Podcasts about Taste

In this Extra Scoop we're tackling your brilliant listener questions, from the confusion around food intolerance tests to what to cook for a summer Christmas lunch. We break down why IgG tests aren't reliable, how to get a proper diagnosis and why unnecessary restriction can do more harm than good. Rhi shares her clinical insight into navigating misinformation online, from the rise of the AIP diet to the red flags around unregulated “women's health practitioners.” We also answer your questions on omega-3 supplements, skincare ingredients like BHT and phenoxyethanol, and whether lots of small meals or three bigger ones best support digestion and sleep. Plus, we share your latest dark chocolate recommendations and talk through what a Deliciously Ella–style summer Christmas menu might look like. It's a practical, myth-busting episode designed to bring a bit of clarity, calm and common sense to the world of everyday wellness. Recommendations: The best dark chocolates (so far!): Sainsbury's Taste the Difference Madagascan 80%, M&S 75%, Tesco 85%, Divine 85%, Hu Kitchen, Ombar 80% Ella's book event: https://www.bookbaruk.com/event-details/meet-ella-mills-exclusive-pre-publication-signing-and-meet-greet Learn more about your ad choices. Visit podcastchoices.com/adchoices

Feeling lost on the creative journey? Download our 7 step Creative Career Path Handbooklet for FREE by signing up to our newsletter: http://andyjpizza.substack.com --- This is a favorite! Special edition of ask Dr. Pizza episode! This time the questions come from the hosts of the Grupo de Autoayuda de Dibujo podcast! THE CRUSHED IT!   SHOW NOTES: Grupo de Autoayuda de Dibujohttps://www.instagram.com/grupodeautoayudadedibujo/https://www.youtube.com/c/GrupodeAutoayudadeDibujo Producer / Editor: Sophie Miller http://sophiemiller.coAudio Editing / Sound Design: Conner Jones http://pendingbeautiful.coSoundtrack / Theme Song: Yoni Wolf / WHY? http://whywithaquestionmark.com   SPONSORS:SQUARESPACEHead to https://www.squarespace.com/PEPTALK to save 10% off your first purchase of a website or domain using code PEPTALK AEROPRESSCheck out Aeropress and use my code PEPTALK for a great deal: https://aeropress.com Learn more about your ad choices. Visit megaphone.fm/adchoices

Nice girls playlist: https://www.youtube.com/playli... In this episode of r/NiceGirls we meet some nice girls. Nah, just kidding. They're horrible people to be around and they just seem to stick like nothing else can. How do you get rid of them? Simple. Starve them of what they crave. Don't give them even a drop of attention and your nice girl problem will solve itself seemingly magically overnight! It doesn't matter what your background is, you always need to treat people like people and not use them simply to get off. Neckbeards seem to learn this lesson particularly slow and it really does make my blood boil... So we must bring it to light so others don't suffer alone. For your fill of neckbeard stories we've got you covered with the freshest weeaboo, niceguy, and neckbeard happenings on reddit. Stick with ReddX for your daily dose of cringe with a side-dish of relatability. You might even feel good for dessert... But who can say? ------------------------------------------------------------ #reddit #creepy #nicegirls Join me on Discord dude: https://discord.gg/Sju7YckUWu One-time PayPal donation: https://www.paypal.me/daytondo... Support this channel on Patreon: http://patreon.com/daytondoes Stalk me on the Twitter! http://www.twitter.com/daytond... Visit me over on Facebook: https://www.facebook.com/ReddX... Got a story? I got a subreddit: https://www.reddit.com/r/ReddX... Here's an Amazon link to my microphone: https://amzn.to/3lInsRR Wanna rock the ReddX merch? https://reddx-shop.fourthwall.... Character animations are by: https://twitter.com/DarkleyStu... Check out my other channel: https://www.youtube.com/dayton... Wifey's channel is right over here: https://www.youtube.com/channe... ------------------------------------------------------------ Did I mention that we have playlists??: Full neckbeard story compilations: https://www.youtube.com/playli... All of our neckbeard stories: https://www.youtube.com/playli... All of our legbeard stories: https://www.youtube.com/playli... All of our RPG Horror Stories: https://www.youtube.com/playli... All of our weeaboo tales: https://www.youtube.com/playli... ------------------------------------------------------------ Podcasts can provide some ReddX on the go! Check it out! Spotify: https://open.spotify.com/show/... Soundcloud: https://soundcloud.com/reddxy iTunes: https://podcasts.apple.com/us/... Google Podcast: https://podcasts.google.com/fe... Spreaker: https://www.spreaker.com/show/... Podchaser: https://www.podchaser.com/podc... Deezer: https://www.deezer.com/us/show... Podcast Addict: https://podcastaddict.com/podc... JioSaavn: https://www.jiosaavn.com/shows... Have you ever dated a nice girl—or thought you did—only to realize she was anything but? These r/NiceGirls stories from Reddit are among the top Reddit posts of all time and include some of the wildest, most unhinged NiceGirls ever posted to the NiceGirls subreddit! rSlash NiceGirls has all kinds of crazy girlfriends, toxic relationships, and breakup stories in it—but especially the manipulative kind. There's a wide spectrum of NiceGirls out there, and this is just a small slice of it. Listening to ReddX's r/NiceGirls stories is the perfect way to experience the worst of Reddit dating culture, so be sure to save this rSlash NiceGirls playlist to your favorites! These are the best NiceGirls posts of all time, made for you to enjoy whenever you're ready to cringe at the chaos of modern relationships. While there are many rSlash channels that read r/NiceGirls, r/relationships, and r/AmITheAsshole stories from Reddit… Some of the top rSlash Reddit story channels I recommend checking out are rSlash, The Click, Redditor, Mr Reddit, Storytime, Fresh, Darkfluff, Bumfries, and EzPZ. These Reddit story creators inspired me to start my own Reddit channel, with a focus on r/NiceGirls stories and occasionally diving into r/choosingbeggars, r/relationships, and r/entitledparents as well. Subscribe to ReddX for the freshest daily Reddit content. I post funny, relatable readings of Reddit posts and Reddit stories every single day! Come along as I relate these top Reddit posts of all time to real-life experiences and commentary. Reddit NiceGirls never fails to deliver peak toxic girlfriend energy—and this episode is no exception. YouTube: https://www.youtube.com/channe... Discord: https://discord.gg/Sju7YckUWu Twitch: https://www.twitch.tv/daytondo... PayPal: https://www.paypal.me/daytondo... Patreon: http://patreon.com/daytondoes Twitter: http://www.twitter.com/daytond... Facebook: https://www.facebook.com/ReddX... Merch: https://reddx-shop.fourthwall....

Where did the magic go? In this deep-dive episode, I share tangible suggestions and ideas to totally fall back in love with your life and the pursuit of your dreams and goals - as well as a roadmap to help you understand where/why you may have fallen out of it. MAGIC BOOST! Join us in the premier Dreamaway Membership for so many resources including 40+ Dreamaway-exclusive tapping sessions (90 minutes of deep-dive subconscious rewiring/EFT tapping), visualizations, 40+ tapping "Money Dates" (abundance programming), daily tapping videos, weekly energy readings, astrological updates, and so much more! https://haleyhoffmansmith.com/dreamaway   @dreamawaymembership on IG   Try a Taste of Dreamaway for FREE: https://www.haleyhoffmansmithprograms.com/offers/y5bMkDqb/checkout   Order my book, You Have the Magic:  https://youhavethemagic.com/  @haleyhoffmansmith on IG/TikTok           DECEMBER DREAMAWAY: GET THE MAGIC BACK   90 Minute Session: GET THE MAGIC BACK (Inner Child Reunion) | Saturday, 12.13 1:30-3pm ET   Somewhere along the way, the things that once lit us up started to feel like boxes to check.   We traded wonder for "strategy," imagination for optimization. But your inner child never went anywhere… they've just been waiting for you to loosen your grip and let them play again. Let's get back into the FUN of it all. How would your life feel if you let your inner child take the driver's seat of the magic carpet ride? Can you let more play, ease, and FLOW in? Think: tapping under fairy-light energy, laughter-through-tears, deep exhale, "I forgot how good this feels." By the end, you'll feel the shift head to toe and in the energy all around you….the same way a child does when they finally convince the adults to stop cleaning and join the giggles in the pillow fort. ;)      THURSDAY, DECEMBER 18TH, 7:30-8:30pm ET  Money Date: Enchanted Receiving Frequency (It's All Possible)    Remember when you were a kid, and you wanted something REALLY big? Or, maybe even something that 'doesn't exist' (for me, it was a 'ring you could point at anything and it would instantly materialize something!…ya, that was in my note to Santa!)  Over time, we were taught to be realistic about what we ask for in life. To water down our fantastical wishes. Poise to give, and try to forget about receiving. But we CAN reclaim the enchanted miracle energy of childhood wish granting!  This money date is all about RECEIVING in the most magical way, believing 1) we are worth it and 2) magical, magical things can happen in 2026 and beyond.      Visualization: Eyes of Wonder. In this visualization, borrow the eyes of your inner child as you review your life. Your inner child holds so much vast wisdom for you. They can see your blind spots, what you've taken for granted, and where you can PLAY even more. This visualization will guide you back into the magic of make believe, seeing the world as your sandbox again. Expect deeper clarity and the ability to see more possibilities! (Sunday, 12.21, as part of the Sunday Slumber Party)   90 MINUTE REPLAY: Blissed Out | Saturday, December 6th 11:30am-1pm       SUNDAY SLUMBER PARTIES     Sunday, December 7th: My Money Works for Me x Subconscious Spellwork   Sunday, December 14th: Holiday Spending x Inner Child Security   Sunday, December 21st: Spending Salve x Eyes of Wonder (NEW!) x Capricorn Season Intention Setting Ceremony   Sunday, December 28th: It's Okay to Want Money x Cord Cutting       BONUS: 12 Days of Magic. 12.1-12.12 Every day, unlock a gift of magic: a little prompt that you can easily do that day to feel MORE magic and MORE connected to your inner child.    Tapping Minis theme: ENJOYMENT & BLISS, RELEASING BLAH/DREAD 

Jason's new Vegas ABFABs for every taste and budget, BOOB TUBE: Alexis warns you NOT TO WATCH "A Jonas Brothers Christmas," and Charlie Puth helps a musician in need -- he's the best! See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

We speak of brands often, sometimes (often) critically, other times admiringly. One such brand in the latter is Serviette, helmed by Trey Taylor. A creative culmination of his own tastes, education in fashion, and upbringing in the Great North, Serviette explores the tension between class with modern olfactory concepts, and a whole moodboard's worth of far-reaching cultural references. [What we smell like today: Necessaire Olibanum, Maison Crivelli Tubereuse Astrale] This episode is sponsored by Cécred (hurray!) Use code SMELL20 to enjoy 20% off the Clarifying Shampoo & Scalp Scrub and Hydrating Shampoo at Cecred.com.  Shop our

Table salt today is so common, it becomes another thing we take for granted. You go to the store, pick a cylinder or jar of salt off the shelf, and then go home. You don't even think about it.Now, consider that 1,000 and more years ago, if a person wanted to use salt on his dinner, this required some prior work. A lot of work! The Romans boiled seawater in huge, lead-lined pans. So valuable was salt in the Roman Empire, it was used as currency! Mainly, it was used as a critical food preservative.Matthew 5 verses 13–16 says, “You are the salt of the earth. But if the salt loses its saltiness, how can it be made salty again? It is no longer good for anything, except to be thrown out and trampled underfoot. You are the light of the world. A town built on a hill cannot be hidden.                         Neither do people light a lamp and put it under a bowl. Instead, they put it on its stand, and it gives light to everyone in the house. In the same way, let your light shine before others, that they may see your good deeds and glorify your Father in heaven.”See there—God is telling us that we are to be the instrument that preserves and makes known the Gospel, and salt is one of the analogies.Let us say to our friends, loved ones, and even strangers: Taste, and see that the Lord's promises are good!Let's pray.Lord, help us to be salt and light for Your Word in this world. In Jesus' name, amen. Change your shirt, and you can change the world! Save 15% Off your entire purchase of faith-based apparel + gifts at Kerusso.com with code KDD15.

“I love to think of nature as an unlimited broadcasting system through which God speaks to us.” —Goethe 

Hanna und Zora sitzen diesmal in Zoras Küche – während Hanna mitten im Umzugsstress steckt. Sie hatte den ganzen Vormittag Termine in Berlin und merkt dabei einmal mehr, wie voll ihr Kalender eigentlich ist. Mal liebt sie dieses Tempo, mal ist es einfach zu viel. Die beiden spinnen außerdem schon Ideen für ihr nächstes Kochbuch – noch völlig offen, aber die Vorfreude ist real. Am Abend steht die Verleihung des Kochbuchpreises an, und die Spannung steigt. Zora erzählt von einem Dreh mit Bettina Tietjen, bei dem das „Sharing-Konzept“ vom Team nicht ganz so umgesetzt wurde, wie sie es sich vorgestellt hatte. Im Service sprechen Hanna und Zora ausführlich über die neue The Taste-Folge. Diesmal zu Gast: Sarah Henke aus dem „Lemabri“. Das Thema der Folge: Asien. Die beiden zerlegen die Gerichte wie immer mit viel Fachwissen und Spaß. Im Dreierlei dreht sich alles um die Zwiebel und beim Feierabendbier erzählt Hanna, dass sie ihre Outdoor-Kochutensilien wie Grill und Feuerschale einlagern muss (die Motivation dafür: niedrig). Außerdem besucht sie ein Kochpodcast-Release – und natürlich sind beide am Abend noch beim Kochbuchpreis.

Psalms 34:8 Taste and see that the LORD is GOOD; blessed is the one who takes refuge in him.

We are so thrilled to have our friends Taylor Strecker and Taylor Donohue join us (mere weeks before having a baby) to discuss all the things – their decision to have kids even though one partner was unsure, choosing a sperm donor, how they picture their lives changing, and more. We also discuss opposites attracting and whether two main characters can be together, when your partner posts non-approved pics of you, feeling like your friends' careers are outpacing yours, if magicians are hot or not, and the lore between Taylor Strecker and Kate Bosworth. Before the Taylors join us, Ashley has updates on the egg carton and wedding gift bags, and Rayna shares why Etsy keeps canceling her orders. Enjoy!  Find Taylor Strecker (and her links) on Instagram at @taylorstrecker, Taylor Donohue @taylordonohue, and listen to the Taste of Taylor podcast.  Follow us on Instagram @girlsgottaeatpodcast, Ashley @ashhess, and Rayna @rayna.greenberg. Visit girlsgottaeat.com for more. Thank you to our partners this week: Aura Frames: Get $35 off the bestselling Carver Mat frame at https://auraframes.com with code GGE. Square Space: Get a free trial at https://squarespace.com/GGE and use code GGE for 10% off your first purchase of a website or domain.  Skims: Get the perfect gifts for everyone on your list in the Skims holiday shop at http://skims.com.  Helix: Get 20% off sitewide at http://helixsleep.com/gge.  Saks Fifth Avenue: Get personalized and easy shopping this holiday season at Saks.com.

Mark Titus and Co. talking hoops… mostly. Thanks to our sponsors: DraftKings: GAMBLING PROBLEM? CALL 1-800-GAMBLER, (800) 327-5050 or visit gamblinghelplinema.org (MA). Call 877-8-HOPENY/text HOPENY (467369) (NY). Please Gamble Responsibly. 888-789-7777/visit ccpg.org (CT), or visit www.mdgamblinghelp.org (MD). 21+ and present in most states. (18+ DC/KY/NH/WY). Void in ONT/OR/NH. Eligibility restrictions apply. On behalf of Boot Hill Casino & Resort (KS). Pass-thru of per wager tax may apply in IL. 1 per new customer. Must register new account to receive reward Token. Must select Token BEFORE placing min. $5 bet to receive $200 in Bonus Bets if your bet wins. Min. -500 odds req. Token and Bonus Bets are single-use and non-withdrawable. Token expires 1/11/26. Bonus Bets expire in 7 days (168 hours). Stake removed from payout. Terms: sportsbook.draftkings.com/promos. Ends 1/4/26 at 11:59 PM ET. Sponsored by DK. Pardon My Cheesesteak: Penn Station Subs is the only place where fans can get The Mega Cheesesteak. Order it in-store, online or through the Penn Station app for delivery. Coca-Cola: Mr. Pibb's back. The bold cherry flavor you didn't see coming. Taste a Bold Kick of Cherry. Subscribe to Mostly Sports on YouTube: https://www.youtube.com/@MostlySportsTitusandWalker?sub_confirmation=1. Follow Mostly Sports on Twitter: https://twitter.com/MostlySports Follow Mark on Twitter: https://twitter.com/clubtrillion Follow Tate on Twitter: https://x.com/BarstoolTate Follow Dana on Twitter https://x.com/danabeers Follow WBR on Twitter: https://x.com/W_B_Rick Follow Mostly Hoops on Instagram: https://www.instagram.com/mostlyhoopsshow/ Follow Mostly Sports on Instagram: https://www.instagram.com/mostlysportsshow/ Follow Mark on Instagram: https://www.instagram.com/marktheshark34/ Follow Tate on Instagram: https://www.instagram.com/barstool_tate/ Follow Dana on Instagram: https://www.instagram.com/danabeers/ Follow Mostly Hoops on Tiktok: https://www.tiktok.com/@mostlyhoopsshow Follow Mostly Sports on TikTok: https://www.tiktok.com/@mostlysportsshow?lang=en

Send us a text!The second run of Lexy's new book, Wisdom on Her Tongue, is now shipping! Pick up your copy here.This episode's Headline Sponsor is: Humble Love — Check out their all-natural magnesium cream. Packed with magnesium chloride and moisturizing oils, it helps ease tension, promote restful sleep, and relieve everyday aches. Click here and use code NCP15 for 15% off your order.Want premium, handmade soaps without the seed oils or other nasty hormone disrupters? Check out our partners at Indigo Sundries Soap Co., and use code BRIGHTHEARTH for ten percent off your order!The best coffee you'll taste! Lux Coffee Company is caffeinating the New Christendom with artisan roast coffee. Get 15% off your coffee with code "NCP15". https://luxcoffee.co/Recover the lost art of worship through weekly music lessons - Book a consultation at https://www.bohnetma.com/You can explore the full postpartum collection at noellesnaturals.com - Use code BRIGHT for 15% off your order.Ladies, check out Home & Hearth's Cycle Support Tinctures. Visit https://shophomeandhearth.com/bright to claim your 15% off.Do you have a newborn and need help with carrying your baby? Email Kirby at carryingwithkirby@gmail.com and claim your special Bright Hearth listener discount. You've seen them around! The Hand-thrown Jerusalem Cross and travel ceramic mugs made by Taste & See Ceramics. Get $10 off your order. Visit https://tasteandseeceramics.com to get your mugs.Be sure to subscribe to the show, and leave us a 5-Star review wherever you get your podcasts! Buy an item from our Feed the Patriarchy line and support the show at the same time at briansauve.com/bright-hearth.Become a monthly patron at patreon.com/brighthearth and gain access to In the Kitchen, a special bonus show with each main episode!BLACK FRIDAY DISCOUNTS: https://www.newchristendompress.com/storeSupport the show

The Mishna addresses the case of blood that becomes mixed with water or other substances: under what circumstances can it still be offered on the altar? If the mixture retains the appearance of blood, it may be brought. If it is mixed with a substance of the same color, such as wine or blood not designated for sacrifice, but had that substance been water the blood would still be recognizable, then the blood is likewise valid for the altar. Rabbi Yehuda, however, rules that blood is not nullified in other blood, since they are of the same essence. Therefore, even if only a minimal amount of sacrificial blood is present in a mixture with other bloods, it may still be sprinkled on the altar. By contrast, if the blood is mixed with disqualified blood, such as the blood that flows after the initial spurt of slaughter, the mixture must be spilled and cannot be used. Rabbi Eliezer permits it. Rabbi Chiya bar Abba, quoting Rabbi Yochanan, limits the Mishna's ruling to a case where another substance spilled into the blood. But if blood dripped into water, each drop would be nullified upon contact, immediately rejected from altar service. Once rejected, it cannot later be accepted, even if the majority of the final mixture is blood. This principle of "rejection" applies only to kodashim, not to mitzvot such as the commandment to cover the blood after slaughter. Reish Lakish rules regarding a mixture of pigul and notar: if one eats them together, there is no punishment of lashes. From this, the Gemara derives three principles about mixtures: (1) even forbidden items can nullify one another; (2) the rule that an item imparting taste is considered significant and not nullified is not a Torah law; (3) a warning given in a case of doubt (hatra'at safek) is not considered a valid warning. A difficulty is raised against the second principle. After an unsuccessful attempt to resolve it, the derivation is rejected. Reish Lakish was speaking of pigul and notar involving two similar items, i.e. meat and meat, which are nullified by majority since their taste is indistinguishable. Taste is only a factor when dissimilar items are mixed, where the flavor is perceptible. The Gemara then questions: if similar items are nullified by majority, why does the Mishna, in the case of wine and blood, assess whether the wine would be noticeable if it were water? Since both taste and visibility rely on the same concept, it seems the Mishna treats two similar items as if they were different. If so, why not apply the same reasoning to Reish Lakish's case of pigul and notar, viewing them as distinct, and if they impart taste, liability should follow? After one failed attempt to reinterpret the Mishna, the Gemara resolves the difficulty differently: there is a tannaitic dispute. The Mishna reflects Rabbi Yehuda's opinion, while Reish Lakish follows the rabbis. A contradiction is raised against Rabbi Yehuda's position from a Mishna Mikvaot 10:6. To explain it, one must assume the Mishna is authored by Rabbi Yehuda, since it employs the principle of "we view the item as if…". Yet at the end of the Mishna, purification waters are nullified in a mikveh if the mikveh waters are the majority. This stands in opposition to Rabbi Yehuda's stance that similar items are treated as different and are not nullified based on appearance.  

“He has made the earth by His power, He has established the world by His wisdom” (Jer 10:12). 

The Mishna addresses the case of blood that becomes mixed with water or other substances: under what circumstances can it still be offered on the altar? If the mixture retains the appearance of blood, it may be brought. If it is mixed with a substance of the same color, such as wine or blood not designated for sacrifice, but had that substance been water the blood would still be recognizable, then the blood is likewise valid for the altar. Rabbi Yehuda, however, rules that blood is not nullified in other blood, since they are of the same essence. Therefore, even if only a minimal amount of sacrificial blood is present in a mixture with other bloods, it may still be sprinkled on the altar. By contrast, if the blood is mixed with disqualified blood, such as the blood that flows after the initial spurt of slaughter, the mixture must be spilled and cannot be used. Rabbi Eliezer permits it. Rabbi Chiya bar Abba, quoting Rabbi Yochanan, limits the Mishna's ruling to a case where another substance spilled into the blood. But if blood dripped into water, each drop would be nullified upon contact, immediately rejected from altar service. Once rejected, it cannot later be accepted, even if the majority of the final mixture is blood. This principle of "rejection" applies only to kodashim, not to mitzvot such as the commandment to cover the blood after slaughter. Reish Lakish rules regarding a mixture of pigul and notar: if one eats them together, there is no punishment of lashes. From this, the Gemara derives three principles about mixtures: (1) even forbidden items can nullify one another; (2) the rule that an item imparting taste is considered significant and not nullified is not a Torah law; (3) a warning given in a case of doubt (hatra'at safek) is not considered a valid warning. A difficulty is raised against the second principle. After an unsuccessful attempt to resolve it, the derivation is rejected. Reish Lakish was speaking of pigul and notar involving two similar items, i.e. meat and meat, which are nullified by majority since their taste is indistinguishable. Taste is only a factor when dissimilar items are mixed, where the flavor is perceptible. The Gemara then questions: if similar items are nullified by majority, why does the Mishna, in the case of wine and blood, assess whether the wine would be noticeable if it were water? Since both taste and visibility rely on the same concept, it seems the Mishna treats two similar items as if they were different. If so, why not apply the same reasoning to Reish Lakish's case of pigul and notar, viewing them as distinct, and if they impart taste, liability should follow? After one failed attempt to reinterpret the Mishna, the Gemara resolves the difficulty differently: there is a tannaitic dispute. The Mishna reflects Rabbi Yehuda's opinion, while Reish Lakish follows the rabbis. A contradiction is raised against Rabbi Yehuda's position from a Mishna Mikvaot 10:6. To explain it, one must assume the Mishna is authored by Rabbi Yehuda, since it employs the principle of "we view the item as if…". Yet at the end of the Mishna, purification waters are nullified in a mikveh if the mikveh waters are the majority. This stands in opposition to Rabbi Yehuda's stance that similar items are treated as different and are not nullified based on appearance.  

The first week in our Christmas series titled "Taste & See", with Guest Speaker Ted Grant.

Een langgekoesterde wens van Kleine Boodschap gaat in vervulling: in deze speciale decemberaflevering krijgen we een uitgebreid kijkje achter de schermen bij de totstandkoming van de Winter Efteling! We stellen projectleider Laura Evers, projectcoördinator Marleen Sterk en projectspecialist Thematisering Nicky de Waal al onze prangende vragen over op- en afbouw, logistiek en planning. Ook bespreken we de nieuwigheden van dit jaar. Daarna gaan we het park in en nemen we een kijkje bij de afrondende werkzaamheden. Werkvoorbereider Thematisering Dani Berger en coördinator Bouwdienst Casper Deneer zetten de laatste puntjes op de i op de Warme Winter Weide. We spreken producer Live Entertainment Maarten Rikken tijdens de laatste repetities en Marleen en Nicky nemen met ons een kijkje op het Eiland van de Vijf Zintuigen. Tot slot vertelt engineer Showtechniek Luc Vermeulen ons over de nieuwe muziek op de Pardoespromenade. Show notes Beleef samen de warmste momenten tijdens de Winter Efteling (https://www.efteling.com/nl/park/events/winter-efteling) Winter Efteling - Eftepedia (https://www.eftepedia.nl/lemma/Winter_Efteling) Kleine Boodschap 380: Wat met de Winter Efteling? (https://kleineboodschap.com/afleveringen/2024/3/18/380-wat-met-de-winter-efteling) Kleine Boodschap 262: Taste of Europe (https://kleineboodschap.com/afleveringen/2022/3/2/262-taste-of-europe) LinkedIn (https://www.linkedin.com/in/laura-evers-72857b19a/) Laura Evers | LinkedIn (https://www.linkedin.com/in/laura-evers-72857b19a/) Marleen Sterk | LinkedIn (https://www.linkedin.com/in/marleensterk/) Nicky de Waal | LinkedIn (https://www.linkedin.com/in/nicky-de-waal/) Dani Berger | LinkedIn (https://www.linkedin.com/in/dani-berger-909192215/) Casper Deneer | LinkedIn (https://www.linkedin.com/in/casper-deneer-66b700303/) Maarten Rikken | LinkedIn (https://www.linkedin.com/in/maarten-rikken-1038b556/) Luc Vermeulen | LinkedIn (https://www.linkedin.com/in/luc-vermeulen-96868113/)

Ho ho hiya! Welcome back for season three of A Podcast For Christmas where our lovely guest Annie demonstrates her frankly insane ability to choose the most innocuous Christmas movie possible and there still, somehow, ends up being a ghost involved.If you to love festive tenpin bowling, lets face it, who doesn't, topped with a Tony nominated actress singing off key and some crazy cryptic Christmas clues you don't want to miss this one.

Many people find themselves trapped in a cycle of seeking satisfaction in the wrong places - money, possessions, relationships, or success - only to discover these things leave them feeling emptier than before. Jesus addresses this universal struggle by offering true satisfaction through a relationship with Him. Using the imagery of food and nourishment, He invites us to taste and see His goodness rather than consuming spiritual junk food. The Christmas prophecy reveals four powerful titles for Jesus that meet our deepest needs: Wonderful Counselor who makes extraordinary plans, Mighty God who fights our battles, Everlasting Father whose love never fails, and Prince of Peace who brings wholeness to every area of life. Follow and subscribe to stay updated with our latest content: Youtube  | Facebook | Instagram | Central Wired Website

All songs performed by licensing agreement through CCLI: Copyright License 20465877 Size A Streaming Plus License 21412465 Size A Connect With Us Facebook: https://www.facebook.com/christcenter... Instagram: https://www.instagram.com/ccconline/ If you would like to support this ministry give online 1. PayPal: https://www.paypal.com/paypalme/Chris... 2. CashApp $CCC2711 3. www.myccc.faith

All songs performed by licensing agreement through CCLI: Copyright License 20465877 Size A Streaming Plus License 21412465 Size A Connect With Us Facebook: https://www.facebook.com/christcenter... Instagram: https://www.instagram.com/ccconline/ If you would like to support this ministry give online 1. PayPal: https://www.paypal.com/paypalme/Chris... 2. CashApp $CCC2711 3. www.myccc.faith

Sunday November 30, 2025 || Oh, Taste and See || Pastor Hilda Henderson

Festival gastronômico no Brooklin. É o 10 brooklin taste, uma feira natalina que vai reunir 42 expositores.See omnystudio.com/listener for privacy information.

Die Gerüchteküche läuft heiß! Wer zieht im Januar ins Dschungelcamp 2026 ein? Viele Namen sind bereits im Umlauf, Körber und Hammes werden den angeblichen Cast kommentieren. Außerdem gibt es endlich News von Sport1! Der Show-Sport-Sender hat sich für zwei seiner Sendungen jetzt prominente Moderation ins Haus geholt: Daniel Aminati und Detlef D! Soost. Und: "Sissi" geht in diesem Jahr fremd und wechselt von der ARD zu RTL. Herr Hammes knöpft sich außerdem in "Hammes glotzt" die Werwölfe vom Ersten und die Löffel bei "The Taste" vor. FERNSEHEN 00:03:27 | Spekulationen: Das soll der Dschungelcamp-Cast 2026 sein 00:22:32 | Daniel Aminati und Detlef D! Soost bald bei Sport1 zu sehen 00:28:33 | Wechseljahr: "Sissi" an Weihnachten beim RTL zu sehen 00:31:40 | RTL lässt Promis zu Quiz unterm Weihnachtsbaum antreten 00:36:33 | Überraschung! ProSieben sagt Überraschungsshow ab HAMMES GLOTZT 00:43:17 | „Werwölfe: Das Spiel von List und Täuschung“ (ARD/Staffel 1) 00:52:40 | „The Taste“ (SAT.1/Staffel 14) WEIDENGEFLÜSTER 01:00:54 | Viehdback zu Folge 510 01:20:48 | Danke für Euren Support und Hinweis Affiliate FILM 01:22:30 | Kino-Charts & -Starts 01:27:41 | Heimkino 01:33:35 | "Star Wars”-News der Woche QUOTENTIPP 01:37:32 | Dieses Mal: "Stefan und Bully gegen irgendson Schnulli" (Samstag, 29. November 2025, 20:15 Uhr, RTL) Alle Wortbeiträge dieser Folge sind eigene Meinungen – teils satirisch – oder Kommentare.

Imagine having your own world-class registered dietitian designing every meal to fit your lifestyle, help you lose fat, and maintain lean muscle without spending a cent. In this episode, Chalene explains how to use AI as your personal nutrition coach to create a fully customized calorie deficit plan that actually works. She walks you step by step through how to use ChatGPT to calculate your macros, design meals you will love, and fine tune your plan when progress slows. If you have ever thought it would be easy to lose weight if someone just told you exactly what to eat, this episode will show you how to make that happen. Watch this episode on YouTube this Sunday!!  https://www.youtube.com/@chalenejohnson/videos  

taste feels like one of those things people claim to have, but few think about deeply. in this episode, we break down what taste actually is - where it comes from, how it evolves, and whether it's something you're born with or build through curiosity, exposure, or maybe just copying people you think are cool. we get into the difference between having a real point of view and just collecting pinterest aesthetics, why some people seem effortlessly cool, and how you can always spot when someone's taste doesn't feel like their own. follow us: @grownk1d @gaelaitor @_kaylasuarez join our social club: https://form.typeform.com/to/eBSho4lE overshare with us: grownkid.com About our Partners: GrownKid is made in partnership with Joy Coalition where purpose driven content meets powerful storytelling. From 13 Reasons Why to Unprisoned, Joy Coalition projects are made to bridge generations and drive groundbreaking conversations. Learn more about your ad choices. Visit megaphone.fm/adchoices

Imagine that! Man's mighty war machines rendered useless by the Lord's little flakes of snow! 

Joining John Maytham to share the vision behind this exciting launch is Carlos Leon, Business Manager of Amura Restaurant. Carlos will give us a glimpse into what diners can expect from this immersive concept that blends Spanish tradition with South African flair. Presenter John Maytham is an actor and author-turned-talk radio veteran and seasoned journalist. His show serves a round-up of local and international news coupled with the latest in business, sport, traffic and weather. The host’s eclectic interests mean the program often surprises the audience with intriguing book reviews and inspiring interviews profiling artists. A daily highlight is Rapid Fire, just after 5:30pm. CapeTalk fans call in, to stump the presenter with their general knowledge questions. Another firm favourite is the humorous Thursday crossing with award-winning journalist Rebecca Davis, called “Plan B”. Thank you for listening to a podcast from Afternoon Drive with John Maytham Listen live on Primedia+ weekdays from 15:00 and 18:00 (SA Time) to Afternoon Drive with John Maytham broadcast on CapeTalk https://buff.ly/NnFM3Nk For more from the show go to https://buff.ly/BSFy4Cn or find all the catch-up podcasts here https://buff.ly/n8nWt4x Subscribe to the CapeTalk Daily and Weekly Newsletters https://buff.ly/sbvVZD5 Follow us on social media: CapeTalk on Facebook: https://www.facebook.com/CapeTalk CapeTalk on TikTok: https://www.tiktok.com/@capetalk CapeTalk on Instagram: https://www.instagram.com/ CapeTalk on X: https://x.com/CapeTalk CapeTalk on YouTube: https://www.youtube.com/@CapeTalk567 See omnystudio.com/listener for privacy information.

The Chemo Taste Struggle Is Real!What happens when food stops tasting like food? For many people receiving chemotherapy, one of the most frustrating side effects is that everything tastes wrong. Meals that once brought joy can suddenly taste metallic, bitter, or bland.In this episode, we explore why chemotherapy changes taste and smell, how it impacts nutrition and emotional well-being, and what you can do to find flavor again. From surprising foods that still taste good to creative meal ideas that help you keep eating, you'll learn practical ways to nourish your body and reclaim one of life's simplest pleasures. https://bit.ly/4pf8G5cGet Our Handy PDF Guide HEREIn this Episode:01:50 - A Man on the Inside, New Season04:23 - Advice from a 90-year Old on Longevity08:18 - Changes in Smell and Taste Perception with Chemotherapy11:01 - Strategies to find Foods that Taste Good with Taste Changes22:41 - Now I Have to Learn to Fly Solo - Greg, Who Lost His Wife to Alzheimer's25:48 - OutroSupport the showGet show notes and resources at our website: every1dies.org. Facebook | Instagram | YouTube | mail@every1dies.org

This week we're diving into everything you need to feel a little brighter and more grounded through the winter months, from simple ways to lift your mood to the truth about frozen food and how to choose a multivitamin that actually meets your needs without the huge price tag. We break down the biggest nutrition myths, explore why frozen produce often rivals fresh, unpack global food labelling systems, and share the small daily(ish) habits that make consistency feel easier and more sustainable. Plus, practical family-friendly meal planning ideas, winter wellbeing rituals and the listener questions you've asked us most. Get Dr David Hamilton's book, 'The Joy of Actually Giving a F*ck' Recommendations: The Advent of Change Calendar Caroline Flack documentary on Disney+ Victoria Beckham on the Call Her Daddy podcast And from our amazing listeners: Georgia: Sainsbury's Taste the Difference dark chocolate - delicious, single origin and made from three ingredients Amy: Bank the Food app - discover which items food banks in your area are most in need of Learn more about your ad choices. Visit podcastchoices.com/adchoices

Astronomer Johannes Kepler spoke of discoveries “as though I had thought one of God's thoughts.” 

Hickory Nut Gap is a century-old family farm in Western North Carolina, now run by Jamie and Amy, who shifted the operation toward grass-fed beef, pastured poultry, and regenerative grazing. Their model connects soil health, animal welfare, and community resilience - from rotational grazing that builds biodiversity to supplying local restaurants and retailers. This tour looks directly at how they raise animals, manage land, and keep farming viable in the Appalachian mountains.Key Topics How Hickory Nut Gap transitioned from an old dairy to a regenerative livestock operationRotational grazing, biodiversity, and carbon-building in mountain pasturesThe economics of grass-fed beef versus grain-fed systemsHow the farm navigated the 2023 Cane Creek flood and community recoveryWhole-animal butchery, pet food production, and reconnecting consumers with real foodWhy Listen To This EpisodeA real-time look at how a regenerative livestock farm actually operatesClear explanation of rotational grazing, pasture rest, and soil-buildingPractical insight into animal welfare, handling, and daily farm managementFirsthand account of flood recovery and community resilienceStraightforward breakdown of grass-fed vs grain-fed economics and tasteCuts through marketing claims by showing the real work behind regenerative agricultureWebsiteInstagramTimestamps00:00:00 — History of Hickory Nut Gap and returning to the family farm00:02:00 — Discovering direct-market pasture farming in the early 2000s00:04:00 — Grass-fed movement and building a farmer-supported food system00:06:00 — Taste, nutrition, and why fresh, local food matters00:10:00 — Flood impacts and land recovery after the Cane Creek disaster00:12:00 — Rotational grazing explained: density, rest, carbon, biodiversity00:15:00 — Grass-fed vs grain-fed: economics, animal health, taste00:17:00 — Talking with vegans and the ethics of reducing harm in ecosystems00:19:00 — Regrowth after grazing and how mountain pastures respond00:23:00 — Daily welfare checks: water, feed, injuries, antibiotics policy00:26:00 — Whole-animal use, pet food demand, and underrated cuts

Welcome back to Classic & Curious—and to our Holiday Series.This week, as Thanksgiving invites us to gather and give thanks, the dinner table becomes more than a place to eat—it becomes a space to connect, to listen, and to cherish the people we love. Yet in our effort to make it beautiful, we often bring stress to the surface with layers of linens and the pressure to get every detail just right. Sometimes, we simply want things elevated… yet easy. Thankfully, we have options.Proper Table is one of them—a collection of acrylic placemats and coasters inspired by vintage fabrics with timeless appeal. Thoughtfully designed for both messy and stylish eaters, these pieces prove that style and simplicity can beautifully coexist.In this episode, we welcome Dana Lewis, founder of Proper Table. Dana shares how the brand came to life, the effortless care behind these clever textiles, and her exciting collaboration with LA-based interior designer Nate Turner. Proper Table has been featured in House Beautiful and Vogue for its sensibility and style—and it's no wonder the brand has become a beloved go-to for savvy entertainers who want to keep it easy and elevated.Dana embodies the very spirit of Proper Table: her timeless taste paired with an effortless sense of ease, she creates the very feeling that you want to bring to your own home.Connect with Proper Table at propertableco.com and @propertablecoConnect with Anne at @styledbyark, @classicandcuriouspodcast and styledbyark.com

Jed claims that this very popular ice cream bar doesn't taste the same as it use to... See omnystudio.com/listener for privacy information.

We use the words “I wonder” to mean, “I'd like to know.” But it should mean, “I'd like to worship.” 

Join Amanda and Chef Shannon as they discuss the significance of taste and flavor during the holiday season, emphasizing the importance of gathering and sharing meals with loved ones. They explore traditional dishes, the concept of non-negotiables in holiday cooking, and how to build layers of flavor in meals. The conversation also touches on the five tastes and how satisfaction comes from balancing these flavors. Chef Shannon shares creative techniques for enhancing flavor and the importance of using seasonal ingredients. The episode concludes with resources for culinary education and flavor building.Get on the waitlist for our upcoming online course for women in menopause, Culinary Gentle Nutrition!Add your name to the list here: https://alpinenutrition.kit.com/culinary_courseTakeaways from this episode...* Taste and flavor are essential for meal satisfaction.* Building layers of flavor enhances the dining experience.* Satisfaction comes from balancing the five tastes: sweet, salty, bitter, sour, and umami.* Creative cooking techniques, like toasting and roasting, can elevate simple ingredients.* How using seasonal ingredients maximizes flavor and freshness.* And most importantly, why diet talk should be minimized during holiday gatherings.Learn more about Alpine Nutrition: https://alpinenutrition.org/get-started/ Get additional blog posts and resources for intuitive eating during menopause on my website www.alpinenutrition.orgBefore you go, subscribe to the show, leave a review, and share the episode with a friend!

Fluent Fiction - Dutch: A Taste of Spain: An Unexpected Feast by the Amsterdam Canals Find the full episode transcript, vocabulary words, and more:fluentfiction.com/nl/episode/2025-11-25-23-34-02-nl Story Transcript:Nl: De bladeren van de bomen langs de grachten dwarrelden zachtjes op de grond.En: The leaves of the trees along the grachten gently fluttered to the ground.Nl: De lucht rook naar verse regen en de geur van warme chocolademelk zweefde vanuit de cafés.En: The air smelled of fresh rain and the scent of hot chocolate drifted from the cafés.Nl: Bas, Sanne en Tijn zaten aan een houten tafel bij een knus café aan de Amsterdamse gracht.En: Bas, Sanne, and Tijn sat at a wooden table at a cozy café by the Amsterdamse gracht.Nl: Het was een typische herfstdag in de stad, en Sinterklaas stond voor de deur, met beloftevolle feesten en cadeautjes.En: It was a typical autumn day in the city, and Sinterklaas was just around the corner, promising festive celebrations and gifts.Nl: Bas bladerde gefrustreerd door het menu dat volledig in het Spaans was.En: Bas flipped through the menu, which was entirely in Spanish, with frustration.Nl: Zijn voorhoofd fronsde.En: His forehead furrowed.Nl: "Wat denk je dat 'pulpo' betekent?"En: "What do you think 'pulpo' means?"Nl: vroeg hij, terwijl hij het woord wijs.En: he asked, pointing to the word.Nl: Sanne grinnikte, haar ogen twinkelden speels.En: Sanne giggled, her eyes twinkling playfully.Nl: "Weet ik niet, misschien iets met kip?"En: "I don't know, maybe something with chicken?"Nl: Ze opende haar vertaal-app, maar bleef steken in hilarische vertalingen.En: She opened her translation app but got stuck in hilarious translations.Nl: "Ah, kijk!En: "Ah, look!Nl: Het zegt 'octopus'!"En: It says 'octopus'!"Nl: Tijn, die zijn blik naar het raam had gericht en droomde van het Spaanse platteland, kwam terug bij het gesprek.En: Tijn, who had been gazing out the window, dreaming of the Spanish countryside, returned to the conversation.Nl: "Octopus!En: "Octopus!Nl: Dat moeten we proberen!"En: We should try that!"Nl: zei hij dromerig.En: he said dreamily.Nl: "Nee, nee," protesteerde Bas, die eigenlijk niet voor verrassingen wilde gaan.En: "No, no," protested Bas, who wasn't really looking for surprises.Nl: Maar Sanne, die altijd wel open stond voor avontuur, overtuigde hem om door te zetten, verjaagd door haar eigen nieuwsgierigheid.En: But Sanne, always open to adventure, convinced him to go for it, driven by her own curiosity.Nl: Halverwege hun besluiteloosheid kwam de ober eraan.En: In the midst of their indecision, the waiter arrived.Nl: Bas, die de moed bijeen had geraakt, vroeg aarzelend om hulp.En: Bas, summoning all his courage, hesitantly asked for help.Nl: Maar Sanne bleef vasthouden aan haar app-experiment, en Tijn fantaseerde over de Spaanse zon.En: But Sanne stuck to her app experiment, and Tijn fantasized about the Spanish sun.Nl: Na een tijdje gaf Bas op, bekeek de ober en wees dapper een gerecht aan.En: After a while, Bas gave up, looked at the waiter, and bravely pointed at a dish.Nl: Een halfuur later stond er een kleurrijk bord op tafel, gevuld met tentakels van de octopus.En: Half an hour later, a colorful plate filled with octopus tentacles was on the table.Nl: Bas keek met grote ogen toen de realiteit van hun keuze tot hem doordrong.En: Bas stared wide-eyed as the reality of their choice dawned on him.Nl: Tijn klapte in zijn handen.En: Tijn clapped his hands.Nl: "Geweldig!En: "Amazing!Nl: Een avontuur!En: An adventure!Nl: Net als in de zomer in Spanje!"En: Just like in the summer in Spain!"Nl: Sanne kon haar lach niet langer inhouden.En: Sanne could no longer hold in her laughter.Nl: "Nou, Bas," lachte ze, "je hebt ons iets bijzonders bezorgd!"En: "Well, Bas," she laughed, "you've brought us something special!"Nl: Met een diepe zucht maar ook een glimlach, legde Bas zijn trots opzij en dook in het gerecht.En: With a deep sigh but also a smile, Bas set his pride aside and dove into the dish.Nl: En tot zijn verrassing was het heerlijk.En: And to his surprise, it was delicious.Nl: De pittige saus complimenteerde de octopus perfect.En: The spicy sauce complemented the octopus perfectly.Nl: De vrienden lachten en genoten samen van het onverwachte.En: The friends laughed and enjoyed the unexpected together.Nl: Bas leerde die dag dat het soms beter is om gewoon mee te gaan met wat het leven op je pad brengt.En: Bas learned that day that sometimes it's better to just go with what life throws your way.Nl: Hij leunde tevreden achterover en keek naar de Amsterdamse gracht, dankbaar voor de warmte van vrienden en de schoonheid van onverwachte momenten.En: He leaned back contentedly and looked at the Amsterdamse gracht, grateful for the warmth of friends and the beauty of unexpected moments. Vocabulary Words:fluttered: dwarreldengently: zachtjesforehead: voorhoofdfurrowed: fronsdetwinkling: twinkeldenplayfully: speelscuriosity: nieuwsgierigheidindecision: besluiteloosheidhesitantly: aarzelendfantasized: fantaseerdetentacles: tentakelsadventure: avontuurwide-eyed: met grote ogenreality: realiteitlaughter: lachcomplemented: complimenteerdeunexpected: onverwachtegrateful: dankbaarbeauty: schoonheidwooden: houtencozy: knuspromising: beloftevollefrustration: frustratiegiggled: grinnikteprotested: protesteerdesummoning: bijeen geraaktapp experiment: app-experimentdawned: doordrongpride: trotsgenerosity: vrijgevigheid

In this episode, Kelly Brownell speaks with Jerold Mande, CEO of Nourish Science, adjunct professor at the Harvard School of Public Health, and former Deputy Undersecretary for Food Safety at the USDA. They discuss the alarming state of children's health in America, the challenges of combating poor nutrition, and the influence of the food industry on public policy. The conversation explores the parallels between the tobacco and food industries and proposes new strategies for ensuring children reach adulthood in good health. Mande emphasizes the need for radical changes in food policy and the role of public health in making these changes. Transcript So, you co-founded this organization along with Jerome Adams, Bill Frist and Thomas Grumbly, as we said, to ensure every child breaches age 18 at a healthy weight and in good metabolic health. That's a pretty tall order given the state of the health of youth today in America. But let's start by you telling us what inspired this mission and what does it look like to achieve this in today's food environment? I was trained in public health and also in nutrition and in my career, which has been largely in service of the public and government, I've been trying to advance those issues. And unfortunately over the arc of my career from when I started to now, particularly in nutrition and public health, it's just gotten so much worse. Indeed today Americans have the shortest lifespans by far. We're not just last among the wealthy countries, but we're a standard deviation last. But probably most alarming of all is how sick our children are. Children should not have a chronic disease. Yet in America maybe a third do. I did some work on tobacco at one point, at FDA. That was an enormous success. It was the leading cause of death. Children smoked at a higher rate, much like child chronic disease today. About a third of kids smoked. And we took that issue on, and today it's less than 2%. And so that shows that government can solve these problems. And since we did our tobacco work in the early '90s, I've changed my focus to nutrition and public health and trying to fix that. But we've still made so little progress. Give us a sense of how far from that goal we are. So, if the goal is to make every child reaching 18 at a healthy weight and in good metabolic health, what percentage of children reaching age 18 today might look like that? It's probably around a half or more, but we're not quite sure. We don't have good statistics. One of the challenges we face in nutrition is, unfortunately, the food industry or other industries lobby against funding research and data collection. And so, we're handicapped in that way. But we do know from the studies that CDC and others have done that about 20% of our children have obesity about a similar number have Type 2 diabetes or the precursors, pre-diabetes. You and I started off calling it adult-onset diabetes and they had to change that name to a Type 2 because it's becoming so common in kids. And then another disease, fatty liver disease, really unthinkable in kids. Something that the typical pediatrician would just never see. And yet in the last decade, children are the fastest growing group. I think we don't know an exact number, but today, at least a third, maybe as many as half of our children have a chronic disease. Particularly a food cause chronic disease, or the precursors that show they're on the way. I remember probably going back about 20 years, people started saying that we were seeing the first generation of American children that would lead shorter lives than our parents did. And what a terrible legacy to leave our children. Absolutely. And that's why we set that overarching goal of ensuring every child reaches age 18 in good metabolic health. And the reason we set that is in my experience in government, there's a phrase we all use - what gets measured gets done. And when I worked at FDA, when I worked at USDA, what caught my attention is that there is a mission statement. There's a goal of what we're trying to achieve. And it's ensuring access to healthy options and information, like a food label. Now the problem with that, first of all, it's failed. But the problem with that is the bureaucrats that I oversaw would go into a supermarket, see a produce section, a protein section, the food labels, which I worked on, and say we've done our job. They would check those boxes and say, we've done it. And yet we haven't. And if we ensured that every child reaches age 18 at a healthy weight and good metabolic health, if the bureaucrats say how are we doing on that? They would have to conclude we're failing, and they'd have to try something else. And that's what we need to do. We need to try radically different, new strategies because what we've been doing for decades has failed. You mentioned the food industry a moment ago. Let's talk about that in a little more detail. You made the argument that food companies have substituted profits for health in how they design their products. Explain that a little bit more, if you will. And tell us how the shift has occurred and what do you think the public health cost has been? Yes, so the way I like to think of it, and your listeners should think of it, is there's a North star for food design. And from a consumer standpoint, I think there are four points on the star: taste, cost, convenience, and health. That's what they expect and want from their food. Now the challenge is the marketplace. Because that consumer, you and I, when we go to the grocery store and get home on taste, cost, and convenience, if we want within an hour, we can know whether the food we purchased met our standard there. Or what our expectations were. Not always for health. There's just no way to know in a day, a week, a month, even in a year or more. We don't know if the food we're eating is improving and maintaining our health, right? There should be a definition of food. Food should be what we eat to thrive. That really should be the goal. I borrowed that from NASA, the space agency. When I would meet with them, they said, ' Jerry, it's important. Right? It's not enough that people just survive on the food they eat in space. They really need to thrive.' And that's what WE need to do. And that's really what food does, right? And yet we have food, not only don't we thrive, but we get sick. And the reason for that is, as I was saying, the marketplace works on taste, cost and convenience. So, companies make sure their products meet consumer expectation for those three. But the problem is on the fourth point on the star: on health. Because we can't tell in even years whether it's meeting our expectation. That sort of cries out. You're at a policy school. Those are the places where government needs to step in and act and make sure that the marketplace is providing. That feedback through government. But the industry is politically strong and has prevented that. And so that has left the fourth point of the star open for their interpretation. And my belief is that they've put in place a prop. So, they're making decisions in the design of the product. They're taste, they gotta get taste right. They gotta get cost and convenience right. But rather than worrying what does it do to your health? They just, say let's do a profit. And that's resulted in this whole category of food called ultra-processed food (UPF). I actually believe in the future, whether it's a hundred years or a thousand years. If humanity's gonna thrive we need manmade food we can thrive on. But we don't have that. And we don't invest in the science. We need to. But today, ultra-processed food is manmade food designed on taste, cost, convenience, and then how do we make the most money possible. Now, let me give you one other analogy, if I could. If we were CEOs of an automobile company, the mission is to provide vehicles where people can get safely from A to point B. It's the same as food we can thrive on. That is the mission. The problem is that when the food companies design food today, they've presented to the CEO, and everyone gets excited. They're seeing the numbers, the charts, the data that shows that this food is going to meet, taste, cost, convenience. It's going to make us all this money. But the CEO should be asking this following question: if people eat this as we intend, will they thrive? At the very least they won't get sick, right? Because the law requires they can't get sick. And if the Midmanagers were honest, they'd say here's the good news boss. We have such political power we've been able to influence the Congress and the regulatory agencies. That they're not going to do anything about it. Taste, cost, convenience, and profits will work just fine. Couldn't you make the argument that for a CEO to embrace that kind of attitude you talked about would be corporate malpractice almost? That, if they want to maximize profits then they want people to like the food as much as possible. That means engineering it in ways that make people overeat it, hijacking the reward pathways in the brain, and all that kind of thing. Why in the world would a CEO care about whether people thrive? Because it's the law. The law requires we have these safety features in cars and the companies have to design it that way. And there's more immediate feedback with the car too, in terms of if you crashed right away. Because it didn't work, you'd see that. But here's the thing. Harvey Wiley.He's the founder of the food safety programs that I led at FDA and USDA. He was a chemist from academia. Came to USDA in the late 1800s. It was a time of great change in food in America. At that point, almost all of families grew their own food on a farm. And someone had to decide who's going to grow our food. It's a family conversation that needed to take place. Increasingly, Americans were moving into the cities at that time, and a brand-new industry had sprung up to feed people in cities. It was a processed food industry. And in order to provide shelf stable foods that can offer taste, cost, convenience, this new processed food industry turned to another new industry, a chemical industry. Now, it's hard to believe this, but there was a point in time that just wasn't an industry. So these two big new industries had sprung up- processed food and chemicals. And Harvey Wiley had a hypothesis that the chemicals they were using to make these processed foods were making us sick. Indeed, food poisoning back then was one of the 10 leading causes of death. And so, Harvey Wiley went to Teddy Roosevelt. He'd been trying for years within the bureaucracy and not making progress. But when Teddy Roosevelt came in, he finally had the person who listened to him. Back then, USDA was right across from the Washington Monument to the White House. He'd walk right over there into the White House and met with Teddy Roosevelt and said, ' this food industry is making us sick. We should do something about it.' And Teddy Roosevelt agreed. And they wrote the laws. And so I think what your listeners need to understand is that when you look at the job that FDA and USDA is doing, their food safety programs were created to make sure our food doesn't make us sick. Acutely sick. Not heart disease or cancer, 30, 40 years down the road, but acutely sick. No. I think that's absolutely the point. That's what Wiley was most concerned about at the time. But that's not the law they wrote. The law doesn't say acutely ill. And I'll give you this example. Your listeners may be familiar with something called GRAS - Generally Recognized as Safe. It's a big problem today. Industry co-opted the system and no longer gets approval for their food additives. And so, you have this Generally Recognized as Safe system, and you have these chemicals and people are worried about them. In the history of GRAS. Only one chemical has FDA decided we need to get that off the market because it's unsafe. That's partially hydrogenated oils or trans-fat. Does trans-fat cause acute illness? It doesn't. It causes a chronic disease. And the evidence is clear. The agency has known that it has the responsibility for both acute and chronic illness. But you're right, the industry has taken advantage of this sort of chronic illness space to say that that really isn't what you should be doing. But having worked at those agencies, I don't think they see it that way. They just feel like here's the bottom line on it. The industry uses its political power in Congress. And it shapes the agency's budget. So, let's take FDA. FDA has a billion dollars with a 'b' for food safety. For the acute food safety, you're talking about. It has less than 25 million for the chronic disease. There are about 1400 deaths a year in America due to the acute illnesses caused by our food that FDA and USDA are trying to prevent. The chronic illnesses that we know are caused by our food cause 1600 maybe a day. More than that of the acute every day. Now the agency should be spending at least half its time, if not more, worrying about those chronic illness. Why doesn't it? Because the industry used their political power in Congress to put the billion dollars for the acute illness. That's because if you get acutely ill, that's a liability concern for them. Jerry let's talk about the political influence in just a little more detail, because you're in a unique position to tell us about this because you've seen it from the inside. One mechanism through which industry might influence the political process is lobbyists. They hire lobbyists. Lobbyists get to the Congress. People make decisions based on contributions and things like that. Are there other ways the food industry affects the political process in addition to that. For example, what about the revolving door issue people talk about where industry people come into the administrative branch of government, not legislative branch, and then return to industry. And are there other ways that the political influence of the industry has made itself felt? I think first and foremost it is the lobbyists, those who work with Congress, in effect. Particularly the funding levels, and the authority that the agencies have to do that job. I think it's overwhelmingly that. I think second, is the influence the industry has. So let me back up to that a sec. As a result of that, we spend very little on nutrition research, for example. It's 4% of the NIH budget even though we have these large institutes, cancer, heart, diabetes, everyone knows about. They're trying to come up with the cures who spend the other almost 50 billion at NIH. And so, what happens? You and I have both been at universities where there are nutrition programs and what we see is it's very hard to not accept any industry money to do the research because there isn't the federal money. Now, the key thing, it's not an accident. It's part of the plan. And so, I think that the research that we rely on to do regulation is heavily influenced by industry. And it's broad. I've served, you have, others, on the national academies and the programs. When I've been on the inside of those committees, there are always industry retired scientists on those committees. And they have undue influence. I've seen it. Their political power is so vast. The revolving door, that is a little of both ways. I think the government learns from the revolving door as well. But you're right, some people leave government and try to undo that. Now, I've chosen to work in academia when I'm not in government. But I think that does play a role, but I don't think it plays the largest role. I think the thing that people should be worried about is how much influence it has in Congress and how that affects the agency's budgets. And that way I feel that agencies are corrupted it, but it's not because they're corrupted directly by the industry. I think it's indirectly through congress. I'd like to get your opinion on something that's always relevant but is time sensitive now. And it's dietary guidelines for America. And the reason I'm saying it's time sensitive is because the current administration will be releasing dietary guidelines for America pretty soon. And there's lots of discussion about what those might look like. How can they help guide food policy and industry practices to support healthier children and families? It's one of the bigger levers the government has. The biggest is a program SNAP or food stamps. But beyond that, the dietary guidelines set the rules for government spending and food. So, I think often the way the dietary guidelines are portrayed isn't quite accurate. People think of it in terms of the once (food) Pyramid now the My Plate that's there. That's the public facing icon for the dietary guidelines. But really a very small part. The dietary guidelines are meant to help shape federal policy, not so much public perception. It's there. It's used in education in our schools - the (My) Plate, previously the (Food) Pyramid. But the main thing is it should shape what's served in government feeding programs. So principally that should be SNAP. It's not. But it does affect the WIC program- Women, Infants and Children, the school meals program, all of the military spending on food. Indeed, all spending by the government on food are set, governed by, or directed by the dietary guidelines. Now some of them are self-executing. Once the dietary guidelines change the government changes its behavior. But the biggest ones are not. They require rulemaking and in particular, today, one of the most impactful is our kids' meals in schools. So, whatever it says in these dietary guidelines, and there's reason to be alarmed in some of the press reports, it doesn't automatically change what's in school meals. The Department of Agriculture would have to write a rule and say that the dietary guidelines have changed and now we want to update. That usually takes an administration later. It's very rare one administration could both change the dietary guidelines and get through the rulemaking process. So, people can feel a little reassured by that. So, how do you feel about the way things seem to be taking shape right now? This whole MAHA movement Make America Healthy Again. What is it? To me what it is we've reached this tipping point we talked about earlier. The how sick we are, and people are saying, 'enough. Our food shouldn't make us sick at middle age. I shouldn't have to be spending so much time with my doctor. But particularly, it shouldn't be hard to raise my kids to 18 without getting sick. We really need to fix that and try to deal with that.' But I think that the MAHA movement is mostly that. But RFK and some of the people around them have increasingly claimed that it means some very specific things that are anti-science. That's been led by the policies around vaccine that are clearly anti-science. Nutrition is more and more interesting. Initially they started out in the exact right place. I think you and I could agree the things they were saying they need to focus on: kids, the need to get ultra-processed food out of our diets, were all the right things. In fact, you look at the first report that RFK and his team put out back in May this year after the President put out an Executive Order. Mostly the right things on this. They again, focus on kids, ultra-processed food was mentioned 40 times in the report as the root cause for the very first time. And this can't be undone. You had the White House saying that the root cause of our food-caused chronic disease crisis is the food industry. That's in a report that won't change. But a lot has changed since then. They came out with a second report where the word ultra-processed food showed up only once. What do you think happened? I know what happened because I've worked in that setting. The industry quietly went to the White House, the top political staff in the White House, and they said, you need to change the report when you come out with the recommendations. And so, the first report, I think, was written by MAHA, RFK Jr. and his lieutenants. The second report was written by the White House staff with the lobbyists of the food industry. That's what happened. What you end up with is their version of it. So, what does the industry want? We have a good picture from the first Trump administration. They did the last dietary guidelines and the Secretary of Agriculture, then Sonny Perdue, his mantra to his staff, people reported to me, was the industries- you know, keep the status quo. That is what the industry wants is they really don't want the dietary guidelines to change because then they have to reformulate their products. And they're used to living with what we have and they're just comfortable with that. For a big company to reformulate a product is a multi-year effort and cost billions of dollars and it's just not what they want to have to do. Particularly if it's going to change from administration to administration. And that is not a world they want to live in. From the first and second MAHA report where they wanted to go back to the status quo away from all the radical ideas. It'll be interesting to see what happens with dietary guidelines because we've seen reports that RFK Jr. and his people want to make shifts in policies. Saying that they want to go back to the Pyramid somehow. There's a cartoon on TV, South Park, I thought it was produced to be funny. But they talked about what we need to do is we need to flip the Pyramid upside down and we need to go back to the old Pyramid and make saturated fat the sort of the core of the diet. I thought it meant to be a joke but apparently that's become a belief of some people in the MAHA movement. RFK. And so, they want to add saturated fat back to our diets. They want to get rid of plant oils from our diets. There is a lot of areas of nutrition where the science isn't settled. But that's one where it is, indeed. Again, you go back only 1950s, 1960s, you look today, heart disease, heart attacks, they're down 90%. Most of that had to do with the drugs and getting rid of smoking. But a substantial contribution was made by nutrition. Lowering saturated fat in our diets and replacing it with plant oils that they're now called seed oils. If they take that step and the dietary guidelines come out next month and say that saturated fat is now good for us it is going to be just enormously disruptive. I don't think companies are going to change that much. They'll wait it out because they'll ask themselves the question, what's it going to be in two years? Because that's how long it takes them to get a product to market. Jerry, let me ask you this. You painted this picture where every once in a while, there'll be a glimmer of hope. Along comes MAHA. They're critical of the food industry and say that the diet's making us sick and therefore we should focus on different things like ultra-processed foods. In report number one, it's mentioned 40 times. Report number two comes out and it's mentioned only once for the political reasons you said. Are there any signs that lead you to be hopeful that this sort of history doesn't just keep repeating itself? Where people have good ideas, there's science that suggests you go down one road, but the food industry says, no, we're going to go down another and government obeys. Are there any signs out there that lead you to be more hopeful for the future? There are signs to be hopeful for the future. And number one, we talked earlier, is the success we had regulating tobacco. And I know you've done an outstanding job over the years drawing the parallels between what happened in tobacco and food. And there are good reasons to do that. Not the least of which is that in the 1980s, the tobacco companies bought all the big food companies and imparted on them a lot of their lessons, expertise, and playbook about how to do these things. And so that there is a tight link there. And we did succeed. We took youth smoking, which was around a 30 percent, a third, when we began work on this in the early 1990s when I was at FDA. And today it's less than 2%. It's one area with the United States leads the world in terms of what we've achieved in public health. And there's a great benefit that's going to come to that over the next generation as all of those deaths are prevented that we're not quite seeing yet. But we will. And that's regardless of what happens with vaping, which is a whole different story about nicotine. But this idea success and tobacco. The food industry has a tobacco playbook about how to addict so many people and make so much money and use their political power. We have a playbook of how to win the public health fight. So, tell us about that. What you're saying is music to my ears and I'm a big believer in exactly what you're saying. So, what is it? What does that playbook look like and what did we learn from the tobacco experience that you think could apply into the food area? There are a couple of areas. One is going to be leadership and we'll have to come back to that. Because the reason we succeeded in tobacco was the good fortune of having a David Kessler at FDA and Al Gore as Vice President. Nothing was, became more important to them than winning this fight against a big tobacco. Al Gore because his sister died at a young age of smoking. And David Kessler became convinced that this was the most important thing for public health that he could do. And keep in mind, when he came to FDA, it was the furthest thing from his mind. So, one of it is getting these kinds of leaders. Did does RFK Jr. and Marty McCarey match up to Al Gore? And we'll see. But the early signs aren't that great. But we'll see. There's still plenty of time for them to do this and get it right. The other thing is having a good strategy and policy about how to do it. And here, with tobacco, it was a complete stretch, right? There was no where did the FDA get authority over tobacco? And indeed, we eventually needed the Congress to reaffirm that authority to have the success we did. As we talked earlier, there's no question FDA was created to make sure processed food and the additives and processed food don't make us sick. So, it is the core reason the agency exists is to make sure that if there's a thing called ultra-processed food, man-made food, that is fine, but we have to thrive when we eat it. We certainly can't be made sick when we eat it. Now, David Kessler, I mentioned, he's put forward a petition, a citizens' petition to FDA. Careful work by him, he put months of effort into this, and he wrote basically a detailed roadmap for RFK and his team to use if they want to regulate ultra-processed stuff food. And I think we've gotten some, initially good feedback from the MAHA RFK people that they're interested in this petition and may take action on it. So, the basic thrust of the Kessler petition from my understanding is that we need to reconsider what's considered Generally Recognized as Safe. And that these ultra-processed foods may not be considered safe any longer because they produce all this disease down the road. And if MAHA responds positively initially to the concept, that's great. And maybe that'll have legs, and something will actually happen. But is there any reason to believe the industry won't just come in and quash this like they have other things? This idea of starting with a petition in the agency, beginning an investigation and using its authority is the blueprint we used with tobacco. There was a petition we responded, we said, gee, you raised some good points. There are other things we put forward. And so, what we hope to see here with the Kessler petition is that the FDA would put out what's called an advanced notice of a proposed rulemaking with the petition. This moves it from just being a petition to something the agency is saying, we're taking this seriously. We're putting it on the record ourselves and we want industry and others now to start weighing in. Now here's the thing, you have this category of ultra-processed food that because of the North Star I talked about before, because the industry, the marketplace has failed and gives them no incentive to make sure that we thrive, that keeps us from getting sick. They've just forgotten about that and put in place profits instead. The question is how do you get at ultra-processed food? What's the way to do it? How do you start holding the industry accountable? Now what RFK and the MAHA people started with was synthetic color additives. That wasn't what I would pick but, it wasn't a terrible choice. Because if you talk to Carlos Monteiro who coined the phrase ultra-processed food, and you ask him, what is an ultra-processed food, many people say it's this industrial creation. You can't find the ingredients in your kitchen. He agrees with all that, but he thinks the thing that really sets ultra-processed food, the harmful food, is the cosmetics that make them edible when they otherwise won't I've seen inside the plants where they make the old fashioned minimally processed food versus today's ultra-processed. In the minimally processed plants, I recognize the ingredients as food. In today's plants, you don't recognize anything. There are powders, there's sludges, there's nothing that you would really recognize as food going into it. And to make that edible, they use the cosmetics and colors as a key piece of that. But here's the problem. It doesn't matter if the color is synthetic or natural. And a fruit loop made with natural colors is just as bad for you as one made with synthetics. And indeed, it's been alarming that the agency has fast tracked these natural colors and as replacements because, cyanide is natural. We don't want to use that. And the whole approach has been off and it like how is this going to get us there? How is this focus on color additives going to get us there. And it won't. Yeah, I agree. I agree with your interpretation of that. But the thing with Kessler you got part of it right but the main thing he did is say you don't have to really define ultra-processed food, which is another industry ploy to delay action. Let's focus on the thing that's making us sick today. And that's the refined carbohydrates. The refined grains in food. That's what's most closely linked to the obesity, the diabetes we're seeing today. Now in the 1980s, the FDA granted, let's set aside sugar and white flour, for example, but they approved a whole slew of additives that the companies came forward with to see what we can add to the white flour and sugar to make it shelf stable, to meet all the taste, cost, and convenience considerations we have. And profit-making considerations we have. Back then, heart disease was the driving health problem. And so, it was easy to overlook why you didn't think that the these additives were really harmful. That then you could conclude whether Generally Recognized as Safe, which is what the agency did back then. What Kessler is saying is that what he's laid out in his petition is self-executing. It's not something that the agency grants that this is GRAS or not GRAS. They were just saying things that have historical safe use that scientists generally recognize it as safe. It's not something the agency decides. It's the universe of all of us scientists generally accept. And it's true in the '80s when we didn't face the obesity and diabetes epidemic, people didn't really focus on the refined carbohydrates. But if you look at today's food environment. And I hope you agree with this, that what is the leading driver in the food environment about what is it about ultra-processed food that's making us so sick? It's these refined grains and the way they're used in our food. And so, if the agency takes up the Kessler petition and starts acting on it, they don't have to change the designation. Maybe at some point they have to say some of these additives are no longer GRAS. But what Kessler's saying is by default, they're no longer GRAS because if you ask the scientists today, can we have this level of refined grains? And they'd say, no, that's just not Generally Recognized as Safe. So, he's pointing out that status, they no longer hold that status. And if the agency would recognize that publicly and the burden shifts where Wiley really always meant it to be, on the industry to prove that there are foods or things that we would thrive on, but that wouldn't make us sick. And so that's the key point that you go back to when you said, and you're exactly right that if you let the industry use their political power to just ignore health altogether and substitute profits, then you're right. Their sort of fiduciary responsibility is just to maximize profits and they can ignore health. If you say you can maximize profits, of course you're a capitalist business, but one of the tests you have to clear is you have to prove to us that people can thrive when they eat that. Thrive as the standard, might require some congressional amplification because it's not in the statute. But what is in the statute is the food can't make you sick. If scientists would generally recognize, would say, if you eat this diet as they intend, if you eat this snack food, there's these ready to heat meals as they intend, you're going to get diabetes and obesity. If scientists generally believe that, then you can't sell that. That's just against the law and the agency needs them to enforce the law. Bio:   Jerold Mande is CEO of Nourish Science; Adjunct Professor of Nutrition, Harvard T.H. Chan School of Public Health; and a Non-Resident Senior Fellow, Tisch College of Civic Life, Tufts University. Professor Mande has a wealth of expertise and experience in national public health and food policy. He served in senior policymaking positions for three presidents at USDA, FDA, and OSHA helping lead landmark public health initiatives. In 2009, he was appointed by President Obama as USDA Deputy Under Secretary for Food Safety. In 2011, he moved to USDA's Food, Nutrition, and Consumer Services, where he spent six years working to improve the health outcomes of the nation's $100 billion investment in 15 nutrition programs. During President Clinton's administration, Mr. Mande was Senior Advisor to the FDA commissioner where he helped shape national policy on nutrition, food safety, and tobacco. He also served on the White House staff as a health policy advisor and was Deputy Assistant Secretary for Occupational Health at the Department of Labor. During the George H.W. Bush administration he led the graphic design of the iconic Nutrition Facts label at FDA, for which he received the Presidential Design Award. Mr. Mande began his career as a legislative assistant for Al Gore in the U.S. House and Senate, managing Gore's health and environment agenda, and helping Gore write the nation's organ donation and transplantation laws.  Mande earned a Master of Public Health from the University of North Carolina at Chapel Hill and a Bachelor of Science in nutritional science from the University of Connecticut. Prior to his current academic appointments, he served on the faculty at the Tufts, Friedman School of Nutrition Science and Policy, and Yale School of Medicine.

This has to be the ultimate interview, with God asking the questions. Is Job interested in running the universe? 

Why is it that cuisines have historically been dismissed as a serious field of study? How have social factors, such as cultural norms and class, influenced people's perceptions of the prestige or disgust of different foods across different times? And how are acquired tastes and market demands for food shaped by the broader food landscape that people are situated within?In this episode, Green Dreamer's kaméa chayne speaks with Thomas Parker, whose latest book is Paranatures in Culinary Culture: An Alimentary Ecology.Join us as we explore what is possible when we deepen our connections with the sources of our foods, and what it means to understand taste as multi-sensorial, experiential, and context-dependent — not just based on the objective biochemical compositions of what we ingest.We invite you to…tune in and subscribe to Green Dreamer via any podcast app;tap into our bonus extended and video version of this conversation on Patreon here;and read highlights from these conversations via Kaméa's newsletter here.

This episode is part seven in an ongoing series about brands and how they influence our identities and drive consumerism. In this episode, recorded in Kyoto, Japan, we'll unpack how the importance of IRL shopping in Japan impacts the ways brands build emotional connections with customers:How nature creates the ultimate "Call To Action" for food shopping (and how the US has made most food non-seasonal),How Trader Joe's has built an intensely loyal customer base,Examples of the "collab madness" happening in Japan right now,Why many big brands in Japan includes cafes and other experiences in their stores,And how and why western brands are so popular in Japan.ALSO: Listen to Amanda on Embodied by WUNC North Carolina Public Radio!Additional reading:"A Century of Produce: The First-Aisle Department," The Packer."We Need to Talk About Trader Joe's," Adam Reiner, Taste.Get your Clotheshorse merch here: https://clotheshorsepodcast.com/shop/If you want to share your opinion/additional thoughts on the subjects we cover in each episode, feel free to email, whether it's a typed out message or an audio recording:  amanda@clotheshorse.worldDid you enjoy this episode? Consider "buying me a coffee" via Ko-fi: ko-fi.com/clotheshorseClotheshorse is brought to you with support from the following sustainable small businesses:Slow Fashion Academy is a size-inclusive sewing and patternmaking studio based in Philadelphia, Pennsylvania. Designer and fashion professor Ruby Gertz teaches workshops for hobbyists and aspiring designers, so that anyone can learn the foundational skills of making, mending, and altering their own clothes. Ruby also provides professional design and patternmaking services to emerging slow fashion brands, and occasionally takes commissions for custom garments and costume pieces. She has also released several PDF sewing patterns for original designs under her brands Spokes & Stitches, and Starling Petite Plus. Check the schedule for upcoming workshops, download PDF sewing patterns, and learn about additional sewing and design services at www.slowfashion.academy.The Pewter Thimble Is there a little bit of Italy in your soul? Are you an enthusiast of pre-loved decor and accessories? Bring vintage Italian style — and history — into your space with The Pewter Thimble (@thepewterthimble). We source useful and beautiful things, and mend them where needed. We also find gorgeous illustrations, and make them print-worthy. Tarot cards, tea towels and handpicked treasures, available to you from the comfort of your own home. Responsibly sourced from across Rome, lovingly renewed by fairly paid artists and artisans, with something for every budget. Discover more at thepewterthimble.com Deco Denim is a startup based out of San Francisco, selling clothing and accessories that are sustainable, gender fluid, size inclusive and high quality--made to last for years to come. Deco Denim is trying to change the way you think about buying clothes. Founder Sarah Mattes wants to empower people to ask important questions like, “Where was this made? Was this garment made ethically? Is this fabric made of plastic? Can this garment be upcycled and if not, can it be recycled?” Signup at decodenim.com to receive $20 off your first purchase. They promise not to spam you and send out no more than 3 emails a month, with 2 of them surrounding education or a personal note from the Founder. Find them on Instagram as @deco.denim.Vagabond Vintage DTLV is a vintage clothing, accessories & decor reselling business based in Downtown Las Vegas. Not only do we sell in Las Vegas, but we are also located throughout resale markets in San Francisco as well as at a curated boutique called Lux and Ivy located in Indianapolis, Indiana. Jessica, the founder & owner of Vagabond Vintage DTLV, recently opened the first IRL location located in the Arts District of Downtown Las Vegas on August 5th. The shop has a strong emphasis on 60s & 70s garments, single stitch tee shirts & dreamy loungewear. Follow them on instagram, @vagabondvintage.dtlv and keep an eye out for their website coming fall of 2022.Located in Whistler, Canada, Velvet Underground is a "velvet jungle" full of vintage and second-hand clothes, plants, a vegan cafe and lots of rad products from other small sustainable businesses. Our mission is to create a brand and community dedicated to promoting self-expression, as well as educating and inspiring a more sustainable and conscious lifestyle both for the people and the planet.Find us on Instagram @shop_velvetunderground or online at www.shopvelvetunderground.comSelina Sanders, a social impact brand that specializes in up-cycled clothing, using only reclaimed, vintage or thrifted materials: from tea towels, linens, blankets and quilts.  Sustainably crafted in Los Angeles, each piece is designed to last in one's closet for generations to come.  Maximum Style; Minimal Carbon Footprint.Salt Hats:  purveyors of truly sustainable hats. Hand blocked, sewn and embellished in Detroit, Michigan.Republica Unicornia Yarns: Hand-Dyed Yarn and notions for the color-obsessed. Made with love and some swearing in fabulous Atlanta, Georgia by Head Yarn Wench Kathleen. Get ready for rainbows with a side of Giving A Damn! Republica Unicornia is all about making your own magic using small-batch, responsibly sourced, hand-dyed yarns and thoughtfully made notions. Slow fashion all the way down and discover the joy of creating your very own beautiful hand knit, crocheted, or woven pieces. Find us on Instagram @republica_unicornia_yarns and at www.republicaunicornia.com.Cute Little Ruin is an online shop dedicated to providing quality vintage and secondhand clothing, vinyl, and home items in a wide range of styles and price points.  If it's ethical and legal, we try to find a new home for it!  Vintage style with progressive values.  Find us on Instagram at @CuteLittleRuin.Thumbprint is Detroit's only fair trade marketplace, located in the historic Eastern Market.  Our small business specializes in products handmade by empowered women in South Africa making a living wage creating thin...

What it's like to be in a mood for The Brothers. Stranger Things catchup! A game for carter to name that band! How our brain works. Fantasy or Science Fiction choice. And loads more! Hosted on Acast. See acast.com/privacy for more information.

In this episode, Kappy shares what's on his plate at the moment. Links and handles mentioned in this episode:Motorino London | Stevie Parle | Luke AhearneChef Liv's Soy Sauce | HEYDOH Soy SauceCookies book | Vaughn VreelandChicago Chefs CookPalate Palette | The Taste Curators | Lish Steiling | Abbey CookHedley & Bennett corduroy collection | Ellen BennettFollow Beyond the Plate on Facebook and X.Follow Kappy on Instagram and X.www.beyondtheplatepodcast.com www.onkappysplate.com

Are you facing Thanksgiving after the loss of a loved one? We are here to guide you through the heartache and help you create moments of comfort and connection. In this episode, we have five unique and meaningful ways to start your Thanksgiving meal, especially designed for widows, widowers, and anyone coping with grief during the holidays!From the powerful idea that “hope grows where gratitude is planted,” we discuss how gratitude can coexist with grief and be a key healing tool. Actionable steps like the “Thankfuls and Giggles” round to balance sincerity with laughter, “Taste of Memory” moments to honor loved ones through food, distraction games to lighten the mood, help ease the pain of this day.Whether your holiday is filled with bittersweet memories or unexpected sadness, these approaches help ease the heaviness, foster togetherness, and spark joy around the table. Also you are invited to sign up for the FREE Grief to Gratitude Five-Day Challenge where you can learn to incorporate gratitude as a way of healing. For FREE INSTANT ACCESS, go to http://widow180.kit.com/gratitude.If your heart feels heavy this holiday season and the empty chair feels overwhelming, I also invite you to the Widow 180 Holiday Club! Part group coaching, part book club, part social group, this is exactly where you need to be this holiday season! Join us at https://www.widow180.com/holidayclubListen now for inspiration, practical support, and gentle encouragement to navigate Thanksgiving after loss. You're not alone—Widow 180 is here for you. Be sure to join our Facebook group, Widow 180 The Community: https://www.facebook.com/groups/312036956454927Also follow us on Insta: https://www.instagram.com/widow_180/Check us out on YouTube at Widow 180: The Channel: https://www.youtube.com/channel/UC-DK_dl31qMilJ5cE6t9MVQFor more blog posts and resources go to www.widow180.comQuestions? Email me at jen@widow180.com

V dnešním díle se podíváme na zoubek novému průvodci Michelin pro Českou republiku. Kdo podle nás dostane hvězdu? Kdo by ji dostat měl? A kdo se dostane do sálu, když se budou hvězdy 11. prosince v Mariánských lázních udělovat? Dozvíte se v dnešním díle!

Literature isn't a horse race. Taste is subjective, and artistic value can't be measured in terms of “winners" and “losers.”That doesn't mean it's not fun to try.The book world's awards season officially kicked off on Oct. 9, when the Hungarian novelist Laszlo Krasznahorkai won the 2025 Nobel Prize, and continued this month when the Booker Prize in England went to the novel “Flesh,” by the British writer David Szalay (also of Hungarian descent, as it happens). Then this week, five National Book Award winners were crowned in various categories at a ceremony in New York.On this episode of the podcast, the host MJ Franklin talks with his fellow Book Review editors Emily Eakin, Joumana Khatib and Dave Kim about the finalists, the winners and what this year's big book awards might tell us about the state of literature in 2025.We would love to hear your thoughts about this episode, and about the Book Review's podcast in general. You can send them to books@nytimes.com. Subscribe today at nytimes.com/podcasts or on Apple Podcasts and Spotify. You can also subscribe via your favorite podcast app here https://www.nytimes.com/activate-access/audio?source=podcatcher. For more podcasts and narrated articles, download The New York Times app at nytimes.com/app.

The boys discuss Mike's recent east coast trip, the music fade out, victorian era dramatic television, laughing at or with the internet, Mike's observations while spending 13 hours in an airport, and Giuseppe stops by with a jaw-dropping confession!Advertise on Dynamic Banter via gumball.fmJOIN the Patreon: patreon.com/dynamicbanterGET the MERCH: dynamicbanter.clothingSee Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.