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Stewart's vs Dollar General: Which Food Wins? In this blind taste test, Beard Laws, Avery and Isla raid the kitchen to settle a debate that every Upstate New York family has probably had at least once. We bought store-brand foods from Stewart's Shops and Dollar General, mixed them up, labeled everything A and B, and put the entire family to the test. Nobody knew which store was which. From bread and beef jerky to cookies, gummy worms, hot dogs, trail mix, cheese slices, and lemonade, we ranked every item and crowned an overall champion. Some of these results completely shocked us. Would you be able to tell the difference between Stewart's and Dollar General food brands in a blind taste test? What's In The Fridge This Week • Stewart's vs Dollar General blind taste test challenge • Family food review featuring Avery and Isla • Store brand snack review and food comparison • Taste Test 2026 challenge with surprising results • Family food vlog packed with funny reactions and chaos Stay Outta My Fridge is the show where the kids take over the kitchen. Join Beard Laws, Avery, and Isla for the most chaotic food reviews on the internet. Every week we raid the fridge, test snacks, compare foods, and settle family debates one bite at a time. This week's challenge included: • White Bread • Beef Jerky • Trail Mix • Chocolate Covered Pretzels • Cheese Slices • Gummy Worms • Chocolate Chip Cookies • Hot Dogs • Lemonade Which store would YOU pick? Did Stewart's deserve the win? Did Dollar General get robbed? Let us know in the comments. Timestamps: 00:00 - Introduction to the store brand showdown 00:31 - Setup and blind testing process explained 01:00 - Ranking Stewart's and Dollar General bread 01:28 - First impressions and texture analysis 02:25 - Comparing beef jerky brands and flavors 03:26 - First food category: bread evaluations 04:28 - Texture and smell differences discussed 05:08 - Tasting and guessing the brands 06:18 - Chewing and texture preferences about bread 07:22 - Tracking scores and announcing rounds won 08:14 - Recap of beef jerky test results 09:12 - The smell test and flavor notes 10:04 - Final thoughts on jerky preferences 10:58 - Gummy worms taste test and brand guesses 11:28 - Trail mix comparison and ingredient guesswork 12:53 - Chocolate chips, nuts, and flavor discussions 14:37 - Chewy and texture preferences on trail mix 16:06 - Chocolate covered pretzels taste test 16:57 - Cheese slices comparison and texture analysis 18:26 - Final cheese brand opinions and guesses 19:24 - Ratings of beef jerky, bread, and gummies update 20:22 - Hot dog taste test and presentation analysis 21:13 - Guessing hot dog brands and scoring 22:54 - Final round: cookies and cookies' taste review 27:03 - Recap of overall winners and losers 28:02 - Reviewing the lemonade taste challenge 30:43 - Strawberry vs. traditional lemonade showdown 32:27 - Favorite items and least liked products 34:11 - Summary of standout products and disappointments 35:54 - Cost analysis, value, and final recommendations 36:24 - Closing remarks and next episode teaser A proud production of the Beard Laws Network. New Stay Outta My Fridge episodes every Thursday — subscribe and join the family! #StayOuttaMyFridge #BeardLawsNetwork #FoodReview #FamilyVlog #TasteTest If you enjoyed this episode, please subscribe and leave a 5-star review on your favorite podcast app! It's the best way to help our family show reach more people.This has been The Stay Outta My Fridge Podcast, your source for family comedy, snack reviews, and '90s nostalgia.Find us on social media The Stay Outta My Fridge Podcast is a part of the Bleav Network. Hosted by Simplecast, an AdsWizz company. See pcm.adswizz.com for information about our collection and use of personal data for advertising.
Stewart's vs Dollar General: Which Food Wins? In this blind taste test, Beard Laws, Avery and Isla raid the kitchen to settle a debate that every Upstate New York family has probably had at least once. We bought store-brand foods from Stewart's Shops and Dollar General, mixed them up, labeled everything A and B, and put the entire family to the test. Nobody knew which store was which. From bread and beef jerky to cookies, gummy worms, hot dogs, trail mix, cheese slices, and lemonade, we ranked every item and crowned an overall champion. Some of these results completely shocked us. Would you be able to tell the difference between Stewart's and Dollar General food brands in a blind taste test? What's In The Fridge This Week • Stewart's vs Dollar General blind taste test challenge • Family food review featuring Avery and Isla • Store brand snack review and food comparison • Taste Test 2026 challenge with surprising results • Family food vlog packed with funny reactions and chaos Stay Outta My Fridge is the show where the kids take over the kitchen. Join Beard Laws, Avery, and Isla for the most chaotic food reviews on the internet. Every week we raid the fridge, test snacks, compare foods, and settle family debates one bite at a time. This week's challenge included: • White Bread • Beef Jerky • Trail Mix • Chocolate Covered Pretzels • Cheese Slices • Gummy Worms • Chocolate Chip Cookies • Hot Dogs • Lemonade Which store would YOU pick? Did Stewart's deserve the win? Did Dollar General get robbed? Let us know in the comments. Timestamps: 00:00 - Introduction to the store brand showdown 00:31 - Setup and blind testing process explained 01:00 - Ranking Stewart's and Dollar General bread 01:28 - First impressions and texture analysis 02:25 - Comparing beef jerky brands and flavors 03:26 - First food category: bread evaluations 04:28 - Texture and smell differences discussed 05:08 - Tasting and guessing the brands 06:18 - Chewing and texture preferences about bread 07:22 - Tracking scores and announcing rounds won 08:14 - Recap of beef jerky test results 09:12 - The smell test and flavor notes 10:04 - Final thoughts on jerky preferences 10:58 - Gummy worms taste test and brand guesses 11:28 - Trail mix comparison and ingredient guesswork 12:53 - Chocolate chips, nuts, and flavor discussions 14:37 - Chewy and texture preferences on trail mix 16:06 - Chocolate covered pretzels taste test 16:57 - Cheese slices comparison and texture analysis 18:26 - Final cheese brand opinions and guesses 19:24 - Ratings of beef jerky, bread, and gummies update 20:22 - Hot dog taste test and presentation analysis 21:13 - Guessing hot dog brands and scoring 22:54 - Final round: cookies and cookies' taste review 27:03 - Recap of overall winners and losers 28:02 - Reviewing the lemonade taste challenge 30:43 - Strawberry vs. traditional lemonade showdown 32:27 - Favorite items and least liked products 34:11 - Summary of standout products and disappointments 35:54 - Cost analysis, value, and final recommendations 36:24 - Closing remarks and next episode teaser A proud production of the Beard Laws Network. New Stay Outta My Fridge episodes every Thursday — subscribe and join the family! #StayOuttaMyFridge #BeardLawsNetwork #FoodReview #FamilyVlog #TasteTest If you enjoyed this episode, please subscribe and leave a 5-star review on your favorite podcast app! It's the best way to help our family show reach more people.This has been The Stay Outta My Fridge Podcast, your source for family comedy, snack reviews, and '90s nostalgia.Find us on social media The Stay Outta My Fridge Podcast is a part of the Bleav Network. Hosted by Simplecast, an AdsWizz company. See pcm.adswizz.com for information about our collection and use of personal data for advertising.
Battery energy storage systems — BESS — are popping up across the country. They strengthen the electrical grid by storing energy and releasing it at high demand times, and can lower energy costs for customers. But some neighbors of some proposed facilities have concerns about safety and aesthetics.In Vergennes, residents are pushing back against plans by the company Lightshift to build one on Panton Rd. But local officials and Lightshift representatives say the worries are unfounded.We talk through how these systems work with Cyril Brunner. He works in the energy sector — currently for Texture, which builds software to operate the grid, and formerly for Vermont Electric Cooperative. We also talk with Vergennes property owner Carrie Hathaway, a vocal opponent of the proposed battery energy storage site. Adirondack Explorer reporter Gwendolyn Craig fills us in on similar debates over battery storage that are currently underway in Adirondack Park.A representative from Lightshift shared a statement from the company with Vermont Edition ahead of today's show:“Battery energy storage is playing an increasingly important role in advancing Vermont's renewable energy goals, strengthening grid reliability, and helping manage electricity costs. The proposed Panton Road facility uses lithium iron phosphate batteries, a technology widely recognized for its strong safety record. The proposed footprint is approximately 0.17 acres in an industrially zoned site near other larger commercial businesses. Lightshift has met with local officials and residents to present the project and answer questions, and local fire officials have stated they have no safety objections.If approved, the project will provide important benefits to the state and ratepayers. It will help lower energy costs, decrease fossil fuel reliance, and strengthen grid resilience during periods of severe weather and system stress. The project is designed with multiple layers of safety protection, will meet all required safety codes, and does not present a greater safety risk than other types of industrial businesses in the area. The noise level will be studied and mitigated if necessary to ensure no undue adverse impact. The project's aesthetic impact will also be studied and mitigated if necessary to thoughtfully complement its surroundings.Our focus is on providing clear information about battery storage technology and safety, continuing to engage openly with residents and local officials, and participating fully in Vermont's rigorous regulatory review process. We are committed to ensuring that the process is guided by facts and grounded in a shared commitment to Vermont's energy future.It is important to recognize that we are in the early stages of development. We look forward to continuing to engage with interested parties, including the town and residents, to try to incorporate community input as much as reasonably possible.”Broadcast live on Monday, June 8, 2026, at noon; rebroadcast at 7 p.m.Have questions, comments or tips? Send us a message or check us out on Instagram.
Photo credit: Oscar Benjamin Berg Bassist, improviser, and genre-crosser Georgia Wartel Collins joins us today to talk about the winding path that led her to New York, via Gothenburg, Trondheim, and Amsterdam, and how a deeply musical family shaped everything from early street performances to a life that's always moved freely between styles. Georgia also shares how rock and grunge became real creative fuel alongside a love of melody, and why the upright bass, alive and changing every day, keeps offering new colors to chase. Enjoy, and follow along with Georgia and her very cool work on her website and Instagram! Thank you to our sponsor! Carnegie Mellon University Double Bass Studio – CMU is dedicated to helping each student achieve their goals as a musician. Every week each student receives private lessons and participates in a solo class with Micah Howard. Peter Guild, another member of the PSO, teaches Orchestral Literature and Repertoire weekly. They encourage students to reach out to the great bassists in their area for lessons and direction. Many of the bassists from all of the city's ensembles are more than willing to lend a hand. Every year members of the Symphony, the Opera and the Ballet give classes and offer our students individual attention. Click here to visit Micah's website and to sign up for a free online trial lesson. Connect with DBHQ Join Our Newsletter Double Bass Resources Double Bass Sheet Music Double Bass Merch Gear used to record this podcast Zoom H6 studio 8-Track 32-Bit Float Handy Recorder Rode Podmic Sony Alpha 7 IV Full-frame Mirrorless Interchangeable Lens Camera Sony FE 16-35mm F2.8 GM Lens Sony FE 24-70mm F2.8 GM Lens When you buy a product using a link on this page, we may receive a commission at no additional cost to you. Thank you for supporting DBHQ. Theme music by Eric Hochberg
In this episode of Unpacking Iconic Homes, we explore the home and design philosophy of Athena Calderone, founder of EyeSwoon and one of the most influential voices behind the rise of organic luxury interiors.If you've ever admired a kitchen filled with richly veined marble, open shelving, vintage bar stools, artisan ceramics, oversized clay pots full of gigantic branches, and a luxuriously lived-in feel, there's a good chance Athena Calderone had something to do with it.We unpack the kitchen that helped redefine modern interiors and explore how her approach to beauty, texture and restraint influenced an entire generation of homeowners.What we cover: How Athena Calderone helped popularise the organic luxury aesthetic Why her Brooklyn kitchen became one of the most copied spaces on Instagram The rise of travertine, limewash and natural materials Layering vintage and contemporary pieces without creating clutter Athena's bold, contrasting colour combinations The art of styling shelves, surfaces and open spaces Organic minimalism versus cold minimalism How to recreate the EyeSwoon look on a realistic budget Design details & products mentioned Limewash walls and textured finishes Travertine and boldly veined marble Vintage wooden stools and antique furniture Artisan ceramics and stoneware Steel-and-glass window walls Apparatus horsehair light fixtures Annie Sloan Chalk Paint Key takeaways Stay true to the original character of your home Mix antique pieces with new Texture, texture, texture Imperfection creates warmth and authenticity Organic luxury is more about atmosphere than expensive products This episode is a practical guide to one of the most influential interior styles of the last decade - and how to borrow the principles without needing a Brooklyn townhouse or a marble budget.Follow the podcast on Instagram @ripitup_podcast_official, or follow us - Jenny is @workerscottage and Kate is @victorianrathmines
Send us Fan MailClick Here to Watch This Episode on YouTube!In this episode, historian and Hair Story co-author Lori L. Tharps joins Hair What I'm Saying to discuss Black hair history, cultural identity, beauty standards, and how generations of misinformation have shaped our relationship with our hair.Black hair gets called “too big” and “too wild” like that's an objective fact, but it's really a script and somebody profits from it. We sit down with historian and journalist Lori L. Tharps, co-author of *Hair Story: Untangling the Roots of Black Hair in America*, to pull that script apart and replace it with actual context. If you've ever second-guessed your texture, your style choices, or what “professional” is supposed to look like, this one is for you.We start with Lori's personal path and how a graduate school thesis on Black hair was dismissed as not “serious” scholarship, until the research proved otherwise. From workplace microaggressions to the quiet reality that many of us learned more about white hair than our own, we talk about how misinformation becomes internalized and why the language we use about our hair matters.Then we go deeper into Black hair history: pre-colonial African societies where hair worked like an identity system, carrying signals of community, status, and spirituality. We also get honest about cultural appropriation versus cultural appreciation, the natural hair movement's global ripple effects, and how the Black hair industry grew from pre-Civil War barbering and styling into a multi-billion-dollar economy that's often judged with a double standard.You'll leave with a cleaner frame: Black hair isn't “hard,” it's unique, delicate, and powerful, and it only becomes a problem inside systems that refuse to understand it. Subscribe to the podcast, share this with a friend, and leave a review if it shifts how you see your hair.Connect with Lori L. Tharps:Lori's WebsiteClick here to purchase the book, Hair Story written by Lori L. Tharps & Ayana D. ByrdSupport the showDo you have a story to share that's worth our listeners hearing, please fill out the Listener Letters Form and tell us your story! We would love to hear from you!Don't forget to follow Kinetra on Instagram @_hairwhatimsaying_ and check out her website Hair What I'm Saying for more.Please leave a review and rate the show. Let us know how we are doing!Support the Hair What I'm Saying Podcast
Explore how to style accent pillows and area rugs with intentional texture and color. Learn to layer, balance patterns, and choose artisan pieces that bring warmth, cohesion, and quiet luxury to your living space. Fluent Trends City: Overland Park Address: 10650 Roe Avenue Website: https://fluenttrends.com
The average rate of caloric intake of ultra-processed foods is about double that of unprocessed foods.
In this week's episode, Brandon Scribner analyzes Laura Kaminsky's opera, As One, which uses music (specifically texture and timbre) to trace the experience of Hannah's gender transition.This episode was produced by Zach Lloyd along with Team Lead Anna Rose Nelson. Special thanks to peer reviewers Vivian Luong and Joseph Straus.SMT-Pod's theme music was written by Maria Tartaglia, with closing music by Yike Zhang. For supplementary materials on this episode and more information on our authors and composers, check out our website: https://smt-pod.org/episodes/
In this episode of our Unpacking Iconic Homes series, we dive into the interiors of the most famous Nancy Meyers movies - from The Holiday and Something's Gotta Give to It's Complicated and Father of the Bride - and unpack why these homes have become so deeply iconic. Nancy Meyers interiors aren't just beautiful - they feel warm, layered, lived-in and deeply aspirational in a way that still feels attainable.What we cover: Why Nancy Meyers homes feel so comforting and timeless The signature palette: warm neutrals, off-whites, contrast, and the occasional pale blues, sage greens and earthy browns relative to the location The art of layering (these homes are a masterclass) Kitchens as the emotional centre of the home The role of texture: linen, stone, wood, panelling, marble and slipcovered furniture Why lighting is everything (there are never too many lamps!) The famous The Holiday cottage (devastatingly it wasn't actually real!!) French doors, open shelving, subway tile and the “collected over time” look How Nancy Meyers interiors balance elegance with practicality Design details mentioned: Rosehill Cottage from The HolidaySomething's Gotta Give Hamptons interiors It's Complicated California warmth and layered neutrals Open shelving, plate racks and hanging pot rails Linen curtains and textured neutral rugs Fresh flowers, bowls of lemons and “lived-in” styling Paint colours & references mentioned: Benjamin Moore: Gentle Cream, White Dove, Timid White Farrow & Ball: School House White, James White, Slipper Satin Fleetwood Prestige: Greene Street Ikea Stockholm sheer curtains Key takeaways: Nancy Meyers homes work because they prioritise practicality over perfection Texture and layering is crucial Great homes feel collected and lived in, not instantly finished Practical everyday objects can be part of the styling The goal isn't minimalism - it's comfort, character and ease This episode is essentially a masterclass in creating a home that feels timeless, welcoming and deeply liveable. Follow the podcast on Instagram @ripitup_podcast_official, or follow us - Jenny is @workerscottage and Kate is @victorianrathmines
Snack Crate World Taste Test | Stay Outta My Fridge turned our kitchen into an international snack battlefield. Matt, Megh, Iyla, and Lo traveled around the world through food trying snacks from Malaysia, Scotland, Sweden, Greece, and France… and some of these flavors absolutely blindsided us. This Snack Crate taste test delivered everything from incredible chocolate and chips to snacks that tasted like they were invented during a fever dream at 2 AM. One country completely shocked us with amazing candy, while another nearly made somebody tap out on camera. Family food challenges always get chaotic in this house, but international snacks somehow unlocked a whole new level of confusion. This week on Stay Outta My Fridge, the family dives into global snack culture, weird flavors, hilarious reactions, and some unexpectedly elite treats from around the world. If you love food reviews, taste tests, family vlogs, and seeing people question their life choices after eating mystery candy… welcome home. What's In The Fridge This Week: Malaysia snack taste test Scotland candy and chips review Sweden snacks challenge Greece food reactions France snack haul and family food vlog Stay Outta My Fridge is the show where the kids take over the kitchen. Join Beard Laws, Avery, Isla, and the whole family for the most chaotic food reviews on the internet. Every episode feels like a family sitcom powered by snacks and poor decision-making. The best part? Every country brought something completely different. Scotland came in strong with bold flavors. France tried to get fancy. Sweden got weird. Malaysia surprised everybody. Greece showed up like the underdog nobody saw coming. Timestamps 00:00 - Tasting the purple Millions black currant chewy treats 00:23 - Isla's first reaction: tastes like grapes or blackberry 00:55 - Discussion of flavor profile: fizzy, soda-like candy with bold black currant flavor 01:27 - Comparison: Blackcurrant Millions versus other snacks, rating 4/5 01:57 - Moving from Scotland to France, guessing snack flavors 02:39 - Tasting French Lay's chips, flavor is savory rotisserie chicken 03:10 - Honest reactions to intense flavors, guesses based on French seasoning 03:55 - Trying Indian-inspired baked potato flavor chip, surprisingly savory and herby 04:24 - Transition to Sweden, tasting Polly milk chocolate with marshmallow-like texture 05:21 - Canada's favorite candy, enjoyed as a cozy, movie-night treat 07:24 - Transition back to Scotland for haggis-flavored chips 08:12 - Scottish chips: spicy, herby, capturing national flavor 09:42 - Comparing Scottish pepper chips with American snacks 10:12 - Texture and flavor critiques, Isla's reactions 11:34 - Tasting Scottish haggis chips, fun facts about Burns Night 12:33 - Scottish sheepherding-inspired snack, not a fan but interesting profile 14:22 - Moving to Malaysia for crunchy barbecue Curry twisties 15:47 - Malaysian snack featuring chewy ramen noodle treats, some enjoyed more than others 16:46 - Back to Malaysia for more regional snacks, some flavors reminiscent of seafood boil 18:24 - Returning to Scotland for spicy black pepper chips—perfect with cheese or panini 20:21 - Exploring snacks from France, including bubble gum gummies with a hint of blueberry 21:11 - Tasting crispy black truffle breadsticks, a delicacy from France 22:31 - Ending in Greece with a layered pastry snack, tasting like a banana Twinkie, a sweet highlight A proud production of the Beard Laws Network. New Stay Outta My Fridge episodes every Thursday — subscribe and join the family! [SOCIALS] #StayOuttaMyFridge #SnackCrate #FoodReview #FamilyVlog #SnackChallenge If you enjoyed this episode, please subscribe and leave a 5-star review on your favorite podcast app! It's the best way to help our family show reach more people.This has been The Stay Outta My Fridge Podcast, your source for family comedy, snack reviews, and '90s nostalgia.Find us on social media The Stay Outta My Fridge Podcast is a part of the Bleav Network. Hosted by Simplecast, an AdsWizz company. See pcm.adswizz.com for information about our collection and use of personal data for advertising.
Snack Crate World Taste Test | Stay Outta My Fridge turned our kitchen into an international snack battlefield. Matt, Megh, Iyla, and Lo traveled around the world through food trying snacks from Malaysia, Scotland, Sweden, Greece, and France… and some of these flavors absolutely blindsided us. This Snack Crate taste test delivered everything from incredible chocolate and chips to snacks that tasted like they were invented during a fever dream at 2 AM. One country completely shocked us with amazing candy, while another nearly made somebody tap out on camera. Family food challenges always get chaotic in this house, but international snacks somehow unlocked a whole new level of confusion. This week on Stay Outta My Fridge, the family dives into global snack culture, weird flavors, hilarious reactions, and some unexpectedly elite treats from around the world. If you love food reviews, taste tests, family vlogs, and seeing people question their life choices after eating mystery candy… welcome home. What's In The Fridge This Week: Malaysia snack taste test Scotland candy and chips review Sweden snacks challenge Greece food reactions France snack haul and family food vlog Stay Outta My Fridge is the show where the kids take over the kitchen. Join Beard Laws, Avery, Isla, and the whole family for the most chaotic food reviews on the internet. Every episode feels like a family sitcom powered by snacks and poor decision-making. The best part? Every country brought something completely different. Scotland came in strong with bold flavors. France tried to get fancy. Sweden got weird. Malaysia surprised everybody. Greece showed up like the underdog nobody saw coming. Timestamps 00:00 - Tasting the purple Millions black currant chewy treats 00:23 - Isla's first reaction: tastes like grapes or blackberry 00:55 - Discussion of flavor profile: fizzy, soda-like candy with bold black currant flavor 01:27 - Comparison: Blackcurrant Millions versus other snacks, rating 4/5 01:57 - Moving from Scotland to France, guessing snack flavors 02:39 - Tasting French Lay's chips, flavor is savory rotisserie chicken 03:10 - Honest reactions to intense flavors, guesses based on French seasoning 03:55 - Trying Indian-inspired baked potato flavor chip, surprisingly savory and herby 04:24 - Transition to Sweden, tasting Polly milk chocolate with marshmallow-like texture 05:21 - Canada's favorite candy, enjoyed as a cozy, movie-night treat 07:24 - Transition back to Scotland for haggis-flavored chips 08:12 - Scottish chips: spicy, herby, capturing national flavor 09:42 - Comparing Scottish pepper chips with American snacks 10:12 - Texture and flavor critiques, Isla's reactions 11:34 - Tasting Scottish haggis chips, fun facts about Burns Night 12:33 - Scottish sheepherding-inspired snack, not a fan but interesting profile 14:22 - Moving to Malaysia for crunchy barbecue Curry twisties 15:47 - Malaysian snack featuring chewy ramen noodle treats, some enjoyed more than others 16:46 - Back to Malaysia for more regional snacks, some flavors reminiscent of seafood boil 18:24 - Returning to Scotland for spicy black pepper chips—perfect with cheese or panini 20:21 - Exploring snacks from France, including bubble gum gummies with a hint of blueberry 21:11 - Tasting crispy black truffle breadsticks, a delicacy from France 22:31 - Ending in Greece with a layered pastry snack, tasting like a banana Twinkie, a sweet highlight A proud production of the Beard Laws Network. New Stay Outta My Fridge episodes every Thursday — subscribe and join the family! [SOCIALS] #StayOuttaMyFridge #SnackCrate #FoodReview #FamilyVlog #SnackChallenge If you enjoyed this episode, please subscribe and leave a 5-star review on your favorite podcast app! It's the best way to help our family show reach more people.This has been The Stay Outta My Fridge Podcast, your source for family comedy, snack reviews, and '90s nostalgia.Find us on social media The Stay Outta My Fridge Podcast is a part of the Bleav Network. Hosted by Simplecast, an AdsWizz company. See pcm.adswizz.com for information about our collection and use of personal data for advertising.
Guest Dr. James E. Young is Distinguished University Professor of English and Judaic Studies Emeritus at the University of Massachusetts, Amherst, where he has taught since 1988, and Founding Director of the Institute forHolocaust, Genocide, and Memory Studies at UMass Amherst. Professor Young is the author of Writing and Rewriting the Holocaust (Indiana University Press, 1988), The Texture of Memory (Yale University Press, 1993), which won the National Jewish Book Award in 1994, At Memory's Edge: After-images of the Holocaust in Contemporary Art and Architecture (Yale University Press, 2000), and The Stages of Memory: Reflections on Memorial Art, Loss, and the Spaces Between (University of Massachusetts Press, 2016), which won the National Council for PublicHistory Book Award for 2017. Professor Young is a frequent consultant and judge on proposed memorials. Co-host Irene Stern Frielich was a guest on Episode 370: "Walking Where History Happened: A Daughter's Holocaust Journey." Irene is the daughter of a German Jewish Holocaust survivor—but for much of her life, the story remained unspoken. In 2017, after rediscovering her father's testimony, Irene set out to physically retrace his escape route from Nazi Germany through his survival in Holland. The result was a journey of reconciliation and healing. Her award-winning memoir, Shattered Stars, Healing Hearts, explores trauma, courage, and connection across generations. Summary Dr. James Young explores how memorials differ from monuments and how they shape collective memory. While monuments are often static and fixed, memorials are dynamic, experiential spaces that invite visitors to engage emotionally and physically—becoming part of what Dr. Young calls the "performance" of memory. Drawing on examples such as the Vietnam Veterans Memorial, Holocaust memorials, and the 9/11 Memorial, Dr. Young explains that the most effective memorials balance abstraction and history, allowing visitors to interpret meaning across generations. He emphasizes that powerful designs avoid prescribing a single emotional response; instead, they open space for reflection, discomfort, and personal connection. Dr. Young also highlights the importance of naming individuals, noting that listing victims humanizes loss and magnifies its scale. He discusses innovative approaches like "meaningful adjacencies" at the 9/11 Memorial and decentralized memorials such as Stolpersteine (stumbling stones), which embed remembrance into everyday life and create ongoing engagement. A recurring theme is "living memory"—memorials that evolve through participation, maintenance, and reinterpretation by future generations. Dr. Young acknowledges the tension in memorializing tragedies in which communities no longer exist, stressing the need to restore not just the absence but the lives once lived. Ultimately, he invites visitors to approach memorials with openness, allowing their own emotional responses to deepen understanding of history and self. The Essential Point The most powerful memorials don't dictate meaning—they create spaces where visitors actively experience, interpret, and carry forward memory in ways that remain meaningful across generations. Social MediaOccupied Words: What the Holocaust Did to Yiddish
Tune into the newest episode of our Energy Works Podcast, where science meets spirit to help you heal, energize, and thrive. What does it take to reach 90 feeling good and still not know exactly why?In this Big Ideas episode, Lauren sits down with Pat Gordon, who is approaching 90 and living vibrantly in independent senior housing. Pat isn't a biohacker or wellness guru, he's a former Nikon sales rep who quietly stumbled into a life of longevity through meditation, community, creativity, and presence.Pat shares the story of how a career move from New York to Massachusetts in 1972 led him to daily meditation, a practice he's kept for over 50 years. He talks about quitting smoking at 62 using a surprisingly simple mindset shift, the grief of outliving so many friends, and what it means to still feel connected and purposeful at nearly 90.Lauren and Pat also explore his extraordinary "art diary," a handmade calendar project he's maintained since 1972, filled with drawings, collage, and dry humor that documents the texture of daily life. Pat reflects honestly on death, the afterlife, regret, and the wisdom he'd offer anyone trying to live well.This is a heartfelt conversation about aging, meaning, and the small things that quietly add up to a long, full life. Now available wherever you get your podcasts!Chapters:00:00 Introduction00:27 Nearing Ninety 01:03 Staying Active, Moving Slower 02:35 What a Hernia Scan Taught Him 04:29 Family Roots of Longevity 06:15 His Take on Longevity Habits08:35 How He Quit Smoking at 62 12:48 How Meditation Began 17:55 50+ Years of Daily Mantra Practice 19:47 The Art Diary Calendar Project 21:33 Why He Started It in 1972 23:15 What Goes Into Each Day 24:31 Documenting the Texture of Life 25:31 Collage, Drawing & Humor 28:29 Love, Marriage & Mara 31:27 Community as Longevity Medicine 33:26 Procrastination, Photos & Presence 38:05 His Thoughts on Death 41:53 Afterlife, Regrets & What He'd Change 45:50 Why He Prefers Analog Over Digital 47:20 ConclusionEpisode Resources:EMYoga Online Courses: emyoga.thinkific.com/collections/emyoga-coursesShop our EMYoga Store: emyogastore.com/Sign up for our FREE weekly Newsletter: www.energymedicineyoga.net/Listen on Spotify: Energy WorksListen on Apple Podcasts: Energy WorksFollow us on Instagram: @EnergyMedicineYogaFollow us on Facebook: @EnergyMedicineYoga#EnergyMedicineYoga #EMYoga #EnergyWorksPodcast #WellnessPodcast #Longevity #AgingGracefully #MindfulLiving #ConsciousAging #HealthyAging #MeditationPractice #WisdomWithAge
Make a Logo on Fiverr Adobe Premiere Pro is getting one of its biggest color workflow changes in years, and at NAB 2026, Adobe showed off what could be the future of color grading inside the editor. The headline feature is Color Mode, a new color-focused workspace currently in Premiere beta. Adobe says it was built from the ground up to make color correction and grading easier for video editors without requiring them to become full-time colorists. Premiere's Color Workflow Gets Rebuilt Color Mode is designed to put the image front and center, with color tools placed directly below the viewer instead of buried in panels. The goal is to make color decisions faster and more visual while keeping the workflow inside Premiere. Rather than relying on layers of Lumetri effects, copied settings and adjustment layers, Color Mode introduces a cleaner system of adjustments, groups and sequence-level operations. Editors can apply color changes to individual clips, groups of clips or an entire sequence. A New Clip Grid for Faster Grading One of the biggest interface changes is the new clip grid. Instead of thinking only in terms of a traditional timeline, Premiere can show clips in a grid layout for color work. That makes it easier to jump between shots, compare looks and apply grades across multiple clips. The interface is also flexible. Panels can be moved and docked, giving editors room to customize the workspace around how they prefer to grade. Heads-Up Controls Make Color More Interactive Color Mode introduces a more hands-on way to adjust color. Click a control like temperature, contrast or tint, and Premiere brings up a heads-up display with the most relevant video scope for that adjustment. Instead of dragging a slider while holding the mouse button down, editors can click once and move the mouse for more precise changes. Many controls are bidirectional, so moving up and down can adjust one value while moving left and right adjusts another related setting. For example, temperature and tint can be adjusted together, helping editors fine-tune an image more naturally. Styles Are Like Supercharged Looks Adobe also showed off Styles, which act like advanced looks built from multiple modules. A style can be applied at the sequence level, instantly updating the entire clip grid. Editors can start with a preset, then open it up and fine-tune individual pieces such as film color, film emulation, contrast and other modules. Adobe described this as a way to get powerful results without needing deep technical color knowledge. Hue Shifts, Texture and Beauty Adjustments Color Mode also includes tools for changing dominant hues in an image. Premiere can show key colors from the frame, letting editors select a color and shift it directly. In the demo, changing red rims toward purple was as simple as selecting the red hue and moving the hue shift control. There are also texture and sharpness tools, which could help with beauty work or softening skin while still keeping image detail under control. Operations Replace the Old Messy Workflow Adobe refers to these color changes as operations. They can be copied, pasted, moved and organized. Operations build from left to right, making the grade easier to understand as it grows. That could be a big improvement for editors who have wrestled with adjustment layers, duplicated Lumetri effects and complicated timelines just to keep a grade consistent. What About Lumetri? Adobe says Lumetri is not disappearing from older projects. Existing projects can still be opened, and Lumetri adjustments will remain available through the Effect Controls panel. But Adobe was clear: Color Mode is the way forward for Premiere color work. Still in Beta, With More Coming Color Mode is currently in Premiere beta. Adobe said the goal is to ship it by the end of the year, while continuing to gather feedback throughout the summer. Adobe also said it worked with more than 400 editors while building the new workflow, and the company plans to keep refining it as more users test it. A Big Change for Premiere Editors For creators who edit and color in Premiere, this could be a major shift. The new premiere color mode looks more visual, more organized and more approachable than the older workflow. There will be a learning curve, especially for editors used to the current Lumetri panel. But Adobe is positioning Color Mode as a faster, more editor-friendly way to handle color correction and grading without leaving Premiere. All at Adobe.com Check out the Geekazine Merch, including "I AM AI " T-Shirt. Thanks for reading! Don't forget to subscribe to Geekazine: RSS Feed - YouTubeTwitter - Facebook Tip Me via Paypal.me Send a Tip via Venmo RSS Bandwidth by Cachefly Get a 14 Day Trial Be a Patreon: Part of the Sconnie Geek Nation! Reviews: Geekazine gets products in to review. Opinions are of Geekazine.com. Sponsored content will be labeled as such. Read all policies on the Geekazine review page. Reviews: Geekazine is also an affiliate of Amazon Last Updated on June 9, 2026 5:10 pm by Jeffrey PowersThe post Adobe Premiere: Color Mode Makes a Huge Overhaul! (NAB 2026) appeared first on Geekazine.
If eating feels impossible, like your body shuts down, pushes back, or feels worse after you try, this episode explains why. For many autistic adults, eating challenges are shaped by POTS, nervous system differences, and misunderstood patterns that often get labeled as eating disorders. Here's what's actually happening and small steps that can help. What POTS Is and Why It Changes Eating POTS, or Postural Orthostatic Tachycardia Syndrome, affects how your body regulates heart rate, blood pressure, and circulation. When you move from lying down to sitting or standing, your body may struggle to move blood efficiently. This can lead to dizziness, fatigue, nausea, and a racing heart. Eating adds another layer. Digestion requires blood flow and energy. After you eat, your body redirects resources to your digestive system. If your system is already working hard to manage circulation, this shift can increase symptoms. You might feel more dizzy, more fatigued, or more nauseous after meals. Over time, your body can start to associate eating with feeling worse, which makes it harder to initiate or sustain eating. Autism, Interoception, and Why Hunger Cues Can Feel Unclear Many autistic adults experience differences in interoception, or the ability to read internal body signals. Hunger, fullness, thirst, and early signs of nausea can feel inconsistent, delayed, muted, or overwhelming. When interoception is already variable and you add POTS, where internal signals can shift quickly and intensely, it becomes harder to know when to eat, how much to eat, or what your body needs. You might not feel hunger until you are already depleted, or you might feel a mix of signals that are difficult to interpret. Sensory Overload and Why Food Can Feel Like Too Much Eating is a sensory experience. Texture, temperature, smell, taste, and the physical act of chewing and swallowing all require processing. If your nervous system is already managing dizziness, nausea, or a racing heart, sensory input can quickly become overwhelming. Foods that once felt manageable can start to feel like too much. Eating can shift from neutral to overstimulating or even unsafe. This is a nervous system response, not a character trait. Fatigue, Energy Limits, and Why Meals Get Skipped POTS fatigue can feel like your body loses access to energy, especially when upright. Many autistic adults already navigate energy limits across the day. When eating requires planning, preparing food, sitting upright, tolerating sensory input, and managing symptoms afterward, it can exceed what your body has available. So meals get delayed, minimized, or skipped. Not because you do not care, but because the cost is too high in that moment. When This Gets Misread as an Eating Disorder Low appetite, early fullness, avoiding food because it makes you feel worse, or going long stretches without eating can look like restriction from the outside. Sometimes these patterns are diagnosed as anorexia or another restrictive eating disorder without fully understanding the physiological and neurological context. At the same time, someone can experience both. You can be autistic, have POTS, and have an eating disorder. These experiences can overlap and reinforce each other, which means support needs to reflect the full picture. Why Eating Can Feel Worse Before It Feels Better After eating, blood shifts toward digestion. For someone with POTS, this can increase dizziness, fatigue, and nausea in the short term. Your body learns quickly that eating leads to discomfort. At the same time, not eating can worsen symptoms over time by affecting blood volume and blood sugar stability. This creates a loop where both options feel hard. Small Steps That Can Make Eating More Accessible Instead of raising expectations, this is about lowering the barrier to entry. Start with smaller, more frequent eating opportunities. Even a few bites, a snack, or a drink with calories can be a meaningful step when full meals feel like too much. Experiment with position. If sitting upright increases symptoms, try eating in a more supported or slightly reclined position, or resting before and after eating. Simplify food choices. Repeating foods that feel predictable and manageable can reduce decision-making and sensory load. Convenience foods are valid. Use gentle external cues if hunger signals are unclear. Timers, visual reminders, or pairing eating with another activity can help create structure without pressure. Notice timing. Are there moments in the day when your symptoms feel slightly more manageable? Those windows can support eating. Hydration and electrolytes, if part of your care plan, can support your body's ability to tolerate both standing and eating. Shifting the Question If eating feels impossible, the question is not “What is wrong with me?” It becomes “What is my body responding to, and what would make this easier?” This shift opens the door to more flexible, compassionate approaches that work with your nervous system instead of against it. The Bigger Picture: Being Seen in the Complexity Autistic adults are often misunderstood in healthcare settings. POTS can be underdiagnosed or dismissed. Eating disorders are frequently overlooked in people who do not fit expected presentations. When these experiences overlap, needs are often minimized or misinterpreted. Your lived experience matters. Your body is communicating something real. Related Episodes Chronic Illness, Wellness Culture, & Eating Disorder Recovery: Taking an Anti-Diet Approach With Abbie Attwood, MS, @abbieattwoodwellness on Apple and Spotify. Anti-Fat Bias in Healthcare & Chronic Illness: Healing Body Image in a Marginalized Body With Ivy Felicia @iamivyfelicia on Apple and Spotify. Autism, ADHD, & Eating Disorders: Recovery, Sensory Needs, & Late Diagnosis With Margo White, CPN @margo_wholebodynutrition on Apple & Spotify. “Stuck” Isn't Lazy: Inertia in ADHD, Autism, & Eating Disorder Recovery With Stacie Fanelli, LCSW on Apple & Spotify. Autism & Eating Challenges: Understanding Sensory Needs, Routines, & Safety on Apple & Spotify. Work With Dr. Marianne If you are struggling to eat and it feels more complex than what typical advice addresses, you are not alone. I work with many people navigating eating challenges alongside neurodivergence and chronic conditions. Together, we build approaches that fit your nervous system, your energy, and your lived reality. You can learn more about working with me through therapy or coaching on my website drmariannemiller.com. You can also follow me on Instagram @drmariannemiller or email me directly at hello@drmariannemiller.com. Listen and Share If this episode resonated, share it with someone who might need it. Follow the podcast so you do not miss future episodes.
HT2613 - My Favorite Lightroom Tool Is... I haven't counted, but I wouldn't be surprised to learn there's about a gazillion tools in Lightroom that can help us refine and finesse our images. Some of them I never use, and some of them I'm sure I don't know about. There is, however, one tool, that I use on almost every image. No, it's not Exposure, not Clarity, not Texture, not Crop and Rotate. It is (drum roll, please) ... Show your appreciation for our free weekly Podcast and our free daily Here's a Thought… with a donation Thanks!
What happens when we stop treating therapy as a search for a hidden "inner life" and instead use it to explore our shared, lived world?Seattle University Senior Adjunct Professor of Philosophy and Psychology and Licensed Therapist Dr. Jerome Veith joins host PJ Wehry to discuss the intersection of hermeneutics and clinical practice.Dr. Veith explores the themes of his book Gadamer and the Transmission of History and his personal journey from academic theory to doing philosophy every day with his clients. They examine how philosophical concepts like historicity and charitability can transform the way we listen, heal, and understand our place in the world.In this conversation they explore:The profound difference between academic listening and therapeutic listening, and why "charitability" must balance the "hermeneutics of suspicion". How our relationship to the past is malleable, and why viewing our "historicity" as a lived texture can relieve the burden of anxiety. The flaws of the modern hunt for an isolated "authentic self" and why true authenticity requires acknowledging our shared linguistic and cultural worlds. Why rigid therapeutic methods often fall short, and the value of "courting surprise" rather than relying strictly on predefined techniques. The concept of Bildung (formation) and how engaging with history helps us realize we don't have to carry the burden of being human entirely by ourselves.How reclaiming our focus and viewing therapy as an "attentional practice" can serve as a profound gift that changes both ourselves and others.This is a conversation for anyone interested in psychology, philosophy, and the healing arts who wants to understand how deep listening and shared attention can transform our lives.Make sure to check out Dr. Veith's book: Gadamer and the Transmission of History
Send us Fan MailFebruary 4, 2024Components of Taste:Flavors: perinasal and retronasal. Neural cells in the two olfactory regions. Identification of aromas. The role of the amygdala in the Proustian Effect. Taste buds. Umami. The four Aristotelian tastes. Mixtures of tastes.Texture. Resistance to bite, size of particles causing grittiness. How fat makes gelato taste smoother. Chocolate notes (roasty, fruity, nutty). Crystallization of cocoa butter: how it affects the texture of chocolate. Why does "young chocolate" melt in the mouth but "old chocolate" has a waxy texture?News about PH&F: sales numbers for Depa and Pezoan and N'DouciSupport the showWrite to me at twneuhaus@gmail.comTo learn more, visit http://www.projecthopeandfairness.org
If you've ever felt overwhelmed by all the advice around Botox, fillers, skincare treatments, and hair growth, you are not alone. I've had so many of these questions myself, which is why I'm so excited to sit down with my good friend and trusted dermatologist, Dr. Jo Lynne Herzog, for this conversation. We're cutting through the noise and talking honestly about what actually works (and what's not worth your time or money). From injectables like Botox, Dysport, and Daxify, to how we can maintain facial volume as we age, to achieving glowy skin and improving texture—we cover it all. My hope is that you walk away feeling more informed, more confident, and less pressured to chase every new trend! WHAT TO EXPECT IN THIS EPISODE What we think every woman needs to know before getting fillers The only filler Dr. Jo feels confident using on her patients' temples How we lose facial volume over time (and why a facelift isn't the full solution) Why you shouldn't chase trending treatments or "fad" injectables How Dr. Jo thinks about achieving glowy, "glass" skin in midlife Tips for maintaining smooth, healthy skin texture How Dr. Jo and I met—and why I trust her approach The differences between Botox, Dysport, Daxify, and other neuromodulators Why Botox is safe (even though it's technically a toxin) Whether microneedling with PRP is worth the extra cost What to do about crepey skin Dr. Jo's honest thoughts on peptides Why too much biotin is not a good thing Hair growth solutions, including oral minoxidil Whether permanent hair removal actually exists LINKS & RESOURCES MENTIONED: Connect with Dr. Jo Lynne Herzog at Elite Skin Nutrafol Women's Hair Growth Supplements - Vegan Sunbetter SHEER SPF 56 Mineral Sunscreen Stick WHERE TO LISTEN The SavvyCast is available on all podcasting platforms and YouTube. One of the best ways to support the show is by leaving a rating and review—I so appreciate you sharing your thoughts, my friends! ENJOYED THIS EPSIODE? CHECK THESE OUT! Considering a Facelift? 10 Things to Think About Before You Say Yes Listen on Apple Podcasts or Spotify Watch on YouTube Which Beauty & Skincare Treatments Actually Make a Difference (Botox, Sculptra, Microneedling, & More) Listen on Apple Podcasts or Spotify Watch on YouTube
The right blanket is more than just a cover—it's a tool for better rest. Experts discuss why high-quality, plush fabrics and the perfect weight can transform your sleep quality and provide the comfort your body craves. Learn more: https://www.softminkyblankets.com/ Minky Couture City: Ogden Address: 475 Depot Drive Website: https://www.softminkyblankets.com/
ArTEEtude. West Cork´s first Art, Fashion & Design Podcast by Detlef Schlich.
In Arteetude 331 – From Gutenberg to the Prompt, I explore a question that feels increasingly urgent in the age of AI:What happens when technology not only supports thought, but begins to alter its pace, texture, and structure?Following on from my previous episode on Gutenberg, the printing press, and the reduction of friction in the circulation of ideas, this new episode examines a deeper cultural shift: the movement from literacy as a slow, inward, reflective practice toward a more immediate, reactive, and conversational digital condition.Together with AI Co-Host Sophia, I reflect on the relationship between print culture, digital communication, prompting, fluency, and the possibility that some forms of friction are not obstacles to thought, but essential conditions of becoming.The episode asks whether AI is merely assisting expression — or whether it is also transforming how human beings arrive at language, judgment, and inner clarity.The conversation remains accessible, playful, and philosophical, and closes with a new song by Los Inorgánicos:“The Friction We Forgot / Too Fast to Become.”As always, Arteetude is an independent, non-profit podcast exploring the intersections of art, culture, technology, embodiment, and contemporary consciousness.Detlef Schlich is a rock musician, podcaster, visual artist, filmmaker,ritual designer, and media archaeologist based in West Cork. He is recognised for his seminal work, including a scholarly examination of the intersections between shamanism, art, and digital culture, and his acclaimed video installation, Transodin's Tragedy. He primarily works in performance, photography, painting, sound, installations, and film. In his work, he reflects on the human condition and uses the digital shaman's methodology as an alter ego to create artwork. His media archaeology is a conceptual and practical exercise in uncovering the unique aesthetic, cultural, and political aspects of media in culture.WEBSITE LINKS WAW Official YouTube Channelhttps://www.youtube.com/@WAWBand"The Niles Bittersweet Song" WAW BandcampSilent NightIn a world shadowed by conflict and unrest, we, Dirk Schlömer & Detlef Schlich, felt compelled to reinterpret 'Silent Night' to reflect the complexities and contradictions of modern life.https://studiomuskau.bandcamp.com/track/silent-nightWild Atlantic WayThis results from a trip to West Cork, Ireland, where the beautiful Coastal "Wild Atlantic Way" reaches along the whole west coast!https://studiomuskau.bandcamp.com/track/wild-atlantic-wayYOU TUBE*Silent Night Reimagined* A Multilayered Avant-Garde Journey by WAW aka Dirk Schlömer & Detlef Schlichhttps://www.youtube.com/watch?v=dAbytLSfgCwDetlef SchlichInstagramDetlef Schlich ArTEEtude I love West Cork Artists FacebookDetlef Schlich I love West Cork Artists Group ArTEEtudeYouTube Channelsvisual PodcastArTEEtudeCute Alien TV official WebsiteArTEEtude Detlef Schlich Det Design Tribal Loop Download here for free Detlef Schlich´s Essay about the Cause and Effect of Shamanism, Art and Digital Culturehttps://www.researchgate.net/publication/303749640_Shamanism_Art_and_Digital_Culture_Cause_and_EffectSupport this podcast at — https://redcircle.com/arteetude-a-podcast-with-artists-by-detlef-schlich/donations
Beef Jerky Blind Test… We Were So Wrong – Stay Outta My Fridge and things got chaotic FAST. Beard Laws, Avery and Isla grabbed 10 different Amazon beef jerky brands and tried to figure out which one was actually worth the money… and the results shocked all of us. Beef jerky is expensive, so we decided to do the ultimate blind taste test so YOU don't waste your money. No brands, no bias—just real reactions, brutal honesty, and a whole lot of family chaos. What's In The Fridge This Week: Blind beef jerky taste test (Amazon snack review) Family food challenge with Avery and Isla Ranking the best and worst beef jerky brands Kid reactions to expensive vs cheap snacks Food vlog chaos with real opinions (taste test 2026) Stay Outta My Fridge is the show where the kids take over the kitchen. Join Beard Laws, Avery, and Isla for the most chaotic food reviews on the internet. From snack taste tests to family challenges, you never know what's coming next. ️ TIMESTAMPS 00:00 - Introduction and episode overview: tasting nine beef jerky varieties 00:47 - How Amazon options were chosen for the blind taste test 01:24 - Initial reactions to the selection process and first impressions 02:19 - The importance of choosing original flavors for unbiased tasting 03:16 - Starting the taste test with jerky sample one 08:34 - First impressions on texture and flavor of sample one 11:10 - Tasting sample two, comments on smokiness and aftertaste 14:08 - Texture and breakability of sample three, smoke flavor profile 18:20 - Reactions to sample four and its salty, sweet notes 20:22 - The halfway point, group's favorite so far, and initial rankings 22:19 - Sample five, comments on chewiness and seasoning 23:16 - Sample six, tasting venison-like flavor and saltiness 24:36 - Sample seven, tenderness versus chewiness debate 26:19 - Sample eight, natural flavor, tenderness, and taste 28:15 - Final taste of sample nine and overall impressions 31:17 - Narrowing down to top three beef jerky options 33:46 - Voting to eliminate the least favorite from top contenders 37:44 - Final decision: the group's top beef jerky winner 47:01 - Revealing the overall winner: Old Trapper Beef Jerky 48:25 - Price points, reviews, and final thoughts on the best jerky 49:23 - Wrap-up, feedback, and plans for next episode This episode features some of the most popular beef jerky brands on Amazon including Jack Link's, Old Trapper, MrBeast collab, and more… but did the expensive ones actually win? A proud production of the Beard Laws Network. New Stay Outta My Fridge episodes every week — subscribe and join the family! [SOCIALS] #StayOuttaMyFridge #BeardLawsNetwork #FoodReview #FamilyVlog #SnackChallenge If you enjoyed this episode, please subscribe and leave a 5-star review on your favorite podcast app! It's the best way to help our family show reach more people.This has been The Stay Outta My Fridge Podcast, your source for family comedy, snack reviews, and '90s nostalgia.Find us on social media The Stay Outta My Fridge Podcast is a part of the Bleav Network. Hosted by Simplecast, an AdsWizz company. See pcm.adswizz.com for information about our collection and use of personal data for advertising.
This week the Moms On Call focuses on creating a stress-free, connection-centered approach to feeding babies and toddlers from 6 to 15 months, emphasizing atmosphere over strict nutritional targets before 12 months of age. Jennifer and Laura encourage offering a variety of foods, textures, and spices, aiming for three to four different food groups per meal, with babies eating mostly what the family eats by about 7–8 months as long as foods are “mushable.” The episode highlights the importance of including children at the family table, avoiding pressure tactics like counting bites, and cultivating a relaxed, enjoyable atmosphere with conversation and even background music to model positive attitudes toward food.
Cette semaine : Road to Vostok : Tarkov sauce S.T.A.L.K.E.R. en solo, Pragmata, la Neo-Geo revient cette année
On this episode of The Bandwich Tapes, I sit down with guitarist and composer Bob Lanzetti, best known as one of the founding members of Snarky Puppy. I've admired Bob's playing for a long time, so getting the chance to talk with him felt especially meaningful. We begin with something many musicians quietly carry with them: the fear of hand issues and how that concern evolves over the course of a career. Bob reflects honestly on how he thinks about it now compared to earlier years.From there, we rewind to the beginning—growing up around his dad's guitar, discovering The Beatles, and the simple invitation that changed everything: “Learn this song and you can sit in with my band.” That moment set Bob firmly on the path toward becoming a guitarist. He traces his journey through early mentors, jazz studies, and eventually to the University of North Texas, where he found a musical community that would change his life—and where Snarky Puppy first came together.We spend time talking about the musical ecosystem around North Texas as well, especially the gospel and R&B scenes that shaped Bob's ear in ways the classroom couldn't. Bob shares how Snarky Puppy actually learns and rehearses music—often through oral tradition, demos, and Logic sessions—and how the band's three-guitar setup works without stepping on each other's sonic space. Along the way, he reflects on something younger musicians often overlook: the importance of restraint, listening, and self-balancing within a band.One of my favorite parts of the conversation centers on Bob's Nosferatu project, where he composed and performed an original score for the classic silent film during the COVID years. That project opened the door to exploring 20th-century classical textures, string writing, layered guitars, and production techniques. We wrap up by talking about the wide range of influences that shape Bob's music—from Charlie Christian and Jim Hall to Sonic Youth and Derek Bailey—and what's ahead in 2026, including GroundUP Festival, touring with Snarky Puppy alongside the Metropole Orchestra, his trio work, and the growing role of producing in his creative life.Key TakeawaysMusicians confront physical concerns over time — long careers require resilience and perspective.Early invitations can shape a life path — a simple opportunity to sit in with a band set Bob on the guitar journey.Community matters — the University of North Texas and the surrounding Dallas scene were foundational for Snarky Puppy.Listening and restraint define great band playing — especially in complex ensemble settings like a three-guitar lineup.Musical learning often happens by ear — oral tradition and demos play a huge role in how bands develop material.Creative side projects expand the palette — Bob's Nosferatu score opened the door to new textures and production ideas.Producing can become another creative outlet — shaping the sound of recordings scratches the same itch as performing.Music from the EpisodeB - Bob LanzettiAnonymous - Bob LanzettiThe Seven Deadly Sins (from Nosferatu) - Bob LanzettiJenny is a Donkey - Bob LanzettiAbout the PodcastThe Bandwich Tapes is a podcast hosted by Brad Williams, featuring conversations with musicians, composers, producers, and creative thinkers about their musical journeys. Each episode explores the influences, decisions, and experiences that shape a life in music—one conversation at a time.Connect with the ShowEmail: contact@thebandwichtapes.com
TWiV reviews evidence that influenza standard and high-dose vaccines reduce risk of Alzheimer's dementia, and spread of deltaviruses by a viral Trojan horse mechanism. Hosts: Vincent Racaniello, Alan Dove, and Rich Condit Subscribe (free): Apple Podcasts, RSS, email Become a patron of TWiV! Links for this episode Support science education at MicrobeTV Positions in Rosenfeld Lab (email) Dennis O'Callaghan passes (Wikipedia, LSU) Reduced dementia risk after influenza vaccine (Neurology) Deltaviruses spread via Trojan Horse (Cell) Letters read on TWiV 1313 Timestamps by Jolene Ramsey. Thanks! Weekly Picks Rich – The Path of Artemis II Alan – Climate change is causing cherry blossoms to miss their peak blooms in Japan Vincent – The Fabric of the Cosmos: Space, Time, and the Texture of Reality by Brian Greene Listener Picks Ann – Artemis II Launch – 7.5 Seconds in Slo-Mo Torsten – 'This feels fragile': how a satellite-smashing chain reaction could spiral out of control Intro music is by Ronald Jenkees Send your virology questions and comments to twiv@microbe.tv Content in this podcast should not be construed as medical advice.
text us if...James was born in the UK in the late 70s, grew up in a commune in the West of England, went to a Catholic High School, & struggled with crippling undiagnosed ADHD. He studied Film at university but crashed out, found himself living in Prague for four years, then China for ten, and when he finally came back to England he had a wife and two kids with him. He created the podcast Centuries of Sound in 2017, which is a mixtape for every year of recorded sound, starting in the 1850s and working through slowly to the present day, He also have a personal podcast called Texture & Artefact and a show on Cambridge Radio.Find James at: http://centuriesofsound.comhttp://x.com/Centuries_Soundhttp://instagram.com/centuries.of.soundhttps://www.youtube.com/@centuriesofsoundhttps://bsky.app/profile/centuriesofsound.bsky.socialhttps://en.wikipedia.org/wiki/Centuries_of_Soundplease visit https://www.patreon.com/Sasspod/redeem/1785B to get a free 3 month membership!publishing regular weekly episodes every other week through the holidays until end of January Support the showTake our listener survey The views expressed by our guests may not reflect the views of Sass n Sips.Check out Spreadshop!http://arthemisclothing.ca - Use SASSPOD for 15% off https://www.muzmm.com- Code SASSPOD for 20% offhttps://www.podpage.com/?via=sasspod to create your own webpagehttps://www.buzzsprout.com/?referrer_id=682706 to start your own podhttps://www.lyft.com/i/LISA594490?utm_medium=p2pi_iacc For a LyftGet in touch:(732) 595-2922sass.n.sips@gmail.com / sassnsips.comIG @sassnsipsFB @Sass N SipsYouTube @Sass N SipsPodchaser podchaser.com/sassnsipsClips used in this podcast were used in accordance with the US Copyrights act FAIR USE Exemption for criticism and commentary....
Spring is officially here, which means it's time for a wardrobe reset. I'm breaking down the 10 pieces you actually need for spring whether you're shopping your closet or investing in a few key pieces.I've always found spring to be the hardest season to get dressed for. It's that in-between moment where your winter pieces feel too heavy, but it's not quite summer either, so figuring out what actually works can be hard. From the perfect work pant to the return of the barn jacket, pencil skirts, and cropped denim, these are the staples, trends, and styling shifts that will make getting dressed this season so much easier. We're also talking about how to transition your wardrobe from winter to spring, why fabric matters more than you think, and how to bring more personality into your everyday outfits.This episode is your guide to refreshing your closet without overconsuming, focusing on pieces you'll actually wear and style on repeat.Shop all items mentioned in the episode: https://shopmy.us/shop/collections/4234938In this conversation, we get into:The 10 spring wardrobe essentials you actually needHow to transition your wardrobe from winter to springWhy switching fabrics is the key to seasonal dressingThe best “work pant” styles for spring (and why they're so versatile)The return of the barn jacket and how to style itWhy pencil skirts are trending again and how to wear themThe layered tee trend and easy ways to elevate basicsHow to incorporate texture (fringe, feathers, movement) into your wardrobeWhy baby blue is the standout color for springHow to use accessories like belts and shoes to elevate any outfitThe return of lace and how to style it beyond “going out”Why cropped jeans are back and how they change your proportionsThe shift toward sleek, minimal shoes (and the best loafers for spring)How to refresh your closet without buying everything newTimestamps:02:00 Life update + getting back into routine after being sick05:00 Why spring is the perfect time for a wardrobe reset07:00 The importance of fabric when transitioning seasons09:00 The perfect work pant: what to look for + best styles12:00 The barn jacket: why it's a spring staple15:00 Pencil skirts are back: how to style them for real life18:00 The layered tee trend and elevated basics20:00 Texture in fashion: fringe, feathers, and movement23:00 How to wear statement pieces in an everyday way25:00 The color of the season: why baby blue works as a neutral27:00 Bright accessories and the power of a statement belt29:00 Lace for spring: how to style it beyond the obvious31:00 Cropped jeans and why showing your shoes matters34:00 Affordable vs. investment denim options36:00 The return of the sleek loafer (and why chunky is out)38:00 How to shop your closet and avoid overconsumption40:00 Final thoughts: building a wardrobe you actually wearLet's Get DressedYouTube: https://www.youtube.com/@livvperezInstagram: https://www.instagram.com/letsgetdressedpod/Newsletter: https://substack.com/@livvperezLiv Perez Instagram: www.instagram.com/livvperezTikTok: www.tiktok.com/livv.perezShopMy: https://shopmy.us/livvperez Hosted on Acast. See acast.com/privacy for more information.
In this episode, Jeff sits down with Author Beth Biss to talk about the emotional texture of her work in progress. They talk about the difference between plot and growth arcs, how conflicts should resolve in the piece, the alignment vs misalignment of the character and the reader, the reader's expectations, managing the reader's altitude of a scene, and using triggers in a character's emotional journey. For more on the craft of writing, check out https://dialoguedoctor.com/
The Real Wine Show Season 8 Premiere: Honest Wine, Oregon Chardonnay, and the Judgment of Paris at 50Season 8, Episode 1 of The Real Wine Show opens by thanking sponsor The Gabriel Group (www.gabrielgrp.com), a Midwest hospitality equipment supplier with showrooms and test kitchens. The panel introduces Rebecca Waldron (Bush's beer/wine/spirits buyer and Michigan Craft Beverage Council member), Dr. Matthew Horkey (wine writer and YouTuber), and Domenico “Mimmo” Musumeci (West Michigan farmer-winemaker behind wine projects including Wine Pirati, emphasizing transparency and ingredient labeling). They debate whether the old world–new world rivalry still matters ahead of the Judgment of Paris 50th anniversary, discuss sommelier culture and blind tasting, and assess expensive no/low-alcohol wines. The group tastes wines including a Riesling pét-nat made with West Michigan oak barrels. On Grape to Plate, Chef Jason pairs an Abruzzo sparkling blend with aromatically baked oysters and hijiki-butter. Segments include a “wine cipher” game, an emotive blind tasting revealed as Amarone, Michigan wine event announcements, the Glass Check, Grape to Plate, and Rebecca winning the episode scoring.00:00 Season Eight Kickoff00:15 Sponsor Spotlight: Gabriel Group01:12 Meet Rebecca Waldron02:05 Currant Flavor Debate03:16 Meet Matthew Horkey04:04 Oregon Chardonnay Case05:20 Meet Domenico "Mimmo" Musumeci06:41 Honest Wine Transparency09:30 News Segment Begins09:42 Judgment of Paris Revisited10:32 French Versus American Today16:23 Glass Check 17:37 Michigan Oak Barrels20:09 Sommelier Reality Show Talk24:57 Blind Tasting Mythology28:59 Luxury Non Alcohol Wines35:33 Low Alcohol Alternatives36:57 Michigan Wine Month Events38:12 Dates and Show Notes38:36 Grape to Plate w/ Chef Jason Berthold39:58 Texture and Pairing Ideas42:22 Oyster Pairing Blueprint45:49 Hijiki Butter Broiled Oysters48:10 Wine Reveal and Wrap51:25 Wine Cipher Funky Note54:59 Cipher Redemption Round57:13 Emotive Blind Tasting Game01:04:09 Blind Wine Reveal: Musella Amarone01:05:35 Wine of the Show, Final Scores, and Farewell
We'd love to hear from you. Send us a text! "Starting my day, with the first conscious thoughts are seething and swearing blind at nice and decent people. 12 hours later that pain is still with me. I just don't think I can be happy for other people getting jobs anymore. This job market is broken..."The Naked Texture Artist is produced by Marque Pierre Sondergaard.Support us on https://ko-fi.com/thenakedtextureartistContact us on thenakedtextureartist@gmail.comFollow us on https://www.instagram.com/thenakedtextureartist/Music copyright belongs to Tycho for the song Awake - https://tychomusic.com/Additional sound effects from https://www.zapsplat.com
She didn't have a confidence problem… Until cancer changed everything.After radiation, Cher looked in the mirror and didn't recognize herself anymore.Wrinkles. Texture. Skin she had never experienced before.And for the first time in her life… she didn't feel beautiful.So she had two choices:➡️ Accept it ➡️ Or do something about itShe chose action.In this episode, we're diving into:
In this episode of Venice Talks, Monica meets Shanti Ganesha, founder of Meracu, a contemporary leather workshop in Venice.We talk about the first moment leather felt like a language, the leap that led to opening a workshop in 2022, and how living between Venice and India shapes a design identity that feels built into every piece, not added on.From material to method, we explore how a hide is chosen, what certified vegetable tanned leather changes over time, and why some steps cannot be rushed. We also get into the unseen side of independent craft: refusing serial production, learning to say no, and answering the question every artisan hears sooner or later, “Can you make it exactly the same?”A conversation about hands, time, and integrity, with Venice as a living backdrop where making still means something.Show key notesShanti Ganesha, founder of Meracu, on building a leather workshop in Venice (2022)Between Venice and India: how heritage becomes structure, not decorationChoosing a hide, reading grain and scars, and working with certified vegetable tanned leatherThe slow step you cannot rush and the signature gesture that reveals the makerRefusing serial production, learning to say no, and answering “Can you make it identical?”Looking ahead: collaborations, apprentices, and a five year vision for the workshopCall to action
Text me your thoughts or questions on this episode!In this episode of the Designers at Home series, I had the pleasure of visiting the home of Charlotte-based interior designer Hill Rondero. I first met Hill when she moderated a design talk I gave at Slate Interiors, and I immediately knew I wanted to see her home. It's a great example of what a cohesive house can look like. Nothing in the space is trying to be the star; instead, everything works together. It was the conversation happening between everything: the vintage French pieces next to mid-century chrome, the tattered leathers beside rattan, the quiet discipline of a neutral palette layered with texture after texture. Hill proves that when you let materials, art, and collected objects do the talking, color almost becomes secondary. Her home feels calm but never boring, thoughtful but never precious—and along the way we talk about risk-taking in design, why texture palettes matter just as much as color palettes, and how the things you're most afraid to try are often the very things that make a space unforgettable.Download the free guide to Define Your Signature StyleBuy the book, "Slow Style Home"Learn more at our website Want to finally define your style? Grab your free worksheet and uncover your personal aesthetic!
We are back for a follow-up to our glutathione deep dive! We review five specific glutathione-heavy products, four from the K-beauty world and one popular Amazon find, to see if they truly deliver on their antioxidant and brightening claims. 00:00 | Intro: Hashtags & antioxidant claims 00:24 | Welcome back to Chemist Confessions Podcast 00:30 | Glutathione deep dive follow-up 00:56 | Product lineup: 4 K-beauty + 1 Paula's Choice 02:05 | Price points & supply differences 03:40 | Texture notes: neutral, not hydrating 05:03 | Fragrance issues & masking glutathione scent 06:05 | Stability concerns & 2-week shelf life 07:23 | Paula's Choice texture & film discussion 08:25 | The infamous “eggy with undertone of death” scent 10:16 | Clinical claims & before/after photos skepticism 12:04 | Niacinamide + tranexamic acid doing the heavy lifting 17:57 | Tulsa Wound serum: 2% glutathione, suspicious photos 21:03 | Abib serum: percentages, encapsulation, and clinical data Product Shoutout: Double Play Retinol Face and Eye Treatment: https://chemistconfessions.com/products/double-play-retinol-face-eye-treatment Enrichment Content: Sunscreen Layering Guide https://www.youtube.com/watch?v=IQ0Dlb0WXvc Do We Absorb Sunscreen Filters into Our Bloodstreams? https://chemistconfessions.com/blogs/controversy-corner-do-we-absorb-sunscreen-filters-into-our-bloodstreams Follow us: IG: / chemist.confessions INTERWEB: https://chemistconfessions.com/ TIKTOK: https://www.tiktok.com/@chemistconfes... Skincare questions for the podcast? Leave your question in the comments and it could be featured in our next episode! #chemistconfessions #skincarescience #chemistconfessionspodcast #skincarehack
Summary In this episode, Justin Townsend and Adam Berkelmans explore the ancient art of food preservation through salting and curing. They discuss the historical significance of salting, the science behind how it works, and practical applications for home cooks. The conversation delves into the unique considerations for salting fish, the impact of salt on texture and flavor, and the importance of precision in curing. They emphasize that while salting and curing can enhance food, they require careful attention and quality ingredients. The episode concludes with a focus on integrating these techniques into a modern wild pantry approach. - Leave a Review of the Podcast - Buy our Wild Fish and Game Spices The Art of Venison Sausage Making Links How To: DIY Cure Chamber Chapters 00:00 The Art of Food Preservation 05:19 Understanding the Science of Salting 13:23 Practical Applications of Salting at Home 21:09 Salting Fish: Unique Considerations 29:42 The Impact of Salting on Texture and Flavor 37:27 Curing and Salting: A Wild Pantry Approach Takeaways You can preserve food without electricity. Salting was historically about keeping food stable, not just flavor. Curing requires precision and measurement, not guesswork. Salt controls water activity, inhibiting microbial growth. Dry brining is an accessible method for home cooks. Fish responds to salt faster than red meat. Curing and salting require attention and intention. Quality of ingredients is crucial for successful curing. Salt can enhance flavor and texture in cooking. Freezing and salting are complementary preservation methods. Keywords Food preservation, curing, salting, wild game, fish, home cooking, food safety, preservation methods, salting science, wild pantry Learn more about your ad choices. Visit megaphone.fm/adchoices
This week, a behind-the-scenes look at how great Sonoma wine actually gets made. Katie Madigan of St. Francis Winery shares how she went from chemistry student to winemaker, why sustainability is more than farming, and how to keep soul and quality in wines priced around $15–$18.Katie breaks down St. Francis Winery's approach to balance, aromatics, and vintage expression, plus what it takes to produce accessible wines at scale without losing identity.We taste and discuss:• 2023 Sonoma County Chardonnay – St. Francis Winery – Sonoma County – $15–$18 – 14% ABV• 2023 Old Vine Zinfandel – St. Francis Winery – Sonoma County – $15–$18If you care about sustainability, value-driven California wine, or how winemakers think during harvest, this one's for you.Subscribe for weekly wine conversations.Support the show and help keep the wine flowing!Buy us a glass!https://buymeacoffee.com/cheers3Connect with the show. We would love to hear from you!Stop Wasting Your Wine on Instagramhttps://www.instagram.com/stopwastingyourwine/Stop Wasting Your Wine on YouTubehttps://www.youtube.com/@StopWastingYourWineThe Stop Wasting Your Wine Websitehttps://stopwastingyourwine.com/Chapters00:00 – Welcome and Introducing Katie Madigan02:02 – From Chemistry to Winemaking03:14 – UC Davis Enology Program04:34 – Early Days at St. Francis08:28 – Sustainability at St. Francis Winery12:19 – How Katie Knows a Wine Is Ready14:16 – Aromatics, Texture, and Wine Accessibility18:32 – Making Quality Wine at Scale20:11 – Todays Wine20:13 – 2023 Sonoma County Chardonnay26:52 –2023 Old Vine Zinfandel36:01 – Review and Final Thoughts
In this episode of Home in Progress, Dan Hansen tackles three practical home topics that can quietly make or break your projects.First: Caulking before painting.Fresh paint exposes every gap your house has developed over time. Dan explains exactly where to caulk (baseboards, trim-to-wall joints, crown molding lines, built-ins, chair rail edges) — and where not to caulk (nail holes, drywall cracks, miter joints, floating cabinet panels). Using the wrong product in the wrong place can cause failure later. He also shares a tip on faster paint-ready caulks for projects on a tight timeline.Next: Laundry room flow upgrades.Dan continues his laundry efficiency series by focusing on two key zones: the processing zone (wash/dry) and the folding zone. He explains why vertical storage prevents bottlenecks, why detergents should usually stay in their original containers, and how to create a folding station that doesn't interfere with servicing your machines. Smart layout beats pretty décor every time.Finally: Choosing paint colors for someone who is colorblind.Dan clears up myths about colorblindness (it's rarely black-and-white vision) and explains how value, contrast, texture, and lighting matter more than hue. He offers practical design strategies and real-world examples to help homeowners make confident color decisions that work for everyone in the house.Resources Mentioned:https://www.youtube.com/watch?v=zNnCafjjgBwEpisode Timeline:00:00 Welcome + What's Coming Up (Colorblind Paint Picks & Laundry Room Upgrades)01:13 Why Caulking Matters Before You Paint02:33 Where to Caulk: Baseboards, Casings, Crown & Built-Ins04:22 Where NOT to Caulk: Nail Holes, Miters & Drywall Cracks06:21 Cabinet Door Trap: Floating Panels vs MDF (When Caulk Fails)07:39 Quick Sponsor Tip: Fast-Paint Caulk Deal (Tower Sealants Accelerator)08:19 Laundry Rooms Part 2: Processing Zone & Workflow Setup10:17 Use Vertical Space: Shelves, Hooks, Pegboard Above Machines11:45 Detergent Storage Reality Check: Don't Decant (Safety, Instructions, Effectiveness)16:21 If You Must Decant: Do It Safely + Extra Storage Hacks (Doors, Carts, Tension Rods)19:18 Laundry Room Flow: Clear Counters & Create a Folding Zone21:59 Why Folding Elsewhere Breaks the System (Dining Table, Living Room, Dogs)24:49 DIY Folding Stations: Countertops for Front-Loaders & Hinged Options for Top-Loaders26:50 Don't Build It In: Modular Counters, Machine Access & Water Hookups27:48 Air-Dry Solutions: Racks, Retractable Lines & Space-Saving Ideas29:23 Sponsor Break + Listener Question: Choosing Paint Colors for Colorblindness30:29 Colorblindness 101: Myths, Types, and How Common It Really Is34:37 Designing for Color Vision Deficiency: Value, Contrast, Texture, Lighting38:13 Real-World Example + Wrap-Up: Smarter Color Choices and Final Sign-Off
If as many Asians drank wine as the average American, we'd have ~100,000 more wine drinkers. And if Asian restaurants had wine lists at the average rate, we'd have ~5,000 more restaurants with wine lists. This is one of the foundations of the Asian Wine Association of America (“AWAA”), whose mission includes bringing wine to Asian cultures, of which food is central. Part of bridging this divide is exploring Asian food and wine pairing. One of AWAA's board members, Sunny Liao, Co-founder and CEO, and Philippe Venghiattis, Operations Manager of Vinus Club, delve into their extensive experience pairing wine with Asian foods. Detailed Show Notes: Sunny's background: exposed to wine from 6, wine educator with Lady Penguin in China, Wine MBA, wine consultant for restaurants, board member of AWAAPhilippe's background: exposed to wine from 3, worked in wine auctions, then went to UC Davis and is a vineyard manager and winemaker as well as operations for Vinus ClubVinus Club is a wine club focused on introducing wine to Asian consumers, including a wine dinner seriesAsian food: texture is a big focus, meals often have a diverse assortment of food at once, often need more than 1 wine to pairWine w/ at least 5-6 years of age are more accessible to a wider array of flavors and spice vs the pure fruit of young wines, more complexity helps for pairingSpicy foods work well w/ wines w/ a denser mid-palate that buffer the alcoholPhilippe's first challenge with Asian food and wine was at UC Davis with spicy hot potEastern palates tend to be more sensitive to acid and more into texture (e.g. - the texture of Petite Sirah attractive to Eastern palates)Pairing suggestionsAged Alsatian whites (15-20 years old) work well, they have texture, complexity, and mid-palate to buffer the spiceSmargad Riesling w/ a few years of age pairs well w/ Singaporean foodBraised duck and BaroloFlor de Muga Blanco's aging process adds textureOrange and volcanic wines work for younger winesChampagne w/ a large amount of reserve wineJura wines a natural fit for a lot of categoriesNicolas Joly's Coulee de Serrant w/ ~15 years of age often pairs well, but also shows a lot of variationHardest pairings: Korean food; often has a hint of sweetness, hard to balance w/ wineIndian cuisine Hosted on Acast. See acast.com/privacy for more information.
Voice Of Costume - Creating Character through Costume Design
Power isn't shouted in this world—it's tailored. Discover how suits, fabric, and subtle choices quietly drive tension in a political thriller. In this thoughtful and inspiring conversation, host Catherine Baumgardner sits down with acclaimed costume designer Jenny Gering, whose work spans The Americans and season three of The Diplomat. Gering reflects on her childhood split between tomboy freedom and classic Hollywood obsession, crediting old movies, vintage fashion, and storytelling as the roots of her creative instincts. The discussion traces her unconventional path into costume design—one built on curiosity, saying yes, and discovering that seemingly unrelated skills can suddenly click into purpose. Gering offers a candid look at the demands of episodic television, describing The Americans as a trial-by-fire education in speed, research, and stamina, while emphasizing the importance of mentorship, collaboration, and problem-solving under pressure. As the conversation shifts to The Diplomat, Gering unpacks the subtle art of designing for political thrillers: restrained palettes, repeated garments, and the careful use of tone and texture to differentiate characters without breaking realism. She explains how costumes must ground the audience in reality, making tension feel immediate and believable. Throughout, themes of humility, adaptability, ego-free collaboration, and lifelong curiosity emerge—offering invaluable insight for creatives navigating high-pressure storytelling environments. The "Voice of Costume" is the first podcast created between working costume designers sharing stories, inspiration, struggles, and insights into the creative career of costume design. A behind-the-scenes podcast to showcase the voices of Costume Designers around the world. Listen in on this inspirational, one-on-one conversation with Catherine Baumgardner. Audio available wherever you get podcasts. https://voiceofcostume.com/
Griffin Spolansky is the Co-Founder and CEO of Mezcla, the protein bar brand known for its bold flavors and distinctive “puff-crispy” texture. On this episode of ITS, Griffin and Ali talk about the bar category, getting partners to bet on your brand, and keeping your business as simple as possible.See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.
A vegan diet nearly cost him his life, leading to severe anorexia and chronic Lyme disease. On episode 855 of the Savage Perspective Podcast, host Robert Sikes sits down with Frank Bohne to hear his unbelievable story. Frank shares the truth about his 10 weeks of forced treatment for his eating disorder, how his testosterone plummeted, and his eventual recovery through a raw carnivore diet. This conversation covers his health journey, from malnourishment to butchering and eating his own raw meat.Ready to build a strong and healthy body with a proven method? Join Robert's FREE Bodybuilding Masterclass to learn the exact steps for optimizing your health and physique. Sign up here: https://www.ketobodybuilding.com/registration-2Follow Frank on IG: https://www.instagram.com/instafrank95/Get Keto Brick: https://www.ketobrick.com/Subscribe to the podcast: https://open.spotify.com/show/42cjJssghqD01bdWBxRYEg?si=1XYKmPXmR4eKw2O9gGCEuQChapters:0:00 - How a Vegan Diet Led to Anorexia & Lyme Disease 0:38 - Guest Intro: Frank Bohne's Radical Transformation 2:55 - What Convinced Him to Go Vegan? 4:09 - His Shocking Weight at 6'1" on a Vegan Diet 6:15 - Was He Binging and Purging or Just Malnourished? 6:41 - The Moment He Realized His Health Was Collapsing 8:13 - Inside the "Psychological Warfare" of Anorexia Treatment 9:56 - His Testosterone Levels Were in the Double Digits 12:00 - The Controversial "Everything in Moderation" Treatment Method 15:09 - What Was His Family Life Like During His Decline? 16:29 - How Do They Measure "Progress" in Treatment? 18:15 - Did He Quit Veganism After Leaving the Hospital? 21:00 - What Kind of "Food" Do They Serve in Treatment? 22:39 - From Veganism to a Keto-Carnivore Diet 24:41 - How Did He Get Chronic Lyme Disease? 26:32 - The Joe Rogan Episode That Changed His Life 28:34 - A Word From Our Host: No Ads, Just Value 30:16 - Why He Started Eating Raw Sheep Eyes 32:48 - Does He Eat Primarily Sheep or Beef? 34:36 - Why Lamb is One of the Best Keto-Carnivore Foods 37:00 - How Long Does One Sheep Last Him? 38:25 - How He Stores a Whole Lamb in His Toyota Prius 39:18 - Does He Prefer a Certain Taste or Texture? 42:55 - Is This Lifestyle Another Form of Eating Disorder? 45:32 - How the Vegan Community Reacts to Him Now 48:20 - His Plan to Create More Butchering Content 49:23 - How Much Does It Cost to Buy and Butcher a Whole Sheep? 52:40 - What's the Future Hold for Frank? 55:57 - How Does He Vet Farmers to Avoid Parasites in Raw Meat? 58:09 - Where to Find More From Frank Bohne
Episode 100 is a milestone moment for Business of Drinks — and instead of looking backward, we're doing what this show has always done best: Looking ahead.In this special episode, Erica Duecy, Scott Rosenbaum, and Caroline Lamb break down the biggest drinks trends shaping 2026, using a meta-analysis of 16 leading industry trend reports. The goal isn't hype, it's pattern recognition. We're pressure-testing what's structural, what's actionable, and what actually matters for founders, operators, and drinks leaders navigating a complex market.Across the first 100 episodes, one pattern has held true: Trends only matter if they translate into execution. This conversation applies that lens to what's coming next.Here's a preview of what's to come:
Struggling to put together easy, satisfying weeknight meals during these chilly winter months?This week, we're taking the guesswork out of meal planning and sharing ten fast dinners for nights when you don't want to rely on takeout or make an extra trip to the grocery store. All quick. All comforting. All genuinely delicious.By the end of this episode, you'll:Discover flavorful ways to turn a single package of ground beef, turkey, or pork into a dinner that rivals your favorite takeoutLearn a simple tofu technique that transforms it into a craveable, meatless mainExplore pasta dishes beyond spaghetti and red sauce — think silky sauces, peppery greens, toasted breadcrumbs, and brothy bowls of comfortPress play now and walk away with a handful of reliable weeknight dinners you'll want to make on repeat all winter long!***Links: Turkish pasta by Rachel Perlmutter for The Kitchen (sub red pepper paste, or with a few roasted bell peppers, with a spoonful of tomato paste) Salad pasta, by Anna Stockwell for Epicurious 10-minute Thai Basil from The Woks of LifeEgg Roll in a Bowl by Ree Drummond Garlic butter steak bites by Coco Morante for Simply Recipes, and easy mashed cauliflower from Joyful Healthy EatsChicken with mustard cream sauce, by Sarah Carey for Martha Stewart30-minute gado gado bowl by Minimalist Baker Salmon patties by Nagi Maehashi of Recipe Tin Eats I can't believe it's not chicken (it's tofu!) by Nisha Vora for NYT Cooking (unlocked)Butter beans, paprika, and piquillo peppers, excerpted from Three: Acid, Texture, Contrast by Selena Kiazim***Got a cooking question? Leave us a message on our hotline at: 323-452-9084For more recipes and cooking inspiration, sign up for our Substack here.Order Sonya's cookbook Braids for more Food Friends recipes!We love hearing from you — follow us on Instagram @foodfriendspod, or drop us a line at
Dave makes tteokbokki, a classic and delicious Korean street food, three different ways. He talks about the genius of how the dish is served, how gnocchi may have opened a pathway to tteok acceptance in America, and his love for soft-chewy texture, with hopes it might someday be as beloved by American diners as it is by him. He also answers an Ask Dave about his "broke chef" days. Learn more about Craft: https://www.craftrestaurant.com/ Learn more about the Yomiuri Giants: https://www.giants.jp/en/ Learn more about Café Boulud: https://cafeboulud.com/nyc/ Host: Dave Chang Majordomo Media Producer: David Meyer Spotify Producer: Felipe Guilhermino Additional Crew: Jake Loskutoff, Nikola Stanjevich, Michael Delgado Editor: Jake Loskutoff Learn more about your ad choices. Visit podcastchoices.com/adchoices
Consciousness doesn't make sense.Sights. Sounds. Smells. Texture.The warmth of love. The sting of sadness. The cold weight of heartbreak. Why do we experience any of it?Why does it feel like something to be you?Why is there a voice in your head, a sense of self watching the world go by?And how does a single life turn into a continuous story, unfolding through time?This episode explores the strange, unsolved mystery of consciousness and what it means to be aware at all.
If you've been wanting to work with the celebrities or do hair and makeup for fashion weeks, Sarai is your girl to tell it like it is. This Latina babe is making waves not only in Boston but soon to be nationwide with her much anticipated line of hair extensions. Watch & Subscribe to this episode of The BeautyPro Podcast to not only be inspired but know when to PIVOT!WANT MORE SARAI?WEBSITE: https://www.saraibyday.com/INSTAGRAM: https://www.instagram.com/saraibydayBook With Her: https://evolvehairdesign.com/booking/WANT MORE KRYSTINE?For 1:1 Coaching, Freebies & More, TAP HERE: bit.ly/3S5R2loLOVE THIS EPISODE?Leave Your Ratings, Reviews & Comments on the Podcast! Your feedback allows for more nourishing content and for more on-point education for beauty & barber pros.
Phlegm color shifts give you immediate clues about what's happening in your airways, helping you judge whether irritation, inflammation or infection is building before symptoms intensify Yellow and green tones reflect immune activity, while pink, red, brown or black phlegm signal bleeding, long-standing lung issues or fungal infection, giving you clear markers for when to act quickly Sudden changes from your normal phlegm pattern matter more than the color itself, allowing you to use your personal baseline as a reliable guide for when something is wrong Texture changes — such as thick, sticky or chunky phlegm — often point to uncontrolled airway inflammation, giving you another early sign that your respiratory system is under strain Nebulized hydrogen peroxide, when properly diluted, helps lower viral load in your nasal passages, sinuses and lungs, easing phlegm triggered by viral irritation and helping you recover faster
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