Yet not everyone loved the story about Karen Blixen, partly because it's really long and arguably too slow. It's also easy to be bothered that Kenyans & their land are just a backdrop for a love triangle between 3 white people. Coffee farmer Meryl Streep and great white hunter Robert Redford DO sell the love in this "based on real events" flick...even if he doesn't feel as authentic as she does. So enjoy the early days of spring listening to the 654th edition of Have You Ever Seen, the one about Out Of Africa. Well, Actually: to be very anal about this, the Ellis' honeymoon was on the island of Mallorca, not Ibiza. Also, the Serengeti is in Tanzania, not Kenya...although those 2 countries ARE neighbours. This movie is about a coffee farm down in Kenya, but we offer you the greatness of our Canadian sponsor, Sparkplug Coffee. use our "HYES" promo code and get a onetime 20% discount. The website is "sparkplug.coffee/hyes". Subscribe to Have You Ever Seen. Rate and review our shows in your app too. Look for all our postings on YouTube too (@hyesellis in the search bar). Subscribe there, but also comment and like the show. Contact us. By email we're "haveyoueverseenpodcast@gmail.com". By social media, try Twi-X (@moviefiend51 and @bevellisellis) or Bluesky (ryan-ellis and bevellisellis).

Die Suid-Afrikaner George Coetzee het ʼn finale ronde van drie onder 69 behaal en die Serengeti-uitspeeltoernooi by die Serengeti-landgoed in Gauteng met drie houe gewen. Dis sy 15de titel op die Sonskyntoer. Daniel van Tonder was tweede op 16 onder baansyfer met ʼn finale ronde van 69. Stefan Wears-Taylor deel die derde plek met die jongelinge, Kyle de Beer en Stals Swart. Coetzee sê hy het aanhou oefen ten spyte van sy besering:

AFRICA: FACING THE FACTS. Guillaume Bonn is a documentary photographer who has commented on conflict, social and environmental issues for the last 25 years. As a contributor to the New York Times and Vanity Fair he covered topics ranging from the conflict in Northern Uganda, the Darfur humanitarian crisis and the ivory trade in African elephants. Bonn grew up in Kenya and his subsequent reporting bought him to 40 countries on the African continent. A Fellow of the Royal Geographical Society, he is the author of a beautiful new book Paradise Inc.. “African governments are struggling, yet they seem to overlook opportunities to improve the lives of their citizens.” “It's baffling that African governments continue to follow outdated conservation models imposed when national parks were first established. “Politicians view wildlife as existing on pristine land that could easily be transformed into big cities, parking lots, casinos, and supermarkets.”

Learn how to experience the best of Tanzanian nightlife, food, music, beaches, mountains, safaris, history and culture. _____________________________ Subscribe to The Maverick Show's Monday Minute Newsletter where I email you 3 short items of value to start each week that you can consume in 60 seconds (all personal recommendations like the latest travel gear I'm using, my favorite destinations, discounts for special events, etc.). Follow The Maverick Show on Instagram ____________________________________ Justa Lujwangana joins Matt from Mt. Vernon, New York and talks about her experience growing up in Tanzania and Uganda before immigrating to New York at age 12.  She reflects on the cultural acclimation process, navigating the contours of Blackness in the U.S., and coming of age as an African immigrant in New York.  Justa talks about maintaining Tanzanian culture in the diaspora, the role of music in her life, and eventually re-connecting with her homeland as an adult.  Matt and Justa then talk about the amazing nightlife in Dar es Salaam, summiting Mt. Kilimanjaro, Safaris in the Serengeti, and the beautiful beaches and distinct culture of Zanzibar.  Justa talks about founding her company “Curious on Tanzania” to help you experience the best of the country, focused on the themes that are most appealing to you.  She reflects on facilitating experiences for African-Americans to reconnect with the Continent and shares her thoughts about the ethical and sustainability dynamics of tourism in Tanzania. Finally share reflects on the impact travel has had on her and offers you a special discount for a “Curious on Tanzania” trip. FULL SHOW NOTES AND DIRECT LINKS TO EVERYTHING DISCUSSED ARE AVAILABLE HERE. ____________________________________ See my Top 10 Apps For Digital Nomads See my Top 10 Books For Digital Nomads See my 7 Keys For Building A Remote Business (Even in a space that's not traditionally virtual) Watch my Video Training on Stylish Minimalist Packing so you can join #TeamCarryOn  See the Travel Gear I Use and Recommend See How I Produce The Maverick Show Podcast (The equipment, services & vendors I use) ____________________________________ ENJOYING THE SHOW? Please Leave a Rating and Review. It really helps the show and I read each one personally.  You Can Buy Me a Coffee. Espressos help me produce significantly better podcast episodes! :)

Are photography contests worth your time? Can submitting your work really change your creative trajectory or confidence? Seth and Aaron sit down with photographer Neil Dankoff (@neildankoff), VIEWBUG CEO Ori Guttin, and Zach Hodges from VSCO to explore how photography contests go far beyond competing for prizes and likes, offering insight into your work, sharpening your skills, and pushing you to think outside the Instagram bubble.From judging nuances to personal stories of life-changing wins, the conversation dives deep into what makes a photo stand out in a sea of submissions. Along the way, the guests share behind-the-scenes tips on building a photography career, the value of branching out to specialized communities like VIEWBUG and VSCO, and how contests can motivate you to experiment, grow, and reconnect with why you started creating in the first place.Expect to Learn:Why the best photograph isn't always the most technically perfect one.How contests can inspire you to reevaluate your portfolio and take creative risks.Why rejection is necessary feedback and valuable to your growth.How platforms designed for photographers differ from mainstream social media.Why we often mistake the effort invested in capturing a photograph as a reflection of the image's quality or value.How to Enter the "My Best Frame" Photography Competition:(You do not have to do both, just one!)Visit the contest page on VIEWBUG: https://www.viewbug.com/contests/my-best-frame-photo-contestPost your work on VSCO with the hashtag #MyBestFrame. Learn how here: https://vsco.co/vsco/journal/win-the-serengeti-trip-of-a-lifetime Contest Parameters:How to Enter: Submit your photo via VIEWBUG or post it on VSCO with the hashtag #MyBestFrame.Deadline: Submissions close on March 30th, 2025.Genres Allowed: Open to ALL genres.Number of Entries: Unlimited submissions allowed.Grand Prize: A 7-day luxury Serengeti safari for two valued at $20,000 courtesy of Elewana Lodge.Runner-Up Prizes: Annual VSCO Pro or VIEWBUG Platinum memberships for 10 runners-up on each platform.Ownership Rights: You keep all rights to your photos.Our Links:Subscribe to TPM's Youtube page and watch full length episodes: https://www.youtube.com/thephotographermindset/Make a donation via PayPal for any amount you feel is equal to the value you receive from our podcast episodes! Donations help with the fees related to hosting the show:https://paypal.me/podcasttpm?country.x=CA&locale.x=en_USThanks for listening!Go get shooting, go get editing, and stay focused.@sethmacey@mantis_photography@thephotographermindsetSupport the show

For years, a pair of sunglasses determined my worth. When I was in my twenties, I proudly made my first big purchase: a pair of Serengeti sunglasses. But shortly after buying those sunglasses, I lost them. It might sound silly, but that incident plagued me for decades. I told myself that I couldn't be trusted and didn't deserve nice things. I doubted my worth as a man and my ability to be a good dad. It took years for me to realize that my worth is in Jesus Christ, and that my mistakes don't determine my value. Today, it's your turn. Ask God to help you believe the truth about yourself. Your children– especially your son– need to see you living in freedom. To find out more about raising boys to be godly men, visit Trail Life USA or RaisingGodlyBoys.com.

Welcome back to Trve. Cvlt. Pop!, a podcast about music and stuff.On this week's show Steve and Gaz are here to round up the best music in what has been one of the strongest months for new releases in a very long time. We look at music from Love is Noise, Sam Fender, Manic Street Preachers, Squid, Marie Davidson, Serengeti, Rizzle Kicks, Eddie Chacon, The Murder Capital, bdrmm and Art d'Ecco.Plus we look at the superb line up announcement for Glastonbury, the often bizarre winner of 2025's BRIT Awards, the new that a returning Slayer will play a massive pair of UK shows this summer and pay tribute to late frontman of The New York Dolls, David Johansen.

Saate sissejuhatuses kõneldakse Aafrika troopilise savanni olemusest ja aastaaegadest. Seejärel jagatakse muljeid retkedest Ngorongoro kraatri kaitsealale ja Serengeti rahvusparki.

Local musician and wanderlust traveler Jason Siemer takes us through three weeks of an African safari bucket list journey. From capturing the wildlife and real life of Kenya and Tanzania through his lens and into the sky across the Serengeti, let the leader of the local band Bad With Names tell you how he's become good with finding remote places on the planet like the Faroe Islands and Patagonia to sharpen his eye. The post Local musician and wanderlust traveler Jason Siemer takes Nestor on an African safari bucket list journey first appeared on Baltimore Positive WNST.

What if a currency was meta? DMs Rob and Matt discuss the systems, strategies, tips, and tricks for deploying your TTRPG's bennies/fate/destiny/power/plot/hero points effectively. Follow Dungeon Master of None on Blue Sky:  https://bsky.app/profile/dmofnone.bsky.social  https://www.patreon.com/DungeonMasterOfNone  Join the DMofNone Discord! Music: Pac Div - Roll the Dice, Serengeti; Odd Nosdam - Bennies.

Every year, the great migration sees hundreds of thousands of wildebeest, gazelles, zebras and antelopes migrate from the Serengeti plains in Tanzania to the Maasai Mara in Kenya, in search of water and juicy grass. But rising temperatures and unpredictable weather are changing this epic animal journey dramatically. It's the same for great white sharks, which are being spotted in areas where they'd never normally live.Tanzanian safari guide Neema Amos takes us into the Serengeti to explain why the wildebeest migration is so important. And shark expert Trisha Atwood reveals how these changes affect not just the animals, but our fight against climate change itself.Presenter Sophie Eastaugh is joined by: Neema Amos, Safari Guide in Tanzania Trisha Atwood, Associate Professor of Watershed Sciences at Utah State University Joseph Ogutu, Senior Statistician at University of HohenheimEmail us at theclimatequestion@bbc.comProducers: Sophie Eastaugh and Octavia Woodward Editors: Graihagh Jackson and Tom Bigwood Series Producer: Simon Watts Sound design and mixing: Tom Brignell Production Coordinator: Brenda BrownArchive from the Sir David Attenborough programme, ‘Wildebeest: The Super Herd', BBC Two, 2008This programme was first broadcast in March 2024

Piezo touch and pressure-sensing ion channels are showing up everywhere as the explanation for physiologic phenomena, both at the macro and micro levels. Ardem Patapoutian, my friend and colleague at Scripps Research, discovered these receptors back in 2010 and was awarded the Nobel Prize in 2021 for his work. As you'll see/hear from our conversation, the field has exploded. And you'll get to know Ardem, who is such a fun, charismatic, and down-to-earth person. He also recently got a unique tattoo (videos below) and I wonder (unlikely) if any other Nobel laureates have one related to their discovery?!Below is a video clip from our conversation. Full videos of all Ground Truths podcasts can be seen on YouTube here. The current one is here. If you like the YouTube format, please subscribe! The audios are also available on Apple and Spotify.Transcript with links to audioEric Topol (00:07):Well, hello. It's Eric Topol with Ground Truths, and I've really got a special guest today. The first time for the podcast, I've been able to interview a colleague and faculty at Scripps Research, Ardem Patapoutian, who just by the way happens to be the 2021 Nobel Laureate in Physiology or Medicine. So welcome, Ardem. It's so wonderful to have you.Ardem Patapoutian (00:30):Thanks so much, Eric. Looking forward to chatting with you.Eric Topol (00:34):Well, this has been interesting because although I've known you for several years, I didn't research you. I mean, I had to learn about more than I even do. And of course, one of the great sources of that is on the Nobel Prize website where you tell your whole story. It is quite a story and not to review all of it, but I wanted to go back just before you made the call to move to Los Angeles from Beirut, Lebanon and with the scare that you went through at that time, it seemed like that was just extraordinary that you had to live through that.Ardem Patapoutian (01:11):Yeah, so I am of Armenian origin, but I was born in Lebanon and born in 1967, so I was eight years old when the civil war started. So it's a kind of bizarre childhood in the sense that with all the bombs and fighting in Lebanon. So it was tough childhood to have, but it was never personal. It was bombs and such. And so, the event you're talking about is, I happened to be kidnapped while crossing East to West Beirut. They only held me for four or five hours at first asking me questions to see who I am, but I think they pretty soon figured out that I was not a dangerous guy and they ended up letting me go. But before that, that incident really had a huge impact on me so that by the time I got home, I literally said, I'm out of here. I'm going to find a way to leave the country. And so, that's what, very quickly within a few months I packed and came to United States.Eric Topol (02:19):And how did you pick LA to be your destination?Ardem Patapoutian (02:22):Being from the Armenian community, there's a lot of Armenians in Los Angeles. My cousins already had moved there. They also grew up in Lebanon. And my brother, who's a few years older than me, got admitted to USC graduate school in engineering. So he was going to be there. So it made a lot of sense.Eric Topol (02:44):Oh yeah.Ardem Patapoutian (02:45):Unlike him, I came with no school or job prospects because it happened so fast that I kind of just left. One year I was at American University of Beirut for one year, but then just left and came here. So worked for a year in various jobs and then started going back to school to UCLA.Eric Topol (03:07):Yeah, I saw how there was about a year where you were delivering pizzas and before you got into UCLA, and that must have been an interesting off year, if you will. Well, the story of course, just to fast forward, you did your baccalaureate at UCLA, your PhD at Caltech, postdoc at UCSF, and then you came to Scripps Research 24 years ago along with Pete Schultz, and it's been quite an amazing run that you've had. Now, before we get into PIEZO receptors, the background, maybe you could help me understand, the precursor work seems to be all related to the transient receptor potential (TRP) series, also ion channels. They were of course related to whether it was heat and temperature or somatosensory. How do these channels compare to the ones that you discovered years later?Background on these Ion ChannelsArdem Patapoutian (04:09):Yeah, so the somatosensory neurons that innervate your fingertips and everywhere else in your body, their main job is to sense temperature and pressure. And this is very different than any other neuron or any other cell. So when you touch a hot stove that's burning hot, you need to know about that immediately within milliseconds or something cold. So the opposite side of it is pressure sensing, and it also comes in light touch, which is pleasant or a hammer hitting your finger, which is unpleasant. But all of these have the same characteristic anyway, that is your body has learned at the molecular level to translate a physical stimulus such as temperature and pressure into an electrical signal that neurons use to communicate with each other. But this idea of how you translate physical stimuli into chemical or electrical signal has been a long open question because as you know, most of our cells communicate by chemicals, whether that's hormones or small molecules, we know how that works, receptor bind to ligand, confirmational change and you get a kinase activation and that's enough. But here, how do you sense pressure? How do you sense temperature? It was just, there wasn't much known about that. And that's why our earlier work on TRP channels, which were temperature sensors came before the pressure. And so, they're very related in that sense.Eric Topol (05:52):The structure of these, if you were to look at them, do they look pretty similar? What the TRP as you say, and what you did back in the 2010 Science paper, which we'll link to, of course the classic paper where you describe PIEZO1 and PIEZO2, but if you were to look at this structures, would they look pretty similar?Ardem Patapoutian (06:14):No, that's a good question. And they absolutely don't. That's why finding these receptors were so hard. So if you go back to other sensory receptors, vision rhodopsin G-protein coupled receptor (GPCRs), larger G-protein coupled receptor look the same. So for example, when it was identified by chemically, that smell also works through G-protein coupled receptor. Richard Axel and Linda Buck, who also won the Nobel Prize, found those receptors by homology to visual GPCRs. The ion channels other than the fact that they crossed the membrane a few times or more, they have nothing else in common. If you looked at their structure, you can't even immediately tell they're ion channels. So you couldn't find these by structural homology or sequence homology. So you had to do something else. And usually that means functional screens and et cetera.Eric Topol (07:09):Well, yeah, and I'm in touch with the screening. We'll get to that and how you dig these up and find them. But the somatosensory ones are really interesting because I don't think a lot of people realize that when you have wasabi or you have Listerine mouthwash and feel the burn and that these are all mediated through these channels, right?Ardem Patapoutian (07:35):Yeah. So there's this whole field of chemesthesis, which means senses in your mouth, for example, that are not explained by taste transduction and olfactory. And these are actually by the same somatosensory neurons that help you sense temperature and pressure. And some of these receptors are the same. Their evolution has taken over and used them for many different things. The prime example of this is the capsaicin receptor that David Julius my co-laureate identified, which is also heat receptors. So all languages describe chili peppers as hot, and that's not a coincidence. It actually activates heat activated channel, and that's why we think of it as hot. And so, the same goes to another one of these TRP channels that you mentioned, which is TRPA1, and this one is also activated, but a lot of spicy foods other than the chili pepper active ingredient includes what's in garlic and onions and everything that has this burning sensation and chemicals of this and wasabi and chemicals of this are used in over the counter products like Listerine that cause that burning sensation.Eric Topol (08:54):So when you're chopping onions and it makes you cry, is that all part of it as well?Ardem Patapoutian (08:59):That's all TRPA1, yeah.The Discovery, A Test of PerseveranceEric Topol (09:01):It's wild. Now, this was the groundwork. There were these heat temperature and somatic sensory, and then you were starting to wonder what about touch, what about out pressure and proprioception. And so, you went on a hunt, and it's actually kind of an incredible story about how you were able to find out of these cells that you had, screening hundreds or I guess you got to 72 different small interfering RNA blocking that you finally found the one. Is that right?Ardem Patapoutian (09:37):That's right. So in retrospect, looking back at it, I think there's such an interesting scientific message there. And so, many of us were looking for this touch pressure sensors and we were all looking in the DRG sensory neurons that are complicated heterogeneous, they don't divide. It's not easy to do a screen on them. And ultimately after a lot of failures, what worked for us is to take a step back and ask a much more simpler question. And that was, can we find one of these cell lines that you could easily homogeneously grow in a culture dish, if they respond to mechanical force, can we find our channel there? And then go back and look if it's relevant in vivo for what process. So I think the message is ask the simplest question to answer the question you're after. And finding what that is, is actually the challenge lots of times.Ardem Patapoutian (10:36):But yeah, that's what Bertrand Coste in my lab did is found a simple cell line that neuroscientists had been using for a hundred years and somehow found that they over overexpressed this channel because you can record from them, you can push them and record the currents from them. And then it became a simpler question of finding it. It still took a whole year. He made a list and one by one knocking them out and looking at it. And finally, as you say, number 72 was the hit. When he knocked that out, the current was gone. And that's where we started believing that we have what we were looking for.Eric Topol (11:12):Were you all ever about ready to give up at that point?Ardem Patapoutian (11:16):Oh yeah. I mean that's another lesson. These are postdocs doing the work, right? And they're here three, four years and this was coming close to end of two years, and he didn't have anything yet. So we started talking about having a backup project and he started that and we said, okay, we were ordering this oligos 30 at a time because they're expensive. And so, the first 30 nothing, the second 30 nothing. And how many more are we going to do before we potentially give up? And we said, well, let's do at least a third and then decide, thank goodness it was in that last set.Eric Topol (11:54):Wow, that is so wild. Now what's happened since this discovery, which I guess when you published it in 2010, so it means 14 years ago, but we're on this exponential growth of learning that these piezo receptors are everywhere. They're doing everything. In fact, I recently put on Bluesky, PIEZO ion channels are to human physiology as GLP-1 drugs are to treating many diseases because it's just blowing up. And you've published on some of these of course, on itch and bladder function and vascular function. We'll get to maybe malaria, I mean, but even the cover of Science recently was about wet dog shakes and how animals shake because of water. These receptors are so fundamental to our function. So maybe you could comment, 15 years ago when you were doing the work and you're making this discovery, did you ever envision it was going to blow up like this?Ardem Patapoutian (12:57):Not to this level, but I should have. I think that this idea, again, that most of cell communication is through chemicals is of course a lot of it is true.Ardem Patapoutian (13:12):But it would be ridiculous for evolution to ignore all the physical forces, the pressures that cells experience. And once they do, you would think you would put an instructive way of sensing this pressure signal and using it beneficially to the system or the cell. And so, when we used to talk about pressure sensing at the beginning, there were a couple of touch, pain, maybe proprioception, hearing are like the poster children of pressure sensing. But I think what these molecules, as you say is enabling us is finding out the much more wider role that pressure sensing is playing in physiology and in disease that no one had thought seriously about. And this is, I compare sometimes the finding the PIEZO molecules. You're going in a dark room, and you need to find a door to get into there. And PIEZO is kind of that finding the door once you get in, now you use that molecule now to find physiology instead of the opposite way around. So by pursuing PIEZO expression and function, we're finding all these new roles that they play in physiology and in disease that we didn't think about. And because they're so specialized to sense tension, membrane tension, they don't do anything else. So if you see them expressed somewhere or if you see a function for them, you can bet that they are playing a role in sensing pressure. A lot of biology has kind of come from this hypothesis.Eric Topol (15:00):Well, I mean it is so striking to see the pervasiveness, and I do want to go back just for a second because when you name them PIEZO, you named it after the Greek word. How did you come to that name?Ardem Patapoutian (15:13):So Bertrand and I were actually sitting on Google Translate and we were typing pressure and trying to see what it's like in Greek or in Latin or different languages. His native French and my Armenian and píesi in Greek is pressure. And of course, what's really cool is that the word that more people know about this is piezoelectric device.Eric Topol (15:41):Oh, right.Ardem Patapoutian (15:41):Actually, translates physical force into electricity and vice versa. And in a way, this is a little molecular machine that does the same thing, and he uses this piezoelectric device to actually push on the cell. That's his assay. So it all came together as a very appropriate name for this gene and protein.Call from the Nobel CommitteeEric Topol (16:04):Oh really, it's perfect. And you get to name it, even that's fun too, right? Now we're going to go to getting the call at 2:00 AM, but it didn't come to you because your phone from the Nobel Committee was on ‘do not disturb' and your 94-year-old father, Sarkis. How did the Nobel Committee know to get ahold of him? How did they reach him in the middle of the night?Ardem Patapoutian (16:37):Yeah, so I mean, since receiving it, I've had conversations with various committee members, and they are very resourceful folks, and they have assistants who throughout the year collect information on all potential people who might win. They're also doing last minute searches. So they looked for other Patapoutian's in California. So they just called my dad who initially yelled at them for disturbing him at 2:00 AM.Eric Topol (17:17):And he could get through to you because he was not on your list of ‘do not disturb' or something like that.Ardem Patapoutian (17:22):I didn't even know this. And I don't know if the policy has changed, but in some phones the ‘do not disturb' if it's called by someone who's in your contacts or favorites.Ardem Patapoutian (17:34):After I think they called twice and they get through, and that's how.Getting a Tattoo!Eric Topol (17:39):That's amazing. Wow. Well, that's quite a way to find out that you're getting recognized like this. Now recently you got a tattoo, which I thought was really remarkable, but we're going to put that of course in the post. Tell us about your decision to get the PIEZO channel on your arm.Ardem Patapoutian (18:02):So as you can tell, I'm obsessed about PIEZO and it's been good to me. And I had the idea a while ago, and my very wise wife, Nancy Hong, said that you might be going through midlife crisis. Why don't you wait a year? If you still believe in it, you should do it. And that's what I did. I waited a year, and I was like, I still want to do it. And I guess I could show it. Here it is.Eric Topol (18:32):Oh yeah, there it is. Oh wow.Ardem Patapoutian (18:33):What's cool is that I can pretty much flex to show the activation mechanism because the channel is like bent like this in the plasma membrane. When it's stretched, it opens and it actually flattens like this. So I feel like other than being a tattoo, this is both performance art and instructional device. When I'm giving talks without PowerPoint slides, I could give a demonstration how this ion channel works.[Below is from a presentation that Ardem recently gave, the Harvey Lecture, at Rockefeller University.]Eric Topol (19:04):It's wild. Now how did you find a tattoo artist that could, I mean, it's pretty intricate. I mean, that's not your typical tattoo.Ardem Patapoutian (19:14):Yeah, I put it up on social media that I was thinking of doing this, and many scientists are into tattoos, so I actually got so many recommendations. And one of them was a local here in San Diego, and she is very popular. I waited six months to get this, I was on a waiting list. The appointment was six months off when we made it. So she's very popular and she's very good.Eric Topol (19:45):Was it painful to get that done?Ardem Patapoutian (19:47):Well, that's actually really cool, right? Because PIEZO2 is involved in pain sensation, and I felt it while it was being tattooed on my arm. The whole day, I was there like six and a half hours.New Prospect for Pain MedicationEric Topol (20:00):Oh my gosh. Wow. Now that gets me to pain because, I'd like you to talk a bit about the people that don't have mutations or loss of function PIEZO receptors and also what your thoughts are in the future as to maybe we could develop a lot better pain medications.Ardem Patapoutian (20:22):Yeah, we're working on it. So you're right. One of the great parts of the science story, and this is mainly the work of Alex Chesler and Carsten Bönnemann at the NIH, where they identified people who came to the clinic for undiagnosed conditions, and they were uncoordinated and had difficulty walking. And when they did whole-exome sequencing, they found that they had mutations in PIEZO2, there were loss of function, as you say. So complete loss on both chromosomes. And when they started testing them, they realized that just like we had described them in animal models, humans without PIEZO2 as well, didn't sense touch, don't have proprioception. This sense of where your limbs are, that's so important for balance and most other daily functions that we take it for granted. So they were completely lacking all of those sensations. They also do not feel their bladder filling.Ardem Patapoutian (21:26):And so, they have learned to go on a schedule to make sure they don't have accidents. And many of these projects that we've done in the lab collaboration with Alex Chesler, et cetera, have come from the observations of what else these individuals experience. And so, it's been a great kind of collaboration communication between mechanistic animal model studies and the clinic. And so, one of the things that these individuals don't sense in addition to touch, is something called tactile allodynia, which is simply when touch becomes painful. You and I experienced this after small injury or sunburn where just touching your shoulder becomes painful, but for peripheral neuropathy and other neuropathic pain conditions, this is one of the major complaints that individuals have. And we know from the NIH studies that these individuals don't have this tactile allodynia. So touch becomes painful and doesn't apply to them, which tells us that if we block PIEZO2, we can actually get interesting relief from various aspects relative to neuropathic pain on other pain related neuropathies. But given everything we talked about, Eric, about how this is important for touch and proprioception, you don't want to make a pill that blocks PIEZO2 and you take it because this will have some serious on target side effects. But we are developing new compounds that block PIEZO2 and hope that it might be useful, at least as a topical medication pain and other indications. And we're actively working on this, as I said.Eric Topol (23:15):Yeah, I mean the topical one sounds like a winner because of peripheral neuropathy, but also I wonder if you could somehow target it to sick cells rather than if giving it in a systemic targeted way. I mean it has tremendous potential because we are on a serious hunt for much better relief of pain than exists today.Ardem Patapoutian (23:41):Absolutely.Eric Topol (23:42):Yeah. So that's exciting. I mean, that's another potential outgrowth of all this. Just going back, I mean the one that prompted me in November to write that about the human physiology in PIEZO, it was about intestinal stem cell fate decision and maintenance. I mean, it's just everywhere. But the work you've done certainly now has spurred on so many other groups to go after these different and many unanticipated functions. Were there any ones, of course, you've been pretty systematically addressing these that actually surprised you? You said, oh, are you kidding me when you read this? I never would've guessed this, or pretty much they followed suit as things were moving along.Ardem Patapoutian (24:33):So one of them is this role in macrophages that I found fascinating that we found a few years ago. So again, this came from human studies where PIEZO1 gain-of-function mutations. So in relation to loss of function, their gain-of-function where there's more activity given a certain amount of pressure. They have dehydrated red blood cells, which I'm not going to talk about right now. But they also have shown that in these patients, individuals, it's not really that pathological. They also have age-onset iron overload. What does that have to do with pressure sensing? And we brought that information into animal models, and we found that macrophages, their rate of phagocytosis depends on PIEZO, so that if you have too little PIEZO, they don't phagocytosis as much. If you have too much PIEZO, the phagocytosis too much. And this increased rate of phagocytosis in the long term because it's constantly eating red blood cells and the iron is circulating more causes long-term effects in iron overload. And again, as you kind of set that up, who would've thought that mechanical sensation is important for this basic hematology type?Eric Topol (25:52):Yeah, I mean, because we've been talking about the macro things, and here it is at the cellular level. I mean, it's just wild.Ardem Patapoutian (25:59):If you go back and look at a video of a macrophage eating up red blood cells, then you go, oh, I see how this has to do with pressure sensing because it is like extending little arms, feeling things letting go, going somewhere else. So again, I want to bring it back by this simple cell biological function of a cell type, like macrophage, exploring its environment is not just chemical, but very mechanical as well. And so, in retrospect, it is maybe not that surprising, that pressure sensing is important for its physiology.Career Changing?Eric Topol (26:33):Yeah, that's extraordinary. Well, that gets me to how your life has changed since 2021, because obviously this a big effect, big impact sort of thing. And I know that you're the first Armenian, first person from Lebanon to get this recognition. You recognized by the Lebanese Order of Merit. There's even a stamp of you, your picture characterized in 2022.Eric Topol (27:04):So if you were to sum up how it's changed because I see no change in you. You're the same person that has a great sense of humor. Often the tries to humor relaxed, calming. You haven't changed any to me, but how has it affected you?Ardem Patapoutian (27:26):Thank you, Eric. That's very kind of you. I try very hard for it not to change me. I do get a little bit more attention, a ton more invites, which unfortunately I have to say no to a lot of them because, and I'm sure you're very familiar with that concept and a lot of things are offered to you that I feel like it's so tempting to say yes because they're wonderful opportunities and an honor to be asked. But the end of the day, I'm trying to be very disciplined and not taking things on that I can do as an opportunity. But things that I really want to do. I think that's so hard to do sometimes is to separate those two. Why am I doing this? Is this really important for the goals that I have? So in one way, the answer for that is that I just want to stay in the lab and do my research with my students and postdoc, which is what I enjoy the most. But on the other hand, as you said, being the first Armenian who's received this, literally after the Nobel, I got this whole elementary school, all Armenian kids write to me multiple letters.Ardem Patapoutian (28:39):And they said, you look like me. I didn't think I could do this, but maybe I can. So in a sense, to ignore that and say, no, I just want to do my science, I don't want to be involved in any of that is also wrong. So I'm trying to balance being engaged in science outreach and helping to make science understood by the general public, realize that we're just regular people and at the same time how awesome science is. I love science and I like to project that, but leave plenty of time for me to just be a scientist and be in my lab and interact with my colleagues at Scripps, including you.Immigrant ScientistsEric Topol (29:21):Well, we're so lucky to have that chance. And I do want to mention, because you're prototyping in this regard about great immigrant scientists and other domains of course, but every year the Carnegie Foundation names these great immigrants and one year you were of course recognized. And in recent years, there have been more difficulties in people wanting to come to the US to get into science, and they wind up going to other places. It seems like that's a big loss for us. I mean, what if we weren't able to have had you come and so many hundreds, thousands of others that have contributed to this life science community? Maybe you could comment about that.Ardem Patapoutian (30:10):Yeah, I think it is tragic, as you say. I think in some circles, immigrants have this negative image or idea of what they bring, but at every level, immigrants have contributed so much to this country. It's a country of immigrants, of course, to start with. And I think it is important to put up a positive image of immigration and science is the ultimate example of that, right? I mean, I think when you go into any laboratory, you probably find if there's a lab of 16 people, you probably find people from 10 different countries. And we all work together. And the idea of also immigrant and especially about science is that I'm a big believer of changing field, changing things because just like that, immigrants have changed their whole life. So they come to a new culture, they bring with them their own way of thinking and their way of seeing things. And then you come into a new environment, and you see it a little bit differently. So that kind of change, whether it's because of physical immigration or immigrating from one field to another in science is really beneficial for science and society. And I think positive examples of this are an important part of highlighting this.Eric Topol (31:40):I couldn't agree with you more really.Bluesky vs Twitter/XEric Topol (31:41):Now, speaking of migration, there's been recently a big migration out of X, formerly Twitter to Bluesky, which I like the metaphor you liken to the Serengeti. Can you tell us about, now I know you're posting on Bluesky and of course so many others that you and I are mutual contacts, and our different networks are. What do you think about this migration outside of what was the platform where a lot of this, we shared things on X or before Musk took over known as Twitter? Thoughts about Bluesky?Ardem Patapoutian (32:27):Yeah, I think I use social media for a few reasons. The number one reason should be is to see new science by colleagues. My main point is that, but also, again, having fun in science is a big part of my draw to this. And as you can see from my posts, it's a bit lighthearted, and that's really me.Eric Topol (32:52):Right. Yeah.Ardem Patapoutian (32:52):I think on Twitter, things start getting a little bit dark and too many negative comments, and it was just not productive. And I just felt like after the elections, I felt like it was time to migrate. And I find Bluesky a great scientific community, and it's remarkable how quickly people have migrated from Twitter to Bluesky. But the counter argument for this is that you should stay in a place where majority of people are, because being in a bubble surrounding yourself by people like you doesn't help society. And so, I get that perspective as well. It just depends on what you're using the platform for and it's a difficult issue. But yeah, I've taken a break probably long-term break from Twitter. I'm on Bluesky now.Eric Topol (33:48):Yeah, no, the point you're bringing up about the echo chamber and is there going to be one for people that are leaning one way and they're thinking, and another with a whole different, often politically charged and even extreme views? It's really unfortunate if it does wind up that way. But right now, it seems like that migration is ongoing and it's substantial. And I guess we'll see how it settles out. I share your concern, and so far, I've been trying to keep a foot in both areas because I think if we all were to leave, then we're just kind of caving into a, it's tricky though. It really is because the noxious toxic type of comments, even when you try to avoid comments, you say, only followers can make a comment, they'll of course, quote your thing and then try to ding you and whatever. It's just crazy stuff, really.Ardem Patapoutian (34:53):I mean, what I think is that, that's why I said depends on why. I mean, your presence on social media is such an important part of science education. And I could almost say you can't afford to do what I do, which is I'm just putting my goofy posts and having fun. So we have different purposes in a way, and yeah, that affects what you use and how you use it.Eric Topol (35:17):Yeah, no, it's tricky it really is. We covered a lot of ground. Is there anything I missed that you want to get out there? Any part of this, your story and the PIEZO story, science and everything else that I didn't bring up?The Essentiality of Basic ScienceArdem Patapoutian (35:42):I just think that the basic science community is really suffering from decreasing amounts of funding and appreciation of doing basic science. And one of my goals, in addition to this immigrant scientist thing, is to remind people that all medicines start with basic science work. And funding this has mainly been through NIH and it's getting harder and harder for basic scientists to secure funding and I'm really worried about this. And we need to find ways to be okay for people to do basic science. And I'll give you one example. Whenever we make a publication and there's a journalist talking to us or some kind of press coverage, they ask, how is this directly affecting patients? And my work actually is very much related to patients, and I answer that question, but I also say, but it's also important to do science for the science sake because you don't know where the applications are going to come from. And we need to, as a society, encourage and fund and support basic science as the seeds of all these translational work. And I think doing that just kind of highlights that this is important too. We should support it, not just things that right now seem very related to translational that directly helps patients.Eric Topol (37:16):Well, I'm so glad you emphasized that because I mean, the PIEZO story is the exemplar. Look what's come of it, what might still come of it. In many respects here you are maybe 15 years into the story and there's still many parts of this that are untold, but if it wasn't for the basic science, we wouldn't have these remarkable and diverse insights. And recently you cited, and I think so many people read about the ‘crown jewel' NIH, front page New York Times, and how it's under threat because the new NIH director doesn't have a regard for basic science. He's actually, he's confirmed, which is likely, he's an economist, physician economist, never practiced medicine, but he doesn't really have a lot of regard for basic science. But as you point out, almost every drug that we have today came out of NIH basic work. And I mean, not just that, but all the disease insights and treatments and so much.Eric Topol (38:25):So this is really unfortunate if we have not just an NIH and other supporting foundations that don't see the priority, the fundamental aspect of basic science to then lead to, as we call translational, and then ultimately the way to promote human health, which is I think what we're all very much focused on ultimately. But you can't do it without getting to first base, and that's what you have done. You served it up and it's a great example. Well, Ardem, it's always a pleasure. This is a first time talking through a podcast. I hope we'll have many, many visits informally that will complement the ones we've already had, and we will follow the PIEZO work. Obviously, you have had just an exceptional impact, but you're still young and who knows what's next, right? I mean, look what happened to Barry Sharpless. He won here. He won two Nobel prizes, so you never know where things are headed.Ardem Patapoutian (39:36):Thank you, Eric, and I really appreciate what you do for the biomedical community. I think it's wonderful through your social media and this podcast, we all appreciate it.***********************************************************************************Please take a moment to complete the poll above.Thank you for reading, listening and subscribing to Ground Truths.If you found this informative please share it!All content on Ground Truths—its newsletters, analyses, and podcasts, are free, open-access.Paid subscriptions are voluntary and of course appreciated. All proceeds from them go to support Scripps Research. Many thanks to those who have contributed—they have greatly helped fund our summer internship programs for the past two years. I welcome all comments from paid subscribers and will do my best to respond to each of them and any questions.Thanks to my producer Jessica Nguyen and to Sinjun Balabanoff for audio and video support at Scripps Research.And Happy New Year! Get full access to Ground Truths at erictopol.substack.com/subscribe

The biggest peat bog in Europe, in Caithness and Sutherland, has become a UNESCO World Heritage site, putting it on a par with Tanzania's Serengeti and the Eiffel Tower. It's the first such designation for a peatland site, and is expected to have an impact on the local economy, boosting tourism and peatland restoration work. What is so interesting and important about this vast wet desert of undulating brown hills in the UK's far north? Is the new tag helping the region, or as some fear, hindering development? Richard Baynes has been talking to those who live and work in the wild natural world of the Flow Country.Produced and presented by Richard Baynes.

Film buffs and Serengeti heads rejoice! It's the moment you've all been waiting for - the Beantown Podcast's official MUFASA: The Lion King review!

What the Riff!?! delves once again into the great (and not so great) Christmas songs to add a little cheer as you rock around the Christmas tree this year. WSB Radio host Eric Von Haessler joins us for the fun!“The Holly and the Ivy” by Jon AndersonJon Anderson's fourth solo album came out in 1985, and was a mixture of traditional Christmas carols and original material.  This is a traditional British folk Christmas carol.  Though it can't be traced any further back than the 1800's, the association between holly and Christmas dates back to medieval times.“Please Come Home for Christmas” by the EaglesDon Henley, Glenn Frey, and the rest of the Eagles put out this popular sad Christmas track in 1978, though it was a cover originally performed by blues pianist Charles Brown in 1960, and co-written by Brown and Gene Redd.“The First Noel” by Crash Test DummiesFront man Brad Roberts puts his distinctive bass voice to work on this traditional Christmas tune.  This carol originated in Cornwall, England and dates back to at least the early 1800's, using the French "Noel" as a synonym for the Christmas season“The 12 Days of Christmas” by  Straight, No ChaserThis acapella group from Indiana University puts some comedic musicianship to work on this Christmas round.  We know you'll like it, sure as Kilimanjaro rises like Olympus from the Serengeti.  “Nut Rocker” by Emerson, Lake & PalmerELP puts a prog rock spin on the classic Nutcracker Suite.  Russian composer Tchaikovsky wrote the original Nutcracker as a two-act ballet in 1892, and is a fantasy taking place at the foot of a Christmas tree.“Christmas All Over Again” by Tom Petty and the HeartbreakersThis original song was penned by Tom Petty on a ukulele in 1992.  It was used in the motion picture "Home Alone 2:  Lost in New York," and also appeared in "Jingle All the Way."  Jeff Lynne co-produced the song, played bells, bass, timpani, sang background vocals, and wishes for a Chuck Berry Songbook in the song.“The Christmas Song” by WeezerThis is not the one you're familiar with.  The more famous "The Christmas Song" was first performed by the Nat King Cole trio in 1946.  Weezer did this introspective original song with the same name in 2000 on a fan club Christmas LP.“Minnie and Santa” by Cyndi LauperLauper released this light hearted Christmas song in 1998 which tells of a fling that Minnie (not the mouse!) had with old Kris Kringle.  This may sound like a cover of a classic song, but it is an original written by Lauper and Jan Pulsford.“Have Yourself a Merry Little Christmas” by Frank SinatraYou can't go wrong with Old Blue Eyes and a crooner Christmas classic.  This song originated in 1943 and was in the musical "Meet Me in St. Louis," where it was sung by Judy Garland.“God Rest Ye Merry, Gentlemen/We Three Kings”  by Barenaked LadiesThis Christmas medley also features fellow Canadian singer-songwriter Sara McLachlan joining in with the Barenaked Ladies.“Listen, The Snow is Falling” by Yoko Ono & the Plastic Ono BandHear us out - this is an Ono piece that is actually quite good!  It was released in 1971 as the B-side to the better known "Happy Xmas (War Is Over)," sung by John Lennon.“If It Doesn't Snow On Christmas” by Joe PesciChasing Macaulay Culkin isn't the only association Pesci has with Christmas.  He put this cover of an old Gene Autry song out on his 1998 album "Vincent LaGuardia Gambini Sings Just for You."(and there might be a bonus ending related to the Beatles...)We at What the Riff?!? wish every one a blessed and Merry Christmas! Thanks for listening to “What the Riff?!?” NOTE: To adjust the loudness of the music or voices, you may adjust the balance on your device. VOICES are stronger in the LEFT channel, and MUSIC is stronger on the RIGHT channel.Please follow us on Facebook https://www.facebook.com/whattheriffpodcast/, and message or email us with what you'd like to hear, what you think of the show, and any rock-worthy memes we can share.Of course we'd love for you to rate the show in your podcast platform!**NOTE: What the Riff?!? does not own the rights to any of these songs and we neither sell, nor profit from them. We share them so you can learn about them and purchase them for your own collections.

The boys struggle with fidelity on the Serengeti, quit coffee to help the hungry, and use the scientific method to conduct an autopsy on the corpse of Toto's 1982 yacht rock classic, “Africa.” News items and digressions include Stewart Copeland, big four 90s guitarists, and 80s efforts to fight famine. Featuring Mark from the Songs That Don't Suck podcast. --- Support this podcast: https://podcasters.spotify.com/pod/show/rocknrollautopsy/support

Narrator: Thomas Jones

Today's bonus episode is a real treat, because we're going on safari! Whether you've dreamt of spotting the Big Five - lions, elephants, leopards, rhinos, and buffalo - or exploring the more hidden gems of the wild, there's so much to uncover. And what better way to do it than with one of the world's top wildlife filmmakers, making his return to the podcast - it's Gordon Buchanan.A safari is more than just a holiday—it's a journey into nature, where you can see some of the planet's most awe-inspiring animals up close, in their natural habitats. When we think of safaris, some of the most iconic destinations immediately come to mind. There's Kenya's Maasai Mara, famous for its open savannahs and incredible amount of wildlife. It's in Kenya that you can witness one of nature's most jaw-dropping spectacles—the Great Migration, when every year typically between July and October, over a million wildebeest, zebras, and gazelles make a perilous journey from the Serengeti in Tanzania to the Mara in Kenya, searching for fresh grazing lands. It's the perfect time to witness dramatic river crossings and heart-stopping predator-prey interactions. In Tanzania, the Serengeti offers a similar view, with endless plains stretching to the horizon, while Botswana's Okavango Delta gives you a different kind of safari experience, with its winding waterways and lush landscapes where you can spot animals like hippos and crocodiles.But as Gordon and I discuss on the episode today, you don't need to go to Africa to enjoy an incredible safari. Sri Lanka's Yala National Park is a fantastic place to see leopards, elephants, and even sloth bears—Gordon has had some great encounters there. In India, you can track the majestic Bengal tiger through dense jungles, and in Madagascar, you'll find unique species like lemurs and chameleons. And don't forget other African countries like Namibia, Zambia, and even beyond to South America's Pantanal in Brazil, where jaguars are the stars of the show.The great thing about safaris is that they can be tailored to all kinds of budgets. In South Africa, for instance, Kruger National Park has everything from luxury lodges to more affordable self-drive options, where you can explore at your own pace. In Kenya, you can choose between high-end tented camps or simpler, yet comfortable lodges. So, whether you're after a five-star experience or a more back-to-nature adventure, there's something out there for everyone.Gordon's here to share his expert tips on where to go and what to see on safari, as well as some unforgettable moments from his travels. Plus, I'm really excited because he's also going to tell us all about his latest project, the fantastic BBC show Big Cats 24-7. Destination Recap:Serengeti Okavango Delta, Botswana Maun, BotswanaYala National Park, Sri Lanka Colombo, Sri Lanka Wild Coast Tented Lodge, Sri Lanka Ellesmere Island, Canadian Arctic Big Cats 24-7 is available to watch on BBC iPlayer now.With thanks to Fairmont Mount Kenya Safari Club for their support of today's episode. Hosted on Acast. See acast.com/privacy for more information.

Hazen Audel is a survivalist, biologist, and host of Primal Survivor who's pushed himself to the absolute limits—both physically and mentally—while living with the world's most remote tribes.Today Hazen reveals the life secrets of earths lost tribes. His closest brushes with death, the wisdom of tribal people who seem to have life all figured out, and a wild experience trying datura deep in the bush. This conversation gets real fast—survival, psychedelics, and everything in between.So sit back, relax, and WELCOME TO CAMP!

In today's episode, you will learn a series of vocabulary words that are connected to a specific topic. This lesson will help you improve your ability to speak English fluently about a specific topic. It will also help you feel more confident in your English abilities.5 Vocabulary Words Related to the topicHabitat (noun): The natural environment in which a particular species of animal, plant, or organism lives and thrives. Example sentences: Deforestation threatens the habitat of many endangered species.Polar bears depend on Arctic Sea ice for their habitat and hunting grounds.Conservation efforts aim to preserve and restore diverse habitats around the world.Carnivore (noun): An animal that primarily eats meat as its main source of nutrition.Example sentences: Lions are well-known carnivores, preying on a variety of animals in the savanna.Domestic cats are obligate carnivores, requiring a diet rich in animal protein.Polar bears are powerful carnivores adapted to hunting seals in icy waters.Herbivore (noun): An animal that primarily eats plants as its main source of nutrition.Example sentences: Deer are herbivores, grazing on grasses and vegetation in forests and meadows.Elephants are large herbivores that consume vast quantities of leaves, grasses, and fruits.Rabbits are small herbivores that feed on a variety of greens and vegetables.Migration (noun): The seasonal movement of animals from one region to another, often in search of food, breeding grounds, or favorable climate conditions. Example sentences: Birds undertake long-distance migrations each year, traveling thousands of miles between breeding and wintering grounds.Salmon migrate from the ocean to freshwater rivers and streams to spawn, completing their life cycle.Wildebeest undertake one of the largest land migrations in the world, crossing the Serengeti in search of fresh grazing lands.Camouflage (noun): The natural coloring or pattern of an animal's skin, fur, or feathers that allows it to blend in with its surroundings, providing protection from predators or aiding in hunting. Example sentences: The snow leopard's spotted coat provides excellent camouflage in its mountainous habitat, making it difficult to spot against rocky terrain.The stick insect's body resembles a twig, providing effective camouflage against tree bark and branches.Chameleons can change their skin color to match their surroundings, using camouflage to evade predators and ambush prey.A Paragraph using the 5 vocabulary wordsThe animal kingdom thrives on a remarkable diversity of adaptations. Some creatures, like the chameleon, utilize camouflage to blend seamlessly into their habitat, becoming invisible predators or avoiding hungry eyes themselves. Others, like the wildebeest, embark on epic migrations, following the changing seasons and ensuring access to food. Herbivores, like zebras, consume only plant matter, while carnivores, like lions, rely on hunting other animals for sustenance. Each species has evolved unique strategies to survive and thrive within their specific habitat, whether it be the vast savanna, the dense rainforest canopy, or the icy depths of the ocean.If you want to sign up for the free daily English vocabulary newsletter, go towww.dailyenglishvocabulary.com

Prophecy is to the Bible what the Serengeti is to Africa—vast, expansive. If Bible prophecy is the Serengeti, some Christians...

In this captivating episode of The Light Watkins Show, host Light Watkins sits down with the renowned Dr. Robert Sapolsky, a neuroscientist, primatologist, and acclaimed author of "Why Zebras Don't Get Ulcers" and "Determined." Known for his extensive research on baboons and their stress-related behaviors, Dr. Sapolsky dives deep into his fascinating journey from growing up as an Orthodox Jew in Brooklyn to becoming a leading voice on the science of stress and the concept of free will.Listeners will be intrigued as Dr. Sapolsky shares the pivotal moments that shaped his path, including his teenage realization that led to atheism and his early obsession with primates. He recounts his experiences in the Serengeti, observing baboons' complex social structures and drawing parallels to human behavior. Dr. Sapolsky's insights reveal how stress impacts our health, why certain individuals are more prone to stress-related diseases, and the surprising similarities between baboon and human social dynamics.The conversation takes a thought-provoking turn as Light and Dr. Sapolsky discuss the illusion of free will, exploring how our choices and actions might be more predetermined than we think. They delve into the implications of this idea for society, touching on topics like criminal justice, personal responsibility, and the human tendency to seek punishment and reward.With engaging anecdotes and clear explanations, Dr. Sapolsky breaks down complex scientific concepts into relatable, everyday language. This episode promises to leave listeners pondering their own beliefs about free will and how much control we truly have over our lives.Tune in for an enlightening and inspiring discussion that challenges conventional wisdom and offers a fresh perspective on the forces that shape our behavior. Don't miss this chance to hear from one of the most brilliant minds in neuroscience and primatology, only on The Light Watkins Show.Send us a text message. We'd love to hear from you!

We're having breakfast in the middle of nowhere. In the SERENGETI. With one of my new favorite people. If you've ever been on the fence about going on a safari experience, Hassan will convince you. Hassan shares with us about his life, what it takes to become a safari guide, and how he deals with difficult tourists. LOL. If you've ever wondered what it's like to face a hippo and live to tell the tale, this episode is for you. PLUS we're visited by a surprise guest! . . . . . Join the Instafamilia in sponsoring a child in the Kilimanjaro area with Compassion HERE! . . . . . Preorder your copy of my new book Reconnected HERE : ReconnectedBook.com  Let's keep in touch! Sign up for my newsletter to be the first to hear ALL my updates. https://app.e2ma.net/app2/audience/signup/1987227/1965424/ Interested in advertising with us? Reach out here. Book me to speak HERE: https://www.carloswhittaker.com/events  . . . . . INDEED: Need to hire? You need Indeed. Visit Indeed.com/HUMANHOPE to start hiring now. AIR DOCTOR: Head to AirDoctorPro.com and use promo code HUMANHOPE and, depending on the model, you'll receive UP TO 39% off or UP TO $300 off! GOFUNDME: Go to GoFundMe.com/CARLOS and receive a free coaching session with a GoFundMe expert! SHOPIFY: Go to shopify.com/CARLOS to take your business to the next level today. CLARITIN: Go to claritin.com for a discount so you can Live Claritin Clear. Learn more about your ad choices. Visit megaphone.fm/adchoices

Jennifer Lewis steps Behind The Rope. Living Legend, Icon, Actress of Film, TV and Stage, Singer, Author and so very much more. Fresh off her Masked Singer elimination, Jennifer is here to talk about what is was like to don the Miss Cleocatra mask in her first return to the industry performance since her near death fall in the Serengeti nearly two years ago. Jennifer also discusses many highlights in her unbelievable career that most can only dream of - The Fresh Prince, singing backup for Bette Midler when first starting out in NYC in the 70s and 80s, an iconic guest role on Friends opposite Courtney Cox, and last, but certainly not least, her eight year long run on the award winning blockbuster Blackish as the outspoken, lovable, scene stealing Ruby Johnson.  We talk reboots, Will Smith, Anthony Anderson, the fall and everything and anything in between.  @jenniferlewisforreal @behindvelvetrope @davidyontef BONUS & AD FREE EPISODES Available at - www.patreon.com/behindthevelvetrope  BROUGHT TO YOU BY: PROLON - prolonlife.com/VELVET (Get 10% Off Their Five Day Nutrition Program) AIRDOCTOR - airdoctorpro.com (Use Code VELVET To Save Up To $300 Off Air Purifiers and a 3 Year Warranty On Any Unit, Which Is An Additional $84)  MIRACLE MADE - trymiracle.com/VELVET (Save Over 40% and If You Use Code VELVET  At Checkout You'll Get 3 Free Towels & Save An Extra 20%)  310 NUTRITION - 310nutrition.com (50% Off Up To $100 w/ Code Velvetrope on the Best Hydration, All-in-One Shakes & Refreshing Lemonade Mixes) INDEED - indeed.com/velvet (Seventy Five Dollar $75 Sponsored Job Credit To Get Your Jobs More Visibility)  RAKUTEN - rakuten.com (Members Earn Cash Back On Everything They Buy Through Rakuten or The Rakuten App) ADVERTISING INQUIRIES - Please contact David@advertising-execs.com MERCH Available at - https://www.teepublic.com/stores/behind-the-velvet-rope?ref_id=13198 Learn more about your ad choices. Visit megaphone.fm/adchoices

For the last year and a half, the story of FTX has focused largely on the crimes and punishment of Sam Bankman-Fried. But in the background, the actual customers he left behind have been caught in a financial feeding frenzy over the remains of the company. On today's show, we do a deep dive into the anatomy of the FTX bankruptcy. We meet the vulture investors who make markets out of risky debt, and hear how customers fare in the secretive world of bankruptcy claims trading. This episode was hosted by Alexi Horowitz-Ghazi and Amanda Aronczyk. It was produced by James Sneed and Sam Yellowhorse Kesler. It was edited by Jess Jiang, and fact-checked by Sierra Jaurez. It was engineered by TK. Alex Goldmark is Planet Money's executive producer. Help support Planet Money and get bonus episodes by subscribing to Planet Money+ in Apple Podcasts or at plus.npr.org/planetmoney.Learn more about sponsor message choices: podcastchoices.com/adchoicesNPR Privacy Policy

Atlantic journalist Stephanie McCrummen says foreign interests are acquiring Serengeti territory in Northern Tanzania, effectively displacing indigenous cattle-herders from their traditional grazing lands. McCrummen spoke with Dave Davies about the billionaires, conservation groups, and safari tourism in this story. Also, John Powers reviews the TV adaptation of Viet Thanh Nguyen's Pulitzer Prize-winning book, The Sympathizer.Learn more about sponsor message choices: podcastchoices.com/adchoicesNPR Privacy Policy