Podcasts about Snickers

*Timestamps are approximate* TIME TOPIC 0:00 Podcast intro with Dave & Chuck "The Freak"0:01 - - - AD MARKER - - -0:01 International Fairy Day, Swim a Lap Day0:11 EMAIL: Once dropped a turd in a porta potty, kept smoking it0:15 EMAIL: Works at Harley dealership, rode bitch on a co-worker's bike0:18 EMAIL: Female co-worker tried a client's bidet, toilet wouldn't flush0:23 Names so bad you can't believe a parent actually gave to their kid0:32 NEWS0:32 Heatwave across parts of Europe0:36 A hearing revealed just how many close calls there are daily at airports0:38 Passenger bit a fellow traveler on a flight0:41 Guy got our of quarantine after 42 days0:46 Teams hanging out the side of a Waymo in traffic0:48 Neighbor saved a choking baby0:50 Drowning coyote pup rescued0:53 3 young first responders deliver baby for the first time in a parking lot0:59 - - - AD MARKER - - -0:59 NUT WEEK0:59 Dave tries Snickers for the first time1:11 CELEBRITY DIRT1:11 The Scottish fans partying all night before today's match1:14 World Cup sticker shock for international fans1:16 Guy thought he spent $1,100 on tickets, it was only parking passes1:19 Woman dumped a trash can on the street and stole it1:21 Jack White is getting a divorce1:23 Joe Mangiello discusses some medical struggles1:32 Jackass guys registered stars that forms a penis in the sky when you connect them1:34 - - - AD MARKER - - -1:34 We discover that Ryan doesn't really like chocolate1:42 IT SUCKS TO BE OLD1:42 Old guy suing Waffle House after getting distracted by an advertisement1:51 Old lady was severely burned after falling asleep by the pool1:56 Doorbell camera catches crazy neighbor dispute2:00 Police chase with an RV2:11 Kid jumped off a ride at Disney2:16 Update on woman who groped a teen on vacation2:19 BITCH'S TRIPPIN'2:19 Woman called 911 to complain about getting a ticket2:24 - - - AD MARKER - - -2:24 More complaints about Amazon's drone delivery system2:28 Millions of bees got loose when a truck carrying hives crashed2:33 Riders stranded on a ride2:43 JUNK FOOD ROUNDUP2:43 The one thing on the Burger King menu their president will never eat2:46 Little Caesar's selling a Spider-Man pizza2:48 Another M&M's color change2:52 - - - AD MARKER - - -2:52 NEWS2:52 FLORIDA'S EFFED UP2:52 2 inmates in trouble for plotting prison escape2:56 Fake nursing school scheme busted3:00 What happened to tourists who had a picnic next to an active volcano3:03 - - - AD MARKER - - -3:03 New GPS device that can prevent drivers from speeding3:07 Laundromat party venue3:10 Record setting white sturgeon caught3:15 - - - AD MARKER - - -3:15 WHAT'S UP WITH THE ASIANS?3:15 Homeless robot asking for tips END OF SHOWSee Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

This week we have Cam on to rundown on his and Andrew's War of the Beard series! Josh also expands on his upcoming campaign and we spend some time speculating over this Friday's Preview Show.Josh's Campaign links:https://www.facebook.com/groups/blackarrowcampaignshttps://blackarrow.miraheze.org/wiki/Vaelithra%27s_Procession_Main_Page[0:02:22] Intro[0:03:41] War of the Beard[0:29:30] Vaelithra's Procession Overview (Josh's Campaign)[0:57:17] Patreon Shoutouts[1:00:23] News - Preview Show Announcement[1:10:58] Patreon Questions[1:32:21] Hobby and WrapupLucent Art Light - https://gameenvy.net/lucent-art-light/Support the ShowJoin the Patreon - https://patreon.com/oldworldfanaticsShop Old World @ Element Games - https://elementgames.co.uk/wargames-and-miniatures-by-game/warhammer-the-old-worldLinks and ShoutoutsOld World Rankings - https://oldworldrankings.com/auAustralian Discord Server - https://discord.gg/yYaTG5svBVFollow UsYouTube - https://www.youtube.com/@oldworldfanaticsBluesky - https://bsky.app/profile/oldworldfanatics.comInstagram - https://www.instagram.com/oldworldfanaticsThreads - https://www.threads.net/@oldworldfanaticsEmail - oldworldfanatics@gmail.comHuge thanks to our monthly supporters!

Send us Fan MailDr. Dave Walton from TF Voodoo joins Aaron and Peaches to break down how to actually train for rucking without wrecking your body.Dave is a retired Green Beret, doctor, rucking coach, and the brain behind TF Voodoo. In this episode, he explains why most people train for rucking wrong, why “just ruck more” is one of the fastest ways to get injured, and how to build real load carriage performance through Zone 2 cardio, strength training, progressive ruck programming, foot care, boot selection, sock selection, posture, breathing, pacing, and misery management.This episode is especially important for anyone preparing for Air Force Special Warfare, Special Forces Assessment and Selection, military selection courses, long rucks, heavy rucks, or tactical load carriage events.Dave lays out what candidates should do months before a ruck, how to build a base before adding load, why short intense rucks beat long junk-mile rucks, how to manage blisters, what to eat and drink before and during a ruck, and how to survive if you have a hard ruck coming up with limited time to prepare.Find Dave and TF Voodoo:TFVoodoo.comCheck out Tasty Gains:TastyGains.comTrain with Modern Athlete Strength Systems:OnesReady.comOperator Training Summit:OperatorTrainingSummit.comChapters:00:00 - Ones Ready Intro01:05 - Tasty Gains and Modern Athlete Strength Systems03:11 - Welcome Dr. Dave Walton from TF Voodoo03:30 - Dave's Background in Rucking and Special Forces04:00 - Why “Just Ruck More” Is Terrible Advice05:00 - The Three Parts of Rucking Performance05:53 - Fitness, Technique, and Misery Management06:39 - Start With Zone 2 Running Before Rucking07:30 - Why Zone 2 Builds the Engine08:55 - Build to 90 Minutes of Zone 209:14 - Why Zone 2 Is Boring but Necessary10:00 - Strength Training for Rucking10:55 - Bench Press and Squat Standards11:30 - Upper Body and Lower Body Strength for Load Carriage13:00 - When to Start Actual Rucking13:30 - Field-Based Progressive Load Carriage14:28 - How Often Should You Ruck?15:00 - Start With 10 Percent of Body Weight15:56 - Short Intense Rucks Beat Long Junk Miles16:50 - Why Long Rucks Increase Injury Risk18:22 - Shut Up and Ruck and TF Voodoo Resources19:20 - Load Carriage Training Circulars20:00 - Foot Care for Tactical Athletes20:46 - Dave Does Not Have a Foot Fetish21:20 - Skin, Boots, Socks, and Insoles22:12 - Old Boots vs. Modern Rucking Boots23:00 - Heat, Friction, Moisture, and Blister Formation24:00 - Finding the Right Sock and Boot Combination25:00 - Foot Conditioning Takes Time26:00 - Mobility Screening and Ankle Mobility26:55 - Taylor Starch Is Somewhere Punching the Air27:30 - Flexibility vs. Mobility28:00 - Ruck Selection and Frame Use29:00 - Posture Under a Ruck29:30 - Strength Exercises That Actually Matter30:00 - Six Main Lifts for Tactical Athletes31:25 - Functional Strength vs. Bodybuilding32:30 - Shoulders Back and Down33:15 - Head Up and Eyes on the Horizon34:15 - Breathing Under Load35:00 - Leaning From the Ankles36:00 - Walking Fast vs. Running With a Ruck37:00 - The Ruck Shuffle38:21 - Misery Management and Strap Adjustment39:30 - Hip Belt, Waist Belt, and Load Transfer40:43 - Why You Should Use the Hip Belt42:02 - How to Find Your Iliac Crest42:30 - Sternum Strap and Shoulder Strap Management44:00 - Why Ruck Setup Is Individual44:44 - Unit Ruck Training and Avoiding Injuries46:22 - Free TF Voodoo Training Circulars47:00 - What to Do If You Have a Ruck Tomorrow47:30 - Hydration, Fueling, and Carbs48:30 - Nerd Clusters and Snickers for Ruck Fuel49:30 - How Much Water to Drink During a Ruck50:39 - Fueling During a Zulu Course Refire51:23 - Eat and Drink Before You Think You Need It51:45 - Warm Up Before the Ruck52:20 - Cadence and 180 Beats Per Minute53:15 - Music, Pacing, and Ruck Rhythm55:34 - Liner Socks, KT Tape, and Hot Spots56:30 - Why Duct Tape Is a Bad Idea57:47 - Taping Feet Before Blisters58:23 - Moleskin, Donuts, and Blister Management01:01:16 - Boot Lacing for Hot Spots01:02:20 - Packing the Ruck Correctly01:03:20 - Mental Prep and Not Quitting01:04:10 - Ruck Pacing Strategy01:04:37 - Don't Start Too Fast01:05:00 - Physiological Sigh and Breathing Reset01:07:00 - Arm Swing and Maintaining Pace01:08:30 - Shuffle, Fast Walk, and When Not to Run01:10:21 - Why Stopping Can Break Momentum01:10:55 - Final Thoughts from Dave01:11:41 - TF Voodoo Resources and Rucking Handbook01:12:40 - ClosingSupport the showJoin this channel to get access to perks: HEREBuzzsprout Subscription page:  HERERegister for our Operator Training Summit:  OperatorTrainingSummit.comFind an Air Force Recruiter: AirForce.comCollabs:Ones Ready - OnesReady.com 18A Fitness - Promo Code:  ONESREADY ATACLete - Follow the URL (no promo code):  ATACLeteDanger Close Apparel - Promo Code:  ONESREADYDFND Apparel...

Special Guest Black Sigil Studios joins Old World Fanatics to chat all things playing Warhammer in the Open!! Battle Reports & Live streaming - The Why, How & What... [0:00:48] Intro[0:05:10] Black Sigil Studios (Josh) Interview[1:09:45] Patreon Shoutouts and Questions[1:32:28] Hobby[2:04:55] WrapupLucent Art Light - https://gameenvy.net/lucent-art-light/Support the ShowJoin the Patreon - https://patreon.com/oldworldfanaticsShop Old World @ Element Games - https://elementgames.co.uk/wargames-and-miniatures-by-game/warhammer-the-old-worldLinks and ShoutoutsOld World Rankings - https://oldworldrankings.com/auAustralian Discord Server - https://discord.gg/yYaTG5svBVFollow UsYouTube - https://www.youtube.com/@oldworldfanaticsBluesky - https://bsky.app/profile/oldworldfanatics.comInstagram - https://www.instagram.com/oldworldfanaticsThreads - https://www.threads.net/@oldworldfanaticsEmail - oldworldfanatics@gmail.comHuge thanks to our monthly supporters!

 Grenade founder Al Barratt returns in this re-cut episode on how he built one of the UK's most successful challenger brands — and sold it to Mondelez/Cadbury in a deal that ultimately valued the business at over £600m.Al breaks down the brutal reality behind big exits: invasive due diligence, trademark protection, global scalability, profit, team quality, and why most “hot” brands are built on smoke and mirrors. He also reveals how Grenade moved from sports nutrition into petrol stations, supermarkets and the chocolate fixture — taking on Mars, Snickers, Dairy Milk and Kinder Bueno by making protein bars feel like a mass-market food product, not a niche gym supplement.A masterclass in challenger brand strategy, premium pricing, retail distribution, category disruption, and building a business that big companies actually want to buy.

Jodi is rarely not in the same room with Murphy & Sam and joins the show today from the hospital where her mom is recovering from surgery. She's got several great things to share about her experience there. Sam has his first draft on his "letter' to his daughter Maddie for her 21st birthday. One of her friends is putting together a collection of notes from friends and family. Murphy tackles '3 Things to Know Today' for Jodi, Sam tackles Hollywood Outsider. Food Dude introduces us to a new Snickers frozen treat and a whole bunch more!See omnystudio.com/listener for privacy information.

Eddie Frogger and The Pearl Jams! Don't call me Frogger! Dylan has the Power Sword! A ridiculous unpaid ad for ice cream Snickers! This is an extra cool & fun episode, please to enjoy it, eh ;)

Albert Heijn en Snickers hebben de beste reclames gemaakt rond het WK voetbal in de Verenigde Staten. Scapino verdient een rode kaart en Jumbo en Stelz slaan de plank mis, volgens het panel van de AD Media Podcast. „Rob Kemps is totaal niet geloofwaardig in de Jumbo-reclame.” Uit een uitgelekt bericht werd duidelijk dat Sint & De Leeuw zou moeten verdwijnen bij de NPO. Maar dankzij ingrijpen van Omroep Max-baas Jan Slagter blijft de traditionele sinterklaasshow dit jaar ook nog op televisie. Ook Carrie op vrijdag blijft behouden voor de omroep, nadat een deel van de bezuinigingen op de publieke omroep werd teruggedraaid. Buddy Vedder blijft een onderdeel van Eén tegen 100 in zijn rol naast Caroline Tensen. Het panel vertelt of het dat goed of slecht nieuws vindt. Wat in ieder geval met teleurstelling wordt ontvangen, is het aanbod dat de Nederlandse tv-zenders bieden op zaterdagavond. NPO 2 heeft op de late zaterdagavond wel een prestigieuze serie staat: Etty. De kwaliteit staat volgens het panel buiten kijf. Toch is er twijfel of de tweede aflevering ook wordt aangezet. Angela zet een indrukwekkende documentaire in haar etalage: De dag van... Luisteren dus! Naar de wekelijkse AD Media Podcast, waarin columnist Angela de Jong en verslaggevers Gudo Tienhooven en Mark den Blanken alle hoofd-, rand-, en bijzaken bespreken op het gebied van media. De presentatie is in handen van Manuel Venderbos. Je vindt al onze podcasts op ad.nl/podcasts.Support the show: https://krant.nl/See omnystudio.com/listener for privacy information.

This week on SOSS Street, Amy declares she's a birder now that summer has finally shown up. Animal Report: Baby crows and baby bunnies in Maya's backyard. Amy has deer hanging with coyotes in her yard. It's animal city up in here. Amy goes to the garden center. Remember when we used to spend all day at the community pool in the summer in the 80s and only eat a frozen Snickers? What was normal for us as kids is very not normal now. We were latchkey kids! Amy wonders how she ever knew when to go home. Our parents were unworried, unbothered, and unreasonable. Ahhh, the 80s, when the dads were mad, and the children were free. Maya and Producer Tyler went shopping for traditional outfits. Maya reviews Marty Supreme, and she's never hated a movie more. Amy reviews The Place Beyond the Pines. Maya reviews a new house-hunting show, Tropic Like It's Hot, where everyone is incredibly horny all the time for no reason. Amy and Maya reminisce about Amy's childhood neighbors, “The Crumbs”, whose baby drove a car into a fence and had a dead grandma in the basement. Live like it's summer break in the 80s, y'all!

We're absolutely loaded with stuff today! So much going on. Online Rock Stop from 7am until 8:35am thanks to Great River Harley-Davidson. Doc hooked us up with a Racing Report Extra thanks to County Materials in Holmen & Eau Claire. Check out the scheduled action for tonight at the Red Cedar Speedway! It's "One Gotta Go Wednesday" and we had to pick between four of our favorite candies: Reese's PB Cups, KitKat, Twix, & Snickers! Tough decision to make. In the news this morning, a #FloridaWoman is arrested after leaving her kid in a hot car for several hours while she went to donate plasma, a man in Appleton tried to burn a Pride flag, Peabo Bryson passed away, apparently Google is releasing millions of mosquitos in #Florida, and some vandals tried to sabotage the Freedom 250 event happening in DC. In sports, the Brew Crew got some solid pitching again last night to beat the Giants, the Vegas Golden Knights took a 1-0 series lead on the Carolina Hurricanes last night, the NBA Finals begin tonight at 7:30pm on ABC, Josh Jacobs was at Packers OTAs yesterday, Zach Werenski wins the Norris Trophy in the NHL, and Drake London gets a MASSIVE contract from the Falcons. We talked about what's on TV today/tonight and also discussed a guy who claims that the original "John Wick" film was his idea. Plus, a new documentary about Peter Frampton is coming out soon! Elsewhere in sports, the cover athletes for EA Sports new College Football game have been announced, Jo Adell pulls a Jose Canseco, and the youth baseball coach who got banned for life probably shouldn't have even been coaching in the first place. Uber released it's list of the strangest things left behind in 2025, and we discussed the five things you MUST have when you travel. And in today's edition of "Bad News with Happy Music", we had stories about a leaf blower that got mistaken for a bazooka, a Pizza Hut curb-stomping, a hot sauce bottle that looks like a grenade, and a cop who got fired for pulling his gun on another officer who was microwaving fish in the office.See omnystudio.com/listener for privacy information.

Hotel Pacifico was created by Air Quotes Media with support from our presenting sponsor TELUS, as well as FortisBC.Geoff and Mike welcome the Hon. James Moore to dissect the BC Conservative leadership results and the insurgent victory of Kerry-Lynne Findlay. In the Strategy Suite, Geoff and Mike discuss the wrap up of the spring sitting, the latest on an oil pipeline, the latest on BC Hydro firing up gas plants, a PMO to North Van Liberal candidate, and the outlook for David Eby. Finally, a report out on Snickers' predictions.

Most marketing fails before a single ad is made. Not because the execution is bad, but because teams leap straight to tactics and skip the strategy underneath. Ben Norman calls the result "busy fools": lots of activity, very little impact.Ben, Strategy Director at Principles Agency and host of Marketing Room 101, joins Chris and Will to break down what brand strategy actually is, why so many senior marketers get it wrong, and how to do it properly without drowning in 20-page decks and brand "salad bowls".What you'll learn:The simplest definition of strategy you'll hear, using Ben's "person and product" modelWhy diagnosis comes before strategy, and strategy before tactics (borrowed from the ancient Greeks)The Three Cs framework: customer, company, competition, and why every problem comes back to themThe "bow tie" method for distilling a mountain of insight down to a single wordWhy you should think in alternatives, not competitors (a Snickers competes with doing nothing, not just a KitKat)The McCafé anti-poncery campaign and what makes it a masterclass in positioningWhy "channel neutrality" matters, and why SEO, GEO and AEO are all just "search"How strategic thinking applies to everything from cleaning your house to running the countryPlus Ben serves up his now-famous Menu of Mistakes, including the £70k pitch that got away, the food shoot where he forgot to book the art director and styled it out by pretending he was one, and the Wally the Whale mascot meltdown at Wetherby Racecourse that ruined childhoods and lost punters their bets.The conversation closes with the three things Ben would banish from marketing right now: tiny microphones, people misusing the word "omnichannel", and the damage social media is doing to society.Chapters:0:00 Intro 1:15 Building a podcast with Room 101 4:35 Mini MBA and marketing basics 7:40 What strategy really means 12:35 The Three Cs and the bow tie 17:55 Listening first and field research 21:00 Knowing when insight is enough 24:55 McCafé and anti-poncery positioning 29:10 Strategy thinking in daily life 34:45 False binaries and channel neutrality 39:35 What communications means in practice 42:25 The menu of marketing mistakes 46:30 Wally the Whale mascot meltdown 51:05 The missing art director food shoot 54:40 Three things to banish now 57:35 Social media harm and regulationConnect with Ben Norman on LinkedInSend us Fan Mail Is your strategy still right in 2026? Book a free 15-min no obligation discovery call with our host:

Equip Foods Protein (grass-fed beef isolate, no seed oils, third-party tested) Code: BENAZADI - https://bit.ly/49xXaMq  Keto Flex Revised by Ben Azadi (pre-order now, releases July 21st, includes exclusive bonus chapters as a downloadable PDF): https://bit.ly/4wKG1sM    In this episode, Ben Azadi reveals the five foods he eliminated that ended his chronic cravings and led to losing 19 pounds in 30 days. The root issue is not willpower. It's hormones and inflammation. A 2019 NIH study by Kevin Hall had participants eating ultra-processed vs. whole foods at matched calories. On the ultra-processed diet, they ate 500 extra calories per day without realizing it. The food was driving the overconsumption, not a lack of discipline. The five foods to remove: Liquid sugar. Sodas, juices, sports drinks, and flavored coffee drinks don't register as fullness. The Harvard Nurses' Health Study found adding one sugary drink per day led to 358 extra calories consumed daily. Swap for black coffee, plain tea, or sparkling water. Ultra-processed breads and tortillas. Stripped of nutrition and engineered for shelf life, modern bread spikes blood sugar as much as a Snickers bar according to Dr. William Davis. Opt for fermented sourdough or sprouted grain, or remove bread entirely for 30 days. Boxed pastas and processed comfort foods. Hyper-palatable combinations of salt, sugar, fat, and starch that overstimulate the brain's reward centers while leaving the body nutritionally depleted. A follow-up to Hall's study found people eating these foods consumed up to 1,000 extra calories per day. Seed oil-laden dressings, sauces, and condiments. Soybean, canola, corn, sunflower, and related oils produce carcinogenic aldehydes during processing and are in roughly 80% of the food supply. Replace with avocado oil, extra virgin olive oil, grass-fed butter, ghee, coconut oil, beef tallow, or duck fat. Look for seed oil-free brands like Primal Kitchen and Chosen Foods. Alcohol. A 1992 New England Journal of Medicine study found moderate alcohol consumption drops fat oxidation by 70% for hours. The liver prioritizes clearing alcohol above all else, including fat burning, while simultaneously increasing appetite and lowering the brain's stop-eating signals. Find All The Ben Azadi Show Sponsorship Deals ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠https://www.ketokamp.com/sponsorship-deals Learn more about your ad choices. Visit megaphone.fm/adchoices

Hotel Pacifico was created by Air Quotes Media with support from our presenting sponsor TELUS, as well as FortisBC, and BC Dairy.Mike, Geoff, and Dylan Kruger convene a special joint session of Hotel Pacifico and Race to Replace to preview the BC Conservative leadership results taking place May 30th.  Dylan outlines the track conditions, the trio review the major storylines that took place during the course of the campaign, and they discuss the issues that weren't discussed by the candidates.  Friend of the pod Richard Zussman visits to face off against Mike's cat, Snickers, as they submit their predictions on the Conservative race.

The BOB & TOM Show — May 28, 20266:00 Hour 6:00 — “I Love Summer” discussion with Heywood 6:04 — Tom discusses not letting a toe problem stop him from wearing his favorite shoes 6:11 — Kristi spotted license plate “GNP9” 6:30 — Letter: Listener mows the lawn while looking at the Mississippi River and jokes about not being a communist 6:31 — Letter: Listener met a woman retired from an elevator company 6:32 — Letter: King Crimson fan story involving Robert Phipps 6:35 — Letter: Listener loved “All Creatures Great and Small” 6:36 — Kristi asks Tom if his toad passed away 6:37 — Letter: Listener saw a giant snapping turtle in the driveway 6:47 — Letter: Listener is a fan of “Mr. Roboto” 6:48 — Letter about children ages 6–7 moving around constantly 6:50 — Letter: Everyone chewed pencils in school 6:50 — Letter: Listener used to bite the window pane at home 6:53 — Letter: Elevator company headquarters is only one story tall 7:03 — “She's Come Undone” by The Guess Who 7:05 — Kristi joke segment 7:07 — Discussion about a Bigfoot conference in Florida 7:13 — Josh shares a bar joke 7:27 — Discussion about the Harry Hole movie series 7:29 — “Squonk” by Genesis 7:33 — Sports segment 7:38 — Discussion about the Fouke Monster and Bigfoot 7:50 — Pat talks about having spinal fusion surgery 7:51 — Pat performs song about a nerve block wearing off 7:54 — Pat discusses having his elbow rebuilt in 2008 8:03 — Jess joins the studio 8:03 — During the break, Kristi notices the refrigerator door was left open in the green room 8:04 — Jess says nearly all the creamers, dairy and non-dairy, were used in one day 8:07 — Chick asks Tom if he has ever used the kitchen sink instead of the bathroom 8:10 — Discussion about FIFA ticket prices ranging from $1,000 to $12,000 8:24 — Chick and Tom argue about soccer 8:28 — Driver removes a road-closed barrier and drives into fresh concrete 8:30 — 11,000 pounds of Kit Kat bars spill on a highway 8:32 — Tom says he has never eaten a Snickers bar 8:34 — Candy bar discussion 8:35 — Jess tells Tom he is getting on her nerves 8:50 — Today in History segment 8:54 — Michelin restaurant discussion 9:05 — Al Jackson joins via Zoom for camera discussion 9:14 — Al says he puts toothpaste directly on the brush 9:29 — Kristi says she has never used a sink instead of the bathroom 9:30 — Jess says she has 9:30 — Letter: Listener shares grandfather's final joke about trying to use the sink while dishes were piled up 9:32 — Tom tells a story about showering with an adult woman with red hair 9:35 — Fast food mascot discussion; Tom ranks Colonel Sanders as the #2 mascot 9:50 — Farmer thought an email about his sheep was a scam 9:53 — Discussion about Hugh Jackman not returning 7:00 Hour8:00 Hour9:00 Hour Learn more about your ad choices. Visit podcastchoices.com/adchoices

At 11 years old, Dan Mishin convinced his grandmother to move in with his parents so he could turn her apartment into a backpacker hostel. The idea came to him in Berlin, where his mom's wallet had just been stolen and they were stranded overnight in a hostel full of laughing 20-year-olds speaking a language he didn't understand. He made two decisions on the train ride home: learn English, and open a place just like it.That summer project became the largest hostel chain in Eastern Europe — 13 countries, 3,500 guests a night — and the start of one of the most unlikely founder journeys you'll hear this year.In this episode, Dan sits down with Jessica Neal to walk through all of it. Starting a company at 11 in post-Soviet Ukraine, a place he describes as the Wild West, with no functioning law enforcement and entire generations of savings wiped out overnight by government decisions. Sleeping in his car for six months when the business almost went bankrupt. Signing 100-year leases with personal guarantees at 18 because Ukrainian law had no concept of bankruptcy protection. Raising a $100M term sheet that same year. Buying a yellow Porsche he now calls a total douchebag move. Ballooning to 280 pounds on a diet of Snickers and Red Bull. And eventually getting on a flight to the US with a single phone number — only to walk away from a 10-minute call with a $100K check at a $5M valuation.After building Joon Homes to $300M and 250 employees, Dan hit a wall most founders don't talk about: he was building something valuable, but he didn't believe in it anymore. So he walked away to start Manifest — an AI-native legal company that's raised $60M to fix one of the most broken industries in America. The US has 1.3 million lawyers, ten times more per capita than most countries in the world, yet 80% of Americans can't afford one. Dan thinks he knows why, and he's rebuilding the entire system starting with immigration.The conversation also goes deep on what it actually means to run an AI-native company — how Dan hires, why he believes generalists are winning, the applied AI engineers he embeds in every team, and the one-year severance policy he introduced to take the fear out of automating yourself out of a job.A conversation about volatility, reinvention, and what it actually takes to build something that matters.━━━━━━━━━━━━━━━━━━━━━━

Skal det egentlig være Snickers og Twist, og er det sant at det blir for dumt?

This week on The Food Professor Podcast, our interview is recorded live at SIAL Canada 2026 in Montreal. Michael LeBlanc welcomes one of the most influential executives in global consumer packaged goods: Jessica C. Adelman, Mars Snacking North America. Fresh off Mars' massive $36 billion acquisition of Kellanova, Adelman offers a rare inside look at the strategic thinking behind one of the largest CPG transactions in history. She explains how Mars — now a $86+ billion privately held global powerhouse operating across more than 80 countries — is reshaping itself into a modern snacking giant with iconic brands spanning M&M's, Snickers, Skittles, Pringles, Pop-Tarts, Cheez-It, and more. The conversation dives deep into how large food companies are navigating a radically different operating environment shaped by geopolitical volatility, inflation, climate pressures, AI disruption, and changing consumer behaviour. Adelman shares Mars' approach to resilience, reputation management, and long-term strategic planning in an era where business shocks arrive faster and harder than ever before. She also discusses why Mars continues investing heavily in North American manufacturing, including a recent $180 million investment across Ontario facilities. Michael and Jessica explore the transformative impact of AI across food retail and supply chains, from reducing food waste and optimizing logistics to enabling consumer discovery and personalization. They also examine how GLP-1 weight-loss drugs are changing eating habits, portion sizes, and snack consumption patterns — a growing issue every major food manufacturer is now monitoring closely. The interview also touches on sustainability, food system resilience, consumer affordability, and the evolving role of global brands in helping consumers balance value, convenience, nutrition, and enjoyment. Throughout the discussion, Adelman offers a thoughtful perspective on leadership, agility, and why companies must move beyond simply “playing the hits” to remain relevant in a rapidly changing marketplace. But first, Michael and Sylvain Charlebois tackle another packed week in food and agriculture news. The hosts debate Ontario's emerging “6% milk” trend, the accelerating adoption of GLP-1 drugs across Canada thanks to the launch of a generic pill format, and renewed calls (along with the history and original objectives) to overhaul Canada's confusing best-before date system to combat food waste and improve affordability. They also discuss food theft and organized crime concerns in grocery retail, mounting pressure on Atlantic Canada's oyster industry, mushroom trade tensions with the United States, the definition of food deserts in urban Canada, and the critical importance of grain infrastructure in Atlantic Canada and a world awash in Bourbon. About UsDr. Sylvain Charlebois is a Visiting Professor in Food Policy and Distribution at McGill University and a Professor in Food Distribution and Policy in the Faculty of Management at Dalhousie University in Halifax. He is also the Senior Director of the Agri-food Analytics Lab, also located at Dalhousie University.Known as “The Food Professor”, his current research interest lies in the broad area of food distribution, security and safety. He is one of the world's most cited scholars in food supply chain management, food value chains and traceability with over 775 published peer-reviewed journal articles. Dr. Charlebois is also an editor for the prestigious Trends in Food Science Technology journal. He co-hosts The Food Professor podcast, discussing issues in the food, foodservice, grocery and restaurant industries and which is the most listened Canadian management podcast in Canada. Every year since 2012, he has published the now highly anticipated Canadian Food Price Report, which provides an overview of food price trends for the coming year. Furthermore, his research has been featured in several newspapers and media groups, nationally as well as internationally. He has testified on several occasions before parliamentary committees on food policy-related issues as an expert witness. He has been asked to act as an advisor on food and agricultural policies in many Canadian provinces and other countries.With extensive experience collaborating with businesses, governments, and NGOs, Dr. Charlebois combines academic rigor with practical expertise, making him one of the most influential voices in the global agri-food landscape. His work continues to advance the understanding of food systems, fostering innovation and resilience in a rapidly evolving industry. In 2025, he received the prestigious Charles III medal recognizing his tremendous work in informing Canadians about food issues. Michael LeBlanc is a senior retail advisor, keynote speaker and media entrepreneur. Michael has delivered keynotes, hosted fire-side discussions hosted senior retail executive on-stage in 1:1 interviews worldwide. Michael produces and hosts a network of leading retail trade podcasts, including The Remarkable Retail Podcast, The Voice of Retail, The Food Professor, The FEED powered by Loblaw and the Global eCommerce Leaders podcast. He has been recognized by the National Retail Federation (NRF) as a global Top Retail Voice for 2025 and 2025, and continues to be a ReThink Retail Top Retail Expert for the fifth year in a row.

Désormais, voici donc les barres de confiserie qui promettent aussi une belle ration de protéines, alors qu'on parle d'abord de sucreries ! En France, on peut les trouver dans quelques pharmacies ou sur des sites internet spécialisées sur la nutrition sportive. Mais en Allemagne, où je visitais des magasins il y a quelques jours, on les trouve déjà en supermarchés. Ecoutez Olivier Dauvers : les secrets de la conso du 18 mai 2026.Hébergé par Audiomeans. Visitez audiomeans.fr/politique-de-confidentialite pour plus d'informations.

Désormais, voici donc les barres de confiserie qui promettent aussi une belle ration de protéines, alors qu'on parle d'abord de sucreries ! En France, on peut les trouver dans quelques pharmacies ou sur des sites internet spécialisées sur la nutrition sportive. Mais en Allemagne, où je visitais des magasins il y a quelques jours, on les trouve déjà en supermarchés. Ecoutez Olivier Dauvers : les secrets de la conso du 18 mai 2026.Hébergé par Audiomeans. Visitez audiomeans.fr/politique-de-confidentialite pour plus d'informations.

Thursday's show delivered. Callan Boys stopped by with his weekly Sydney eats picks. A mum accidentally gifted a seven year old a pair of women's cheeky undies for his birthday after forgetting to take them out of the present bag, which opened the phones for everyone's most mortifying moments. Exercise snacking is the new fitness trend where you do short bursts of movement throughout the day instead of one long workout, and we discussed whether that counts. A woman caught her cheating husband via their smart bathroom scale which recorded a mystery 120 pound weigh-in at 12.25am while she was away, and Sydney called in with their own caught out stories. And Tom Gleeson came in to play Quick Draw and was exactly as ruthless as you would expect.See omnystudio.com/listener for privacy information.

Hungry, Why Wait? / Jhn 6 . Intro My favorite candy bar is a Snickers. I. There Is No Problem Too Big for Jesus to Solve John 6:1–9 “1 After this Jesus went away to the other side of the Sea of Galilee, which is the Sea of Tiberias. 2 And a large crowd was following him, because they saw the signs that…

Join Mark Roe, Jamie McLennan and Jason Strudwick for Hour 1 on OverDrive! They discuss the Maple Leafs winning the NHL Draft Lottery, top players departing Canada in the NHL, the Norris Trophy finalists, Evan Bouchard being snubbed from the award and Copetown Woods showcasing Snickers for O-Dog. TSN Hockey Insider Pierre LeBrun joins to discuss Auston Matthews' future with the Maple Leafs, the outlook with the team and meeting with John Chayka.

All of us want to make sense of life—of our work, our relationships, and our place in the world. Who are we? Why are we here? What should we do with our lives? And is there a hope I can cling to as I struggle to make a slight difference in the world?Our guest is Steven Garber. He has spent his life as a teacher of many people in many places, including his work as Senior Fellow for Vocation and the Common Good for the M.J. Murdock Charitable Trust, and the Economics of Mutuality Alliance. He was the founding principal for the Washington Institute for Faith, Vocation and Culture. And Steve continues his work as Senior Fellow for the Institute for Marketplace Transformation.Anybody who is a regular listener to this podcast will have heard the name “Steven Garber” mentioned a lot. Not only was he Bob's doctoral mentor, but he has also influenced many of our previous guests. Steve is the author of some fantastic books, the latest being Hints of Hope: Essays on Making Peace with the Proximate (Paraclete Press, 2026).In our conversation we discuss:* How our work in this broken world can be frustrating and that even the most beautiful things we see and do show signs of that brokenness. * But that we can, and must, work (empowered by God's Spirit) toward something “proximate” to how God would want things, bringing hints of the hope that is to come. * The Gospel of John begins with ‘The word became flesh.” While this is the center of Christian theology, it is also a statement of pedagogical genius. We discuss how, in the things we do in our various vocations, we see “words become flesh,” in other words, we see that ideas are not just ideas, but that they can result in practical transformation.* Quoting Samwise Gamgee from the Lord of the Rings, we see that good books (and good movies, good music, good poems, good art) tell the truth about the human condition.* We hear the story of the Mars Corporation (M&Ms, Dove, Pringles, Pedigree Wiskers), a family-owned company who wanted to honor God and people with their business. Steve was asked to help them think through what it might look like to have a more complex bottom line than just about making money, creating a sustainable business model that seeks the flourishing of all entities in the business ecosystem (from the procuring of chocolate from African farmers, all the way to the end user eating a Snickers bar).* They created the Mutuality of Economics Alliance, a model for business that puts human and environmental flourishing at the heart of value creation.* Oxford University's Saïd Business School teamed with the Economics of Mutuality group to publish Putting Purpose into Practice: The Economics of Mutuality, which is now free online. * Steve mentioned the book Completing Capitalism: Heal Business to Heal the World by Bruno Roche (chief economist for Mars, Inc.) and Jay Jakub (Senior Director of External Research at Mars Inc.), a practical book that sees capitalism as more complete when generating financial capital is joined with generating human, social, and natural capital.Scroll down to learn more about Steven Garber.Thanks for listening!If you enjoyed this podcast, please share it with your friends!Your hosts are Dr. Bob Robinson and David Loughney. For further resources on reintegrating all of life with God's mission, go to re-integrate.org.Steven GarberSteven Garber served as the Professor of Marketplace Theology at Regent College for several years. He also served as adjunct professor of the Doctor of Ministry in Faith, Vocation, and Culture at Covenant Theological Seminary (where he mentored Bob as he researched how to reintegrate the mission of God with the mission of human vocations).Garber is also the author of Visions of Vocation: Common Grace for the Common Good, The Seamless Life: A Tapestry of Love and Learning, Worship and Work, and The Fabric of Faithfulness: Weaving Together Belief and Behavior. Together with his wife Meg, he lives near children and grandchildren in Virginia. Support independent booksellers! Purchase any of the books mentioned above from Byron and Beth Borger at Hearts & Minds Bookstore. They are eager to serve God's people with great books. Order online through their secure server or call 717-246-3333. Ask for 20% OFF by mentioning that you heard about these books on the Reintegrate Podcast! Get full access to Bob Robinson's Substack at bobrobinsonre.substack.com/subscribe

"Three Things You Need to Know"...sailors use a laser to shoot down a drone...ranking all seven Snickers flavors...Steve makes a mistake and EVERYBODY" calls him out on it in texts.See omnystudio.com/listener for privacy information.

Can I just get a Diet Coke for this situation? Ally is becoming Gail. Snickers should only be consumed vein side up. Opening unclaimed mail from  ⁨@julietsfinds⁩  Scott wants to start subscriptions for social media. Ending with letting a Door Dasher use your bathroom.

☎️ Schedule a Business Evaluation Call with The Construction Leading Edge Team HERE: https://go.constructionleadingedge.com/qualification?utm_source=audio%20podcast&utm_medium=audio&utm_campaign=441  EPISODE 441: Most builders assume cost plus is the safe play. No locked-in price. No exposure if materials spike or scope grows. But according to the author of Markup and Profits, cost plus contracts end up in lawsuits two to three times more often — and in arbitration nine times more often — than fixed-price contracts. That's not a pricing problem. It's a process problem. In this solo episode of The Construction Leading Edge Podcast, Todd Dawalt breaks down why cost plus contracts are far riskier than most builders realize — and what actually creates that risk. He walks through the hidden traps that turn cost plus jobs sideways: the "just enough to start" trap that lets you move forward without real clarity, the budget heart attack that hits clients at the 60-80% mark, the microscope effect that turns every invoice into a negotiation, and why cost plus limits your upside while doing almost nothing to protect your downside.

Show Title: A "Superfood" Upgrade Segment 1: Almost everyone knows blueberries are good for you. However, most people have no idea what happens inside their biology when they eat them every day. Let's discuss 5 things that happen inside you right now by making blueberries a daily habit: • You Slow Down Brain Aging. • These "Brain Berries" contain Antho-cya-nins that cross the blood-brain barrier. • Research shows they boost cognitive function by up to 20%, scrubbing away "brain rust" and improving memory recall. • Your Blood Pressure Drops Naturally. • High blood pressure damages your artery lining, making it like Velcro for plaque. • Blueberries smooth out that lining. It's a daily "system reset" that keeps arteries slippery and flexible. • You Protect Your Vision. • They strengthen the tiny blood vessels in your eyes, helping to prevent macular degeneration and cataracts. • You Reduce Your Diabetes Risk. • Despite being sweet, they improve insulin sensitivity. • They don't spike your blood sugar; they help manage it better than some medications. • You Fight Cancer. • Every day, your DNA takes hits from UV rays and pollution. The antioxidants in blueberries "patch" these holes and destroy abnormal cells before they become tumors. So, blueberries are a miracle food. But what if there were another food that could deliver these same antioxidant benefits 40 times over? And what if, rather than fruit, it was a decadent dessert? ________________________________________ Segment 2: The "King" of antioxidants. It's not a berry. It's Ca-cao. The plant source of chocolate. • "The ORAC Score" – (Oxygen Radical Absorbance Capacity) is the scoreboard for antioxidants. o Blueberries rank highest of all berries. o But Cacao scores up to 40 times higher o It is the most chemically complex food on earth Inflammation is the root of all evil  joint pain, weight gain, brain fog. o Cacao is the most potent anti-inflammatory food in the world. It cools down the "fire" in your joints. o It contains An-an-dam-ide (The Bliss Molecule) and Theo-bromine. o Unlike caffeine which makes you jittery, Theo-bromine opens up blood vessels (lowering that blood pressure even more) while lifting your spirts. ________________________________________ Segment 3: The bad news is that Snickers bars don't count. They are Alkalized: Regular Coco is treated to taste less bitter, which strips 60-90% of the medicinal antioxidants. Meaning you're eating empty calories. 1. To make it sweet, they add massive amounts of sugar, 1. That causes the inflammation you are trying to fight. You need "Functional Chocolate." • A specific blend of Raw Cacao and Collagen Peptides. • The Cacao protects the joints (anti-inflammatory), • And the Collagen rebuilds them (structural repair). So, here is the best strategy: Swap your current desserts for healthy chocolate treats to... • Flood your body with cell-repairing antioxidants 40x blueberries. • Lower blood pressure and reduce stress. • Boost cognitive function by 20% and slow brain aging. • Protect your vision. • Reduce diabetes risk and fight cancer. • Develop better skin and lessen joint pain while you sleep. Call to Action • Now, to get the benefits of 40 bowls of blueberries in some delicious dessert recipes... • Visit DennisJHenson.com and look under the Health Tab.

What makes a brand truly stick?In this episode of The Unified Brand Podcast, Chris welcomes back brand strategist, author and founder of First The Trousers, Then The Shoes, Ulli Appelbaum, to unpack the science behind brand associations and why they play such a powerful role in growth.Udi explains how brands are built in memory, why emotion and relevance matter more than most marketers realise, and how strong association networks influence what customers choose in the moment of purchase.They explore:what brand associations actually arewhy memory, emotion and personal relevance drive brand choicehow positioning connects to associationsthe role of distinctive brand assets like packaging, sound and shapewhy consistency beats constant reinventionhow brands like Coke, Nutella, Red Bull, Snickers and Ferrero Rocher create lasting mental availabilitywhy some newer brands hook attention but struggle to sustain loyaltyThis is a practical conversation for founders, marketers and business leaders who want to build brands that are not just seen, but remembered.Connect with Ulli AppelbaumWebsite: https://first-the-trousers.com/ulli-appelbaum/Consultancy: https://first-the-trousers.com/LinkedIn (Ulli Appelbaum): https://www.linkedin.com/in/ulliappelbaumLinkedIn (First The Trousers Then The Shoes): https://www.linkedin.com/company/first-the-trousers-then-the-shoesExplore Ulli's BooksAmazon Author Page (UK): https://www.amazon.co.uk/stores/author/B09RMLG5BKAmazon Author Page (US): https://www.amazon.com/stores/author/B09RMLG5BK-----------------

What are some of the real costs of running an ultra?   In this episode,  ultra runner and coach Colleen Miracle talks about this, and it turns out the race entry is just the first pebble in the avalanche. We discuss the hidden expenses that pile up around an A-race: travel, nutrition, coaching, shoes, gear, hotels, rental cars, and the tiny financial gremlins that quietly multiply in the dark corners of race prep. Colleen shares that one of her hundred-mile races carried a $4,500 receipt, but she emphasizes that ultras can also be done on a shoestring with borrowed gear, local races, and simple nutrition. We wrestle with whether modern technology and gear have improved the sport or turned it into a glittering outdoor equipment bazaar with carbon-plated everything and hydration packs that resemble small spacecraft. Along the way, we celebrate community-driven "fat ass" races, the value of supporting race directors and small local events, and the idea that the memories, friendships, and growth from an ultra often outlast whatever else you could have bought with the money. In the end, the episode asks a bigger question: Is running expensive, or is it one of the best investments we make in ourselves? Colleen's article in Ultrarunning Magazine Check out Boundless Coaching Episode Sponsors: Tifosi Optics - CLARITY ON THE TRAIL: Post your Golden Nugget of wisdom that helps you recover after a huge effort on Instagram, tag @TifosiOptics, @TrailRunnerNation, and use the hashtag #ClarityOnTheTrail.  OR try texting us (within the USA) with your tip If we use yours on a weekly episode, you get a pair of the new Sanctum SL glasses! Peluva - Footwear that let your feet be feet.  Get 10% off on our DEALS page  TIme Stamps 00:00 – The Real Cost of an A-Race Scott and Don introduce the idea that race fees are only the tip of the iceberg floating through your checking account like a frozen credit card statement. Travel, gear, coaching, food, and training all add up fast.  04:00 – Colleen's $4,500 Race Receipt Colleen explains how she calculated the true cost of one of her hundred milers, while also making the case that ultras can be done far more cheaply depending on your choices.  08:00 – Do You Really Need Expensive Gear? The conversation turns to GPS watches, hydration packs, carbon shoes, sunscreen, and whether trail running has become an arms race made of nylon, foam, and marketing copy.    18:00 – Why Race Fees Keep Rising Scott, Don, and Colleen discuss what race directors are actually paying for: permits, insurance, aid stations, safety, volunteers, swag, and the complicated circus tent behind every starting line.  23:30 – Fat Ass Races, Community & "Fat Heart" Running A joyful detour into old-school, low-cost grassroots races where the start line might be a stop sign and the bib comes from someone's home printer. Colleen proposes a better name: "Fat Heart Race."  27:00 – If You Could Go Back, Would You? The group debates whether they would trade today's expensive high-tech gear for the simpler, cheaper days of Timex watches, syrup bottles, and Snickers bars.  39:00 – Is It Worth the Money? The closing reflection: maybe the finish line medal isn't what you're really paying for. Maybe you're buying purpose, discipline, memories, friendships, and the version of yourself that only appears after a few predawn training runs and a questionable amount of squirrel's nut butter.  

Transcript Paper: Gearhardt AN, Brownell KD, Brandt AM. From Tobacco to Ultraprocessed Food: How Industry Engineering Fuels the Epidemic of Preventable Disease. Milbank Q. 2026;104(1):0202.https://doi.org/10.1111/1468-0009.70066 https://www.milbank.org/quarterly/articles/from-tobacco-to-ultraprocessed-food-how-industry-engineering-fuels-the-epidemic-of-preventable-disease/ Ashley, let's talk a little bit about, just set the stage for what this paper was all about, and since it was your brainchild, you approached Allan and me about being involved. Tell us what you set out to do and why you thought these issues were worth digging into. Ashley - You know, I've just been so struck that when we think of cigarettes, they were something that's so common, so normal that we kind of think, oh, they've always just sort of been there. But truly, they're just taking a natural plant from the ground and through advancements and corporate engineering and technology and knowhow, they took a poisonous plant and made it into the most deadly and addictive drug in human history. And yet that was, you know, just accompanied by tons of debate. It didn't look like other addictive substances. And I just really felt like, man, we're reliving this history right now when it comes to how we've altered our food supply. I wanted to really bring you all together and see if we could really lay that story out of the, the parallels of these two public health crises. We'll get in a minute into the issue of what you discovered, but tell us what you covered, what the paper was meant to do. Ashley - The paper really goes back from how you take the tobacco plant in the field, or the corn in the field, and walks essentially through all the kind of levers that are being pulled to transform it in very specific ways. And through specific technologies and corporate practices that are being shared by modern cigarettes and ultra processed foods. These products maybe look harmless on their face initially, or don't look like they're just maybe pleasurable or craveable. But truly, I would argue that they've crossed thresholds into things that are addictive and clearly damaging many people's lives. Okay, so several decades ago, I don't know who came up with a term, but there was a lot of discussion about similarities between tobacco industry behavior and food industry behavior. And the press started publishing cover pieces that would say food is the next tobacco. And it was a term that the food industry really didn't like, and they don't want that comparison at all. It'll be interesting to see whether they deserve it. You clearly made that connection in this paper. Allan, let's turn to you. Oh my God. I mean, we could do a 15-hour podcast and not cover the history of the tobacco industry. There's so much to say, enough that you wrote a massive book about it. But give an overall sense, if you will, of the kind of tactics and morality of that industry. Allan - Well, as Ashley already mentioned, early in the 20th Century we wouldn't really be thinking much of cigarettes, and they were just a very peripheral sales consumer item. And over the course of the 20th Century, we came to a point in the middle of the century of the 1970s, and '80s where about half of all American adults were smoking cigarettes regularly. I wanted to understand that. How do you take something that's at the very margin of the economy and culture and make it a dominant consumer force? And I think in that way, we have certain parallels to ultra processed foods. But then there were the questions, how do you make it so popular? Is it dangerous to use? Is it addictive? Does it cause disease? And how do you resist regulation and other public health approaches to try to keep people smoking? And I found a lot of evidence in each of those areas, both of how the industry acted. And when you say, you know, it's ultra processed food like cigarettes, we're learning a lot about ultra processed foods. But we know a ton about what the industry did to make the 20th Century what I call the Cigarette Century. And we have seen really important declines in smoking in the last 30-40 years. It's a remarkable public health effort. But at the same time, the industry worked incredibly hard and, in some ways brilliantly, to maintain the popularity of their product. And underlying all this is the idea that nicotine is highly addictive. And the industry came to understand that certainly before consumers did. And as a result, they could engineer, manage, manipulate the addictive character of a product that kills. I think looking for parallels, both in terms of how the industry did it and how perhaps public health law regulation can undo it, is the critical aspect of what we've been working on together. Okay. So, the tobacco industry did more than just take a plant, dry it out, chop it up, and roll it up in some paper. Then people might be driving whatever natural pleasure there would be from that product. But they did more, didn't they? Allan - Yes. And you talked about nicotine in particular. So how manipulated was this industrial process and was it designed to create such high levels of addiction? Allan - Well, for a long time we couldn't be sure about that. And we have learned that the industry had learned sophisticated techniques of industrial production of cigarettes. So, it wasn't like just chopping up tobacco and putting it in paper. You know, they added many additives. They added liquids. They dried it out, they put it in long strips of tobacco for cutting and packaging. And they had innovated the technologies, instead of human beings rolling cigarettes, they were able through machinery and technology to produce hundreds of thousands of cigarettes a day. And then they had to figure out how do we sell this tremendous volume of cigarettes in order to make our industry truly lucrative. So, there were those aspects. And certainly by the middle of the 20th Century, many people realize that - I smoke regularly and I crave my next cigarette and I'm smoking a pack a day, sometimes two packs a day. And people would ask, well, is it a habit? Is it habituating? Is it addictive? And as the science of addiction really grew in the middle of the 20th Century, we began to realize it had all the characteristics of addiction. But we really didn't know exactly what the companies were doing. And what we did learn in the '80s and '90s is that the companies had a precise ability to manage the nicotine in their product. And they did, so that even as they put filters on and they claimed they had safer cigarettes, they were also producing increasingly addictive cigarettes where we have craving, we have withdrawal, we have tolerance. The basic categories, that structure, how we understand addiction. Okay. We'll dive into some of those in a little more detail, but thanks for that background. Ashley, people kind of get it that drugs can be addictive and they know that alcohol can be addictive. They know that cigarettes can. But what about food? Ashley - Yes, so I think one of the things that when I take a step back, is that the reward and motivation system that alcoholic beverages, cigarettes can start to hijack and drive towards compulsive problematic use, that was laid down in the brain to make sure we were getting enough food. It's really sensitive to food reward, energy density. But the thing is you actually consume nicotine probably most days. Nicotine is actually in a lot of plants like tomato and eggplant, but nobody's getting addicted to the chemical in that delivery vehicle. I would argue the same thing's happening. When we look at our research nobody's getting addicted to minimally processed foods like bananas and broccoli, and salmon filets. It's when you're able to process and titrate and hedonically engineer food reward in a way that mimics the intensity and the sensory appeal and the spikes and crashes and the craveability of something like cigarettes, that you start to see people losing control. And when I read Allan's book, my husband was watching over my shoulder. And he's like, you know, if you highlight every single sentence, it's not gonna help you because you've highlighted the whole book. And reading what Allan laid out about how each wave of cigarette addiction, it wasn't because we suddenly discovered what nicotine was, it's because the industry got better at manipulating engineering, designing, flooding the market with it. And then health washing it, so people didn't really understand what they were getting into. And to me, that is what we've done to our food supply. And the result of that has been the astronomical increases in diet related disease and health concerns. Tell us about the concept of ultra processed food and how that fits in. Ashley - Yes. Yeah, that's a great question. So, ultra processed food is a concept that actually came out at about the same time as the Yale Food Addiction Scale, that Kelly and I published together, about how to operationalize who might be showing signs of addiction and certain foods. Carlos Monteiro from Brazil was noticing that his grocery store was starting to be flooded by foods that you could not make in your home kitchen. I have exactly no idea how to make a double stuffed Oreo or a flaming hot Cheeto, or a Cherry Coca-Cola. And as these products that were industrially created with additives and flavor enhancers that are kind of biologically novel, that's when the disease risk started to go up. And so, these foods are so fundamentally changed in they're kind of most archetypal forms of things, like sodas and, you know, your sweet, savory sort of snacks, that a whole new category had to be created for them. To really distinguish them from, you know, grandma's homemade cookies or, you know, an apple or an orange. Ashley, you're brilliant at framing things. And one of the things that I learned from you a long time ago, and I've used a thousand times in discussions with people, is thinking about food, like turning the coca plant into cocaine and into crack cocaine. That if you take the coca plant into its natural form, people can live in harmony with it. You don't really have addiction. But when you process it and it becomes cocaine, then things change dramatically. And when you hyper process it, like the hyper palatable foods and the ultra processed foods, then the crack cocaine becomes incredibly addictive. So that same sort of phenomenon I think applies here. And it's a very compelling way to think about this. Allan, let's get back to the addiction thing and tobacco. One of the most stunning things I remember about the tobacco history. Is the videotape of the seven tobacco company executives testifying before Congress that nicotine wasn't addictive. Swearing, you know, sworn statements about nicotine. Tell us about that and what that kind of meant in history. Allan - It's a great story and it has a kind of visual linkage to many of us who actually saw those congressional hearings. And it was a brilliant sort of performative politics, if you will. And there had been more and more knowledge that the industry was manipulating nicotine to make cigarettes that they were claiming were safer and not addictive, even more highly addictive. And David Kessler, the head of the FDA under Clinton, had really been a major player in this. And one thing I should say is we were learning more and more about the industry because people were suing them. And they would typically lose the suits, but they would get hundreds, hundreds of thousands of documents. And the industry also had whistleblowers who were coming forward and saying, of course we know it's addictive. So, Henry Waxman, a really fantastic congressman who represented consumers invited all seven of the major tobacco CEOs to a hearing on nicotine. And he went one by one - do you believe nicotine is addictive? And they would say, Congressman, I do not believe that nicotine is addictive. And it's like any great prosecutor, he had figured out how to get them essentially to perjure themselves in front of a congressional, and video news audience. And in fact, the Department of Justice considered for some time whether they should be put on trial and indicted for perjury before Congress. But it was so in congress, with what we had come to know, especially experts, but even, you know, parents and the public and citizens had come to know that it was incredibly difficult to get off of nicotine. It just didn't comport with our existing knowledge. And we're not quite to that point with ultra processed foods yet, but I think we have a good chance to get there because as we understand what they're doing better and we have a sophisticated understanding of the characteristics of addiction, that same question will be put ultimately to CEOs of the food industry. Especially those who are producing these highly addictive products. And there are many people who are involved in this. So, they will tell a story of how we understood we could make our product sell better and be used at a much higher level if we could make it addictive. And regrettably, as we learn more about addictive addiction, we not only learn perhaps how to help people who are addicted. But we often learn how to make certain products even more highly addictive. Ashley, let's take what Allan said and apply it into the food arena. So, if you think about the criteria for addiction, like Allan had mentioned: cravings, withdrawal, and tolerance, and, tolerance being the need to have more of the substance over time in, in order to produce the same pharmacologic effect. How do those things apply to foods? Ashley - Yes. There there's very strong parallels there. And I actually have a paper I wrote with Dr. Alex DiFeliceantonio, where we took the 1988 Surgeon General's report on the addictiveness of tobacco and nicotine in particular. And we took what they identified as the necessary and sufficient criteria to prove that it was addictive. It was a watershed moment for tobacco. And the major one is that people consume it compulsively. Meaning, you know, they want to cut down and they can't. They know it's harming them and they can't. Clearly we see that with ultra processed food. That it shifts mood. It increases pleasure. It reduces negative affect through its mechanism on the brain. And I think if you look at any marketing, you know, they're always saying you're craving meet your maker, get your bliss point. You're not you unless you're eating a Snickers. They show that it was highly reinforced. And that is, you know, animals and humans will work really hard to get access to it. With nicotine one of the major points of that is that animals, about 20% of the time, would work to get nicotine over cocaine. And that was quite striking because cocaine is so powerfully addictive. Well in those same models, animals will work for processed sweet taste and choose it 80% of the time over cocaine. It just shows that when we start altering, processing food reward into these unnaturally intensely stimulating packages, our brains were not evolved to protect itself against that. And then the final pieces that's been kind of added over time has been the cravings. I mean, if you think about what is the core of addiction, it's the craveability of it. That they maximize that. So, you can't stop thinking about anything else. And when I read, and we even quote in our paper, spots where, you know, industries, the big food is having webinars and how to turn cravings into corporate wins. And how to take snackers who are consuming, because their cravings feel unmanageable, but here's how you can keep them snacking even though they want to quit. And so, the craving really seems to me, based on my read of what I've seen from the industry, is the core engine of driving and selling ultra processed food. So, these foods, and I've heard you say this, Ashley, you know, they have less to do with the farm and, you know, these sort of romantic ideas of the farmer growing crops and the crops being harvested and coming to a farmer's market. These are really industrial lab-based, you know, heavy duty factory related products. And there's a real question, isn't there, about what you even should call them food. Ashley - Yes, absolutely. I actually grew up on a farm and I never ate anything that we grew on the farm because it was all due to Ag policy. Just, corn to go into high fructose corn syrup, soy to go into soybean oil. And I was surrounded by what looked like lots of food, but in reality, it was not. And some of the things that I learned in writing this paper with you all is just to what degree ultra processing allows them to even control the molecular structure and size of the different starch chemicals. That carby kind of access point in food. Allan talks in his book about how you can treat tobacco. So, you break it down and make it molecularly more bioavailable so nicotine gets more rapidly into the body. That's a huge driver of addictive potential. I found in ours that they were actually using enzymes that mimic what's in the saliva in your mouth. And hitting starches with it. Essentially you were predigesting, pre salivating, essentially the starch creating what's called a starch slurry. And that's a base of so many common ultra processed foods like cereals and savory snacks. Many of these products really have far more in common with that cigarette and have almost nothing in common, you know, with the apple or the can of beans anymore. You know, that image that you said about pre salivating food. I mean, it's in some ways as if the industry is spitting in your food to bypass your own biological mechanisms that occur when the food gets in the mouth and. People get a kind of a yuck response to that, but it deserves that kind of a response. Let's dive into the paper and talk about what you reported, Ashley. You talk a lot about the kind of processes. You just mentioned one of them, but there are a lot more. What are some of the specific techniques to food processing that surprised you when you started digging in. How did you get this information? Ashley - Yes, so one of the functions that actually didn't surprise me, but it made me look at it in new light, is the work on how we really changed the way we saw cigarettes when we realized they weren't just taking a plant and drying it and rolling it up. But that they were actually curating and titrating these just right doses of nicotine. So, you get stimulated, but not too satisfied and you don't feel overwhelmed by the amount of nicotine. When we realized that was very intentional and designed and titrated, that really changed this from a natural kind of product, it's just a plant to, oh, this is an in industry engineered product. They're controlling so much of this. We all know that they are altering the amount of sweetened refined carbohydrates and fats in our food. I mean, that's just plain knowledge. And at levels that go way beyond what exists in nature. But I think I've become very obsessed with extrusion technology. Extrusion is something where they take really high pressure, high shear mechanical impact, high pH, high temperature. And they can break the corn or the potatoes and things into this slurry that is broken down again into this kind of predigested molecular base that on its own is nasty. No one is like, oh, starch, slurry, yes! They need all the sensory and flavor additives to blitz that and texturize it so it can trick your brain into thinking it's appealing. I realized that actually has such a strong parallel to modern cigarette where, as Allan talks about in his book, one of the major technological advances was creating reconstituted tobacco where they take the tobacco scraps and they do the same sort of process to create what they call a tobacco slurry. That was then very easy to manipulate by putting flavor and preservative additives in it, and that's what makes up a large component of modern cigarette. And so, when we look at these processes and those sensory additives, the flavors, that are put in it, cigarettes have more sugar and flavor additives in them by weight than they do nicotine. And so many of those flavor additives are actually in our ultra processed food supply. Why? Because the flavor and sensory profiles are what you start to become really emotionally attached to. And that starts to drive brand loyalty from a very young age. I could go on and on and on. Oh man, we could be here for a day, so I'm really inhibiting myself. I'll be exhausted. I'll have to go get an ultra processed food from this. But it was stunning to me to see how the goals of the engineering were so shared. And I guess it shouldn't surprise us because, you know, we know that the tobacco companies like Philip Morris and RJ Reynolds actually created, manufactured and sold many of our favorite ultra processed foods that are now in our modern food supply, like Fig Newton's and you know, Hawaiian Punch and things. It really came from the same industrial practices. So Allan, I want to bring this back to the tobacco industry in a minute, but Ashley, I wanted to ask you first. I'm going to make a characterization. Tell me if I'm off on this. The industry is kind of manipulating every possible characteristic of a product. Its fragrance, its color, its texture, everything in the ways you mentioned. It becomes this industrialized product much more than a food. People consume it. They get immense reward from it because it's delivering a drug, basically, to the brain very quickly in a very efficient way. People then, of course, want more of that sensation. If tolerance exists, then it means they need more of the food over time in order to get the same reward. And then you've got a public health nightmare on your hand because people aren't just eating a little bit of these foods, they're eating a lot of these foods. And they're designed in order to produce that very impact. Does that seem fair? Ashley - Absolutely. That sums it up quite nicely. Okay, Allan, back to the tobacco experience. This kind of information that Ashley is talking about in the context of food, and you talked about in the context of tobacco. Manipulation of the product. As this kind of damning information became public knowledge, how did that happen in the tobacco arena? And then what was the consequence? Was it, you mentioned whistleblowers; was it investigative journalism? The hearings you mentioned were important. Scientific research, discovery. It sounds like a whole lot of things happened that made this information available to the public, which in turn changed public opinion against the industry. Allan - Yes, I think that's exactly right. It changed public opinion and it changed public policy and it took a long time. So, these are aspects that I think we have to, you know, acknowledge in thinking about public health and especially these powerful commercial interests that spend a lot of money on lobbying. They spend a lot of money on advertising. They know how to get to kids. These are very challenging. I do think, you know, early in the anti-tobacco campaigns, there were a few lawyers who said, well, we're going to sue them because they have misled, deceived, and in some instances probably acted criminally to build their addictive and extremely harmful life-threatening product. And people said, well, you know, it's everybody's decision whether they want to smoke and people quit all the time, so you're not going to do very well. And I think as a young academic type, I was very skeptical of the suits against the companies. But one thing that happened that I think was unanticipated, the lawyers asked for the company's records and their research reports and what people were doing. And they took depositions and the lawyers often lost the case, but they won an incredible archive that was incredibly self-incriminating of what the industry knew. When they knew it and how they continued to act to sell a harmful product. And I think that began to change things. So once you have documents, you know you're going to be more successful in court. Once you have some documents, you can call the CEOs in and say is it addictive? When they say no, you have documentation to challenge them about their own industry. Obviously, education is important. Investigative journalism. A lot of the documents not only came from the court suits, but from whistleblowers who snuck them out of law firms. Some of the whistleblowers came directly from the industry where they said, here's what my bosses told me. They need to know can you make this cigarette even more addictive? And they knew, for example, that taking nicotine out of cigarettes, which is not that difficult to do given the extent of manipulation, had to be something that was resisted. We could end the tobacco pandemic by just removing nicotine. Even if we did, you know, 10% a year. Many people would be able to stop smoking who cannot. But we had to array a kind of knowledge and practice and advocacy that really hadn't existed till the second half of the 20th Century. Ashley, when Allan mentioned these archives that exist on tobacco industry behavior, there's some food things in there, aren't there? Tell us about that connection between tobacco and food companies. Ashley - Yes, so you know, actually, Dr. Laura Schmidt at University of California - San Francisco, has done this just stunning work by using those same tobacco archives. Because they owned alcoholic beverage and ultra processed food and beverage companies she's been able to show really how much these industries kind of spoke back and forth. The different sectors of Philip Morris and RJ Reynolds, you know, they're big conglomerates. They were pulling scientists working on the cigarettes, or the marketers working on marketing cigarettes to kids, and putting them on and intentionally using that playbook to sell their ultra processed foods and beverages. That's very clear and very intentional. They might not say as blatantly. I feel like they learned their lesson a little bit. Oh, we're going to make this more addictive. They use synonyms even out in the public. Some of it that we report in this paper is not hidden. It's industry trade newsletters. It's interviews on 60 minutes with labor scientists where they're saying, yeah, we design these products, so you get a big flavor burst. And then it fades really rapidly because that makes you want to keep coming back for more and more and more. And yeah, addictive is a good word for that. And so there is this moment where it just becomes so implausible that they don't know that they have crossed the Rubicon into something that is hooking people. That plausible deniability that we're just, you know, giving consumers what they want, not actually engineering their desires to override what they know they should have to nourish themselves. It just feels beyond the pale to me to believe that's the case. Allan, look, you mentioned delay. And I'd like to talk about that a little bit more. There's a point in time when the science on something becomes robust. And you're very certain say that tobacco is causing lung cancer and heart disease.  And then you can't change things the next day or the next week. So, a little bit of delay is probably acceptable and to be understood. But the delay in this case between that knowledge and significant public health action policy action wasn't measured in days, weeks, months, or even years. It was decades. And you can count the number of attributable deaths to that delay in the millions. What did the industry do to make that delay as long as possible in terms of planting doubt, conflicts of interest with science and things like that? Allan - This is highly relevant to our moment because I make a few claims in the book. One is that the industry invented disinformation and misinformation. And there's always this way that says, well, I know that study appeared, but we need more information. And this was very clever on the part of the tobacco companies because they said, well, you know, that science shows this, but that science is unreliable. And we need to use different methods. And lung cancer is not a result of cigarette smoking, it's actually genetic. And maybe there are a few people that shouldn't be smoking cigarettes. We should be able to identify what's different about them. They kept finding strategies of delay, manipulation, building uncertainty. There's one of the tobacco documents in this phase that says, from now on, our product is doubt. And what they really needed to do to sell the product was to create doubt about a science that was highly robust and really important to consumers. On the other hand, I think consumers are sensitive to being manipulated. They don't like that. They don't like being tricked. They know these industries, especially tobacco industry, you know, is disreputable. And as that became the case, what did they know and what are they selling. We began to see some slow shifts in public awareness. And, you know, it's so interesting presenting the cigarette problem to a jury in 1970 became radically different than presenting the case against the tobacco companies in the 1990s. And a lot had changed, A lot had been documented and, you know, we never even thought of the idea that a company would scientifically mislead us probably until in any consequential way till the middle of the 20th Century. And now we're incredibly skeptical and I think taking advantage of the public skepticism, both politically and culturally is going to be one of the important issues of pushing back against what I've called rogue industries. They're operating unethically; in many cases, unlawfully. They're misrepresenting what they produce. And they have the idea that having addicted customers is the best customer. And Warren Buffet once said, you know the tobacco industry, that's crazy. It cost a dime to make it. You sell it for a dollar and its addictive. He said, what industry could be more, you know, lucrative than tobacco? Ashley, how do those things apply into the food area now? Ashley - Oh, my brain is just exploding with all the things I want to say. But I think I have an answer to Warren Buffett, which is if you've pulled all those same levers and pretend to people that it's food, and it's because we all have to eat, you know? And I walk around a grocery store and I, in my head, I'm like, if I waved a magic wand, and all the products in here that are masquerading as food but are actually ultra processed, chemically adulterated starch, slurries essentially disappeared. There is so little food in my grocery store. Real food. And it's also expensive. We would be rioting in the streets if we really saw the degree that we're not being adequately nourished or supported in our current environment. And it's the mirage of abundance that is totally hooking us. You know, taking us hook, line, and sinker. And so, you know, I'll have people often say to me, you know, it's food. Like can't really be addictive. We all need to eat. And to me that is absolutely true. Just like we all need pain management. And there used to be a belief, a myth, that if you were in pain, you couldn't get addicted to painkillers like opiates which we now know is incredibly wrong. That just because we need calories to survive doesn't mean that if you manipulate and hedonically engineer those products, that it won't impact the brain in a way that can drive it in compulsive problematic ways. It's so essential for us to carve out, yes, you need real nourishing food. This is real nourishing food and these other things. I'd love it if the grocery store, it's like you're walking around this spot, you know you're getting real food. Sure, you want to go get those Cheetos, go for it. But it's in a very clear designated area that you're not being tricked into thinking that you're eating something that's nourishing you when it's really addicting you. So, people have very strong affective attachments to foods. Particular foods that they like. Some of it is kind of what you grew up with, what your parents gave you, but a lot of it's marketing as well. And you mentioned a Cheeto or Coca-Cola, or a Dorito or a Twinkie or whatever it is. People don't want that taken away from them. Tell me if this is correct, the problem isn't so much that people eat Cheetos. It's that they overeat Cheetos, and then you add to that all the other thing, not just that food. But then you've got a real problem. Could it be a matter of just removing some of the especially troublesome ingredients from that. If you look at the list of ingredients on these foods, there could be 25 or 30 different ingredients. Well, what if, what if 12 of them got taken out or 13 or 15 of them got taken out? You'd still have the food; it would still have its taste. People could enjoy it, but it's not hijacking your biology. Ashley - Yes, I'm very skeptical of that as the response, because as Allan lays out in his book, we were like, okay, if we just get the tar out of the cigarette. You know, it's all fine, Vapes, right? Oh, you're vaping. It's fine. It will be harmless because our reward system is so porous to different levers that signal food reward. We see it with the non-sugar sweeteners. Look, we took all the sugar out, we gave you Diet Coke, we gave you non-sugar sweeteners. It's a get out of jail free card. And now we're realizing how much that messes up our gut microbiome, could potentially lead to earlier brain aging and so, you know, abstinence, clearly making this stuff illegal, that's never the goal. But I think that sense of saying, oh, we can just engineer our way out of this is unlikely. And we have the alternative. You know, for what should be the majority of what we're eating. I love a Reese's Cup, right? I will have an ultra processed food, but it shouldn't be 60% of the food supply, or 70% of what my kids are getting for their calories. And so again, that clear understanding that this is something that's fundamentally different from the food that nourishes us. We have the answer which is real food. If we poured even a tiny amount of the investment, even closing the tax loopholes on things like ultra processed food marketing to kids that they get tax breaks on and invested that into technology to make real food in its original food matrix affordable, accessible, convenient. That stuff is tasty. Have a fresh apple. It's just everything's been wired for that to be the minority of our food supply. That's often unaffordable and we all feel really time poor. These are solvable problems. We've just been shoving all our money towards how we make new flavor additives to sell high fructose corn syrup, starch, slurries. So, we just need to have the right in incentives in mind. Your point is very well taken that government trying to say, okay, let take out this ingredient or that ingredient is stepping into a trap. It makes all the sense to me in the world that that is a trap because. Using that philosophy requires a trust in the industry that if you ask them to take out these 12 things, they're not going to put in 12 new things that might even make things worse. And both of these industries, tobacco and the food industry have done everything but earn our trust so that's a very good cautionary note that you raised. I would say in the tobacco area, the idea of that we think that, you know, vaping will be harm reduction. And there's been a strong political notion that we should be, you know, doing harm reduction. And of course, in many instances, harm reduction can be helpful. But I found in tobacco, that I can't trust the industry to make a harm reduction product that's not going to get kids addicted. That's going to, you know, make sure that we're not using both tobacco and nicotine in the form of vape or other products. And so while many people who I admire in the public health world have said, yes, harm reduction is the way to go. I don't think that's true with tobacco. We have a lot of children and adolescents today who are profoundly addicted to nicotine. So, this discussion has led to lots of, oh my God, kind of observations from both of you. Paints a pretty scary picture of the food supply. How much manipulation there is. And how much harm gets caused by it. I'm hoping we might end on a bit of a positive note if there is one here. I'd like to ask each of you, is there a reason to be hopeful about the future? Allan, let me start with you. You're looking in on this with a unique perspective because of your years and years of working on tobacco. As you look in on the food space and see what's happening, what do you think? Allan - Well, I tend to be an optimist. I believe public policies can make a difference. I believe the courts can be used to serve consumers who have been harmed in the market. So, I have seen those things work to a really significant degree around the cigarette. Especially in countries where we have resources for education, where we can make policies that sometimes work or mostly work. I don't think I ever would've thought when I started this work in like the 1980s that we would've gotten so far. I once said to my son when he was seven, he was taking a flight with me. And I said, you know, people used to smoke on airplanes. And he said, no, that's impossible. And he just couldn't believe the idea that we had let people smoke on airplanes. And I've been collecting cigarette packages that were given out by the big airlines. Of course, you and I, Kelly, remember probably, when they start to put smokers in the back of the plane. But the smoke was wafting throughout it. And a lot of things that seem almost impossible now, were actually reduced through regulation and politics and public health. I'm very hopeful that we can use what we've learned about how to get smoking from 50% of the population down to 15 or 12, as bad as that is. And apply it to other gigantic risks like ultra processed foods. All right, thanks for that positive note. Ashley, what do you think are there grounds for being positive? Ashley - Yes, I'm also a huge optimist. I feel wildly optimistic. I just, from listening to consumer sentiment right now, the degree to which corporations are able to hack our limbic systems, I mean, you see it right now with social media and sports betting. I think in our bones as a society, we're starting to just get fed up. And to me there is nothing that is more clear cut of how industries can manipulate us than taking food, the thing we most evolved to care about and to find rewarding and nourishing, and somehow jacking it up into an addictive, harmful substance. And I have two little kids. I have a five and 7-year-old and I am just as a mom full of rage every time I go grocery shopping because they've just shoved protein in a Pop-Tart, now they're trying to tell me it's a health food. I think we're catching onto them, and I think that there is no way to go but up. And again, we already have the solution. In opiates, we are still struggling to find non-addictive pain management. We have non-addictive food and it's called, you know, minimally processed real foods. So, it's just about putting the incentives in the right place. BIOS Ashley Gearhardt, Ph.D., is a Professor of Psychology in the Clinical Science area at the University of Michigan. She also earned her B.A. in psychology from The University of Michigan as an undergraduate. While working on her doctorate in clinical psychology at Yale University, Dr. Gearhardt became interested in the possibility that certain foods may be capable of triggering an addictive process. To explore this further, she developed the Yale Food Addiction Scale (YFAS) to operationalize addictive eating behaviors, which has been linked with more frequent binge eating episodes, an increased prevalence of obesity and patterns of neural activation implicated in other addictive behaviors. It has been cited over 800 times and translated into over ten foreign languages. Her areas of research also include investigating how food advertising activates reward systems to drive eating behavior and the development of food preferences and eating patterns in infants. She has published over 100 academic publications and her research has been featured on media outlets, such as ABC News, Good Morning America, the Today Show, the Wall Street Journal, and NPR. Allan M. Brandt is the Amalie Moses Kass Professor of the History of Medicine and Professor of the History of Science at Harvard University, where he holds a joint appointment between the Faculty of Arts and Sciences and Harvard Medical School.  Brandt served as Dean of the Graduate School of Arts and Sciences from 2008 to 2012.  He earned his undergraduate degree at Brandeis University and a Ph.D. in American History from Columbia University.  His work focuses on social and ethical aspects of health, disease, medical practices, and global health in the twentieth century.  Brandt is the author of No Magic Bullet:  A Social History of Venereal Disease in the United States since 1880 (paperback, 1987; 35th Anniversary Edition, 2020); and co-editor of Morality and Health (1997).  He has written on the social history of epidemic disease, the history of public health and health policy, and the history of human experimentation, among other topics.  His book on the social and cultural history of cigarette smoking in the U.S., The Cigarette Century: The Rise, Fall, and Deadly Persistence of the Product that Defined America, was published by Basic Books in 2007 (paperback, 2009).  It received the Bancroft Prize from Columbia University in 2008 and the Welch Medal from the American Association for the History of Medicine in 2011, among other awards.   Brandt has been elected to the National Academy of Medicine and the American Academy of Arts and Sciences.  In 2015, he was awarded the Everett Mendelsohn Excellence in Mentoring Award by the Harvard Graduate School of Arts and Sciences.  In 2019-20, Brandt was a recipient of fellowships from the American Council of Learned Societies and the Radcliffe Institute for Advanced Study.  He recently served as the interim chair of the Department of Global Health and Social Medicine at Harvard Medical School.  Brandt is currently writing about the history and ethics of stigma and its impact on patients and health outcomes.  

Betty Guadagno, former homeless addict turned manifesting teacher, reveals how she used the Law of Attraction to rebuild her life from rock bottom and shares practical techniques for manifesting money, relationships, and abundance. Betty shares her transformation from drug addiction, homelessness, and prostitution to becoming a manifesting workshop leader after a life-changing near death experience. She explains why manifesting is not toxic positivity or bypassing real emotions, the difference between manifesting and mindset, and how the universe works as an echo chamber responding to your vibration. Betty breaks down the chakra system and which affirmations work best for different goals (I am, I feel, I have, I love, I speak, I see, I know), why money is the energy of love and not evil, and how to dismantle poverty consciousness and limiting beliefs around wealth. We discuss her concrete manifestation story of manifesting her first apartment with the exact amount needed appearing in her tax return, why you cannot fake your vibes or trick the universe, how to start with small manifestations like a Snickers bar to build confidence, the importance of taking action alongside visualization, why detachment from outcome is essential, and how rejection is redirection to something better. Betty explains why fear blocks manifestation, how to identify which chakra to use for affirmations, the power of writing things down with a pen, and why your romantic partners are spiritual mirrors showing you your own wounds. Guest: Betty Guadagno https://buddhabetty.com/  Instagram: @buddah.betty YouTube: https://www.youtube.com/@buddhabetty ⁠⁠⁠⁠⁠⁠⁠Newsletter ⁠⁠⁠ |Patreon | Buy me a coffee More at: https://www.wtfjusthappened.net/ Full Show Notes

What happens when you strap skis to a loaded bike and set off to cycle 1,700 kilometres around Iceland in winter? Skier and filmmaker Cody Cirillo did exactly that on a trip he took with his good friend. What's more he also documented the whole experience in his film A Hundred Words for Wind.Cody is a professional skier who's chased remote lines in Mongolia, Morocco, and Iceland. In recent years he's started cycling to his ski terrain instead of driving, something we have called ski bikepacking. Using human powered forms of travel has now completely changed how he experiences the places he travels through.In this episode we cover:- How ski bikepacking started — including his first trip from Telluride to Utah, off the couch, on a wobbly Walmart rack- Iceland's Ring Road in winter : The brutal crosswinds, iced roads, blizzards, and dealing with it on 50kg loaded bikes- Tips and tricks for surviving headwinds when skis add extra sail area?- Breaking eight ribs, a scapula, and puncturing a lung weeks before departure  and why Cody went anyway- The vinarbröð, hot dogs, Snickers, and tortellini that held the whole thing together- What it feels like to park your bike roadside, hike for hours in ski boots, and ski a line down to the ocean- How going slowly created the human connections that made the trip- Turning a 40-day expedition into a film — and why that was harder than the riding**Links:**- Cody on YouTube and also Instagram - @Cody.Cir- A Hundred Words for Wind — Cody's documentary-  Gear I trust: You've heard me talk about my own bike adventures. Whenever I head out, I'm running Old Man Mountain gear. Their racks are the most reliable work horses out there. Check out the Divide Rack for a bombproof set up that fits almost any bike!

Remember those Snickers commercials about people acting out because they were "hangry?" We could say the same thing happens to people who are stressed about money. Maybe you're shorter with your kids, maybe you feel pressure to work more hours, to move faster, maybe you argue with your spouse more -- however your money stress manifests, it still... manifests.   There's another way. You can learn to become good with money, to gain control over it rather than feeling like it controls you, and to get rid of your money stress forever. It's called YNAB. You can check it out and try it free for 34 days here: www.youneedabudget.com   Watch The Jesse Mecham Show on YouTube: https://www.youtube.com/@jessemechamshow   Got a question for Jesse? Send him an email: askjesse@ynab.com   Follow YNAB on social media: Facebook: @ynabofficial Instagram: @ynab.official Twitter/X: @ynab Tik Tok: @ynabofficial  

Zero & Astro talk about Vegeta, hairlines, power levels, junior high, favorite subjects, Backstreet Boys, being "sexual", candy, Snickers, Twix, Crunch, Hershey's, Skittles, Starburst, Tootsie Rolls, candy corn, white chocolate, Whatchamacallit, Zero bars, Zero's bars, and more.

We're diving into an Amazon snack haul, and this one is GOOD. In this episode, Lisa and the crew are crunching on tempura mushroom chips, popping addictive edamame snacks, sipping on some tasty horchata iced coffee, flipping over high-protein mac & cheese, and revealing the find of the haul: a nougat bar that gives Snickers vibes, but with a fraction of the sugar.  So go ahead and press play now, then head on over to our Foodcast Page for a list of all the finds mentioned in the episode.

7 in 10 people globally say they're hesitant to trust someone different from them, according to the 2026 Edelman Trust Barometer. Trust is getting more personal. So where does that leave brands? This week, Elena, Angela, and Rob explore what it really means to build a brand in a world where trust is earned through experience, not messaging. They dig into why the gap between marketing promises and reality is so damaging, how to bridge online and in-person brand moments, and what channels like TV do for brand trust that others simply can't. Plus, hear real-world examples of brands that get it right, from Snickers to Disney to Jeep. Topics covered: [01:00] 2026 Edelman Trust Barometer findings on consumer trust[03:00] How much control marketers actually have over brand perception[06:00] Where marketing promises most often break down[08:30] Why marketers over-index on comms and under-index on product experience[11:00] The moment where brand actually happens[14:00] How TV builds familiarity that carries into other channels[17:00] Real examples of brands bridging TV and in-person experience To learn more, visit marketingarchitects.com/podcast or subscribe to our newsletter at marketingarchitects.com/newsletter.  Resources: 2026 Edelman Trust Barometer Report: https://www.edelman.com/trust/2026/trust-barometer Get more research-backed marketing strategies by subscribing to The Marketing Architects on Apple Podcasts, Spotify, or wherever you listen to podcasts. 

Melky & Goobie don their fantasy capes and try to exorcise their lineup demons! They're dishing out treats to players sweeter than a king-size Snickers and tricks to those ghosting fantasy owners harder than Casper. By the end, one thing's clear — in this haunted house of football, not even your QB1 is safe from a good ol' Halloween scare!

It's another Mexico snack episode for You Tried Dat?? as Nucita Patitas, Snickers Xtreme Cacahuate Bars, and Palmer Gummi Bananas all face off.  They also discuss an alien device that may be hidden underwater before playing another game of You Believe Dat. Follow us on Instagram to see pictures of the snacks @youtrieddat.

Episode Summary In this episode of the Work at Home Rockstar Podcast, Tim Melanson chats with Bill Flynn, CEO of Catalyst Growth Advisors, about what it really takes to build a business that thrives, not just survives. Bill shares a powerful story of stepping into leadership during a crisis, rebuilding a company after an infrastructure collapse, and creating a performance operating system that doubled the business in two years without losing a single team member. From hiring for values over skills to escaping the "hero trap," Bill breaks down the three pillars of sustainable growth: team, systems, and cash. The conversation also dives into navigating today's fast-changing BANI world, using AI as an accelerant instead of a crutch, and why the fundamentals of attracting customers haven't changed at all. Who is Bill Flynn? Bill Flynn is the CEO of Catalyst Growth Advisors, where he helps leaders take the guesswork out of growth. With 30 years of experience across ten startups, multiple acquisitions, two IPOs, and a major turnaround during the 2008 financial crisis, Bill now coaches leaders on how to build thriving, scalable businesses. He is the author of Further, Faster – The Vital Few Steps that Take the Guesswork out of Growth and specializes in helping CEOs fire themselves from the day-to-day so they can focus on building systems that scale. Connect with Bill Flynn: Website: https://catalystgrowthadvisors.com/ LinkedIn: https://www.linkedin.com/in/billflynnpublic/ Host Contact Details: Website: https://workathomerockstar.com Facebook: https://www.facebook.com/workathomerockstar Instagram: https://www.instagram.com/workathomerockstar LinkedIn: https://www.linkedin.com/in/timmelanson YouTube: https://www.youtube.com/@WorkAtHomeRockStarPodcast X / Twitter: https://twitter.com/workathomestar Email: tim@workathomerockstar.com In this Episode: 00:00 Welcome & Meet Bill Flynn (Catalyst Growth Advisors) 00:20 Success Story: From Startup Veteran to Helping a Struggling Founder Sell 02:22 The Best/Worst Day: Email Infrastructure Collapse After the Acquisition 03:17 Building a DIY EOS: Roadmaps, Team Ownership, and Turning Disaster into Growth 06:06 Lessons from the 'Bad Note': Small Leadership Mistakes & Hiring for Values 08:30 How Great Companies Thrive: Team, Systems Thinking, and Cash as the Truth Metric 13:39 Why He Loves Startups: The Puzzle Mindset and Knowing When It's Time to Move On 16:34 Escaping the Hero Trap: From Controller to Builder to Architect (Scaling Leadership) 20:20 'Lazy and Clever' Leadership: Designing a Company That Doesn't Need You 21:52 Leadership in a BANI World: Why CEOs Must Adapt Fast 24:14 AI as an Accelerant: Planning Less, Building Adaptability More 27:28 Practical AI Wins: Writing Faster, Learning on the Go 29:41 Don't Trust the First Answer: Verifying AI & Avoiding Hallucinations 31:26 Getting Fans Today: The 'Jobs To Be Done' Framework 32:12 Snickers to McDonald's: How Packaging & Delivery Drive Sales 37:52 What's Next for Bill: New Books, Better Strategy for the BANI Era 39:08 Where to Find Bill + The Rockstar Question (Billy Joel) 42:30 Final Thanks & Sign-Off

Join Lionel as he dissects the "end of culture" and the absurdity of the modern world. In this chaotic hour, Lionel explores a dystopian future where Meta allows you to post from beyond the grave and AI chatbots fuel domestic abuse. He debates whether robots will eventually replace humans in the Super Bowl and laments the death of adult play. Things take a bizarre turn when a caller recounts finding fetish magazines at a gas station to practice his James Bond impression while eating a Snickers bar. It is a collision of deep sociological questions and late-night lunacy. Learn more about your ad choices. Visit megaphone.fm/adchoices

In this episode, Dr. Jockers sits down with Dr. Justin Marchegiani to explain why thyroid health is really a whole body conversation, not just a gland problem. You'll learn how thyroid hormone impacts energy, body temperature, mood, digestion, and stress resilience. They also unpack why so many thyroid cases have an autoimmune layer and what that means for your next steps.   You'll hear why Dr. Justin says thyroid issues often show up alongside gut and liver dysfunction, and why focusing only on medication can miss the real roadblocks. He breaks down how T4 becomes active T3 and how stress, inflammation, and nutrient gaps can slow that conversion down. You'll leave with a clearer way to think about what to support first so your metabolism can respond.   You'll learn the link between insulin resistance and sluggish thyroid output, plus how blood sugar data can help you personalize your nutrition instead of guessing. They share simple markers to pay attention to after meals and why consistency matters more than perfection. You'll also hear why stress can spike glucose fast and how a short walk can be one of the quickest ways to bring things back down.   In This Episode:  00:00 Sleep Deprivation, Cortisol & Blood Sugar Spikes 02:17 Meet Dr. Justin & Introducing 'The Thyroid Reboot' 02:56 Why the Thyroid Matters: Metabolism, Gut, Immunity & Autoimmunity 04:13 Hyperthyroid vs Hypothyroid: TSH, T4/T3 Basics & Graves vs Hashimoto's 08:25 Hypothyroid Symptom Checklist + Basal Temperature Clues 11:15 Thyroid Hormone Activation: TRH→TSH→T4→T3, Liver Conversion & Key Nutrients 16:39 Gut Microbiome, Estrogen Detox & Why Thyroid Is a Whole-Body Issue 19:18 Hair Growth Cycle Explained + Why Follicles Get "Stuck" 20:41 Root Causes of Hypothyroidism: Insulin Resistance, Stress, Diet Gaps 22:08 Toxins & Microplastics: How Endocrine Disruptors Impact Thyroid Hormones 22:43 Reading Thyroid Labs: Ideal TSH/T4/T3 Ranges & What They Mean 24:39 Treatment Strategy: Foundations First, Then Thyroid Support (If Needed) 26:53 DIY Thyroid Foundations: Diet, Blood Sugar Testing, Movement & Sleep 33:57 Wrap-Up: Book Plug, Where to Get Help, and Final Takeaways   If you want practical, natural strategies to balance your hormones, heal your gut, boost your energy, and slow aging, don't miss The Dr. Josh Axe Show. Dr. Axe blends ancient wisdom with cutting-edge science and brings on world-class experts for unfiltered conversations you won't hear anywhere else. Transform your health from the inside out and subscribe to The Dr. Josh Axe Show, with new episodes every Monday and Thursday.   Fuel your body with Paleo Valley's grass-fed meat sticks, the ultimate healthy snack packed with protein and healthy fats to stabilize blood sugar and satisfy cravings. Made without sugar, additives, or preservatives, these meat sticks are perfect for on-the-go, guilt-free snacking. Choose from flavorful options like original summer sausage, garlic, teriyaki, and jalapeno, in both grass-fed beef and pasture-raised turkey. With an optimal omega-6 to omega-3 ratio, these snacks help reduce inflammation and support immune health, energy, and radiant skin. Ready to try? Visit paleovalley.com/jockers for a 15% discount on PaleoValley today! When it comes to cooking, Chef Foundry offers the perfect solution with their P 600 ceramic cookware, which is free from Teflon, PFAS, and plastic coatings. Made with Swiss-engineered ceramic, this cookware makes it easy to prepare healthy meals without the toxins. Take 20% off with code SAFE20 at chefsfoundry.com/jockers and upgrade your kitchen today. Scientists have discovered that hair loss is not caused by aging, but by hair follicles getting switched off. AnaGain Nu, a clinically studied compound derived from pea sprouts, is designed to reactivate dormant hair follicles and support visible regrowth. Purity Health combines AnaGain Nu with their advanced liposomal delivery system to improve absorption and effectiveness. Right now, you can try it with a buy one, get one free offer, backed by a 180-day money-back guarantee, giving you six months to see results risk-free. Visit https://renewyourhair.com/drj to access this exclusive deal.     "If you're stressed and you make a bunch of cortisol because of that response, you're literally mobilizing via gluconeogenesis, a Snickers bar worth of sugar"      Subscribe to the podcast on: Apple Podcast Stitcher Spotify PodBean TuneIn Radio   Resources: Visit paleovalley.com/jockers for a 15% discount  Take 20% off with code SAFE20 at chefsfoundry.com/jockers and upgrade your kitchen today. Visit https://renewyourhair.com/drj to access this exclusive deal.   Connect with Dr. Justin Marchegiani: Book:  https://amzn.to/41FtiJX Website:  justinhealth.com   Connect with Dr. Jockers: Instagram – https://www.instagram.com/drjockers/ Facebook – https://www.facebook.com/DrDavidJockers YouTube – https://www.youtube.com/user/djockers Website – https://drjockers.com/ If you are interested in being a guest on the show, we would love to hear from you! Please contact us here! - https://drjockers.com/join-us-dr-jockers-functional-nutrition-podcast/ 

This week, Liat sits down with author and one of our fav creators Misha Brown to get the tea on his new book, Be Your Own Bestie: A No-Nonsense Guide to Changing the Way You Treat Yourself, out February 17th.We talk all things self care, like the realization that you can hype everyone else up and still be your own biggest bully, why self reflection sometimes feels like getting emotionally punched in the face, and how becoming your own bestie might start with something as simple as taking yourself on a spa day or eating a Snickers in your car. It doesn't get more real, raw and relatable than this. Tune in for all the tips and tricks to #BeYourOwnBestie!Connect with Misha:Be Your Own Bestie: A No-Nonsense Guide to Changing the Way You Treat Yourself comes out on February 17th - Pre-Order it Here!Check out The Big Flop wherever you get your podcasts! @YourBestieMisha on TikTok, Instagram, Youtube & FacebookBehavior Concepts:PairingReinforcement DRIConnect with Behavior BitchesInsta: @behaviorbitchespodcastFacebook: Behavior Bitches PodcastWebsite: BehaviorBitches.comContact Us: For podcast inquiries, episode ideas, or just to say hi, email us at behaviorbitches@studynotesaba.com Leave us a 5-star review in the Apple Podcast App so we can read it to everyone during our episodes and make us super happy!Looking for BCBA Exam Prep or CEUs?• Whether you need help passing the BCBA exam or are looking to earn CEUs, Study Notes ABA has you covered. Check out our website for comprehensive exam prep materials, prep courses, and CEUs• Test Prep: StudyNotesABA.com• CEUs: CEU.StudyNotesABA.com• PairABA: PairABA.com

VanMan: ⁠https://vanman.shop/⁠Book a call: ⁠https://remnantfinance.com/calendar⁠ ! Out Print the Fed with 1% per week: https://remnantfinance.com/optionsEmail us at info@remnantfinance.com or visit https://remnantfinance.com for more informationFOLLOW REMNANT FINANCEYoutube: @RemnantFinance (https://www.youtube.com/@RemnantFinance )Facebook: @remnantfinance (https://www.facebook.com/profile.php?id=61560694316588 )Twitter: @remnantfinance (https://x.com/remnantfinance )TikTok: @RemnantFinanceDon't forget to hit LIKE and SUBSCRIBEIf you've been in the health-conscious space online, you've seen Van Man products everywhere — tallow balm, eggshell tooth powder, fluoride-free mouthwash. But most people don't know the story behind the brand.In this episode, Jeremy Ogorek sits down with Hans to talk about losing everything in a New York tech startup, moving back in with his mom, buying a van, and accidentally stumbling into a health brand that's now replacing every product in your bathroom — and soon, your pantry too. We also get into the "everything is a lie" awakening, why fluoride was his first red flag, what's actually in the products you put on your skin, and how he's now selling $6 grass-fed smash burgers out of a restaurant in Pacific Beach that keeps selling out.If you've been rethinking what you put on and in your body, this one's for you.Chapters: 00:00 – Opening segment 01:25 – Van's background: CPA, quitting his first job, joining a NYC tech startup 05:15 – The startup collapse: $8M raised, celebrity investors, and losing everything 08:55 – Fluoride as the first red flag and the origin of the eggshell tooth powder 14:05 – How the tallow balm was born and why it went viral 19:00 – "Your skin is a mouth" — the philosophy behind Van Man products 21:25 – Product lineup: deodorant, sunscreen, bug balm, soap, shampoo, eye cream 30:30 – The Van Man restaurant in Pacific Beach: $6 grass-fed burgers 36:00 – The business model: restaurants, gas stations, and movie theaters as product "stunts" 43:25 – Other clean brands: Masa Chips, Orum, Rosie's Chips 53:00 – Vaccines, home birth, and the broader health awakening 57:00 – What's next: tallow popcorn, clean Snickers bars, cough drops, and an RFK collab1:04:15 – Closing segmentKey Takeaways:Tallow isn't a trend — it's a return to what worked for thousands of years. People are reporting cleared rosacea, vanishing acne, and healed scars from a balm made of five ingredients you could eat. Meanwhile, the dermatologist-recommended steroid creams weren't solving the same problems in a decade.Your skin is your largest organ, and it absorbs what you put on it. If you wouldn't eat the ingredients in your lotion or deodorant, ask yourself why you're comfortable rubbing them into your skin — especially in high-absorption areas like your armpits.Fluoride was the first domino. It's the only non-opt-in medication — it's in your tap water, your toothpaste, and it's free. Once you ask why they care so much about your cavities, the rest of the questioning begins.The restaurant isn't really about the restaurant. Van Man Burgers in Pacific Beach sells $6 grass-fed smash burgers at near break-even. The real play is getting clean products in front of new customers. Every "stunt" — restaurant, gas station, movie theater — is a storefront for the mission.You don't need permission to start. Van went from credit card debt and a van to building a brand, a restaurant, and a product line — all by following his gut, tweeting his thoughts, and making products he wanted to use himself. The XP comes from doing, not reading.

If there were ever a holiday that felt personally designed for me, it's Bolludagur, Iceland's cream bun day and, in my opinion, Iceland's most delicious holiday. Bolludagur takes place every year on the Monday before Lent. And on this day, Iceland collectively agrees to eat an unreasonable amount of cream bun without guilt, without shame, and usually without stopping at just one. What Is a Bolla, Exactly? A bolla is an Icelandic cream bun. Traditionally, it's made from a light choux-style pastry that's sliced open, filled generously with whipped cream and sometimes jam, and then topped with chocolate glaze or icing. That's the classic version, but modern Bolludagur has evolved far beyond that. These days, bakeries get wildly creative with flavors, fillings, and toppings, which is exactly why this day has become such a big deal. Why Bolludagur Is a Thing in Iceland? Bolludagur is part of Iceland's version of Carnival, leading into Lent. Historically, it was about indulging before a period of restraint, but in true Icelandic fashion, it turned into a full-blown pastry event. How Much Do Cream Buns Cost in Iceland? Before we get into the bakeries, let's talk price. As of 2026, most Icelandic cream buns fall somewhere between: 575 ISK ($4.70) – 925 ISK ($7.56) per bun Prices vary depending on the bakery, the size, and how elaborate the bun is. This is just an estimate based on current offerings — prices may be higher or lower in the future, so always check directly with the bakery. 5 Places Worth Visiting for Cream Buns in Reykjavík 1. Plantan Kaffihús and Bistro Plantan is a plant-based favorite in Reykjavík, and for Bolludagur they're going all in with six different cream buns this year: Snickers Swedish Semla Biscoff Cheesecake Classic Matcha Raspberry If you're vegan, plant-based, lactose intolerant, or just curious, Plantan is absolutely worth a stop. 2. Brauð & Co. One of Reykjavík's most recognizable bakeries, Brauð & Co. is offering five varieties: Classic Vanilla Nougat Yuzu Lemon Vegan Caramel If you want something that feels both traditional and playful, this is a great place to check out 3. Passion Reykjavík Passion Reykjavík wins for sheer variety. They're offering 15 different cream buns, which is honestly impressive. Some of their flavors include: After Eight Hressobolla (rumored “cream bun of the year” for 2026) Classic Croissant-style Irish Strawberry Caramel Coconut Nóa Kropp (Icelandic candy) Oreo Púnd (rum cream with sifted icing sugar) Snickers & Banana Twix Valentine's Edition Vegan version If you want options — a lot of options — this is the place. 4. IKEA Yes. IKEA. IKEA in Iceland fully participates in Bolludagur and offers seven cream buns: Strawberry Banana cream & hazelnut butter Chocolate & licorice Classic with chocolate sauce Classic with caramel Vegan with chocolate Vegan with caramel These are also typically the most affordable cream buns you'll find. 5. Deig Deig keeps things refined but flavorful with five varieties: Rosehip jam Raspberry jam Vanilla almond Nutella Pistachio If you like pastries that feel a little more elegant, Deig is a solid choice. Random Fact of the Episode Every year for Bolludagur, over one million cream buns are made and sold across Iceland — making it one of the most pastry-intensive days of the entire year. Icelandic Word of the Episode Bolluvöndur – A decorated stick children use on Bolludagur to playfully “demand” cream buns by tapping their parents and chanting “Bolla! Bolla! Bolla!” Share this with a Friend Pinterest Facebook Email Let’s Be Social Youtube Instagram Tiktok Facebook

What's the most valuable thing you've ever found—without even realizing it?

It’s another hilarious round of Call of Booty on The Jubal Show—and this time, Olivia is putting her 18-year relationship to the ultimate test. Can she convince her husband, a hardworking forklift operator, to leave his shift early… using only candy-themed innuendos?

It’s another hilarious round of Call of Booty on The Jubal Show—and this time, Olivia is putting her 18-year relationship to the ultimate test. Can she convince her husband, a hardworking forklift operator, to leave his shift early… using only candy-themed innuendos?

“It's all melted together into one chocolate bar of horrible…” - Chris on the Jurassic World sequelsOn this week's episode, the gang's heading down to the equator to take a dangerous boat ride with Scarlett Johansson and Mahershala Ali in the latest dino-centric sequel, Jurassic World: Rebirth! Is this the most half-baked movie of last year? Why couldn't ScarJo be a grown up version of Clone Girl from Fallen Kingdom? Why are we so obsessed with referencing the first movie? Why is the story engine just a lame video game plot? Did they have any idea what to do with this mutated dinosaur idea? And were they kidding with that Snickers product placement? PLUS: The Skeleton League touches down on the island to collect Dino-skeletons. Jurassic World: Rebirth stars Scarlett Johansson, Mahershala Ali, Jonathan Bailey, Manuel Garcia-Rulfo, Luna Blaise, David Iacono, Audrina Miranda, Philippine Velge, Bechir Sylvain, Ed Skrein, and Rupert Friend as Martin Krebs; directed by Gareth Edwards.This episode is brought to you by Rocket Money. Rocket Money is a personal finance app that helps find and cancel your unwanted subscriptions, monitors your spending, and helps lower your bills so you can grow your savings. Let Rocket Money help you reach your financial goals faster. Join at RocketMoney dot com slash WHM.Grab your tickets now for the first leg of the 2026 tour! We'll be in Los Angeles on 2/22, Minneapolis on 3/20 and Chicago on 3/22—don't wait, snag those tix now!Original cover art by Felipe Sobreiro.

Mazel Morons! Today, we're diving into the messy science of metabolism- does it actually slow down with age, or are we just… fat? The guys debate fast vs. slow metabolisms, Michael Phelps' 12,000-calorie diet, childhood food trauma, GLP-1s, fasting culture, and how much the brain really burns thinking (spoiler: not enough to earn a Snickers). Plus: the greatest candy of all time, the danger of gas-station Kratom, menstrual face masks (???), gay sheep couture, and relationship & parenting advice from Moron Mail. What more could you ask for? Love ya!Leave us a voicemail here!Follow us on Instagram and TikTok! Sponsors:Quo - Quo is offering my listeners 20% off your first 6 months at Quo.com/goodguysShopify - Whether you're just wanting to test an idea out, or you're getting serious about launching your own brand - it's never been easier to get started on shopify.com/goodguys.Ollie - Go to ollie.com/goodguys and use code goodguys to get 60% off your first box!Home Chef - HomeChef.com/GOODGUYS for FIFTY PERCENT OFF your first box and free dessert for life!Please note that this episode may contain paid endorsements and advertisements for products and services. Individuals on the show may have a direct or indirect financial interest in products or services referred to in this episode.Produced by Dear Media.See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.