Podcasts about Texture

In an industry constantly promoting the newest device or technology, why has microneedling remained a cornerstone of skin rejuvenation?In this episode of Plastic Surgery Uncensored, board-certified plastic surgeon Dr. Rady Rahban is joined by aesthetic nurse Charlene for part four of their five-part series examining today's most popular nonsurgical aesthetic treatments.Together, they explore the science behind microneedling, how controlled collagen stimulation can improve skin texture, tone, fine lines, acne scars, and overall skin quality, and why this relatively simple treatment continues to earn the confidence of experienced providers despite the constant introduction of newer technologies.Dr. Rahban and Charlene also discuss the differences between microneedling devices, why the quality of the equipment and technique matter, the role of PRP, PRF, hyaluronic acid, and other skin boosters, what to expect during recovery, and the importance of proper post-treatment care to maximize both safety and results.This episode isn't about chasing the latest trend or claiming that one treatment can solve every skin concern. It's about understanding why microneedling has remained a foundational treatment in aesthetic medicine—and why, for many patients, it represents one of the safest, most effective long-term investments in healthier, more resilient skin.✨ If you enjoyed this episode of Plastic Surgery Uncensored:✔️ Subscribe on Apple Podcasts, Spotify, or wherever you listen.✔️ Rate & Review—your feedback helps more people find us.✔️ Follow Dr. Rady Rahban across all platforms for daily insights, behind-the-scenes, and patient education:Instagram: @drradyrahbanTikTok: @radyrahbanMDYouTube: @Rady RahbanFacebook: @Rady Rahban✔️ Share this episode with someone considering plastic surgery—the right knowledge can save a life.

C'est sans doute l'un des films les plus attendus de l'année : L'Odyssée débarque ce mercredi 15 juillet sur les écrans français. Porté par une pléiade de stars américaines, Matt Damon en tête dans le rôle d'Ulysse (mais aussi Zendaya, Tom Holland ou encore Charlize Theron), cette adaptation de grande ampleur est signée du Britannique Christopher Nolan. Le réalisateur oscarisé d'Oppenheimer et de la trilogie Batman The Dark Knight revisite cette épopée mythologique avec les codes du blockbuster.  RFI : L'Odyssée est un poème grec d'Homère écrit il y a plus de 2 700 ans. Qu'est-ce qui vous fascine autant dans ce récit et en quoi est-ce qu'il nous parle encore au XXIe siècle ? Christopher Nolan : Je pense que lorsque l'on étudie L'Odyssée d'Homère, on y trouve des vérités universelles et intemporelles. Cette œuvre fondamentale de la littérature est à l'origine de toute la culture occidentale. Ce poème a fasciné génération après génération pendant près de 3 000 ans parce qu'il est simple et possède ces qualités accessibles et intemporelles de la nature humaine. Nos préoccupations humaines n'ont pas tellement changé. En l'adaptant, je me suis rendu compte qu'il y avait des thèmes et des modèles de narration qui faisaient écho à mes précédents films. Ainsi, le récit du retour au foyer est quelque chose que j'avais abordé dans Inception et Interstellar, par exemple. Dans la trilogie sur « Batman, The Dark Knight », on retrouve aussi le thème du voyage du héros. C'est sa simplicité et son approche de la nature humaine qui permettent à chaque génération de l'interpréter d'une manière pertinente pour notre époque. C'est un grand récit d'aventures, avec des éléments fantastiques, des monstres, mais que vous rendez très réaliste. Le réalisme est un terme chargé au cinéma. Je voulais que le film ait néanmoins une texture réaliste pour que les spectateurs croient à l'histoire. Mais c'était un défi : comment aborder les éléments fantastiques ? Pour le cheval de Troie, j'ai réfléchi à la manière dont cela aurait pu fonctionner dans la vraie vie. Mon public et moi savons que le cheval est rempli de Grecs, donc il faut le « vendre » d'une certaine manière. Ma solution a été de me dire : s'il ressemble à un monument déchu, à moitié enterré dans le sable et sur le point d'être détruit par la mer, il ne ressemble pas à quelque chose conçu pour être transporté dans la ville. De même pour le Cyclope, en filmant dans une vraie grotte et en cherchant des solutions concrètes. Comme mon ami Guillermo del Toro l'a bien montré, un monstre n'est jamais juste un monstre. Mais si vous arrivez à exprimer ses émotions, vous commencez à y croire, il y a du poids et de la gravité, et c'est alors menaçant et effrayant parce que cela semble réel. Vous avez réalisé un film de science-fiction, Interstellar, des films de superhéros avec Batman, un film de guerre avec Dunkerque. Là vous vouliez investir un autre genre : le peplum ? J'avais pour référence de grands films épiques comme Lawrence d'Arabie, Gladiator ou Barry Lyndon. Mais il n'y avait pas eu de récit moderne de la mythologie grecque. Des réalisateurs comme Ray Harryhausen s'y sont attaqués, mais avec des budgets et des ressources de séries B. Avoir l'opportunité de faire cela pour la première fois avec une grande échelle, un budget et un casting importants, c'est une occasion unique pour un réalisateur. Pourquoi avoir choisi de tourner en pellicule IMAX ? Je veux tourner un film entièrement en pellicule IMAX depuis que j'ai environ 16 ans et que j'ai vu pour la première fois des documentaires dans des musées filmés en IMAX. La clarté de l'image, la couleur incroyable, l'absence de grain, l'écran large qui vous immerge d'une manière vraiment fondamentale, m'ont semblé immédiatement pertinents pour des superproductions hollywoodiennes. Mais ce sont des caméras massives et bruyantes. Pour ce projet, je suis allé chez IMAX et j'ai dit : « Pouvez-vous trouver un moyen de rendre les caméras silencieuses parce que je veux vraiment faire le film entier de cette façon ? » Ils ont conçu un boîtier high-tech dans lequel je pouvais mettre la caméra, un très grand boîtier, mais qui la rendait silencieuse. Mais il faut changer les bobines au bout de trois minutes. Donc, on a dit aux acteurs : « D'accord, vous allez avoir cette machine massive devant le visage et vous allez devoir vous arrêter au milieu d'une scène et suspendre votre émotion pendant que nous rechargeons la caméra aussi vite que possible, aussi discrètement que possible. » Si les acteurs n'avaient pas voulu le faire ou n'avaient pas trouvé que cela fonctionnait pour eux, nous l'aurions abordé différemment. Mais en fait, je pense qu'ils ont trouvé cela très excitant. Le niveau de concentration sur la performance avec ces restrictions était très intense. Si vous filmez sur un format numérique où vous pouvez filmer pendant des heures, vous pouvez obtenir du bon travail de tout le monde sur le plateau, mais ce sera à des moments différents. Tandis que lorsque vous faites tourner cette caméra et que tout le monde est concentré, sachant que vous avez ce temps limité et que tout doit se rejoindre à ce moment-là, chaque technicien donne le meilleur de lui-même et arrive à ce point de concentration intense. Chaque format que vous choisissez a des avantages et des inconvénients ; la clé est d'essayer de construire le scénario autour des avantages. Et qu'est-ce qui était le plus compliqué sur le tournage ? D'un point de vue physique, être sur des bateaux est toujours extrêmement difficile au cinéma, surtout sur un vaisseau antique reconstitué dans des eaux agitées. Mais certaines scènes calmes, des scènes dramatiques plus intenses, ont été pour moi de loin les plus difficiles à filmer. Il fallait faire en sorte que l'équipe de prise de vue comprenne comment déplacer la caméra comme n'importe quelle autre, alors qu'elle est 50 fois plus grande. Et puis que les acteurs puissent continuer à se concentrer en dépit des interruptions. Ça a été l'un des plus grands défis du film.

C'est sans doute l'un des films les plus attendus de l'année : L'Odyssée débarque ce mercredi 15 juillet sur les écrans français. Porté par une pléiade de stars américaines, Matt Damon en tête dans le rôle d'Ulysse (mais aussi Zendaya, Tom Holland ou encore Charlize Theron), cette adaptation de grande ampleur est signée du Britannique Christopher Nolan. Le réalisateur oscarisé d'Oppenheimer et de la trilogie Batman The Dark Knight revisite cette épopée mythologique avec les codes du blockbuster.  RFI : L'Odyssée est un poème grec d'Homère écrit il y a plus de 2 700 ans. Qu'est-ce qui vous fascine autant dans ce récit et en quoi est-ce qu'il nous parle encore au XXIe siècle ? Christopher Nolan : Je pense que lorsque l'on étudie L'Odyssée d'Homère, on y trouve des vérités universelles et intemporelles. Cette œuvre fondamentale de la littérature est à l'origine de toute la culture occidentale. Ce poème a fasciné génération après génération pendant près de 3 000 ans parce qu'il est simple et possède ces qualités accessibles et intemporelles de la nature humaine. Nos préoccupations humaines n'ont pas tellement changé. En l'adaptant, je me suis rendu compte qu'il y avait des thèmes et des modèles de narration qui faisaient écho à mes précédents films. Ainsi, le récit du retour au foyer est quelque chose que j'avais abordé dans Inception et Interstellar, par exemple. Dans la trilogie sur « Batman, The Dark Knight », on retrouve aussi le thème du voyage du héros. C'est sa simplicité et son approche de la nature humaine qui permettent à chaque génération de l'interpréter d'une manière pertinente pour notre époque. C'est un grand récit d'aventures, avec des éléments fantastiques, des monstres, mais que vous rendez très réaliste. Le réalisme est un terme chargé au cinéma. Je voulais que le film ait néanmoins une texture réaliste pour que les spectateurs croient à l'histoire. Mais c'était un défi : comment aborder les éléments fantastiques ? Pour le cheval de Troie, j'ai réfléchi à la manière dont cela aurait pu fonctionner dans la vraie vie. Mon public et moi savons que le cheval est rempli de Grecs, donc il faut le « vendre » d'une certaine manière. Ma solution a été de me dire : s'il ressemble à un monument déchu, à moitié enterré dans le sable et sur le point d'être détruit par la mer, il ne ressemble pas à quelque chose conçu pour être transporté dans la ville. De même pour le Cyclope, en filmant dans une vraie grotte et en cherchant des solutions concrètes. Comme mon ami Guillermo del Toro l'a bien montré, un monstre n'est jamais juste un monstre. Mais si vous arrivez à exprimer ses émotions, vous commencez à y croire, il y a du poids et de la gravité, et c'est alors menaçant et effrayant parce que cela semble réel. Vous avez réalisé un film de science-fiction, Interstellar, des films de superhéros avec Batman, un film de guerre avec Dunkerque. Là vous vouliez investir un autre genre : le peplum ? J'avais pour référence de grands films épiques comme Lawrence d'Arabie, Gladiator ou Barry Lyndon. Mais il n'y avait pas eu de récit moderne de la mythologie grecque. Des réalisateurs comme Ray Harryhausen s'y sont attaqués, mais avec des budgets et des ressources de séries B. Avoir l'opportunité de faire cela pour la première fois avec une grande échelle, un budget et un casting importants, c'est une occasion unique pour un réalisateur. Pourquoi avoir choisi de tourner en pellicule IMAX ? Je veux tourner un film entièrement en pellicule IMAX depuis que j'ai environ 16 ans et que j'ai vu pour la première fois des documentaires dans des musées filmés en IMAX. La clarté de l'image, la couleur incroyable, l'absence de grain, l'écran large qui vous immerge d'une manière vraiment fondamentale, m'ont semblé immédiatement pertinents pour des superproductions hollywoodiennes. Mais ce sont des caméras massives et bruyantes. Pour ce projet, je suis allé chez IMAX et j'ai dit : « Pouvez-vous trouver un moyen de rendre les caméras silencieuses parce que je veux vraiment faire le film entier de cette façon ? » Ils ont conçu un boîtier high-tech dans lequel je pouvais mettre la caméra, un très grand boîtier, mais qui la rendait silencieuse. Mais il faut changer les bobines au bout de trois minutes. Donc, on a dit aux acteurs : « D'accord, vous allez avoir cette machine massive devant le visage et vous allez devoir vous arrêter au milieu d'une scène et suspendre votre émotion pendant que nous rechargeons la caméra aussi vite que possible, aussi discrètement que possible. » Si les acteurs n'avaient pas voulu le faire ou n'avaient pas trouvé que cela fonctionnait pour eux, nous l'aurions abordé différemment. Mais en fait, je pense qu'ils ont trouvé cela très excitant. Le niveau de concentration sur la performance avec ces restrictions était très intense. Si vous filmez sur un format numérique où vous pouvez filmer pendant des heures, vous pouvez obtenir du bon travail de tout le monde sur le plateau, mais ce sera à des moments différents. Tandis que lorsque vous faites tourner cette caméra et que tout le monde est concentré, sachant que vous avez ce temps limité et que tout doit se rejoindre à ce moment-là, chaque technicien donne le meilleur de lui-même et arrive à ce point de concentration intense. Chaque format que vous choisissez a des avantages et des inconvénients ; la clé est d'essayer de construire le scénario autour des avantages. Et qu'est-ce qui était le plus compliqué sur le tournage ? D'un point de vue physique, être sur des bateaux est toujours extrêmement difficile au cinéma, surtout sur un vaisseau antique reconstitué dans des eaux agitées. Mais certaines scènes calmes, des scènes dramatiques plus intenses, ont été pour moi de loin les plus difficiles à filmer. Il fallait faire en sorte que l'équipe de prise de vue comprenne comment déplacer la caméra comme n'importe quelle autre, alors qu'elle est 50 fois plus grande. Et puis que les acteurs puissent continuer à se concentrer en dépit des interruptions. Ça a été l'un des plus grands défis du film.

Most grid modernization discussions focus on hardware. Texture is building the operating system that connects utilities' fragmented software, meter data, DERs, and workflows into a single system of action.Guest Bio: Sanjiv Sanghavi is co-founder and CEO of Texture. Before founding Texture, he co-founded ClassPass, worked at Arcadia, and spent time in energy venture capital.Company Summary: 'Texture provides an operating system for utilities, co-ops, and energy companies. Its platform integrates data from disconnected systems and turns it into workflows for demand response, outage management, engineering, customer service, and distributed energy resource programs.What we discussed:The underserved market opportunity among 2,900 municipal utilities and co-ops that often cannot justify the cost and complexity of traditional DERMS platforms.How Texture reduced sales cycles from nine months to three months by shifting from feature demos to consultative problem-solving conversations with customers.The business model behind 190%+ net revenue retention, $1-per-meter pricing, and rapid customer expansion driven by measurable operational payback.Sanjiv's entrepreneurial lessons from building ClassPass, entering industries where he lacked domain expertise, and why he believes careers accelerate when people pursue challenges they're not yet qualified to solve.--1️⃣ Join our confidential CEO community.Private CEO group for VC/PE-backed climate tech founders navigating capital, strategy, and scale. Capped at 45 CEOs. → entrepreneursforimpact.com2️⃣ Join 40,000 professionals who get our newsletter.Climate tech finance, strategy, leadership. 2-min read. → entrepreneursforimpact.substack.com3️⃣ Leave a podcast review.If you got value, take 30 seconds and do the community a favor. It helps push more capital and talent toward scalable climate solutions.

The first five years are a once-in-a-lifetime window of opportunity for brain development. During this period, food does far more than fill tummies, it helps support learning, behaviour, emotional wellbeing and lifelong health. This article and podcast episode explore the emerging evidence around ultra-processed foods and why food quality matters during the early years.   Read the article here: https://thevoiceofearlychildhood.com/growing-brains-growing-bodies-understanding-ultra-processed-foods/     This episode is sponsored by Little Dish   Hillary Graves founded Little Dish in 2006 to provide fresh, nutritionally balanced meals for young children that tasted as good as homemade food, unlike shelf-stable alternatives with long shelf lives. Today, the award-winning range includes nine toddler meal recipes made with natural ingredients, available nationwide in the chilled aisles of major supermarkets and online.   Little Dish has expanded into frozen foods with Superstars, a new range of family favourites focused on better nutrition, including Chicken Nuggets with Hidden Veg, Crispy Fish Bites with Added Veg and Golden Veggie Bites with Mozzarella.   Every Little Dish product is developed with support from baby and child nutritionist Charlotte Stirling-Reed and approved by a panel of 250 Tiny Tasters across the UK. Ready in minutes, the range offers busy parents, grandparents and guardians stress-free healthy meals kids love.   To find out more visit: www.littledish.co.uk    Listen to more: If you enjoyed this episode, you might also like: ·       How can we support children in the early years to flourish? With Jayne Carter: https://thevoiceofearlychildhood.com/how-can-we-support-children-in-the-early-years-to-flourish/ ·       A guide to potty training with Rebecca Mottram: https://thevoiceofearlychildhood.com/a-guide-to-potty-training/   Get in touch and share your voice: Do you have thoughts, questions or feedback? Get in touch here! – https://thevoiceofearlychildhood.com/contact/   Episode break down: 00:00 – Welcome and introduction to Louise 02:30 – Introducing ultra-processed foods in early childhood 03:05 – Why early brain development matters 05:45 – How food shapes brain connections, habits and behaviour 07:30 – What are ultra-processed foods (UPFs)? 10:15 – How to recognise UPFs through ingredients 12:00 – The NOVA classification and why food labels can be confusing 13:10 – Surprising examples of UPFs, including bread and baby food 15:20 – Why the concern is also about what UPFs replace 17:45 – Children's higher nutritional needs and brain energy demands 19:30 – Fortification, breakfast cereals and missing nutrients 21:05 – Fruit pouches, "no added sugar" claims and free sugars 24:10 – What happens when fruit is industrially processed 28:00 – Home-blitzed fruit, weaning and food texture 30:05 – Fruit sugars, teeth and moderation 31:40 – Vegetables, natural sweetness and balanced menus 33:30 – Texture progression, oral motor skills and speech development 35:30 – Developing children's palates through variety and repeated exposure 37:20 – Gagging, choking, allergies and safe food exploration 39:15 – Talking to children about what food does for their bodies 41:05 – Avoiding reward-based language around food 42:25 – Food relationships, marketing and emotional eating habits 43:45 – EYFS guidance, sugar and the need to explain why 45:00 – Advice for parents and educators: reducing UPFs without blame 45:35 – Early childhood settings, safeguarding and the role of menus 45:59 – Closing reflections and thanks   For more episodes and articles visit The Voice of Early Childhood website: https://www.thevoiceofearlychildhood.com

In all four seasons of the Fratello Talks podcast, we never dedicated an episode to watch dials. We thought it was about time to change that. The dial is one of the most important parts of a watch, as it's the "face" that gets the most attention when checking the time. It often draws the most attention and can be the reason for you to fall in love with a specific watch.Watch dials have never been more interesting. Whether you prefer classic enamel, traditional guilloché, intricate textures, eye-catching motifs, or even stone dials, today's market offers something for just about every taste and budget. Of course, true artisanal crafts such as hand-turned guilloché or marquetry still command a premium, but that's part of their appeal. In this episode, Daan, Lex, and Nacho dive into what many consider the defining feature of any watch: the dial. They discuss the materials, techniques, and designs that catch their eye and explore what makes a great watch face stand out.

We talk about how RAW editing and Texture Expression are a big deal, and we've not even talked about how this could improve WORKFLOWS!

Here's something I told a client, but they couldn't come to grips with it. The "anything-goes" science foods era is dying…and society is firmly heading into an Age of “Sensory Grounding.” Texture has become a personality trait. I'm talking about "texture-maxxing" everything…you know freeze-dried, crispy, chewy, and velvety mashups. Also, in this economy, consumers want quality they can actually feel and trust…whether that's the emotional safety of handmade sourdough or the fermented, fiber-packed, and sour canned veg prepared by long-lost “old-school Grandma” methods. It's about craving quality and reliability over wild food trends…seeking a strong value proposition for every dollar spent.

What happens when you swap traditional yellow corn for a rare, deep-pigmented heirloom grain? You get one of the most unique, grain-forward releases in the history of the Bourbon Lens.In this episode, we review the newly unveiled Woodford Reserve Distillery Series: Red Corn Bourbon. Clocking in at 90.4 proof and packaged in their collectible 375ml format ($64.99 MSRP), this limited edition showcases a massive push into agricultural innovation led by Master Distiller Elizabeth McCall.The story behind this whiskey is a true testament to Kentucky terroir and pure resilience. The heirloom red corn was grown on a local farm directly adjacent to the historic distillery in Versailles, Kentucky. However, during the growing season several years ago, a massive summer storm swept through Woodford County, flattening and destroying a significant portion of the stalks. The resulting low yield means the remaining harvest—and the liquid inside this bottle—is exceptionally rare.Jake breaks down how this deep-pigmented heirloom corn shifts the flavor wheel completely away from standard Woodford sweetness into a bolder, softer, and highly savory presentation. We dive into a rich nosh of dark chocolate, spiced cherry, and green apple, followed by a warm palate medley of baking spices, tarts custard, and sun tea. Find out if this weather-damaged experiment holds its own against traditional yellow corn mash bills!⏱️ Timestamps:00:00 - Groundbreaking Grain: Intro to Woodford Reserve's heirloom red corn innovation00:26 - The 51% Rule: Breaking down standard bourbon regulations vs. heirloom varietals00:36 - Destructive Terroir: How a massive Kentucky storm cut the crop yield and created rarity01:06 - Agricultural Chemistry: The atmospheric elements shaping modern craft distillation01:34 - Nosing the Glass: Unpacking rich notes of dark chocolate, baking spice, and green apple02:28 - Flavor Profile: Unlocking deep layers of dried cherries, toasted pecans, and mocha02:54 - First Sip: Checking approachability, tart cherry custard, and balanced wood tannins03:24 - Mid-Palate Shift: Savoring nuances of brown sugar, clove, cinnamon, and pepper03:44 - Texture & Finish: Analyzing the velvety viscosity, lingering spice, and sun tea notes04:12 - Changing the Mash Bill: Market appeal and how red corn creates a softer whiskey04:29 - Head-to-Head: Comparing Woodford Red Corn to other grain innovators like Frey Ranch04:58 - Final Thoughts: Is this limited 375ml Distillery Series release worth the hunt?05:11 - Pour Recommendations: Tailoring advice for seasoned enthusiasts vs. casual drinkers05:41 - Outro: Inviting listener feedback and wrap-up

Pensi di avere un livello avanzato di italiano? In questo articolo metterai alla prova il tuo vocabolario con un quiz speciale di 15 parole. Se ne conosci almeno 12, hai raggiunto il livello C2, cioè il livello più alto di competenza linguistica. Vocabolario C2 - Quanto lo Conosci? Prima Categoria: Emozioni e Stati d'Animo Il livello C2 richiede di saper esprimere sfumature emotive molto precise, non solo "felice", "triste" o "arrabbiato". Vediamo cinque parole che ti permetteranno di descrivere stati emotivi complessi con la precisione di un madrelingua. 1^ Parola Immagina questa situazione: una persona ha appena perso il lavoro, il suo cane è scappato e ha scoperto che deve pagare una multa salata. Come si sente? ... AVVILITO Essere avvilito significa sentirsi profondamente scoraggiato, quasi umiliato dalle circostanze. È più forte di "triste" o "deluso" e indica uno stato di abbattimento morale intenso. Esempio d'uso: "Dopo l'ennesimo rifiuto, Marco si sentiva completamente avvilito e non sapeva più cosa fare." Pronuncia: av-vi-LÌ-to, con l'accento sulla terza sillaba. 2^ Parola Pensa a qualcuno che non riesce a stare fermo, che cammina avanti e indietro per la stanza, che controlla continuamente il telefono perché aspetta una risposta importante. Come si sente? ... INQUIETO Una persona inquieta è agitata, nervosa, incapace di trovare pace interiore. Questo aggettivo descrive uno stato di irrequietezza persistente che si manifesta sia fisicamente che mentalmente. Esempio d'uso: "La notte prima dell'esame, Giulia era così inquieta che non riuscì a chiudere occhio." Curiosità linguistica: In italiano abbiamo anche il sostantivo "inquietudine", che indica quello stato persistente di agitazione. Puoi dire: "Provava una strana inquietudine, come se qualcosa di brutto stesse per succedere." 3^ Parola Immagina una persona che si sente superiore agli altri, che guarda tutti dall'alto in basso con un sorrisetto di superiorità. Come si sente? ... SPREZZANTE Sprezzante indica un atteggiamento di disprezzo aperto, quasi ostentato, verso qualcuno o qualcosa. È una parola che esprime un sentimento di superiorità manifestato in modo evidente e talvolta offensivo. Esempio d'uso: "Il critico ha liquidato il film con un commento sprezzante: 'Roba da dilettanti.'" Curiosità etimologica: "Sprezzante" viene dal verbo "sprezzare", che significa disprezzare apertamente. È una parola che troverai spesso nei romanzi o nei giornali, meno nella conversazione quotidiana. 4^ Parola Descriviamo una persona che ha vissuto tante esperienze negative e ormai non crede più in nulla di buono. Ha perso ogni illusione sulla vita, sull'amore, sul mondo. Come si sente? ... DISILLUSA Una persona disillusa ha perso le sue illusioni, spesso dopo esperienze dolorose o deludenti. È uno stato profondo e permanente, una perdita di speranza generale nella vita. Esempio d'uso: "Dopo anni di politica, era diventato completamente disilluso e non andava più nemmeno a votare." Attenzione: Differenza tra "Disilluso" e "Deluso" Non confondere "disilluso" con "deluso"! "Deluso" è temporaneo: puoi essere deluso da un film o da una cena. "Disilluso" invece è uno stato più profondo e permanente, una perdita di speranza generale che cambia la tua visione del mondo. 5^ Parola Questa parola descrive una sensazione molto particolare: quando vedi qualcosa di così bello, così perfetto, così emozionante che ti senti quasi sopraffatto. Pensa al momento in cui vedi per la prima volta la Cappella Sistina o ascolti un pezzo musicale che ti tocca l'anima. Come ti senti? ... ESTATICO Estatico significa essere in uno stato di estasi, di rapimento totale davanti a qualcosa di straordinario. È quella sensazione di meraviglia che ti fa dimenticare tutto il resto. Esempio d'uso: "Alla vista del panorama dalle Dolomiti, i turisti rimasero estatici per diversi minuti." Curiosità etimologica: La parola viene dal greco "ekstasis", che significa letteralmente "stare fuori da sé stessi". Ecco perché l'estasi è quello stato in cui ci si dimentica di tutto il resto! Tabella Riepilogativa: Emozioni e Stati d'Animo ParolaSignificatoSinonimiContesto d'usoAvvilitoProfondamente scoraggiato, abbattutoDemoralizzato, abbattuto, prostratoSituazioni di fallimento o umiliazioneInquietoAgitato, nervoso, senza paceIrrequieto, ansioso, nervosoAttesa, preoccupazione, ansiaSprezzanteChe mostra disprezzo apertoSdegnoso, altezzoso, beffardoAtteggiamenti di superioritàDisillusoChe ha perso ogni illusioneDisincantato, cinico, scetticoPerdita permanente di speranzaEstaticoIn stato di rapimento, estasiRapito, incantato, estasiatoBellezza, arte, emozioni intense Seconda Categoria: La Cucina Italiana Passiamo ora al cibo! E no, non parleremo di pizza e pasta. Al livello C2 devi conoscere i termini più specifici della gastronomia italiana, quelli che usano gli chef professionisti e i critici culinari. 6^ Parola Quando cucini la carne e sul fondo della padella rimangono quei residui caramellizzati, marroni e saporiti, cosa fai per recuperarli? Aggiungi del vino o del brodo per staccarli e creare una salsa! Come si definisce questo metodo? ... DEGLASSARE Deglassare significa aggiungere un liquido (vino, brodo, aceto) in una padella calda per sciogliere i succhi caramellizzati della cottura. È una tecnica fondamentale nella cucina professionale per creare salse ricche di sapore. Esempio d'uso: "Dopo aver rosolato la carne, ho deglassato con un bicchiere di vino rosso." 7^ Parola Guarda un pezzo di formaggio con tanti piccoli buchi, come l'Emmental o certi formaggi svizzeri. Come chiamiamo questi buchi nel linguaggio gastronomico? ... OCCHIATURA L'occhiatura indica i buchi caratteristici di alcuni formaggi. Questi buchi si formano durante il processo di fermentazione grazie all'azione dei batteri che producono anidride carbonica. Esempio d'uso: "Un buon Emmental si riconosce dalla sua occhiatura regolare e ben distribuita." Curiosità: I buchi del formaggio hanno un nome ufficiale! L'occhiatura può essere piccola, media o grande a seconda del tipo di formaggio e del processo di stagionatura. 8^ Parola Immagina di addentare un grissino o una fetta di pane ben tostato. Che suono fa? Che sensazione provi in bocca? ... CROCCANTE Croccante descrive quella consistenza che emette un suono secco quando viene morsa. Ma sai qual è il suo contrario nel mondo culinario? Quando qualcosa dovrebbe essere croccante ma invece è diventato molle perché ha assorbito umidità? La parola più precisa è MOLLICCIO. Esempio d'uso: "Questi biscotti erano croccanti ieri, ma oggi sono diventati tutti mollicci." 9^ Parola Quando un piatto è preparato senza cura, in modo disordinato e con fretta, con una presentazione trasandata, come lo descriviamo? ... SCIATTO Un piatto sciatto è preparato senza attenzione, in modo trascurato e approssimativo. La presentazione manca di cura e di attenzione ai dettagli. Esempio d'uso: "La presentazione del piatto era sciatta: il sugo schizzato ovunque e le verdure ammassate senza criterio." Altri usi: "Sciatto" si usa anche per descrivere una persona vestita in modo trasandato o un lavoro fatto male. È un aggettivo versatile che indica sempre mancanza di cura e attenzione. 10^ Parola Quando assaggi qualcosa e senti in bocca quella sensazione astringente, un po' ruvida, come quando mangi un caco acerbo o bevi del tè troppo forte, come si chiama questa sensazione? ... ALLAPPANTE Allappante descrive quella sensazione di secchezza e ruvidità in bocca causata dai tannini, sostanze presenti nel vino, nel tè e in alcuni frutti acerbi. Esempio d'uso: "Questo vino rosso giovane è ancora un po' allappante, deve maturare ancora." Nota enologica: Nel mondo del vino, un vino troppo allappante è considerato non ancora pronto per la degustazione. I tannini si ammorbidiscono con l'invecchiamento, rendendo il vino più piacevole al palato. Tabella Riepilogativa: Vocabolario Culinario ParolaSignificatoAmbito d'usoDeglassareAggiungere liquido per sciogliere i succhi caramellizzatiTecniche di cotturaOcchiaturaI buchi caratteristici del formaggioCaseificio, formaggiCroccanteConsistenza secca che emette un suono quando morsaTexture degli alimentiMolliccioDiventato molle per assorbimento di umiditàTexture degli alimentiSciattoPreparato senza cura, trasandatoPresentazione dei piattiAllappanteSensazione astringente causata dai tanniniDegustazione vini, frutti Terza Categoria: Il Mondo del Lavoro Ultima categoria! Qui vedremo parole che si usano in contesti professionali, nelle riunioni, nelle email formali. Se lavori con italiani o vuoi lavorare in Italia, queste sono fondamentali! 11^ Parola Immagina di essere in una riunione dove il capo parla per un'ora senza mai arrivare al punto. Usa tante parole complicate, fa giri immensi, ma alla fine non dice nulla di concreto. Come definiamo il tutto? ... AMPOLLOSITÀ L'ampollosità è uno stile di comunicazione gonfio, ridondante, pieno di parole altisonanti ma povero di contenuto reale. È il contrario della comunicazione efficace e diretta. Esempio d'uso: "Il discorso del direttore era di un'ampollosità insopportabile: dopo mezz'ora, nessuno aveva capito cosa volesse dire." Aggettivo correlato: L'aggettivo corrispondente è "ampolloso". Puoi dire: "Quel professore ha uno stile ampolloso che rende difficile seguire le sue lezioni." 12^ Parola Quando un'azienda attraversa un periodo difficile e deve tagliare i costi riducendo il numero dei dipendenti, spesso usa parole più "morbide" per non dire direttamente "licenziamenti". Come si definisce questo processo? ... RIDIMENSIONAMENTO Ridimensionamento indica questa riduzione dell'organi

What do you think is hiding on a 20-year-old iPod that someone forgot in a drawer? In this episode, Andrew and Indiana share three news stories and trends they came across recently. The first is about a woman who buys old iPods and shares the playlists she finds on them, like a small window into strangers’ lives. After that, they talk about a new idea for spending less time on your phone, and a surprising change in what makes food popular today. To build your fluency, try listening to the episode more than once and saying the new expressions out loud until you feel comfortable using them yourself. The Best Way to Learn with This Episode: Culips members get an interactive transcript, a helpful study guide, and ad-free audio for this episode. Take your English to the next level by becoming a Culips member. Become a Culips member now: Click here Members can access the ad-free version: Click here. Join our Discord community to connect with other learners and get more English practice. Click here to join. Stories mentioned in this episode: iPod archaeology (NPR): The analog bag trend: Texture is the new flavor: Keep an ear out for these phrases during the episode: To come across someone’s desk Time capsule To have dirt on someone To hold something over someone In vogue To have hang-ups

Tired of salads that leave you hungry an hour later? This episode reveals how to build a healthy salad that functions as a full meal, using a balance of protein, fiber, and quality fat, along with restaurant-inspired tricks for texture and flavor that make every bite feel indulgent and satisfying.Jenn Trepeck digs into practical, judgment-free strategies for turning whatever is in your fridge into a satisfying salad, covering everything from salad dressing inspiration to creative flavor pairings, on this episode of Salad with a Side of Fries.What You Will Learn in This Episode:✅ The three essential components, protein, fiber, and quality fat, that turn a basic salad into a full meal✅ How texture (crispy, creamy, chewy) transforms a boring salad into a craveable one✅ Why temperature matters and how adding a warm component changes the entire eating experience✅ How to use the five flavors, sweet, salty, sour, bitter, and umami, to build a balanced salad and even make a dressing from scratchThe Salad With a Side of Fries podcast, hosted by Jenn Trepeck, explores real-life wellness and weight-loss topics, debunking myths, misinformation, and flawed science surrounding nutrition and the food industry. Let's dive into wellness and weight loss for real life, including drinking, eating out, and skipping the grocery store.TIMESTAMPS:00:00 Building a satisfying salad that functions as a full meal04:11 Why protein, fiber, and quality fat are the foundation of a filling salad05:49 The overlooked role of healthy fats like avocado and olive oil in salads07:23 Using grains and starches like condiments to boost a chopped salad09:18 Breaking down food texture categories: crispy, creamy, chewy, and more13:45 How the cutting and chopping technique changes salad texture completely17:48 Pro tip: warm components make salads more satisfying21:24 Exploring the five flavors and how to build balance in a salad dressing33:11 Pantry staples like hearts of palm and artichokes for easy, healthy salads34:28 Jenn's recent go-to salad recipe and homemade dressing combinations36:48 Salad for breakfast with eggs to top it offKEY TAKEAWAYS:

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

Note: This episode originally aired in June 2025. The RepcoLite Endura sale mentioned at the end ran through the end of that month.Episode SummaryThis week on Home In Progress, Dan dedicates the entire show to one topic: choosing exterior paint colors without the stress, the second-guessing, or the Smurf house. He adapts a color training that RepcoLite's own Haley developed for store employees, adds a few of his own thoughts along the way, and walks listeners through everything from basic ground rules to architectural styles to brick homes to how many colors are actually too many. Practical, thorough, and worth saving if you've got an exterior project anywhere on your horizon.In This Episode[00:49] -- Sweet Corn Disaster Story[06:20] -- Why Exterior Color Choices Are So Stressful[08:41] -- The Training Framework from Haley[09:39] -- Three Ground Rules Before You Pick a Single Color[13:27] -- Working With What's Already There[20:00] -- Architectural Styles and Their Traditional Color Palettes[25:53] -- Working With Brick[30:08] -- How Many Colors Does an Exterior Need?[33:29] -- Shutters and Doors[34:42] -- Final Tips and Tools[37:43] -- Picking the Right PaintOpening: The Sweet Corn Incident [00:49]Dan opens with a story from his week that he feels compelled to share and equally compelled to forget. Hot dogs and sweet corn for dinner. A deep-in-thought face while eating. His daughter Hannah catching the whole thing and trying not to laugh. Dan catching her. And then, involuntarily, the entire table getting covered in sweet corn. The family was not pleased. The corn was found in unexpected places for weeks. Dan relates this story on live radio to a large audience, which he acknowledges is exactly the kind of decision that defines him.From there, on to the actual show.Why Exterior Color Choices Are So Stressful [06:20]Dan did some research on how other homeowners describe the experience of choosing exterior paint colors. A few real quotes he pulled:"I cried. A lot, actually.""It was the most stressed I've ever been."One person described the finished result as looking "so childish. It was like a Smurf house, and I couldn't afford to have it repainted."It's not an irrational reaction. The exterior of a home is visible to everyone who drives by. Getting it wrong costs real money and time, and it's on display for the whole neighborhood to see. Getting it right matters.The Training Framework from Haley [08:41]This episode is built around a color training module that Haley -- longtime show co-host, now full-time RepcoLite product and color trainer -- recently developed for store employees. Dan adapted it for the show and gives her full credit throughout. What follows is largely her framework, with Dan's thoughts mixed in.Three Ground Rules Before You Pick a Single Color [09:39]1. Colors Look Lighter OutsideOutdoors, with the sun as the light source, your colors are going to look two to three shades lighter than that same color would look inside the home. This is one of the most common exterior paint mistakes. Someone picks a mid-tone gray, it looks clearly gray on the chip, and then comes back to say it looks almost white on the house.The fix: choose colors a couple shades darker than you want the final result to look. It feels counterintuitive, but it's how it works.2. Scale Changes EverythingThe exterior of a home is a huge canvas, and colors gain strength at that scale. The "Smurf house" situation almost always comes from a color that looked good at smaller doses but became overwhelming when it covered the whole exterior.Look for toned colors that have some gray in them. They're easier on the eye, feel more sophisticated, and don't overwhelm at large scale. Good starting places: Benjamin Moore's Affinity Collection, the Historic Collections, and the Williamsburg Collection (144 muted tones inspired by 18th century colonial homes). These fan decks are safe bets that scale beautifully on big surfaces.3. Sample on the Actual SurfaceBenjamin Moore color samples put real paint in your hands. Use them. Paint a large area -- at least two feet by two feet -- directly on the siding, brick, or whatever surface you're actually painting. Texture affects how color looks, so a smooth foam board won't give you an accurate read. Paint the real surface, then observe it in the morning, at midday, and in the evening before you decide anything.Working With What's Already There [13:27]Before you even open a fan deck, take stock of the materials already on your home that aren't changing. These aren't limitations -- they're clues. Constraints, it turns out, actually help narrow decisions rather than just frustrating them. Research in psychology shows that small obstacles can increase creative problem-solving by nearly 40%. The things that feel like limits are often what give you a direction to push from.Landscaping and Fixed Materials [16:06]Landscaping -- Easy to forget about if you're choosing colors in winter, but it plays a big role. A lot of green in the yard -- hostas, ferns, evergreens -- means you probably don't want a green exterior. The house will disappear into the yard. Lots of white blossoms in spring? Maybe skip white for the body color. Look at the dominant tones in the landscaping and choose colors that complement them, not match or compete with them.Unpainted materials -- Stonework, brick, block foundations all have color. If you're leaving them as-is, they should guide your choices. Dan drives past a house where the stone has a cool bluish tone and the new siding clashes with it. From straight on you don't notice it. From an angle where they meet, it's jarring. Let permanent features inform your palette.Gutters, downspouts, fascia, and soffits -- These can be painted or changed, but if you're not planning to, factor them in.Roof Color [17:36]The biggest and least flexible element on most homes. Roofs don't get replaced often, so their color really matters when you're making paint decisions. As a general rule, the body of the house should be lighter than the roof. Gray or black roof: cooler tones like blues and grays tend to work better. Brown roof: warmer tones like beige, taupe, and red are usually a safer bet.Architectural Styles and Their Traditional Color Palettes [20:00]Style Guides, Not Rules [20:00]Unless you're in a historic district with regulations to follow, you're not locked in to any particular color scheme based on the style of your home. Architecture can guide and suggest. It doesn't have to dictate. Dan's main message going into this section: you've got more freedom than you probably think.Colonial Color Classics [21:30](Cape Cod, Georgian, Dutch Colonial)Traditional palette: muted classic neutrals for the body -- crisp whites, soft creams, beiges, grays. Usually paired with darker accent colors for doors, shutters, and trim: dark green, black, barn red, or yellow.Victorian Color Freedom [22:07]Lots of options here. More than most people realize. You can go rich jewel tones like emeralds or sapphires, soft pastels, or anything in between. There really aren't many firm rules with Victorian architecture. If you've got a Victorian home, stretch a little and have some fun.Craftsman Earthy Palettes [22:49](Bungalows, four-squares, Mission-influenced homes)These homes are about warmth, craftsmanship, and natural materials. Traditionally they lean toward earthy, muted colors -- browns, sages, grays. Colors that feel grounded and historically accurate for the style. Mustard and olive accents work particularly well as a way to modernize without losing the character.Ranch and Mid-Century Options [23:53]Mid-century Americana. Earthy tones are most common for the body: beige, taupe, brown, tan. White or brown for the trim. Burgundy or deep green for doors and shutters. That said, ranches in the '50s and '60s could be pretty expressive -- soft pastels on the body with bright doors and shutters wasn't unusual, and it still works on the right house.Working With Brick [25:53]Brick deserves its own section because it shows up across all architectural styles and it's frequently handled wrong.Brick isn't really a single color. It's a texture and a collection of tones that your eye averages into one overall impression. Any painted surface on a brick home -- shutters, trim, doors, foundation -- should take a backseat to the brick. That's the guiding principle.The most common mistake: going straight to white trim. White is too stark against brick. It breaks up the home's natural flow and creates visual tension. The brick is absorbing light while the white trim bounces it back aggressively, and the result just looks wrong.Instead, choose trim colors that recede: dark taupes, browns, blacks, dark blues, teals, greens. These complement the warm orangey-red tones in most brick without competing for attention. The house ends up looking more settled and intentional.If you're committed to lighter trim on a brick home, match the mortar color rather than going white. Mortar is already part of the visual mix that makes up the brick's overall tone, so it works with the pattern rather than against it.How Many Colors Does an Exterior Need? [30:08]No single right answer, but here are some practical guidelines.Two colors -- body plus one accent. Clean and simple. Works well on a ranch or any home where the...

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/

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/

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

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

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.

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

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

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