Podcasts about Snickers

Épisode 884 : La tendance de la Sneackers a explosé ces dernières années et notamment grâce à l'impact du digital et plus particulièrement des réseaux sociaux.Sur Instagram #Sneakers, c'est 44 millions de publication.Ce qui a notamment lancé la hype autour des Sneackers, c'est la rareté des produits.Chaque année, le business de la revente de sneakers représente un business de 6 milliards de dollars dans le monde.Sur Ebay, une paire de baskets est vendue toutes les quatre secondes.Dingue non ! Pour des chaussures. Oui mais stop ! On parle ici de pièces de collection.Nike Vuitton, Nike Dunk Low, Nike Air Max ou Adidas Yeezy. Autant de ref qui font aujourd'hui flamber les prix !—On voit se créer des communauté de collectionneurs, qui recherchent des modèles en édition limitée, pour lesquels ils peuvent dépenser des sommes qui peuvent sembler irrationnelles à beaucoup d'entre nous.Une véritable explosion du marché de la sneaker de collectionSourceAu cours des 2 dernières années, les prix des enchères pour des paires de sneakers rares ont explosé. Les modèles les plus recherchés sont maintenant devenus des objets de collection qui se vendent pour des millions.Un prototype de la première Air Jordan datant de 1985 s'est vendu 560k dollars. Dernier méga record en date, un prototype de Nike Air Yeezy 1, porté par Kanye West aux Grammy Awards 2008. Prix de la vente aux enchères : 1,8 million de dollars.—La sneaker c'est une Culture avec un communauté forte de sneakeraddictsUne communauté avec son langage propreCOP : dérivé du de l'expression « Police », pour signifier attraper une paire. En langage commun cela indique acheter une paire.SourceCOP or DROP : C'est une question qui généralement posée lors d'une sortie sneaker et demande aux membres d'un groupe Facebook, s'ils ont l'intention d'acheter la paire ou de laisser tomber.Dead Stock ou DS : expression pour indiquer qu'une paire de sneakers n'a jamais été portée.—La hype des 5 dernières années bouscule la communauté de SneakerheadsLes rafles ont remplacé le camp outUne communauté elle a des rituels.Il y a encore quelques années, on pouvait apercevoir des queues devant les boutiques branchés. Les sneakerheads patientaient parfois la nuit entière, dans l'attente d'obtenir le Saint Graal. On appelle ça des “camp out,” soit le fait de faire la queue devant un magasin pour y acheter une sneaker rare.Véritables lieux de rendez-vous des passionnés, ils étaient pour beaucoup une sorte de terrain de sociabilité.Aujourd'hui ces rituels semble appartenir à un autre temps.Collab de Marque.En jouant la carte de la rareté et en augmentant ses prix, les marques de Sneackers habituelles ont attiré aussi le marché du luxe.Dans les collaborations les plus emblématiques, on retrouve par exemple celle entre Nike et Louis Vuitton sur la Air Force One.Une basket qui vaut entre 15k et 23k euros en fonction du modèle.SourceUne autre Collab du moment, est celle des spécialistes du drop, puisque la notoriété de la marque a explosé grâce a cette méthode, c'est Suprême qui s'est associé à Nike pour une Shoks ride 2 et une AirMax 98 !Source Instagram—Mais, les choses ont changé : les marques ne proposent quasiment plus que des rafflesPour posséder les modèle les plus rares et les plus limitées, il est nécessaire de passer par une raffle de sneakers. Cette expression désigne des tirages au sort qui permettent de choisir ceux qui peuvent acquérir une paire du modèle.En gros c'est une tombola.Par exemple, un modèle de sneakers est lancé en seulement 25000 exemplaires dans le monde entier. Ces paires seront réparties dans plusieurs magasins, lesquels, par conséquent, ont un stock d'à peine une vingtaine de paire. —Les raffles InstagramLes raffles de sneakers sont également organisées sur les réseaux sociaux, surtout Instagram. Les boutiques les organisent souvent pour booster leur audience sur les médias. Pour participer, elles exigent que vous les suiviez. —Tout ça laisse la place à un nouveau type d'acteur : les resellers After DropJe vous conseille de vous abonner à Afterdrop Paris sur Instagram Lien vers le compte InstaLien vers le compte TikTokIls proposent pas mal de contenu directement pour TikTok avec des vidéos sur les trends. C'est très malin.Dans leur com' bien sûr, vous retrouvez beaucoup de Sneackers en photo sur Instagram.Et ce qui est intéressant, c'est aussi qu'ils font des Collabs avec différents types de personnalités publiques.Dernièrement ils ont reçu Petit Délire TV pour l'interview de rappeur Ashe 22 dans leur magasin.Vous retrouvez toutes ces personnalités dans leur Highlights.Larry Dead StockUne boutique parisienne culte pour la revente de sneakers raresIls ont un compte TikTok avec 825k followers et leurs vidéos ont généré 20M de vues. C'est énorme.Larry (le patron) c'est l'une des références françaises de la culture de la basket.SourceDes plateformes en ligne : StockX, Kikikickz ou KlektStock xLien vers le compte InstaBien sûr, vous avez le compte de stock X qui est le revendeur de Snickers seconde main le plus connu du Web avec 4,1 million de Followers.Si vous cherchez une basket en particulier, c'est sûr que vous la trouverez sur leur site.C'est la Market Place de cette culture, de l'achat/reventeCe qui est intéressant aussi c'est de suivre leur deuxième compte stock X culture2e compte InstaAvec 2,4 millions de Followers qui est beaucoup plus axé sur la mode et la culture autour de la Sneackers.—Le marketing de la frustration comme stratégie de marqueLes marques abreuvent le marché de collaborations et éditions limitées en tout genre, de manière à créer un phénomène de hype, qui peut se résumer par l'attente et le désir du public pour un produit. La pénurie engendrée aboutit à la création d'une forme de dépendance pernicieuse, voire une addiction. —Une communauté avec sa guerre des clansDans le jeu de piraterie qu'est devenu le marché des sneakers, les chaussures sont des butins précieux qui suscitent la convoitise de plusieurs clans.Les sneakerheads. Les puristes. Quand ils parlent de sneakers il parle de Culture. On parle de vrais collectionneurs. Ils connaissent l'histoire des modèles, des designers. Pour eux le constat est amer. Pour mettre la main sur les jolies paires soit tu es chanceux soit tu es riche. La méritocratie du camp out a laissé la place au pognon.Ils vivent plutôt mal Le passage d'une culture de niche à une culture de masse.—De l'autre côté les ienclisSi le resell a transformé la vision du produit, les vrais ennemis de la communauté ce sont les « ienclis ». Ceux qui n'ont pas de limite de budget et embarque dans le train de la hype dés que Nike ou Adidas lance une nouvelle paire. Emblèmes originels de la contre-culture, les sneakers ont pris la forme d'accessoires de luxe. Les vrais savent ce qui est bien. Les ienclis achète par ce que c'est hype.—Une communauté avec ses KOL@temalapaireC'est un compte dédié à la sneaker culture. On y trouve du mème, de l'outfit et un personnage mystérieux qui porte toujours un casque de moto. Le gars vient de Caen et cartonne littéralement sur les réseaux. 55k followers sur Instagram. Ia chaine les collaborateurs avec les marques.Source—Laroutine315k abonnés sur Youtube.Source126k abonnés sur InstagramSource—Les baskets sont devenus un bien culturel incontournableAbsurde ? Pas si sûre !Les sneakers possèdent 2 ingrédients nécessaires pour transformer un bien de consommation courant en un objet de collection : une signification culturelle et une rareté. En ce qui concerne la rareté, ces sneakers hors du commun sont bien souvent des prototypes ou exemplaires quasi uniques vieux de plusieurs décennies. Forcément introuvable ou presque en bon état.Les investisseurs considèrent la sneaker comme un placement en orAlors qu'une génération plus âgée n'a peut-être vu que la bourse ou le marché de l'art comme des moyens d'investir, on voit aujourd'hui une génération de jeunes investisseurs qui voient une opportunité de placement alternatif dans la sneaker. Camino TVLien vers leur compte InstaCamino TV, c'est des Français et c'est peut-être le média numéro 1 autour du Lifestyle et notamment du shopping et de la culture Streetwear et Sneackers.Ils ont plein de formats différents hyper cool sur les réseaux et ils vont vous lâcher les meilleurs plans pour acheter vos Sneackers.Lien vers le compte TikTokJe vous conseille leur chaîne TikTok avec des vidéos très cool.Beaucoup de face cam' avec des avis sur des sorties de vêtements ou de Sneackers, aller voir ce qu'ils font.——Lexique Sneakers. . . Le Super Daily est le podcast quotidien sur les réseaux sociaux. Il est fabriqué avec une pluie d'amour par les équipes de Supernatifs.Nous sommes une agence social media basée à Lyon : https://supernatifs.com/. Ensemble, nous aidons les entreprises à créer des relations durables et rentables avec leurs audiences. Ensemble, nous inventons, produisons et diffusons des contenus qui engagent vos collaborateurs, vos prospects et vos consommateurs.

Time for the Glossys, guuuuuys! Cristiano Ronaldo has signed a new contract with a Saudi Arabian club and the amount is nuts! Victoria Beckham's dog Simba ate her $500 advent calendar! Dwayne 'The Rock' Johnson' visited a 7/11 store in Hawaii that he used to steal Snickers from. Aaaand P!nk purchased an abstract painting made by chimps!See omnystudio.com/listener for privacy information.

Christine McVie passed away yesterday :(You can now make some good money off of your old car. Brighter Side. The Rock buys all of the Snickers bars at the 7-11 that he used to steal from.

Dwayne Johnson returned to the store where he would steal Snickers, and he apologized and bought every Snickers in the store. This reminded me of what I stole when I was a kid!Drake gave DJ Khaled four luxury toilets for his 47th birthday. The cost of these things are insane!!I tweeted a picture/meme involving USMST star Christian Pulisic, and it went viral. Problem is, it's a fake quote on the meme.This is a perfect example of how to spread unverified news, very quickly. I explain how it happened.https://twitter.com/DeHuff/status/1598019138789613568/photo/1

6:05- When to end the text. Chisick Family Foundation match 6:20- Tim almost killed by Purell / best sleep Tim ever had 6:35- Will Smith Interview / The Rock buys Snickers 6:50- China not showing on TV for World Cup

The Good The Bad The Dumb...is seems the #NFL does care about it's fans after they obviously were listening to them and flexed #BroncosCountry out of their Sunday Night game; roughly a dozen of #DeshaunWatson's accusers will be at the stadium when the #Browns take on the #WeAreTexans; not sure why #TheRock paying for a bunch of #Snickers he stole as a kid is big news What should #Jets #TakeFlight HC #RobertSaleh do Sunday? Start #ZachWilson or #MikeWhite?; The rise of #USMNT Goalkeeper #MattTurner is one incredible story

It seems the #NFL does care about it's fans after they obviously were listening to them and flexed #BroncosCountry out of their Sunday Night game; roughly a dozen of #DeshaunWatson's accusers will be at the stadium when the #Browns take on the #WeAreTexans; not sure why #TheRock paying for a bunch of #Snickers he stole as a kid is big news #ChiefsKingdom #BoltUp #FinsUp

Once again proving he's the man.

Dwayne "The Rock" Johnson visited his childhood 7-Eleven in Hawaii over the weekend to pay back the business after a year of stealing Snickers candy bars as a kid. Plus, Questlove wrote a children's book, Prince Harry and Meghan Markle's docuseries has a release date, and Tyler Perry left Netflix to work with Amazon Prime.

13 10 60: What Kid's Playground Equipment Do You Still Have A Crack At? GOSSIP GRACE: Adele was starstruck by Shania Twain, Nath's partner BOUGHT the expensive kettle, Christmas things are getting more expensive, 13 10 60: Are You A Microwave Magician? JIMMY'S VERSE GAME: The J-Lo Edition! Mars, Snickers and Milky Way are getting new wrapping, Show Rating!Subscribe on LiSTNR: https://play.listnr.com/podcast/jimmy-and-nathSee omnystudio.com/listener for privacy information.

Mars Wrigley, the makers of Snickers, Mars, and Maltesers is transitioning to paper-based packaging in 2023.    Beauty retailer BWX has delayed releasing their financial accounts and is seeking additional debt funding to keep itself afloat.   China's daily Covid infections reached an all-time high and another economy-sapping lockdown could be on the cards again.   ---   Build the financial wellbeing of your team with Flux at Work: https://bit.ly/fluxatwork Download the free app (App Store): http://bit.ly/FluxAppStore Download the free app (Google Play): http://bit.ly/FluxappGooglePlay Daily newsletter: https://bit.ly/fluxnewsletter Flux on Instagram: http://bit.ly/fluxinsta Flux on TikTok: https://www.tiktok.com/@flux.finance   ---   The content in this podcast reflects the views and opinions of the hosts, and is intended for personal and not commercial use. We do not represent or endorse the accuracy or reliability of any opinion, statement or other information provided or distributed in these episodes.See omnystudio.com/listener for privacy information.

On today's show, The Rock went back to a convenience store he used to steal from...but why?! For the whole podcast, as well as a ton of other exclusive perks, sign up to be a Fancy Idiot at FreeBeerAndHotWings.com! Hosted on Acast. See acast.com/privacy for more information.

The Rock shares a story about stealing Snickers from a 7/11.

What the New Disney World Ticket Pricing Will Mean for YouBeginning December 8, Walt Disney World will introduce park-specific pricing on 1-day, 1-park tickets. This means you will now have to select a date and theme park before buying your park ticket. When you buy a 1-Day ticket for a specific date and theme park, a theme park reservation will automatically be made for you at the time of purchase. For Disney travelers who buy multi-day Walt Disney World tickets, nothing will change and you will continue to make theme park reservations.With the new park-specific pricing, Magic Kingdom Park will be priced at the highest level as it still the crown jewel and the most-visited theme park in the world. One-day Disney World ticket prices will be as follows:  Disney's Animal Kingdom: $109-$159 (same range as today) Disney's Hollywood Studios: $124-$179 EPCOT: $114-$179 Magic Kingdom Park: $124-$189  (Note: The $189 price for the week of Christmas to New Year's.) Park Hopper Add-on On December 8 there will also be new pricing for Park Hopper and Park Hopper Plus add-ons. Annual Passes   On December 8, Annual Pass pricing for the Incredi-, Sorcerer and Pirate Annual Passes will increase between $43-100. The Disney Pixie Dust Pass will remain at its current price. The Disney Pixie Dust Pass remains available for purchase, but the other three Annual Passes are still not for sale. All Annual Passes continue to be available for renewal. --Disney Dining: New Same Day Cancellation PolicyYou can now cancel dining reservations up to two hours before your meal without being charged a cancellation fee.Use the My Disney Experience app or DisneyWorld.com and click the cancellation button up to two hours prior to your scheduled time to cancel free of charge. If they don't cancel by then or don't show up, the credit card provided at the time of reservation will be charged a $10 fee per person.Note there are some exclusions. This does NOT apply to Hoop-Dee-Doo Musical Revue, Victoria & Albert's and Monsieur Paul. Each of these venues has its own dining cancellation policy.--Disney Cruise Line Announces Acquisition of Ship with Plans to Visit New MarketsDisney announced they acquired a partially completed ship that will bring Disney Cruise Line to new global destinations. Disney will work with the Meyer Werft shipbuilding company to complete the cruise ship previously known as the Global Dream in Wismar, Germany. The ship will be renamed with certain features reimagined under the world-renowned expertise of Walt Disney Imagineers and is expected to set sail in 2025. The new ship will be based outside the United States.--Mickey's Toontown to Reopen at Disneyland Park on March 8, 2023The official reopening date of Mickey's Toontown in Disneyland Park is March 8, 2023.Highlights include: Goofy's How-To-Play Yard, including a sound garden where kids will discover new ways to make noise and enjoy an all-new elevated clubhouse inside there will be an interactive candy-making contraption that begins outside of Goofy's home, as drips of honey fall from a beehive onto a chute that slides the colorful drops around and down into the home. Junior candymakers will help Goofy make the candy. Donald's Boat will be perched in the duck pond of the Goof homestead. Kids will enjoy making a splash here. Chip ‘n' Dale's GADGETcoaster is a fun-sized coaster for the town's tiniest citizens. At Mickey's House and Minnie's House you'll still be able to step inside to enjoy a self-guided tour. You may even be able to visit with Mickey and Minnie while they're there.  --Festive PhotoPass Fun at Walt Disney World ResortThe holiday atmosphere is in full swing at Walt Disney World and Disney PhotoPass photographers have a ton of holly-jolly props, Magic Shots, and more. Be sure to keep a lookout for where to find them.After dark in front of the Christmas trees at EPCOT, Magic Kingdom, Hollywood Studios, and Disney Springs.On the bridge leading from Oasis to Discovery Island at Disney's Animal Kingdom, on Hollywood Boulevard and Sunset Boulevard at Disney's Hollywood Studios, at all World Celebration locations at EPCOT, at the Disney PhotoPass Studio at Disney Springs, and in Magic Kingdom Park at the entrance, the PhotoPass Studio inside Sir Mickey's, and on Main Street, U.S.A.These are just a few examples and there will be opportunities at most locations across Walt Disney World.--The New Cake Bake Shop is Coming to Disney's BoardWalkDisney has confirmed that the Cake Bake Shop is coming to Disney's BoardWalk in 2023. This will replace the ESPN Club and is a table service restaurant and bakery.--Foodie Guide to EPCOT International Festival of the Holidays 2022The EPCOT International Festival of the Holidays runs until December 30 and food is a big part of it. Here's what you will find, including our recommended top picks.Mele Kalikimaka (Near Port of Entry)Food Items:  Kālua Pork with Okinawa sweet potatoes and mango salad Lomi Lomi Salmon with tomatoes, onions, salmon roe, yuzu-mayonnaise, and yuca chips (Gluten/ Wheat Friendly)  Haupia: Hawaiian coconut pudding with candied macadamia nuts and coconut Beverages:  Kona Brewing Co. Big Wave Golden Ale Florida Orange Groves Sparkling Pineapple Wine Melon Breeze with Spiced Rum Holiday Sweets & Treats (Near Port of Entry):Beverages:  Hot Cocoa (Non-alcoholic) Chocolate Peppermint Shake featuring Twinings Peppermint Cheer Tea (Non-alcoholic) Breckenridge Brewery Christmas Ale Playalinda Brewing Co. Coquito Beer Brew Hub S'mores Porter Hot Cocoa with assorted alcoholic cordials (Baileys Irish Cream, Frangelico Liqueur, or Fireball Cinnamon Whisky) Chocolate Peppermint Shake: Twinings Peppermint Cheer Tea and Whipped Cream Vodka Beer Flight Nochebuena Cocina (Near Port of Entry) (New)Food Items: IMPOSSIBLE Chorizo Tamale with plant-based cotija cheese and spicy red Chile sauce (New) (Gluten/ Wheat Friendly) (Plant-based Item)  Pernil: Mojo Pork with tostones and ketchup-mayonnaise (New) (Gluten/ Wheat Friendly) Alfajores: Vanilla shortbread cookie with dulce de leche and coconut (New) (Cookie Stroll) Beverages: 81Bay Brewing Co. Horchata Beer Chai Ginger Mule featuring Boyd & Blair Potato Vodka Chestnuts & Good Cheer Holiday Kitchen (Near Test Track Presented by Chevrolet)Food Items:  Cinnamon-glazed Almonds (Gluten/ Wheat Friendly) Cinnamon-glazed Cashews (Gluten/ Wheat Friendly) Cinnamon-glazed Pecans (Gluten/ Wheat Friendly) Fire-roasted Chestnuts (Gluten/ Wheat Friendly) Beverages: Hot Cocoa (Non-alcoholic) G. Lee Eggnog (Non-alcoholic) Ivanhoe Park Brewing Co. Hazel Nutty-Cracker Sweet Stout Hot Cocoa with Skrewball Peanut Butter Whiskey, whipped cream, and candied nuts G. Lee Eggnog with Skrewball Peanut Butter Whiskey Firenog: T.G. Lee Eggnog with Fireball Cinnamon Whisky Holiday Hearth Desserts (The Odyssey Pavilion)Food Items: Red Velvet Mini Bundt Cake with cream cheese icing Salted Caramel Spaceship Earth Cookie Snowball Cookies Peppermint Bark (Gluten/ Wheat Friendly)  Mouse Crunch made with M&M'S chocolate candies Maple Bûche de Noël: Maple mousse and cranberry rolled in gingerbread chiffon cake Gingerbread Cookie (Cookie Stroll) Beverages: Hot Cocoa (non-alcoholic) Cinnamon Apple Cider (non-alcoholic) 3 Daughters Brewing Winter Spiced Lager BrewDog Hoppy Christmas IPA Wicked Weed Brewing Milk & Cookies Imperial Milk Stout Cocoa Candy Cane: Hot Cocoa with peppermint schnapps Beer Flight Refreshment Port (Near Canada)Food Items: Coquito Soft-serve Waffle Cone Turkey Poutine: French Fries with turkey gravy, cranberry relish, and crispy onions Beverages: Boulevard Brewing Quirk Cranberry Apple Cinnamon Seltzer (New)  Pasek Cellars Cranberry Wine (New)  Pumpkin spice ginger cocktail with Boyd & Blair Potato Vodka Coquito Soft-serve topped with Sailor Jerry Spiced Rum Yukon Holiday Kitchen (Canada)Food Items:Select Dishes featuring Melissa's Produce Seared Scallops with parsnip silk, apple chutney, and hazelnut croquant Beef Bourguignon with crushed potatoes SNICKERS-Doodle Cookie made with SNICKERS bar pieces (Cookie Stroll)  Beverages: Frozen Coffee (Non-alcoholic) 81Bay Brewing Co. Peanut Butter Banana Porter Playalinda Brewing Co. Maple Cookie Blonde Ale Collective Arts Coffee Maple Porter Regional Icewine Regional Red Wine Frozen Coffee with Tap 357 Whisky Beer Flight L'Chaim! Holiday Kitchen (Between France and Morocco) Food Items: Pastrami on Rye with house-made pickles and deli mustard Smoked Salmon Potato Latke (Gluten/ Wheat Friendly) Potato Latkes (Gluten/ Wheat Friendly) (Plant-based Item)  Sufganiyot: Mini jelly-filled doughnuts Black and White Cookie (Plant-based Item) (Cookie Stroll)  Beverages: Brooklyn Brewery Winter IPA, Frozen New York Whiskey Sour: Manifest Whiskey and Manischewitz Blackberry Wine (New)  Tangierine Café: Flavors of the MedinaFood Items: Grilled Kebabs with carrot-chickpea salad and garlic aïoli  Lamb Kefta (Gluten/ Wheat Friendly)  Chermoula Chicken (Gluten/ Wheat Friendly)  Stone-baked Moroccan Bread with hummus, chermoula, and Zhoug dips  Beverages:  3 Daughters Brewing Cranberry Cider Woodchuck Winter Chill Hard Cider Ciderboys Mad Bark Hard Cider Fig Cocktail with sparkling wine, fig vodka, and cranberry juice Cider Flight American Holiday Table Food Items:Select Dishes featuring Melissa's Produce Slow-roasted Turkey with BEN'S ORIGINAL Stuffing, mashed potatoes, green beans, and cranberry sauce Blackened Catfish with Hoppin' John and comeback sauce (New)(Gluten/ Wheat Friendly)  Chocolate Crinkle Cookie (Cookie Stroll)  Beverages: Gulf Stream Brewing Whiteout Sails Wit Beer 3 Daughters Brewing Eggnog White Porter Playalinda Brewing Co. Peppermint Chocolate Stout Beer Flight Bavaria Holiday Kitchen (Germany)Food Items:Select Dishes featuring Melissa's Produce Pork Schnitzel with mushroom sauce, Spätzle, and braised red cabbage Cheese Fondue in a Bread Bowl with steamed baby vegetables and marble potatoes Linzer Cookie (Cookie Stroll)  Beverages: Possmann Pure Hard Apple Cider The Tank Brewing Co. Prost! Fest Bier Ayinger Brewery Celebrator Doppelbock Regional Riesling Glühwein: House-made hot spiced wine Beer Flight jooRefreshment Outpost: Food Items:  Peanut Stew with sweet potatoes, mustard greens, and roasted peanuts (New)(Plant-based Item) (Gluten/ Wheat Friendly) DOLE Whip Raspberry Beverages: UFO Beer Company Triple Berry Teleporter Stem Ciders Cocoa Caramel Hard Apple Cider Boulevard Brewing Co. Unfiltered Wheat Beer The Donut Box (Near Test Track) Food Items: Croissant Donut with cinnamon-sugar Holiday Yeast Donut with vanilla icing and red and white sprinkles (New)  Chocolate Peppermint Donut Eggnog and Cream-filled Donut with cinnamon icing and crumbled gingersnap cookies The Donut Box Beverages: Gingerbread Milk Shake (Non-alcoholic) Coppertail Brewing Co. Gingerbread Stout Gingerbread Milk Shake with whipped cream vodka Connections Café Food Item:Holiday Sugar Cookie (Holiday Cookie Stroll) Connections EateryBeverages: Coquito Milk Shake (Non-alcoholic) Holiday Sangria: Indaba Chenin Blanc, Laird's Applejack Brandy, white cranberry juice, and boba pearls Coquito Milk Shake with Bacardí Superior Rum Sunshine SeasonsFood Item:Jingle Sugar Cookie made with M&M'S chocolate candies (Holiday Cookie Stroll)  Le Marché de Noël Holiday Kitchen (France)Food Items: Napoleon de Saumon Fumé en Brioche: Smoked salmon napoleon with layers of smoked salmon, dill mousse, and crème fraîche mousse served in brioche Rôti de Jambon Sauce Moutarde à l'ancienne, Pommes Dauphine: Roasted ham with mushrooms, pearl onions, bacon, mustard sauce, and puff potatoes (New)  Macaron en Sucette, Ganache à la Menthe Poivrée et aux Chocolats Valrhona: Macaron lollipop with peppermint and Valrhona chocolate ganache (New) Beverages: Frozen Hot Chocolate Martini: Grey Goose La Vanille Vodka, vodka, chocolate milk, and whipped cream Côté Mas Syrah-Grenache (New)  Spiced Pumpkin Punch: Rhum Clement VSOP Vieux Agricole, spiced pumpkin purée, oat milk (New) Cranberry Mimosa: Pol Remy Sparkling Wine with orange juice and cranberry syrup Les Halles Boulangerie-Patisserie (France)  Food Item: Macaron Christmas Tree (New)  Tuscany Holiday Kitchen (Italy)Food Items: Tortellini in Brodo: 5-cheese tortellini, house-made aromatic winter truffle broth, chives (New)  Salmone alla Siciliana: Cured salmon tartare, Sicilian blood orange, pistachios, and basil (New) Panettone: Panettone bread pudding and vanilla cream (New) Beverages: Prosecco Moscato Banfi Rosa Regale Italian Sangria Red or White Italian Margarita with tequila and limoncello Peroni Pilsner Shanghai Holiday Kitchen (China) Food Items: Chicken Skewer with creamy peanut sauce Beef Noodle Soup Bowl with slow-braised beef shank, green onion, house-made chili oil (New)  Vegetable Spring Rolls with citrus sauce (New) Beverages: Panda Bubble Tea: Classic milk tea with black and white boba pearls (non-alcoholic) Lucky Foo Pale Ale Kung Fu Master with Tito's Vodka, Triple Sec, mango, orange juice, and soda water Marco Boba with amaretto, iced coffee, whole milk, and boba pearls The Lucky Mo: SKYY Infusions Vodka, peach schnapps, piña colada mix, orange juice, soda water Shi Wasu Holiday Kitchen (Japan)Food Items: Sushi Tree: Sushi Roll with krab meat and cream cheese topped with tempura, Ikura salmon roe, and spicy mayonnaise New Year Celebration Soba: Buckwheat soba noodles in a hot dashi soup with yuzu, shrimp tempura, kamaboko fish cake, and chopped green onion Mochi Cake: Gooey rice cake made with rice flour and served with Hojicha cream, strawberry, tangerine, and sweet red beans Beverages:  Ichigo Milk Boba: Cranberry and yuzu cream drink featuring Japanese Calpico Soft Drink and popping strawberry boba pearls (Non-alcoholic) (New) Japanese Christmas Punch: Shōchū, Plum wine, cranberry, and lemon (New) Ozeki Sake Platinum: Junmai Daiginjo Brew Hub Strawberry Lager (New)  Las Posadas Holiday Kitchen (Mexico)Food Items: Giant Tostada de Barbacoa: Braised barbacoa beef on a giant tostada, chipotle black bean purée, salsa verde, queso cotija, crema Mexicana, and pickled onion (New)(Gluten/ Wheat Friendly)  Cochinita Pibil Tamal: Cochinita pibil in corn masa topped with Pipián sauce, queso cotija, and crema Mexicana (New)(Gluten/ Wheat Friendly) Dulce de Leche Churros sprinkled with cinnamon-sugar Beverages: Pomegranate Margarita: Ilegal Mezcal Joven, black currant liqueur, pomegranate, and ginger juice with a hibiscus salt rim (New) Horchata Margarita: Centinela Blanco Tequila, Abasolo Corn Whisky, Agua de Horchata, and a hint of cinnamon-infused mezcal Holiday Cerveza: Cielito Lindo Artisanal Mexican Beer blended for the holiday season (New) Funnel Cake (The American Adventure)  Mini Funnel Cake topped with Peppermint Ice Cream, Chocolate Whipped Cream, and Crushed Peppermint (New)  Joffrey's Coffee & Tea CompanyHorchata Cold Brew: A holly jolly blend of Joffrey's Shakin' Jamaican Cold Brew and horchata topped with whipped cream and cinnamon (New) (Non-alcoholic) (Spirited version available featuring Bacardí Coquito Coconut Cream Liqueur)  Available at Select MarketplacesChip 'n' Dale Spork (New)  --Thank You for Listening to the Disney Travel PodcastThank you very much for listening to this episode, Amelia and I hope that you enjoyed it. If you did, we would be very grateful if you could rate, review and subscribe to the show on Apple Podcasts/iTunes (or on whichever app you choose to listen). A brief review about what you liked most about an episode truly helps to keep the show going by exposing it to new listeners. We look forward to continue producing new episodes each week.Sharing the podcast with your friends and on social media is also extremely helpful and very much appreciated.Shop 1923 Main StreetFeel free to visit our 1923 Main Street® Disney merchandise shop where we have hundreds of unique and original Disney-inspired t-shirts, leggings, clothing, mugs, phone cases and much more. You'll find everything from 1923 Main Street logo merchandise to custom created authentic Disney-inspired originals, including lots of great patterns for leggings and other items.Contact 1923 Main StreetThank you for listening to the Disney Travel News Podcast at 1923MainStreet.com. As always, we love to get feedback and questions from our listeners and to hear your suggestions and ideas for future episodes.Please be sure to follow along on Twitter, Instagram, Pinterest and Facebook.Thank you for listening and have a magical day!Mike Belobradic and Amelia Belobradic--Media provided by Jamendo

Grab your Snickers, grab your candy corn, as the guys sit down and discuss the three movies this year: Beetlejuice, Young Frankenstein, and Army of Darkness.   Check out all of our podcasts over at: Spotify: https://open.spotify.com/show/0KGi0WITbdNCnYWf4Uinjg iTunes: https://podcasts.apple.com/il/podcast/3-guys-and-a-mic/id1487752633?uo=4 Or most of your favorite podcasting applications   Check us out live every Saturday on YouTube at 8:45PM CST at https://www.youtube.com/channel/UCjeLeF-XKE9FQaYnAlSLv8w       Like what you hear, check out our backlog of content as we have reviewed the following shows: Star Trek: Discovery The Boys Hunters Star Trek: Picard The Witcher The Mandalorian Loki Obi-Wan Kenobi The Book Of Boba Fett Squid Game The Wheel Of Time Game of Thrones

Khama Worthy ain't quite done.  He's done with MMA. That much is true.  But is he done with fighting altogether? Probably not.  The UFC vet and longtime Pittsburgh MMA superstar Worthy joined the Pittsburgh Combat Sports Podcast to discuss his next steps and so much more.  Boxing vs. Jake Paul? OK, don't say that (unless you want a Snickers thrown at your head).  But boxing in general?  Maybe. Just maybe.  Watch the full video right here on 247 Live or listen here. 

It's an Iron Ladle Challenge—and this time, the Ladies are solving a culinary problem that may or may not actually exist: What can you do with leftover Halloween candy? Sarah melts candy corn (and smokes out her kitchen) to make homemade gourmet Butterfinger-style bonbons. Bri goes sugar-free (and also candy-free), decoupaging empty candy wrappers into fun notebook covers. Rachel tries her hand at a from-scratch gingerbread house (featuring banana Laffy-Taffys, jawbusters, and other reject candies)—and burns out the motor in her brand-new hand mixer in the process. And Erin overcomes a kitchen emergency (also involving a hand mixer) to save the day with her sweet and savory late-night-snack cookies. Scroll down for photos and recipes, and view more photos at instagram.com/lutheranladieslounge. Sarah's Candy Corn Peanut Butter Bars (aka Butterfingers) from thespruceeats.com/candy-corn-peanut-butter-bars-520932 Prep: 10 mins Cook: 20 mins Total: 30 mins Servings: 16 servings Ingredients 3 cups candy corn 1 1/2 cups creamy peanut butter, not the natural variety 12 ounces chocolate candy coating Instructions Gather the ingredients. Line an 8x8 pan with foil and spray the foil with nonstick cooking spray. Place the candy corn in a large microwave-safe bowl. Microwave the candy corn for one minute, then stir as it starts to melt. Continue to microwave the corn in 30-second increments, stirring after every 30 seconds to prevent overheating. Cook the candy corn until it is completely melted and smooth, but be wary of overheating it and causing it to stiffen up. Add the peanut butter to the melted candy corn and stir it in until it is completely incorporated. If you have trouble combining them, microwave the candy briefly (for 10 to 15 seconds at a time) just until it's warm enough to be easily mixed. Scrape the candy out into the prepared pan and smooth it into an even layer. While it is still warm, use a knife or pizza cutter to score it into small bars, 1 inch across and 4 inches long. You should get about 16 small bars from one batch, but you can always make them larger or smaller as desired. Let the candy cool completely. Once cool, break or cut the bars apart along the scored lines. Melt the chocolate candy coating in a microwave-safe bowl, stirring frequently until it is melted and smooth. Use forks or dipping tools to dip the bars completely in the coating. Once a bar has been dipped, hold it over the bowl to let the excess drip back down into the bowl. Place a dipped bar on a parchment-lined baking sheet, and repeat until all of the bars are dipped. Let them set completely at room temperature or in the refrigerator before serving. When served at room temperature, the bars have a slight chew to them, but when refrigerated they're perfectly crispy and crunchy. Store candy corn peanut butter bars in an airtight container in the refrigerator for up to a month. Bri's Candy Wrapper Notebook Honestly there are no rules on this, but here are some directions/tips to get you started:  Choose your surface! Can be a composition notebook, a journal, a canvas, a piece of MDF. Sky's the limit. (Not really but I'm sure you get it.)  Gather your other materials for your collage: leftover Halloween candy wrappers, a preferred adhesive (Schelmer's School Glue(tm), Schmod Podge(tm) or similar), and your preferred finisher (varnish, artist's fixative, etc.)  NOTE: Choose wrappers or parts of wrappers that lay flat and don't easily “ribbon” or roll in on itself — unless you want to flatten those wrappers ahead of time. Otherwise, paper- and/or wax-based are probably best. Cardboard would also work!  NOTE: When choosing a finisher, make sure it is workable and has the desired level of “sheen” you want (matte v. glossy). When in doubt, just use clear packing tape. I won't tell Martha Stewart.  Adhere the wrappers to the surface using the chosen adhesive. You can create a pattern, or use my preferred method (perhaps unsurprisingly), a free-for-all style.  NOTE: Although a collage is technically two-dimensional art, you may want to plan different “layers” to your project.  Ok, my style isn't 100% free-for-all. My first layer is always the “background layer” when I want to ensure the entire surface is covered with my collage medium. From there, I build upon that layer in terms of what I want to be visible. (E.g., If you want to make sure a certain color or brand or aesthetic predominates in your collage, make sure those wrappers compose your final layer of the collage or at least are some of the last wrappers you glue onto your surface.)  When all of your wrappers have been arranged and adhered to your surface, you're ready to apply varnish, a fixative or (again, seriously) clear packing tape to finish your artwork. Please follow the manufacturer's instructions on whichever finisher you choose so that you don't melt your skin off on contact or something!!  Erin's Friday Afternoon Snack Cookies Late Night Snack Cookies from cookiesandcups.com/late-night-snack-cookies makes 24 large cookies Ingredients 1 cup butter, room temperature 1 1/4 cups light brown sugar 1 egg + 1 yolk 1 Tbsp heavy cream or milk 1 Tbsp vanilla 2 1/2 cups flour 1 tsp baking soda 1/2 tsp salt 3 cups chopped Snickers candy, frozen 4–5 cups thick cut salted potato chips (I used Kettle Chips) Instructions Preheat oven to 350° Line baking sheet with parchment paper, set aside. In bowl of stand mixer cream butter and sugar for 2 minutes until light and fluffy. Turn mixer to low and add in egg, yolk, milk and vanilla. Increase speed to medium and mix until smooth and incorporated. Turn mixer back down to low and add in flour, baking soda and salt, mixing until combined. Add in Snickers candy and mix until evenly distributed. And finally add in potato chips and pulse until combined. Don't over mix, as all the chips will break up too much. Drop by heaping tablespoon onto lined baking sheet and bake 9-10 minutes until edges are golden. Allow to cool 2-3 minutes on baking sheet and transfer to a wire rack to continue cooling. Notes store airtight for up to 3 days. Rachel's Gingerbread House of Reject Candy from simplyrecipes.com/recipes/how_to_make_a_gingerbread_house Prep Time 2 hrs Cook Time 15 mins Total Time 2 hrs 15 mins Servings 12 Yield 1 gingerbread house With 6 cups of flour, how you measure the flour makes a difference. Lightly fluff up the flour in the container, use a cup measure to scoop up flour, then use a blunt knife to level the flour. Do not pack or tamp down the flour in the cup. These instructions were adapted from those found in the 1996 Joy of Cooking. Ingredients For the gingerbread house dough 6 cups (828g) all-purpose flour, plus more for rolling the dough (see recipe note) 1/2 teaspoon baking powder 4 teaspoons ground ginger 4 teaspoons ground cinnamon 1/2 teaspoon ground cloves or allspice 1/2 teaspoon salt 3/4 cup (170g) butter, softened 1 1/2 cups (284g) packed light brown sugar 2 large eggs 1 cup molasses 1 tablespoon water For the royal icing 2 large egg whites 2 2/3 cups powdered sugar, divided Special Equipment Stand mixer Piping bag or freezer bag Method Make the Gingerbread Dough Whisk the flour and spices: In a large bowl, whisk together the flour, baking powder, ginger, cinnamon, cloves or allspice, and salt. Set aside. Make the butter, sugar, egg, and molasses mixture: Using a stand mixer fitted with the paddle attachment, beat the butter and brown sugar on medium speed until fluffy and well blended. Beat in the eggs, molasses, and water until well combined. Combine the wet and dry ingredients, and knead the dough: Beat half of the flour mixture into the molasses mixture until well blended and smooth. Add in the remaining flour and continue to mix until well blended and a soft cohesive dough forms. Turn the dough out onto a slightly floured work surface and knead by hand 5 or 6 times until the dough is smooth and combined. If dough is too soft, add a little more flour. Divide the dough, wrap and chill it: Divide the dough in half, pat into disks, and wrap each half in plastic wrap. Refrigerate for at least two hours, preferably overnight. You can make it up to 3 days ahead of time. Let sit at room temperature for at least 10 minutes before rolling out. Make the Gingerbread House Pieces Create and cut out the pattern pieces: Create a gingerbread house pattern by cutting out pieces from our printable Gingerbread House Templates. They should print out with the correct proportions (1 inch on the pattern = 1 inch in real life), but if not, the dimensions are also given on the pattern so you can use a ruler and create your own. You can either use the regular paper template pieces as-is or, if you prefer, you can trace the pieces onto stiffer paper like a manila folder or cardboard. I like cardboard because it's almost as thick as the gingerbread house pieces will be, and you can create a house model easily using the pieces. Prepare the oven and cookie sheets: Preheat oven to 350°F, with the oven rack in the middle. Have 2 to 3 flat cookie sheets ready. Roll out the dough: Spread parchment paper on a large flat surface for rolling. Dust the paper lightly with flour. Working with one portion of the dough at a time, use a rolling pin to roll out the dough to an even thickness of 1/4 inch. Add a little flour to the surface of the dough, and check for sticking as you roll it out. If it sticks to either your rolling pin or the rolling surface, dust with more flour. If the rolled out dough is very soft, you may want to freeze it for an hour before cutting out the patterns. Cut out shapes in the dough with pattern pieces: Rub a little flour over the surface of the dough. Place the pattern pieces on the dough, as many pattern pieces as will fit on the dough. Use a small sharp knife to cut out the pattern pieces from the dough, wiping the knife surface clean frequently. Depending on how soft the dough is, you may need to use scissors to cut the parchment paper. You can cut out the patterns through the dough and parchment paper, placing the dough pieces with the paper directly on the cookie sheets. If you are not using parchment paper, you may need to use a large metal spatula to transfer the dough pieces to a greased cookie sheet. Space the pieces on the cookie sheet an inch apart from each other. If dough pieces stretch during the transfer process, push them back into shape. You can cut out a door and window(s) at this point, or you can wait until after baking, soon after the pieces have come out of the oven while the cookies are still warm. Bake: Bake in a 350°F oven until the edges are just beginning to darken, 11-15 minutes for the large pieces, 6 to 8 minutes for the small pieces. Rotate the cookie sheets halfway through the baking for more even browning. Remove the sheets to racks to cool, about 15 minutes. Trim the pieces while warm: While the pieces are still slightly warm, lay the pattern pieces over them and use a large straight chef's knife to trim off any parts of the pieces that have through cooking spread beyond the pattern. Remove pieces to cool directly on racks to cool completely. Make the Royal Icing Make the royal icing: Whisk the egg whites and 1 1/3 cups of the powdered sugar together until smooth . If you are planning to eat your gingerbread house and are concerned about the safety of raw eggs, you can cook the egg white powdered sugar mixture in a double boiler until the mixture reaches a temperature of 160°F, but not higher than 175° (for more information, read How to Pasteurize Eggs at Home). You can also use pasteurized dried or liquid egg whites. Add more powdered sugar, beat to stiff peaks: Add the remaining 1 1/3 cup of powdered sugar to the sugar egg mixture. Using an electric mixer, beat on high speed until the icing holds stiff peaks. If it doesn't form stiff peaks, add more powdered sugar. Place a dampened clean towel over the bowl of royal icing: Keep this towel over the icing to prevent it from drying out while you work with it. Pipe the icing with a pastry bag or cut freezer bag: When you are ready to mortar or decorate, fill a pastry bag with the icing. If you don't have a pastry bag, you can make your own with a re-sealable plastic freezer bag, just cut off the tip (a small cut) of one of the corners of the bag. Plastic or metal piping tips are available in supermarkets which you can also use with a freezer bag, for more controlled piping. Build the House Using Royal Icing as Mortar This is where it really helps to have more than two hands working on a house, and why making a gingerbread house is so much more fun with company than alone. If you are working on this alone, it may help to grab some canned goods from the pantry and use the cans to help prop up the pieces while the icing mortar is drying. Pick and line a base: Pick a solid base for your gingerbread house - either a flat cookie sheet, or a thick, sturdy piece of cardboard. If you want, line the base with aluminum foil or wax paper. Mortar the sides of the house with royal icing: Pipe a thick line of icing along a short end of one of the side pieces. Press the iced side piece against the edge of either the front or back pieces. Hold in place for a few minutes until the icing is partially set. Repeat with the other side piece. Prop up with cans if necessary. Repeat with the other short edges of the side pieces and the remaining front/back piece. Pipe icing along the seams, inside and outside of the house, to fill in any gaps and to add extra stability. Pipe icing along the edges of the house where it meets the base. Let set for at least an hour before attempting to add the roof pieces. Simple Tip! If any of the gingerbread house pattern pieces break, as can happen easily when working with what are essentially cookies, most likely you can repair them. On my house I forgot to cut out the door and window until the front piece had almost completely cooled. When I went to make the cuts, the piece broke. Fortunately, it was easy to mortar back together with royal icing. We even created a "splint" out of cardboard and used royal icing to hold the splint to the piece. Let harden completely before using the piece for the house construction. When it comes time to decorate, you can pipe icing right over the broken seam and no one will be the wiser. Mortar in the roof with royal icing: Once the royal icing has dried enough so that the base structure is solid, you can go to work on the roof. Pipe icing all along the top edges of the structure, front and back and two sides. The roof pieces are rectangular-shaped. Place the roof pieces so that the long ends of the rectangle are running along the top of the house. It helps if you have two people working together to place the roof pieces on the house at the same time so that they meet easily at the top center, and extend out a little bit, forming an overhang at each end. Gently hold the roof pieces in place for a few minutes until they are set enough so they don't slide off when you remove your hands. Pipe the top seam of the house with extra icing. Let the house stand for at least an hour, and preferably 8 hours before decorating. Mortar the chimney with royal icing: The dimensions of the chimney can be a bit tricky because of the angle of the roof. It's easiest to assemble the chimney first upside down, separate from the house. Pipe the pieces together with royal icing and let set until stable. Then, turn the chimney right-side-up and attach it to the roof using piped royal icing. You can do this either right after the house has initially set (1 hour after assembly) or later, during the decorating process. Decorate the house: Decorate your gingerbread house with piped royal icing and candies such as red hots, gum drops, candy canes, chocolate truffles, or whatever you like. Connect with the Lutheran Ladies on social media in The Lutheran Ladies' Lounge Facebook discussion group (facebook.com/groups/LutheranLadiesLounge) and on Instagram @lutheranladieslounge. Follow Sarah (@hymnnerd), Rachel (@rachbomberger), Erin (@erinaltered), and Bri (@grrrzevske) on Instagram! Sign up for the Lutheran Ladies' Lounge monthly e-newsletter here, and email the Ladies at lutheranladies@kfuo.org.

Joe and Mike talk about the possibility that kids are turning away from Snickers, the absurdity of Twitter and, oh yeah, break down the craziness in the World Series. Learn more about your ad choices. Visit megaphone.fm/adchoices

Joe and Mike talk about the possibility that kids are turning away from Snickers, the absurdity of Twitter and, oh yeah, break down the craziness in the World Series. Learn more about your ad choices. Visit megaphone.fm/adchoices

Welcome back to The Nerd Expansion! Today's guest is the one and only  Mike Timoney and his nerd love is Tobacco Pipes. It's awesome.He is an Actor, Producer and, as of 2022, writer and director of the short film HOPE. For years a USA HOCKEY ice hockey referee, which led to work in the Snickers commercial entitled REFEREES (findable on YouTube) directed by Bryan Buckley. Also works each holiday season as The Man In Red at Santaland at Macy's 34th Street NYC. Certified NYC tour guide.Find Mike:InstagramHosted By: Nick Bowan & Sasha WeissTheme song written by Korrie YamaokaPerformed by Sasha Weiss & Korrie Yamaoka

Snickers? No! STICKERS!!

Happy Halloween!  We're reeling in the spookiest time of the year (and I'm not talking about tax time) with some classic monsters.  Good old werewolves and swamp boogens.  Dave joins us for this so naturally we're going to check out some Marvel properties.  First that new Marvel Special Presentation joint, Werewolf by Night.  And then a lesser known movie that came out on the coat tails of Ghost Rider, Man-Thing.  Grab that fun sized Snickers and get ready to sink your teeth into another razor blade filled episode of It's Just 2 Movies!Contact the show via email at:   itsjust2movies@gmail.comFacebook, Tiktok, Twitter, Instagram, Letterboxd and the like  @itsjust2moviesNeed to buy some stuff on Amazon?  Visit our Amazon affiliate link to do your shopping and it helps the show financially!  Wow!  Amazing!*As Amazon associates we earn from qualifying purchases*http://www.amazon.com/dp/B01M7SPZUA/ref=nosim?tag=itsjust2mov04-20Want to support the show more directly and chuck in a buck?http://www.buymeacoffee.com/itsjust2moviesDon't use Spotify, Apple Podcasts, or any of those other platforms?  The show is always free on our website.   :)http://www.itsjust2movies.com***SPECIAL THANKS TO THESE FOLKS WHO CONTRIBUTE TO THIS DUMB SHOW*** Lamplighter Productions for our artwork.     @lamplighter_productions_il Brad Sexton for our tunes.  Check out SUNDS at:   http://sunds.bandcamp.com/  Godsized & Growing for musical guest appearances.     @godsized_growingMad thanks to Dave, @wheep3d our video editor.  Find our YouTube listed below. https://www.youtube.com/channel/UC_G0gNvKXIsQtnTf1gkZEGw 

What is a Dahmer Pizza? How often should you wash your sheets? What are the most popular lies? The answers to these questions, plus microwave vs oven, in today's show.

OC-TIER-BER!!!We tier Halloween candy and non-horror Halloween movies!Join the conversation on Twitter: @MACandGUpodcast

The yearly acting out of roaming spirits, trick-or-treating, shares a relationship with the Christmas custom of gifts for the nice and coal for the naughty. Its in the name Santa (contractual) Clause. Roaming spirits, embodied in costume, wander around looking for appeasement, which is where the food or candy - treats - come into play. The collective cultural and historical lot is an expression of mythology, science, astrology, astronomy, and sociology. While some of us dismiss or celebrate Halloween as ‘satan's birthday', others are more interested in the costumes and candy. But without background Halloween becomes Hollow-ween. Every year there is a new costume considered politically incorrect, and this year it is the playboy bunny. However, the top 19 list of costumes for 2022 list witches, cheerleaders, vampires, female comic book villains, fairies, and angels, all of which are more sexualized than a playboy costume. In fact, with cultural trends turning towards the disappearance of modesty in its entirety, some sexual costumes may have more material than what the average person typically wears anyways. And besides, nearly every costume now is either ‘slutty' or a ‘zombie'. The question is: where are our priorities? Inflation of candy prices has skittles up 42% and Snickers up 14% but we continue to buy them, which along with costumes and decorations, set Americans back a stunning 10-billion a year on average.

With Halloween around the corner, the idea of being around so much candy may be giving you a real fright (sorry, I couldn't help it). And I get it. There was a time when being around candy felt so conflicting to me. I wanted to eat it, but not eat too much of it. I wanted to enjoy my favorites, but more often than not, when I started to eat one Snickers bar, it would turn into far too many.  The common advice that we get from diet culture is to not have candy in the house and get rid of it as soon as we can. Or, to just buy the candy we don't like so we won't be tempted. Wouldn't it be nice to just feel relaxed around candy and trust yourself enough to know that you can eat it if you'd like it and leave it when you're not wanting it? I want to guide you to that place.  On the podcast, I'm going to share with you why the conventional advice around avoiding Halloween candy doesn't work. And offer you a common sense approach using intuitive eating principles. I'll share what to do this year, if you haven't started practicing intuitive eating yet and what to do if you've been practicing intuitive eating for a while but want to feel even more free around all foods, including Halloween Candy. 

Happy All Ghoul's Day! That's right it's almost Halloween and you know what we're going to do? We're going to review that skeleton and Snickers filled holiday. It's time to talk spooky and scary on a very special Podford Review... BOO!

Needing a Snickers or something...

Hey kids, it's Halloween. Hope ya'll are having a stellar week. Today the guys get together to discuss all the spooky things. Mike hates on scary movies, Producer Jack (me) hates Snickers bars, and Bob leaves his porch light on just to hand out sandwiches. It's another great week here for the Fair Enough crew. Take care, strap in.Instagram/TikTok: @fairenoughpod Instagram: @robertbrennan22, @michael.falbo Also want to give a huge thank you to the sponsor of todays episode, Rogue Creative (http://roguecreative.org)

TODAY'S SHOW:  Morgan's apartment is being taken over by ROBOTS!!  Plus, a Halloween costume update:  is Morgan going to be Wednesday Addams?  And what will Bill's costume be?  Plus, wouldn't it be great if you would win cash prizes to sit in the middle seat on an airplane?  Today's "Hash It Out" featured Nate and Jessie....Nate has a serious problem with one of Jessie's friends....but why?!?  We featured "Drew's Halloween Joke of the Day", along with a new round of "Battle of the Burbs".  Morgan has a family problem that she needs help with...her 4 year old niece is terrified of her dog Harley!  Plus, Candy and Booze...does it go together?!?  Apparently, yes.  

Halloween is right around the corner, which means we're back with our infamous Art World Horror Stories series. We're not talking about ghosts, ghouls, and goblins though—in today's podcast episode, you'll hear some truly terrifying tales from artists who brave the ugly side of the art world. You'll hear about malicious gallery owners, neglectful shipping companies, and one graffiti artist's very stinky encounter on the streets of San Francisco. “It could happen to anybody,” muses host https://www.notarealartist.com/ (Scott “Sourdough” Power). “That's what art world horror stories are about. That's why we want to share them, because it could happen to you.” Presented by NOT REAL ART's parent company, https://creweststudio.com/ (Crewest Studio), https://www.artworldhorrorstories.com/ (Art World Horror Stories) is a podcast about bad things that happen to good artists. In today's crossover episode, we delve into the spine-chilling stories usually reserved for the spookiest podcast in Crewest's network. While we'd rather gobble down treats than suffer through tricks, these stories offer insight into some of the baddies you'll encounter in the art world. So dim the lights and settle in with a mug of cider or a few fun-size Snickers—we've got a few stories to tell.  Got an art world horror story of your own? Call the NOT REAL ART hotline at 833-668-7325 and tell us about it! In Today's Episode Scott “Sourdough” Power discusses… Halloween traditions, updates, and new artists to check out The red flags textile artist Jeanne F Jalandoni wants to warn other artists about Why Los Angeles-based Linda Vallejo laughed when we asked for her art world horror stories Street artist Amanda Lynn's gross-out encounter with poop while painting walls in San Francisco The perils of exhibiting your work outdoors, as detailed by collage artist Alexandra Chiou Neon artist Dani Bonnet's experience with being scammed, and the financial pitfalls that followed How you can learn from these scary moments and prevent them from happening to you For more info, please visit: https://notrealart.com/art-world-horror-stories-2022

Are you feeling frustrated with your weight, metabolism, or energy levels? Do you feel like you've tried everything and nothing seems to work?   If so, you're not alone. Midlife can be a challenging time for many women. Our bodies change, our hormones fluctuate, and it can be difficult to stay on top of our game.   But there is hope! In this episode of The Hormone Prescription Podcast, we speak with Dr. Ted Naiman about the P:E diet. This way of eating has helped countless women achieve their ideal body composition and metabolic fitness.   In this episode, you'll learn:   -What the PE diet is and how it can help you lose fat and improve your metabolic fitness   -The single most important factor for body composition and metabolic fitness   -How to create a personalized PE diet plan that works for you   -And more!   If you're ready to achieve your ideal body composition and metabolic fitness, this episode is for you! Tune in now and learn the secrets of the PE diet.   (00:00): Everything in life is on a U-shaped curve. Dr. Ted Naman.   (00:06): So the big question is, how do women over 40 like us keep weight off, have great energy, balance our hormones and our moods, feel sexy and confident, and master midlife? If you're like most of us, you are not getting the answers you need and remain confused and pretty hopeless to ever feel like yourself again. As an O B gyn, I had to discover for myself the truth about what creates a rock solid metabolism, lasting weight loss, and supercharged energy after 40, in order to lose a hundred pounds and fix my fatigue. Now I'm on a mission. This podcast is designed to share the natural tools you need for impactful results and to give you clarity on the answers to your midlife metabolism challenges. Join me for tangible, natural strategies to crush the hormone imbalances you are facing and help you get unstuck from the sidelines of life. My name is Dr. Kyrin Dunston. Welcome to the Hormone Prescription Podcast.   (01:00): Hi, thank you so much for joining me for another episode of the Hormone Prescription with Dr. Kyrin. My guest today is Dr. Ted Naiman and whatever diet you use, whatever is your diet religion, you definitely wanna listen to this episode because pretty much every diet gets this one thing wrong and it wrecks havoc with your body composition as you age. And your metabolic fitness bottom line is it's part of the reason that you don't feel 100% as you age. So you definitely wanna listen up. He's got some great science for you on macronutrients and what you need to be doing to maximize this informational input into your body because yes, the food you eat is actually information that informs your body. So it is calories, but it's also nutritional information in the form macronutrients, micronutrients. And then it also has this subtle energy tea or prana, whatever you choose to call it, flowing through it as well.   (02:03): So you want high quality food, but if you're not picking the right one, then you want to listen up to Dr. Ted Naiman on the PE diet. He's gonna tell you what PE means. He's also going to tell you why everything in life is on a U shape curve. And this is super important. So many of us are living at one point of the U or the other point of the U and he's gonna tell you why everything exists on a U-shape curve, how this affects your health, and mostly how to optimize your U-shaped curve. So I'll tell you a little bit about Dr. Ted Naiman and then we'll get started. So Dr. Ted Naiman is a board certified family medicine physician in the department of Primary care at a leading major medical center in Seattle. His personal research and medical practice are focused on the practical implementation of diet and exercise for health optimization.   (02:55): And he's the author of the PE Diet. Basically when he got into practice and he saw the high rates of obesity, diabetes, hypertension, et cetera, he was extremely frustrated because in our medical training we don't get education on nutrition at all, just like we don't get education on hormone. And so he really started diving deep into the research to see what he could do to help his patients. And he came up with a PE diet and it's pretty revolutionary and brilliant. And like I said, whatever your diet religion, this will apply and it will help you. So please welcome Dr. Ted NaIman to the podcast.   (03:34): Oh wow. Thank you Dr. Dunston for having me. I appreciate it. So   (03:38): Let's start with how you became so enthralled or what helped you to understand, because you're traditionally trained, like I am in your medical schooling, and we didn't get training in nutrition. We didn't get information on what's important, how, why protein's important, macronutrients, micronutrients, really we didn't get that. So what led you to really dive more deeply into this topic and expand your knowledge about it?   (04:12): Oh yeah, I, well, thank you. And I've been interested in diet pretty much my whole life. I had kind of a unique background in that I was raised as a Seventh Day Adventist, which is this crazy religion where they are mostly vegetarian. And I ended up going to a Adventist medical school at Lo Linda in California, which is one of these famous plant-based meccas and everyone's vegetarian or vegan. And so I kind of grew up and was indoctrinated with all of this sort of like, you know, plant based is the best sort of thing. And so I was kind of interested in, in diet from the beginning, but I also realized that, you know, most of the people around me on a plant based but diet were not really healthier than anybody else. And I wasn't really healthier than anybody else. And then I went to my residency and I ended up meeting all these patients with like horrible diabetes and just horrible obesity and all these huge complications.   (05:09): I got introduced to a patient who went on a low-carb diet and had this massive weight loss and reversed diabetes through all his pills away. And, and he had done this with basically just eating a bunch of meat, and I'm like, Oh wow, this is, you know, maybe this pure plant based thing is not the entire story. Maybe there's more to it than that. So I've that was about 20 years ago and ever since I've just been researching the heck out of diet and exercise and health and body composition. And I've kind of come to the realization that there are all these levers that drive, you know, how much or how little people eat. And it's really transcends this plant versus animal thing, which is where I started out from. And it also kind of transcends low-carb versus low fat, which is something I was stuck in the middle of this eternal low-carb versus low fat war for a long time. Mm-Hmm. . So that's kind of how I got to where I am writing the book, the PE diet and just sort of rising above the plant versus animal and low-carb versus low fat debates.   (06:08): Well, you know, it's interesting you say plant versus animal because I think that a lot of people become very reductive and think that that's what determines whether you're eating a healthy diet or not. Are you vegan, vegetarian, lacto pescatarian, right? Do you eat animal animal protein or not? Do you eat animal protein or not? But the truth is, you can be a vegetarian or a vegan and have a very unhealthy diet. You can be a carnivore and eat plant-based and have a very unhealthy diet, and you can do both of those and have a healthy diet, wouldn't you say?   (06:45): Absolutely. So there's, there's just so many examples out there of really bad plant-based diets or really good ones. And the same thing for low carb fat and the same thing for carnivores and every single diet you can do it wrong, paleo and you name it. And there are plenty of examples of how that could be helpful in certain circumstances and unhelpful in others. And each of these diets has something that's kind of driving the success that a lot of people see with them, but then other ways that you could do it wrong, which basically makes that particular diet religion not the entire answer in and of itself. And you really have to kind of rise above all the diet tribes and religions and look at what's driving success in all of these. And then you've got some rules that you can go by and be successful on any diet pattern really.   (07:37): I love how you call it diet, religion, people. I've read data that says that people find it harder to change their diet than their religion .   (07:49): Yeah. I mean they're pretty much the same thing, honestly, why do   (07:51): You say   (07:52): That? Usually when we don't really understand how something works, we have to give it this sort of mystical religious flavor, right? And I think nutrition's been in the dark ages forever and nobody really quite has understood it in the past. And so we have to mystify it and we have to make it sort of magical and religious like, you know, paleo. All I know is that if you make sure it's paleo, you're going to lose weight to be healthy. It just has to follow these little rules. I don't really know why, but that's just how it works, you know? So we have these like almost religious level beliefs about diet when, when we don't really understand it. But much like religion, nobody really knows what religion is. So we have to make stuff up and be very mystical and mysterious about it. And so dye is the same way and it's really kind of out of ignorance cuz we don't actually know, you know, we're just guessing.   (08:42): I love that. I love that analogy. I've never heard that. That's great. All right, so let's back up. You mentioned the PE diet book that you wrote. So tell everybody what that is. What does it stand for? What does it mean? What led you to write this book?   (08:56): So the PE diet, this stands for protein versus non protein energy. And it's really just based on the work of professors Robin Heimer and Simpson, these two researchers in Australia who stumbled across the protein leverage phenomenon and published this about a decade ago. And protein leverage is this extremely powerful phenomenon where most animals on earth will eat until they get enough protein and only then will they stop eating and it supplies from like insects and fish and birds and mammals and all the way up to humans, definitely humans. So it turns out that humans have this super powerful protein leverage phenomenon and you basically eat until you get enough protein, and it's really unique among the macronutrients. So if you look it up the entire planet, there are people who eat tons of carbs and hardly any fat, and people eat tons of fat and hardly any carbs, but protein is just extremely conserved throughout all groups on the planet.   (09:54): Everyone's dialed in at, you know, like 15% protein and they're all eating very exact amounts of protein. And it turns out that if you give animals a protein dilute food, they basically have to over consume calories to get enough protein. Maybe if you give animals a higher protein concentration food, they just automatically eat less protein energy. So protein percentage is probably the single largest factor when it comes to how many calories you're eating on an adlib diet when you're just basically just eating mm-hmm. . And the reason that it's important is because over the past 60 years of the obesity epidemic, the protein percentage of the food supply has significantly gone down, which is protein dilution. So everyone basically just has to eat more calories to get enough protein to not be hungry. You know, it's like, let's say you need a hundred grams of protein a day to not be hungry, but you're eating, you know, french fries, which are, you know, potatoes and oil and 6% protein, and you have to eat an extra 800 calories to get enough protein to not be hungry later on. And that's just a huge driver of the obesity epidemic. And I think a lot of people are unaware that this is even happening.   (11:03): I think that they are, and I, I, I don't know, but you working with women over 40, I really think that most women believe they are getting enough protein. I think that they underestimate how much protein they actually need. And I know a lot of women who they, they'll eat one egg, you know, a hard bold egg for breakfast and they, they'll say that's enough. Or they'll have a few little pieces of chicken on their salad, and they think that's enough. So how come we're so confused about how much protein we need? But first off, would you agree? And it sounds like you do, but Yeah, Yeah,   (11:39): Well absolutely. And, and so everybody's eating enough protein to be alive by definition. Mm-Hmm. . And then the question is, you know, how many calories did you have to eat to get that protein? So the RDA for protein's pretty low. It's, you know, 60 grams, you know, most women in this country, average woman is eating 60, 70 grams of protein a day and they're definitely eating enough to be alive. But the problem is, you know, how many calories did you have to get that eat to get that protein? And if you had a higher protein percentage food and got those grams of protein faster, would you be able to eat less and have better body composition? And the answer is definitely yes. There's also a difference between protein adequacy and optimal protein. So if you're really, really interested in body composition, you want the highest lean mass you can get at the lowest fat mass, and that's where you look the best.   (12:33): And that's where you have the highest insulin sensitivity and the best metabolic health. So pretty much every woman who comes to see me has the same goal. They want more muscle and less fat. They might not realize this, but that's what they want, both for metabolic health and reversing diabetes and anything related to insulin resistance and also just to feel good and look good naked and all these things, right? It's all about body composition, more muscle as fat. And what happens when you look at the protein versus energy ratio of your diet? Protein is supporting your lean mass and carbs of fats are supporting your fat mass. And so when you eat a higher pro-protein percentage of your diet, you just automatically get more protein and less carve in fats and you're improving body composition automatically. And what's driving that is basically protein leverage.   (13:22): And that you can take any animal, any omnivore mammal and just increase the protein percentage of its diet, and it will automatically eat less calories. That's extremely powerful. It's almost linear from like 10% to 30% of calories from protein. You have this extremely linear reduction in how many calories people eat with a very powerful gear ratio. It's like 10 to one for every calorie of protein you eat. You eat 10 fewer calories of carbs and fats between this 10% to 30% protein range in human diet. And just extremely powerful mm-hmm. . And I think, like you said, when women actually like track how much protein they, they're eating sometimes it's quite abysmal. You know, like you're like, Oh, I ate an egg for breakfast. Yeah, that's six grams of protein, and you know, you might need 120 grams to not be hungry. So, you know, you're mm-hmm.   (14:15): got a long way to go. So I, I think there's this protein awareness that people don't have. They, they, they're like, Oh yeah, I eat protein, I eat egg every single morning. That's protein. Yeah, that's six grams of protein. So, you know, if you look at any of your bikini models or bodybuilders or aesthetic people, they're just, you know, eating five times that much or more, you know mm-hmm. . And I think a lot of people just aren't aware of how powerful that is and how important that is and, and what a really good lever that is for improving body composition.   (14:45): So let's talk about something that's very popular right now cuz it popped in my mind cuz it's all their age. Everyone's doing intermittent fasting and they're so people are very proud of how small their eating window is. And one of my biggest concerns is, well, one is the stress on the cortisol when you fast that long, but also protein, can you get enough protein when you're intermittent fasting? Can you speak to that, those   (15:12): Issues? So intermittent fasting is definitely, it's on a u-shaped curve where like a, I like a light amount of intermittent fasting. I pretty much never recommend over a 16 eight where you have an eight hour eating window and a 16 hour fast. And I think doing a little bit of that might help people get more in touch with hunger and fullness and at least feel slightly more comfortable operating in a lower glycogen state where they're, you know, living off a stored body fat. But you really don't wanna push that too far because a bunch of stuff happens. First of all, as you get hungrier and hungrier when you do go to refeed your food choices are not as good. It's, you're not necessarily reaching for the skinless chicken breast and the salad you're eating like a whole jar of peanut butter.   (15:58): If you, if you shove your eating window down into one hour, you get so hungry that your food choices are not quite as good. The other thing is, if you're trying to build muscle at the same time as losing fat, which is recomposition, which is what everybody should constantly be trying to do forever, it's really hard to have optimal muscle protein synthesis when you don't have amino acids available. So if you're eating really small windows and you're trying to work out and build muscle, you might not get as far as you could if you had a wider eating window and more amino acid availability. If you're eating more protein more often, you get more protein synthesis basically. There's also muscle protein breakdown where the longer you go without eating, the more muscle protein breakdown you get. Cuz your body needs amino acids from somewhere.   (16:45): And if you're not eating carbohydrate, you have to manufacture it out of amino acids, which means breaking down some muscle at some point. So anyone who's had any kind of starvation event, their, you know, half of their weight that they're losing is skeletal muscle and half is fat. So as you go longer and longer without eating, the more of the weight that you lose is lean mass that you don't want to lose. So extended fasting is not that great. You're gonna lose half of it as lean mass. You're gonna get super hungry and refe on basically peanut butter. You're going to have no muscle protein synthesis during that period of time. So you, you really wanna be careful with intermittent fasting and I like just a little bit of it, just enough to kind of know what it's like to be actually hungry, if you know what I'm saying. And but I'm not a big fan OFin fast. I don't recommend it. You're absolutely right. There are big problems with protein adequacy and what you're really trying to do is maximize muscle and minimize fat at the same time, which means you do need to eat and you do need to eat protein. You're just trying to improve the ratio of protein and non-protein energy.   (17:51): Yeah. Okay, great. Thanks for addressing that. And I'm wondering if we can jump back to, we talked about how people don't have protein awareness, they think that I ate an egg, I'm good, but it only has six grams of protein and if you need 120 grams in a day and you've really got a lot of eating to do, so everybody listening is probably wondering, well, how do I know if I'm getting enough protein? So what would you tell them, Ted? How to know how much protein they need? And then next would be how to know how much to eat. Because I think that a lot of people don't like using calculators or measuring things and they wanna be able to eyeball the toe. What are some rules of thumb to make sure they get enough, but starting with how do I know how much I need?   (18:38): Well, first of all, you know, the goal is eventually for everyone to just eat without having to track anything. Like, you know, you eventually don't wanna have to track, you just want to eat and not have to worry about macros or anything. But I think everybody should track their macros at least for a week or two. Just to re just have the awareness of, oh wow, I thought this was a high protein food. It's really just mostly fat, you know what I'm saying? You eat the hot dog and you're like, Oh, that's protein. Oh it's actually like, you know, 15 grams of fat and five grams of protein. And a lot of people, what they think is protein is really mostly fat or very little protein. So tracking, learning how to track for a week or two is, is critical and I recommend that to all of my patients.   (19:21): And you, you do that so that eventually you won't have to track basically. But when it comes to protein, if your goal is to really get the, if you're exercising, if you're doing resistance training, you know, let's say you're lifting weights twice a week and you're trying to add some muscle and lose fat at the same time and every single person on earth should be doing exactly that. You probably want, if you want optimal muscle building and you want optimal protein satiety for fat loss, you basically want to eat one gram per pound of protein one gram of protein per pound of ideal body weight. Now that's not what you weigh now, that's not what you wanna weigh. That's, that's what you should weigh if you had perfect body composition at your height. So you go by your height, it's like, how much should I weigh if I was a model, if I was in perfect shape, You know what I mean? So like I'm five 10 and ideal body weight for a five 10 male is 160 pounds. And so I would aim for 160 grams protein day, one gram per pound of ideal body weight, not actual weight, but what you should weigh if you were flawless, basically,   (20:27): And I just wanna, I'm gonna intro interject in there for women, if you're a hundred pound, I'm sorry, if you're five feet, you should weigh average body, ideal body weight, it would be a hundred pounds. And for every inch you are over five feet, add five pounds. Now that's just an average, but I know some of you're wondering, well, how do I know what my ideal body weight is? So I wanted to give you a little quick measure that you can use. Go ahead.   (20:53): Absolutely. Yeah, that's perfect. Thank you very much. I have that in the book and that's a brilliant point. Women should weigh a hundred pounds of five feet and then five pounds for every inch. So if you're five five, you should weigh 125 pounds. That would be ideal. Perfect. weight. And that's a really good rule of thumb for how much, how many grams of protein. So five, five women would want 125 grams of protein for men, you get an extra 10 pounds. So men should weigh 110 at five feet and also the same as women, five pounds for every additional inch. Another, we care about men on this five in particular, but that yeah, that's just basically a really good rule of thumb is a hundred pounds, five feet and five pounds for every inch. And I think that not only is this amount of per protein gonna allow you to build the most muscle optimal muscle growth, but it's mostly gonna get you the highest satiety per calorie.   (21:44): So you're just automatically eating less. And our thin, And so a lot of people are like, Oh, I can't eat, you know, I'm eating 60 grams of protein now. I can't eat 120 grams of protein. And the secret is basically leaner proteins. If you eat most people, the proteins they're eating now have a, has a lot of fat in it. And so they're like, Oh, I could never eat twice that much. It could never eat twice as many eggs or twice as much red meat. Oh, well those foods have, you know, equal grams of protein in fat. If you get something that's higher in protein and lower in fat like a non-fat Greek yogurt or a skinless chicken breast or a piece of fish or some shrimp or something, that's a super lean protein egg whites, you know, way powder, it's a very easy to eat them much protein and you're just way less hungrier downstream of that.   (22:30): Okay, awesome. So now they know based on their ideal body weight, how much protein they should be getting. Let's talk about how they can, So I, I like what you say, everyone should check it for about two weeks. I think there's no better thing to study than yourself. What is it Shakespeare say to the unknown self to be true? Well, how can you be true to yourself if you don't even know yourself? And you've got to know what you're actually eating. And I think studies have shown that we are notoriously incorrect when it comes to estimating the number of calories that we eat, the different types of macronutrients, the distribution that we eat. We think we're doing so much better than we are . So a good reality check is to track it. But can you give people an idea? I've heard kind of the palm hypothesis that if you eat a piece of protein that's the size of your palm, that that should give you a certain number of grams of protein. How do you tell people to eyeball this and do it intuitive?   (23:30): Most of your meat is going to be 25 grams of protein for every a hundred grams of meat. You know what I mean? So if you ate a pound of average meat of any kind, you're gonna get 25 grams of, I'm sorry, a hundred grams of protein. So like a pound is 450 grams and about 25% of that would be protein. So like a pound of meat is a hundred grams of protein or, you know, four ounces of chicken or fish or something is gonna be, you can basically take 25% of the weight and that's your protein amount. So like four ounces is a hundred grams ish and that gives you 25 grams of protein. So like you said, like you're serving the size of your hand, it's gonna be, you know, 20, 25 grams of protein. That way you don't have to really weigh or measure anything.   (24:17): It's, I think it's fine when you're tracking to just kind of estimate because at least you're gonna get in the ballpark. None of this macro tracking is super, super accurate. So even if you're just kind of roughly estimating, you'll have a much better idea of which foods are getting you closer to your protein goal faster and which ones kind of aren't. You know what I'm saying? The, those are some good rules of thumb. Like just, you know, estimating, you know, four ounces is gonna be 20, 25 grams of most meat, but then any sort of packaged food, who knows, You have to look at the label. You people need to learn how to read labels because you, you're like, Okay, I'm gonna eat some yogurt yogurt's healthy. You just walk in the yogurt aisle, you grab your yo play and this crap has like six grams of protein and then 33 grams of carbs, 25 which are sugar, and then like 10 grams of fat.   (25:09): And it's like, what it really is is like more sugar and fat than a candy bar and the same amount of protein like Snickers bar versus yo play yogurt, very similar. Like it's just hideous. But next to it, you know one I, you know, there's a hundred yogurts and yogurt aisle, then you've got your like boy coast triple zero, which is, you know, 15 grams of protein for like no fat at all, and like six grams of carbs or something really, really good. Or there's your foer zero, which is just like pure protein. And so you really have to look at the labels and, and I talk about that in the book a lot. You're basically looking at the ratio of protein grams to carb in fat grams and you, you pretty much want, you know, the higher you can get on the protein and lower you can get on the carbon fat. And that was super important to start looking at labels, have label awareness, look at the grams of protein compared to the grams of carbs and fats. And you'll realize some of these foods are really just carbs and fats. There's almost no per in them. And I think this is a, another super important skill that everybody has to learn is just labeling Are   (26:14): There certain ratios that you like to see or certain kind of cutoff absolute numbers ratios that you tell people to look for?   (26:24): Absolutely. Right. So if you can, well, first, if you can get protein to 30% of your calories, you're pretty much gonna reverse every pre-diabetic or type two diabetic on the planet. You just basically can't overeat when your protein gets this high. If you can get your protein to 40% of your calories, you're basically guaranteed fat loss when you're eating this food. So the, this 40% protein is an amazing goal. And the way you can tell, you can just look at a label and tell if it's 40% protein or higher, you take the grams of protein, and you multiply it by 10, you just put a zero on the end and then you look at the calories and if 10 times the protein is equal to or greater than the calories in in the food, it's at least 40% protein or higher.   (27:10): So like you pick up your triple zero yogurt, right? And it's got 15 grams of protein and 150 calories and 15 times 10 is one 50. So now you've got a food that's exactly 40% protein, right? 50 grams of protein and 150 calories, that's a 40% protein food. You're, you can pretty much just eat that food and steadily lose weight all the way down to your ideal body weight. You are going, this is going to be a fat loss food for anyone. And that's a really good rule of thumb when you're looking at packaged foods and just, you want the, you know, ratio of protein to calories to be as high as possible. And when you start doing that with different packaged foods, you quickly realize that 99% of them are abject garbage and are mostly just non protein energy, just refine carbs, refined fats dumped in the food supply, creating protein and nutrition delusion. So it's just empty calorie, everybody's ever eating it and we got an obesity epidemic. So yeah, it's, it's but that's a really good rule of thumb that people should   (28:14): Check it out. I love that. Thank you so much for that. Everybody listening, we will put this in the show notes, so don't try to write it down while you're driving your car , but that's, this is super valuable information and I love some of these quotes you shared with us before we started Dr. Ted. Be 1% better every day and consistency is everything. You don't have to go home and take, throw out everything in your kitchen and start from scratch. Just start making little changes when you go to the grocery store, when you go out to eat, when you're deciding what to eat at home and try to be consistent with it. And did you personally have a health challenge or was it really all the patients that you were meeting in your practice and at the hospital who had these problems that incited you to, to dive deep into this?   (29:07): It was personal as well. I mean, like I was, I used to have just hor horrible body composition. If you look at my before and afters, you know, I've really come a long way. So it, it's , yeah, half of this research is research where I've definitely been trying to optimize my own body composition, so, which which you know, just gives me more reason to research and, and it's probably helped me get to where I'm at. But yeah, no, it definitely applies to me the same as it applies to anyone else for sure.   (29:36): Yeah, I love that. Me search and n of one is what starts mo a lot of us. And what I think is super valuable and super important to point out is that you are a physician. You had the same training I had, we didn't get this in our training, it's just not covered. And so everybody listening who's suffering with weight problems, energy problems, fatigue, moodiness, all the things you know, that women over 40 suffer with and you know, there's so much frustration because they're not getting answers at their doctors. But what Dr. Ted is talking about is super important. If you can fix your body composition, you actually help to balance your hormones, you help to balance your cortisol stress hormone, you actually help to balance your sex hormones, believe it or not, also, your insulin, which is one of the primary drivers of your hormone balance and you help your thyroid.   (30:28): So if you've been struggling with any of those hormonal imbalances or maybe the symptoms of them where you're waking up in the middle of the night or you're tired in the afternoon or your hair's falling out, or you have no sex drive, you, you guys know these symptoms cause we talk about them all the time. Body composition speaks directly to your hormone. So I wanna encourage all of you to start working with your protein and get your protein to adequate levels. Before we wrap up Dr. Ted, I'm wondering if you can explain what you meant by this quote that you shared with me before we started. That everything in life is on a u-shaped curve. What does that mean?   (31:08): I think the intermittent fasting I was talking about before is a really good example where if you, you know, intermittent fasting is, is for sure on a U-shaped curve where, you know, on one end of the U you've got like constant eating all day, you know, nonstop. And on the other end you've got eating, you know, one meal a week or something extreme, you know, and you're, you're, you're really gonna get, have problems on either side of that. And the sweet spot is somewhere in the middle where you're just optimizing the return on investment. It's like cardio, right? Like if you do no cardio ever, you're literally 12 times higher risk of Alzheimer's dementia and your all cause mortality goes through the roof and you're basically just gonna die, right? So that's one end of the U-shape group. But then if you're an ultra-marathon or, and you're doing Ironmans and you're doing, you know, more than several hours, more than two hours of high intensity cardio every day, your risk for cardiac arrhythmia goes way up.   (32:07): All cause mortality goes, you're literally gonna die a little bit younger and there's this sweet spot where you do like, you know, 15 to 45 minutes of cardio a day and you're just giving the maximum return on investment and it's right in the center. You know what I mean? It's like, it's like this curve where really bad stuff on either end and then somewhere in the middle is a really good sweet spot zone where you get the very best return on on your investment protein percents the same way. If you're way too low, you're just gonna massively over calories. But if you're too high, if you try to eat 50% protein, 60%, you're just starving out of your mind. You're constantly hungry. You can get so thin, you basically die of rabbit starvation they call it, which is what explorers got when they had nothing but like rabbits and deer and super lean, meaty you basically can't live on that.   (32:56): And so there's this, there's this really sweet spot, you know, maybe about 30% of calories from protein where your body competition's perfect and every, you feel good and everything's working great. And so all of these factors are on a u-shaped curve, like, like carbohydrate intake. If you eat absolutely no carbs ever, you have this kind of weird carbohydrate hunger where you end up overeating calories from fat. And so it's not optimal for body composition. You're also having to create all your glucose out of protein, which is not very protein sparing, and you might be not optimally building muscle because you don't have the same amount of protein. Then also if you're eating, you know, tons of carbs, you're basically not very fat adapted, so you're just having to eat a lot more often and your blood sugar is going up, down, up, down.   (33:43): But there's this kind of sweet spot, you know, where you're, you know, eating a hundred grams of carb a day, a hundred or maybe one gram per pound, and you're, you get enough carbohydrate to run all the processes in your body and spare protein for muscle building, but you're not like, so higher, so low that bad things happen. Same thing happens with fat. You know, if you, your fat's way too low, you basically, your hair falls out, you have no sex hormones and you're, you know, you feel horrible and you're basically gonna die if you don't have enough central fatty acids, but the fat percentage of your diet is too high. You just basically don't get enough satiety and you're always hungry for like a little bit of carbohydrate. So there's like, everything, all this stuff is, is on this curve and you're trying to find the middle part where you're optimal.   (34:29): And the answer is never like zero anything or a hundred percent anything. And that's why I don't like people to say, Oh, if low carb good, then zero carbs the best and super high fat is the best. And that's how we get to like these really fringy, you know, zero carb, keto carnivore, whatever things all, and we've all done it. Like, I was like, you know, I've tried, I've done all this stuff. I was zero carb, I was keto, I was carnivore, I was plant ba, I was vegan, I've done it all. And we, we tended drift to the extremes on the ends. And that's never really the answer. It's always somewhere in the middle. And you have to find that kind of sweet spot where you get the, the maximum benefit for the minimum effort and where you kind of all the dials line up. And I, I think you, I've heard you talk about like, you know, the 12 o'clock in the center, right? The range is where you wanna be and everything's like that. You don't want to be super high or super low.   (35:25): Yes. Okay. I think that is an excellent summary. You want moderation, and I think you can only achieve that for yourself if you study yourself and you know yourself. So I'm a big fan of using tools to understand what your personal body likes and what it doesn't like. Using a continuous glucose monitor, tracking your food for a while, trying different exercise activities, you know, maybe hit weight training, Pilates, yoga, whatever, swimming and seeing what works best for your body. But I love what you're saying. It's, it's in the middle. Don't be extreme and you're so right. I think whatever it is that we, whatever our exercise religion is, whatever our diet religion is, we do tend to be excessive and extreme about it. So let's all come back to the middle. Let's eat more protein and let's get more balance. Thank you so much Dr. Ted for coming on the show today and sharing this super important information with everyone. Tell everyone where they can find out more, where they can get your book and all, all the things   (36:32): Go. Thanks. Well, I'm my primary care doctor here in Seattle and my, my practice is full, my practice is closed. I don't really work with anyone directly, but I've written all this stuff down in a book called the PE Diet, and you can find that@thepediet.com or ted naman.com or just anywhere online where books are sold, like Amazon or what Kindle or any of those places. I'm also on the socials at Ted Naman on Twitter and Instagram and stuff like   (36:58): That. All right. We will have all these links also for you in the show notes, so you don't need to try to write them down. And we'll have a link to his website and to the book. Thank you so much for joining us today to thanks for having me, and thank you all for joining me for another episode of The Hormone Prescription with Dr. Kirin. I want to ask you to take action on the information you've heard today. Just be 1% better and strive for consistency and that moderation Dr. Ted's talking about. Pick one of the things that we've mentioned and just start doing it. How could you get more protein in your diet? Start reading labels, start doing the calculation that Dr. Ted shared with you. It is super simple. It will literally take you seconds and the more protein you have, the fewer calories you're going to eat, the better body composition you're gonna have, the better hormone balance you're gonna have, and the better you're going to feel and function, jump on social media and tell me what you've decided to do and the results that you're getting. I can't wait to hear it. I will see you next week. Until then, peace, love, and hormones, y'all.   (38:07): Thank you so much for listening. I know that incredible vitality occurs for women over 40 when we learn to speak hormone and balance these vital regulators to create the health and the life that we deserve. If you're enjoying this podcast, I'd love it if you'd give me a review and subscribe. It really does help this podcast out so much. You can visit the hormone prescription.com where we have some free gifts for you, and you can sign up to have a hormone evaluation with me on the podcast to gain clarity into your personal situation. Until next time, remember, take small steps each day to balance your hormones and watch the wonderful changes in your health that begin to unfold for you. Talk to you soon.   ► The P:E Diet Book (Digital Version) by Dr. Ted Naiman CLICK HERE.   ► Feeling tired? Can't seem to lose weight, no matter how hard you try?   It might be time to check your hormones.   Most people don't even know that their hormones could be the culprit behind their problems. But at Her Hormone Club, we specialize in hormone testing and treatment. We can help you figure out what's going on with your hormones and get you back on track.   We offer advanced hormone testing and treatment from Board Certified Practitioners, so you can feel confident that you're getting the best possible care. Plus, our convenient online consultation process makes it easy to get started.   Try Her Hormone Club for 30 days and see how it can help you feel better than before.   CLICK HERE to sign up.

On this episode, I review 6 different flavors of Snickers bar. Follow The Toddcast only on Instagram @the_toddcast_. Subscribe to my YouTube channel https://youtube.com/channel/UCFWiuH85dfAy1703YZbKsFQ --- This episode is sponsored by · Anchor: The easiest way to make a podcast. https://anchor.fm/app

Katherine, Liz, Ed and John talk more with our sisters Rosemary and Ginny about Halloween.

While Mark's away, we've summoned two frightfully fun guests to take his place this week: Derick from The Underrated Podcast and Joel from I'd Like a Refund! They're here to help me review Marvel's Special Presentation... WEREWOLF BY NIGHT.  The review happens around 23 minutes in, but if you skip ahead to that, you'll miss a scary-good conversation about Halloween candy, special limited edition snack foods, a terrifying Snickers ad  that haunted our youth, and other tasty ways to raise your cholesterol higher than the full moon in the skies above. We also chat Universal Classic Monsters, the genius of Michael Giacchino, and debate the quality of It's The Great Pumpkin, Charlie Brown. Kinda spooky… if you think about it. Give our guests a follow, and do check out Joel's many culinary adventures at Dude with Fude on Tiktok. Visit our Linktree for more ways you can connect with us and connect with our show! Also be sure to visit the official Matt and Mark Movie Show Merch Zone on Teepublic. You can get your very own A.S.S.B.O.T. themed gear, like shirts, hoodies, stickers, and more! Use this link to shop the goods and help support our pod. Follow us on Instagram @themattandmarkmovieshow, or TikTok @themattandmarkmovieshow, and please consider rating us, reviewing us, leaving us a Yub Nub, and subscribing to us wherever you get your podcasts. You can also contact us the old-fashioned way at mattandmarkmovieshow@gmail.com! We're sponsored by Blubrry! Use the promo code GETRECD to get TWO free months of Blubrry podcast hosting! Or sign up for PRO and get your hosting setup fee waived!

Debra, Diana, and Jesi read and discuss new listener submissions! Happy Halloween!Send us your burning questions on twitter (@interest_spark), facebook, instagram, TikTok! (@sparkmyinterestpodcast), or email us at sparkmyinterestpodcast@gmail.com or through our website sparkmyinterestpodcast.com and we might just discuss it on the show! You can even leave us a voicemail on our website!

Are you ready, friends? It's happening this week! Holiday movies are beginning!   I know, I know, we haven't even had Halloween yet. This is why I've shared a fun movie watch game with Patreon subscribers that involves using leftover—or pregame—Halloween candy. Let's just embrace it!   And, as always, my best friend and best friend of the show, Anna Rendell, is here to help me prepare you for this most glorious of seasons. This week we're previewing all the new holiday movies airing on Hallmark Channel and Hallmark Movies & Mysteries (and telling you which ones we're most excited about . . . although, honestly, it's most of them). And, to help make your holiday movie season even better, we have a brand-new and improved Hooked on Holiday Movies bundle available on our website.   So grab a handful of mini Snickers and Reese's pumpkins, snuggle under your spooky lights or Halloween tree or whatever seasonal décor you have, and get ready to mark your calendar up with the Hallmark holiday movies you don't want to miss! (And remember, go to HookedOnHolidayMovies.com for your bundle, too. It has a printable schedule of all the movies, our picks and their premiere dates, BINGO cards, movie party hosting tips, recipes, a playlist, and so much more!)   Okay, let's get started!   MENTIONED IN THIS EPISODE: The 2022 Hallmark holiday movies schedule   OUR PICKS: Jolly Good Christmas A Magical Christmas Village Lights, Camera, Christmas! The Royal Nanny Christmas at the Golden Dragon Inventing the Christmas Prince Three Wise Men & a Baby Haul Out the Holly The Gift of Peace Holiday Heritage Hanukkah on Rye A Tale of Two Christmases A Holiday Spectacular The Holiday Sitter   NOT-SO-GUILTY PLEASURES: Sweater pants from Target Actually reading my library books (like Just Another Love Song and Nora Goes Off Script) The Rockettes on Instagram   DON'T FORGET: Join The Couch on Facebook! It's so much fun! Find Anna at @annaerendell on Instagram or at annarendell.com. And you can find me on Instagram at @marycarver or at marycarver.com.   Welcome to The Couch!   This post may include affiliate links. This means that if you click and purchase, I might receive a small commission at no extra charge to you.

Tina is mad because her husband is stepping on her Halloween fun because he doesn't think she should be giving away king size Snickers... kids should have smaller "fun size" and a variety, etc etc.... is she the jerk for not compromising on this?

Ben was hopped up on little sleep and tons of coffee...recipe for SUCCESS! We had a DM about if King Size Snickers was the secret to being an awesome Halloween house...her hubby had a different idea. We were divided among #TeamWife and #TeamHubby! Then in Group Therapy, she just bought a house with her fiance and the previous owners are being vocal about not liking the changes they are making. Do we ignore it or address it? Plus Jack Harlow tickets with Little Kid or Drunk Adult!

They say all good things must come to an end, & this week The GraveTalk confirmed this as we watched Halloween Ends [2022].  Does this final entry in the Blumhouse Halloween trilogy deliver the goods, or is it disappointing like candy corn wrapped in a full sized Snickers wrapper?  Press play to find out!

One gotta go candy bars: Reese's Peanut Butter Cup vs Kit-Kat Bar vs Snickers vs Twix. BBC Apples on Instagram and Facebook. Bill Murray is getting called out for his inappropriate behavior on set. Cartoon Network is dead trends on twitter. Teens are dumping milk on store floors to protest the dairy industry. A patient in Italy played the saxophone while having open brain surgery to make sure they didn't ruin his musical skills. The Hypothetical Moment. --- Support this podcast: https://anchor.fm/theuneducatedduopodcast/support

We are back making the important decisions here at Boozy Bracketology! Marrissa is our hostess with the most(ess) and Leah, Mike, Jeff, Chris, and Brandon are making the picks this round. Heavy hitters like Snickers, Air Heads, Candy Corn, & Star Bursts are on the chopping block.- who will win and advance? Are you enjoying the show? www.patreon.com/ptebb Discord: www.ptebb.com/discord Merch: www.ptebb.com Facebook: The Lounge: Fans of Pub Trivia Experience & Boozy Bracketology Twitter: @BoozyBrackets Instagram: Boozy Bracketology BoozyBracketology@gmail.com Don't forget – Leave us a 5 Star Rating and write us a review Enjoy The Show!

When you're relaying information to your team or clients, you need to give yourself time to understand how you want to approach the delivery. People can't make decisions when overloaded with information. Likewise, information that feels too distant from their own experience doesn't stick. How you present information can be more important than the information itself. Your very own Sales Maven, Nikki Rausch, is here to offer tips, techniques, and strategies to master your sales conversations. Discover methods to place yourself in the position to thrive in business and produce true value for your audience. Today, learn how to simplify concepts to sell more in this Mastering Excellence Series conversation on this episode of the Sales Maven Show. Melina Palmer is an applied behavioral economist with a passion for helping everyone from around the world to understand what behavioral economics is and how it can be applied to help the world communicate more effectively. She is happiest on a stage or working with corporate teams, enlightening them about the brain and how easy it can be to apply behavioral science to have amazing impact on projects and initiatives. Melina enjoys her work so much that she shared team insights in her book What Your Employees Need and Can't Tell You: Adapting to Change with the Science of Behavioral Economics. In today's episode, Nikki and Melina talk about how more clients say “yes” when you simplify what they need to know. Melina mentions how she is mindful of her presentation skills, even when writing her books. Using things that are relatable and have a level of familiarity (like Snickers, grapes, sharks, or Starbucks) allows people to hold onto information. We need storytelling to be able to make connections and decisions. Listen as Nikki and Melina discuss how you can engage your audience and give them an opportunity to participate in your conversations. Nikki invites you to join the Sales Maven Society, don't miss this opportunity for you and Nikki to work together. Bring your questions, concerns, sales challenges, and she provides answers and guidance to boost your confidence. Join the Sales Maven Society here, click add to cart, and then checkout and use coupon code: 47trial to get your first month for $47.00!   In This Episode: [00:29] - Welcome, and thank you for listening! [03:01] - Melina Palmer's new book will change how employers interact with their team. [05:50] - Are you mindful of how you present information? [08:00] - What does your Zoom background have to do with trust? PART 1 [10:21] - What does your Zoom background have to do with trust? PART 2 [12:04] - Take the time to proofread your emails, or reconsider sending it in the first place. [15:00] - Nikki and Melina, as friends, laugh over some of the pitches they receive or see. [16:55] - How you present a change can be more important than what the change is. [19:36] - Adjust your delivery of information to the situation. [22:31] - Melina shares the three specific factors to think about first when going into a complex conversation. [24:25] - When helping people learn and remember something, make people part of the experience. [26:57] - Create a frame for moments of connection. [29:54] - Melina mentions how she is mindful of her presentation skills, even when writing her books. [31:20] - What are Melina's goals when simplifying a concept? [33:56] - Nikki and Melina talk about making friends all over the world through their content. [36:35] - Melina knows how to teach core concepts with relatable stories, themes, and situations. [39:06] - Where does Melina get inspiration for her analogies? [41:51] - Discover how your insight add to the conversation. [43:52] - What in your business do clients find complex? [46:19] - Instead of a long post about a lot of things, try an in-depth post about a few things. [48:09] - Invest time in finding what you can get rid of when presenting information. [48:09] - Our minds really enjoy storytelling. [50:49] - Don't feel pressured to add more if you know it won't provide value. [53:22] - Is there someone Melina would like to interview? [55:59] - Thank you for listening. Nikki is so grateful you are here!   Find Nikki: Nikki Rausch nikki@yoursalesmaven.com @yoursalesmaven Facebook | Twitter | LinkedIn | Instagram Sales Maven Society To download free Resources from Nikki: www.yoursalesmaven.com/maven   Find Melina: Melina Palmer The Brainy Business Podcast Facebook | Twitter | YouTube | Instagram | LinkedIn   Books: What Your Employees Need and Can't Tell You: Adapting to Change with the Science of Behavioral Economics What Your Customer Wants and Can't Tell You: Unlocking Consumer Decisions with the Science of Behavioral Economics   Previous episode: How To Compose Thoughtful Communication For Connection Requests  

Our conversation with Amanda de Cadenet is deeply nourishing and a swim upstream against the status quo. Amanda and Drew touch on many different topics in this rich, hour-long conversation. As you'll discover, Amanda's work touches many areas of life and so many lives. After becoming sober from alcohol and drugs at twenty, ten years later, Amanda did the Hoffman Process. Today, ten years later again, Amanda says her Process work has been an integral part of her recovery journey. It can be hard to put tangible results to recovery work, yet Amanda's Hoffman work has helped give her the tangibility she was looking for. Amanda's work at the Process allowed her to own that she has beautiful, big feelings. As she shares, big feelings are often frowned upon by the culture. But in the Process, we learn that our feelings are an absolutely vital part of living our humanity. As the host of many conversations over decades, Amanda creates a safe space where challenging the status quo is possible. Listeners can feel their own feelings in response. These conversations are ripple-like in nature making them conversations that are changing our world. Amanda says she learned to really talk to people when she was in Juvie (the English Juvenile Justice system) at fifteen. This survival skill turned into a great asset as she started her first job as the host of "The Word." She would become famous for interviewing the biggest names in music at an incredibly young age. We hope you enjoy this compelling, dynamic, love-filled conversation with Amanda de Cadenet. More about Amanda de Cadenet: Amanda de Cadenet is a multifaceted talent, celebrated global media personality, and was named one of Fast Company's “Most Creative People in Business.” de Cadenet became a household name at age 15 as host of “The Word,” the UK's hit late-night music show, interviewing the biggest names in music. She is the creator, host, and executive producer of “The Conversation,” an interview series best known for interviewing bold women with boldface names, such as Vice President Kamala Harris, Lady Gaga, Hillary Clinton, Gwyneth Paltrow, and Tarana Burke, and the 3x best-selling author of “It's Messy: On Boys, Boobs and Bad Ass Women,” “Girlgaze - How Girls See the World,” and “Rare Birds.” de Cadenet is also a founding member of the new Victoria's Secret VS Collective, and proudly sits as an ambassador alongside Naomi Osaka, Stella McCartney, Priyanka Chopra Jonas, Megan Rapinoe, Hailey Beiber, Bella Hadid, and others. She hosted Victoria's Secret's first-ever podcast, “Voices” (June 2022), where she connected with trailblazing women around the world to celebrate the multifaceted nature of the female experience. Following that, de Cadenet launched two additional podcasts exclusive to iHeart Radio, “The Conversation: About The Men” and a new season of “The Conversation” (Fall 2022.) de Cadenet is also the Founder of Girlgaze, a media and jobs platform that connects a network of female-identifying and non-binary creatives with companies who want to hire diverse creative teams.  She is also involved in a number of efforts to protect women's rights. She frequently collaborates with the #MeTooMvmt around initiatives focused on ending sexual violence toward women. de Cadenet lives in Los Angeles with her husband, Nick, and her three children. Find out more about Amanda de Cadenet here. Her online community is called The Conversation Community. You can also find Amanda on Instagram, Facebook, Twitter, YouTube, and LinkedIn. As mentioned in this episode: 'Juvie' is the slang word for a Juvenile Detention Center. Find out more about both the British and American juvenile justice systems. Quad Check and Tools Amanda mentions Q1, which = The Hoffman Process Q2 = Hoffman's Q2 Intensive: Beyond Mom and Dad When Amanda says 'OG,' she's referring to our old retreat site, White Sulphur Springs, which burned in the Glass Fire of 2020. Recovery

The music scene is quite different today from when Yolanda began her career, so we discuss some of the challenges facing a young musician today embarking on a solo career. A current project of Yolanda's is "Five Minutes for Earth," a series of pieces lasting five minutes which deal with environmental themes. Other subjects also discussed include the importance of Snickers during long recording sessions!

Tiffany, Charlotte, and Mandi discuss the relevance of modern medicine, we dive into our collective PTSD uncovered by the new Netflix series "Sins of our Mother" about a Mormon woman who is brainwashed into a cult and (SPOILER) a lot of people are murdered, and we make Tiff the most jealous she's ever been because we went to the Corey Feldman show without her. In Loving Memory: ❤️Johnny Rainbow and Dr. Love Wisdom

When you're hungry, you're not yourself. So say the good people at Snickers and it turns out science backs it up. Being hangry is a verifiable thing, we're just not quite sure yet what's going on.See omnystudio.com/listener for privacy information.

Just when the gals think there's nothing to talk about, there's everything to talk about. Today's episode kicks off with an often overlooked self-care practice: car washes. Everyone knows a clean car drives better, so plug it into your routine, load up the kids for the wash adventure, and get yourself a car-wash membership.  It's 2022, and the gals don't do Mean Girls vibes, but today's millennial word of the day is the controversial ‘pic me girl.' As in, Tyler is a pic me girl about his favorite candy bar — which is in the running for the best gas station grab in today's great eight.  Kelly and Lizz commit a crime and will probably be canceled for their picks in today's great eight featuring Snickers, Twix, Kit Kats, Reese's, 3 Musketeers, Hershey's Cookies and Cream, Peanut M&Ms, and Milk Duds. Their secret candy desires are revealed as the gals crown the ultimate candy bar that'll help you get your Halloween priorities straight, too.  Micro-influencer business advice is back as Kelly and Lizz share about getting started, keeping it simple, and being social. They encourage anyone wanting to become a micro-influencer to get consistent with stories and reels and share some absolute non-negotiable no's about influencing on the ‘gram.  → Tag The Carpool on Instagram in your stories and share your successes! Get the Hyundai IONIQ 7 on your radar; the concept car is officially out, a man in Texas has the world's first Rivian-powered vasectomy, and Kelly has questions about the sustainability of the electric used car market in industry news. To wrap up the show, Lizz shares her new favorite snack that'll satisfy your sushi cravings and bookmarks a fun dino nugget mashed potato volcano to make with her future kiddos. Kelly gives us meal planning vibes with her pick me girl pasta bake. → To share your ditch the drive-through recipe with us, call (959) CAR-POOL and leave us a message! → Want our advice on your next car (or just got a life question for us)? Shoot us an email for a chance to get your questions featured on the show at hello@thecarmomofficial.com Subscribe to The Car Mom on YouTube Follow the Carpool Podcast on IG Follow Kelly on IG Follow Lizz on IG Visit thecarmomofficial.com Learn more about your ad choices. Visit megaphone.fm/adchoices

Huge thank you to the official merchandise sponsor of The Radcast, Branded Bills! Use code RADCAST20 on Brandedbills.com for 20% off your entire purchase!Queen Elizabeth II dies at age 96. “Queen Elizabeth II, who was also the world's oldest and longest-serving head of state, came to the throne following the death of her father King George VI on Feb. 6, 1952, when she was just 25.” https://www.reuters.com/world/uk/britains-queen-elizabeth-is-dead-buckingham-palace-2022-09-08/Twitter v. Musk Trial set for OctoberSocial Media HolidaysFriday September 9th: National Grandparents DaySaturday September 10th: World Suicide Prevention DaySunday September 11th: Patriot Day (United States)Monday September 12th: National Day of EncouragementRadcast News:Think Billions event October 21-23 www.thinkbillions.clubSocial Media News:Tweet Editing is Here, with Live Testing Now Active in the AppTikTok Voted ‘Most Innovative' Ad Platform in New SurveyMarketing News:Pepsi's branded tiny home delivers tricked-out NFL fan caveStarburst beams TikToks into space to engage Gen ZSnickers kicks off NFL season with a hunt for ‘rookie mistakes'Tom Brady asks Gen Z athletes to ditch toxic comparisons in Under Armour adsWendy's latest ‘Rick and Morty' crossover opens portal to Uber EatsIf you enjoyed this episode of The Radcast, let us know by visiting our website www.theradcast.com. Check out www.theradicalformula.com. Like, Share and Subscribe to our YouTube channel https://www.youtube.com/c/RadicalHomeofTheRadcast or leave us a review on Apple Podcast. Be sure to keep up with all that's radical from @ryanalford @radicalresults @the.rad.cast @nick_weaver @christinaroseyasi

Luke Thomas and Brian Campbell sit down with Former Bellator featherweight Champion AJ McKee. AJ discusses his mental breakdown after his first loss, Previews his upcoming fight with Spike Carlyle and his move to lightweight. (3:50) - Mental Breakdown After Pitbull Loss (12:55) - Move to Lightweight (17:50) - Layoff between First and Second Pitbull Fight (19:30) - New Contract with Bellator (20:15) - Love for Snowboarding (26:20) - Cars (28:45) - Long Beach California (34:00) - Antonino McKee (40:00) - Tattoos (41:30) - Patricio Pitbull (44:30) - Usman Nurmagomedov (46:35) - Activity Going Forward (47:25) - Bare Knuckle Fighting (50:00) - Athletic Background (52:00) - Social Media DMs (53:00) - Life Goals/Dating (57:25) - Snickers (58:40) - Cris Cyborg (60:00) - Close Morning Kombat' is available on Apple Podcasts, Spotify, Stitcher, Castbox, Google Podcasts, Bullhorn and wherever else you listen to podcasts.    For more Combat Sports coverage subscribe here: youtube.com/MorningKombat   Follow our hosts on Twitter: @BCampbellCBS, @lthomasnews, @MorningKombat    For Morning Kombat gear visit:morning kombat.store   Follow our hosts on Instagram: @BrianCampbell, @lukethomasnews, @MorningKombat To learn more about listener data and our privacy practices visit: https://www.audacyinc.com/privacy-policy Learn more about your ad choices. Visit https://podcastchoices.com/adchoices