Podcasts about thought for food

Biomimicry is a practice that learns from and mimics the strategies found in nature to solve human design challenges in a regenerative way. The Biomimicry Institute empowers people to create nature-inspired solutions for a healthy planet. Their goal today is for biomimicry to become a natural part of the design process, to create a new generation of innovators who support all life on this planet. Jared brings his entrepreneurial background and startup coaching experience to the Biomimicry Institute, where he supports startups as they commercialize biomimetic innovations that are addressing major climate and environmental issues. Before joining the Institute, Jared developed and ran startup training programs with Penn State University's incubator and accelerator programs and was the Program Director of Thought For Food, a global community of food and agriculture entrepreneurs. He is the creator of the open-source startup training toolkit Startup Guts, was an initial founding member of the AgTech company GreenTowers, and started a small food preservation company in rural Kenya. He has an Executive Certificate in Social Impact Strategy from the University of Pennsylvania, and a BS in Mechanical Engineering from Penn State University. Show Notes: [1:21] - What is biomimicry? Jared explains what this means and how understanding biomimicry can help us solve a lot of climate challenges. [3:36] - Jared did not begin his career in this space. He shares how he found himself in the climate space and why it has become so important to him. [6:40] - You can't predict future customers if you don't understand their past behaviors. [7:34] - One of the most successful and exciting programs the Biomimicry Institution offers is a startup support program called The Ray of Hope Accelerator. [8:29] - Jared shares some of the data and statistics that show the success from The Ray of Hope Accelerator. [11:58] - Jared describes some of the companies that are a part of the Biomimicry Institute's portfolio. [13:21] - If we work with nature instead of against it, we can make things stronger. [14:36] - There is a lot to learn from nature and many ways to apply what we learn. [16:18] - A key component of the Biomimicry Institute's support is education. [19:25] - Jared shares how he and his team stay up to date on their own education and learning in the industry. [22:54] - What sets the Biomimicry Institute apart? [25:13] - There are several things that Jared is excited about when it comes to new technologies and new things to explore that could impact the climate world. [28:51] - This area has a ton of growth opportunities and potential for positive change. Links and Resources: Biomimicry Institute Website

Changing the world for the better has become a thread in the narrative for most big companies and it's simply a necessary part of doing business in the 21st century. But what happens when everyone embraces the opportunity for real change, rather than just doing the basics? Join us to learn more about an example that stretches employee skill and creativity, and most importantly makes a real difference to people in need.

Back to the original format, Ahmad talks about the Thinking Center of Intelligence (Type 5, 6, 7) also known as Head Types....

With Louise Adler & Amanda Vanstone. Claudia Roden was scheduled for livestream but was unable to stream in for the session. A conversation between Claudia and Amanda was later recorded and will be available soon. More than 50 years ago, Claudia Roden's A Book of Middle Eastern Food introduced the flavours of the Middle East to western readers. Long before Ottolenghi, she introduced homecooks around the world to the delights of cumin and coriander from Egypt, sumac and tamarind from Syria and Lebanon, pomegranates from Iran and harissa from Africa. Claudia Roden CBE talks about flavours and cooking at home with the Hon Amanda Vanstone AO, owner of over 500 cookbooks and a whiz with braised duck and turnips. Event details: Mon 06 Mar, 9:30am on the West Stage

This week Drs. Nick & Brendan look at where our food comes from and what we can do to make environmentally sound choices. Hosted on Acast. See acast.com/privacy for more information.

“Not Quite The American Dream” They may have gotten their start as the Filberts around 1980, but before too long they rechristened themselves Diesel Park West. They put out a string of singles like When The Hoodoo Comes and Jackie's Still Sad before their debut album Shakespeare Alabama hit shelves in 1989. To date the band has put out ten records including Decency, Thought For Food and their brand new one Not Quite The American Dream. Influenced by West Coast bands like Moby Grape and The Byrds, The Diesels have had quite a career—they've opened for Big Country, been signed by EMI, and had Belinda Carlisle of The Go-Gos cover their track I See No Ships. Singer John C Butler has put out fabulous solo albums—Worthless Bastard Rock is a personal favorite—and the band has released a Byrds covers album, live stuff and bunch of EPs along the way. But the fact remains: the Diesels don't stop. And why should they? There's pretty much nobody else who can jangle and chime and roll out hook after hook the way they do, and Not Quite The American Dream is further evidence that Diesel Park West remain vital, dynamic and as fabulous as ever. www.dieselparkwest.com www.bombshellradio.com www.alexgreenonline.com Stereo Embers The Podcast Twitter: @emberseditor Instagram: @emberspodcast Email: editor@stereoembersmagazine.com

A blast from the past. My previous co-host from the Thought For Food days Aaron Stuber returns to the show for a random conversation covering ADHD, writing books, mortality, and more. Visit intheflownutrition.com to connect and sign up for nutrition consulting services.

A weekly switch off activity that has somehow become ingrained in family life.

In this conversation with Christine Gould, we discuss how Christine founded Thought For Food 8 years ago, how food and agricultural systems are intertwined, and how the TFF community embraces challenging projects in the food space. TFF is also planning on doing more programs in the web3 space in the near future, so join their community to learn more. Show notes for the episode are here. If you have any comments or questions for Christine, connect with her in the Discord (ChristineTFF#4400). Additional resources: Join the community | Learn about BurgerDAO | Follow BurgerDAO on Twitter

THOUGHT FOR FOOD While many of us go through life without giving much thought to where our food comes from, Professor Cordelia Selomulya has built a career on it. Born and raised in Indonesia, Cordelia first came to Australia as an international student undertaking a chemical engineering degree at the University of New South Wales. At every turn Cordelia has been a stellar researcher, topping her class and becoming a published scientific author even before her PhD began. During a 14-year career at Monash University in Melbourne Cordelia became increasingly interested in food research, ultimately helping the Australian dairy industry adopt and improve the spray drying processes that underpin one of the fastest growing segments of Australia's food exports. Since 2019, Cordelia has been serving as the Director of Research and Commercialisation at the Future Food Systems CRC, where she is helping Australia rethink the way we grow, process and export a wide variety of food and nutritional products. Plug in to hear how this high-flying student built an outstanding academic career by working hand-in-hand with industry.  GUEST : Prof. Cordelia Selomulya https://www.linkedin.com/in/cordelia-selomulya-5159b33b/ FUTURE FOOD SYSTEMS CRC www.futurefoodsystems.com.au UNSW https://www.unsw.edu.au/ EON LABS :  https://www.eonlabs.org/ RENY DIGITAL : https://renydigital.com/ HOST : Dr. Leo Stevens https://www.linkedin.com/in/leostevensinc/ MUSIC : Purple Planet Music https://www.purple-planet.com Mixed by Dr. Nat Harris   

THOUGHT FOR FOOD While many of us go through life without giving much thought to where our food comes from, Professor Cordelia Selomulya has built a career on it. Born and raised in Indonesia, Cordelia first came to Australia as an international student undertaking a chemical engineering degree at the University of New South Wales. At every turn Cordelia has been a stellar researcher, topping her class and becoming a published scientific author even before her PhD began. During a 14-year career at Monash University in Melbourne Cordelia became increasingly interested in food research, ultimately helping the Australian dairy industry adopt and improve the spray drying processes that underpin one of the fastest growing segments of Australia's food exports. Since 2019, Cordelia has been serving as the Director of Research and Commercialisation at the Future Food Systems CRC, where she is helping Australia rethink the way we grow, process and export a wide variety of food and nutritional products. Plug in to hear how this high-flying student built an outstanding academic career by working hand-in-hand with industry.  GUEST : Prof. Cordelia Selomulya https://www.linkedin.com/in/cordelia-selomulya-5159b33b/ FUTURE FOOD SYSTEMS CRC www.futurefoodsystems.com.au UNSW https://www.unsw.edu.au/ EON LABS :  https://www.eonlabs.org/ RENY DIGITAL : https://renydigital.com/ HOST : Dr. Leo Stevens https://www.linkedin.com/in/leostevensinc/ MUSIC : Purple Planet Music https://www.purple-planet.com Mixed by Dr. Nat Harris   

It's Thanksgiving week, so we're bringing you a second helping of one of our favorite episodes, where we answer your questions about race and food. We're getting into the perceived whiteness of vegetarianism, what it means when H-Mart becomes a little too mainstream, and the etiquette around bringing pungent-smelling food to the (proverbial) office.

Calling all bookworms! This week the Boys head to the library to discuss experimental duo The Books' debut album Thought for Food.

What's the deal with wearable technology? Things like the Whoop strap, Oura ring, Apple Watches, glucose monitors, etc. are becoming more and more popular in the athletic performance scene, claimed to give an "edge" to tracking performance metrics. But is this tech something we should all be focused on? Friend of the podcast and previous co-host of Thought For Food, Aaron Stuber joins the show to discuss in a candid, free-flowing conversation about this stuff. Let's dive in.

Times of Israel Ops & Blogs editor Miriam Herschlag, Ohad Zeltzer-Zubida and Noah Efron discuss three topics of incomparable importance and end with an anecdote about something in Israel that made them smile this week. Listen to the Extra-Special, Special Extra Segment on Patreon   —Growing Pains— Israel's new government says, let “the market” decide who grows what where. Is it time to let the “Invisible Hand” till our soil? —Keeping Kosher— Israel's new government says, let a thousand hekhshers (Kosher certifications) bloom. Who stands to gain and who stands to lose? —Thought for Food— Tel Aviv's beautiful new “Culinary Institute of Israel” is attacked for cultural appropriation and “food-washing”. Is it possible to make a meal without a side of politics? —Why Is Vaccinating Kids at School Controversial?— For our most unreasonably generous Patreon supporters, in our extra-special, special extra discussion, we discuss why Israel's Education Ministry refuses to vax kids in school. Do they have a point? All that and the genius originality of Bar Tzabari.

Associated with Parsha of Eikev

Food, we all had it, tasted it, smelled it and definitely watched countless tv and travel shows on it.  But have you thought of what you eat ?

Thought for Food goes 'on location' at the amazing Youth Garden Project, where staff and volunteers not only grow food, but kids and community. Host Tim Buckingham gets the latest from executive director Kaitlin Thomas and farm manager Nikki Lax. The trio talk about the Youth Garden's commitment to sustainability in all forms, and take an exciting tour of the garden grounds. Youth Garden Project https://www.youthgardenproject.org

Welcome to season 2 of The Change Troubleshooter, the sustainability season.In today’s episode, “A Thought for Food”, we are off, thanks to the magic of Zoom, to the frigid shores of Lake Huron in Ontario, Canada where Nina meets Bonita Gionet, who, in her own words is a pragmatic, curious, forward thinking civil engineer, project manager, lifelong learner and coach with a passion for food.   For more than 20 years, Bonita has been involved in local food systems, as a consumer, food co-operative member, Community Shared Agriculture subscriber and also as a vendor at several Farmer’s Markets. She knows her onions, so to speak. Based in Kincardine on the snowy shores of Lake Huron, Nina caught up with her to discuss the important role food plays in the quest for sustainability.Recorded on Zoom, this episode is also available as a video.  Click here to watch it.

On the latest Thought For Food host Tim Buckingham and guest Molly Marcello of KZMU News chat about their pandemic favorites. From the best type of pasta noodle, to getting creative with leftovers, and baking that perfect crispy bread. And, the frozen aisle! Tune in for a casual convo on all things home pandemic eats. *Catch Thought for Food on KZMU on the first Mondays of every month at 4pm MST*

On the latest Thought for Food, Chef Bernard Guillas discusses how his approach to food and dining has necessarily changed during the pandemic. A Maître Cuisiniers de France, Guillas is currently the executive chef of the Marine Room, a fine dining restaurant in San Diego. Although the world of fine dining is upside down, Guillas talks about creative adaptation, as well as his passion for searching out new flavors and dishes. Host Tim Buckingham learns more about Guillas' background in food and his philosophy on sourcing good ingredients.

"Virtual Coffee, a curated panel of industry fellows that discuss how to future-proof traditional markets" Hosted by Tommaso Di Bartolo, founding partner of Awesm Ventures, panelists MJ Kinney, Nick Cooney and Christine Gould highlighted key aspects of sustainability, nutrition and innovation on next gen proteins as well as opportunities and challenges ahead for emerging players.1) MJ Kinney ➜ Food Scientist specializing in plant-based product development.2) Nick Cooney ➜ Founder and Managing Partner at Lever VC.3) Christine Gould ➜ Founder and CEO of Thought For Food.. And this series is brought you by: . Awesm Ventures: A VC that unlike others, invests exclusively with and on behalf of corporations in fragmented industries. http://www.awesm.ventures/. SiliconVal.ly: The Innovation institute focused on helping future-proof corporations in traditional industries. http://www.siliconval.ly/.This is a proteinX Series. http://www.proteinX.org. ProteinX and the pX Logo are trademarks of ProteinX Foundation. If you haven’t received permissions, do not use the ProteinX marks as your own or in any manner that implies sponsorship or endorsement by proteinX.

In this episode we talk to Christine Gould, CEO of Thought For Food, about startups, breaking through, the lessons of success and failure, and where she sees the biggest gaps.

The episode features Christine Gould, founder and CEO of Thought For Food (TFF). It is an innovation engine unlocking the potential of the next generations to lead a sustainable food and agriculture revolution. In 8 years, TFF has helped launched 60+ startups, accelerated 5K+ new deep-tech ventures, and built a global community of 20K+ Millenial and GenZ innovators from 170+ countries across the globe. Christine shares her journey through building TFF, the lack of support for Millennials and GenZ, how TFF labs is closing that gap, and helping food tech entrepreneurs. She also shares her insights into the current packaging used in food tech and has a message for all aspiring entrepreneurs and innovators. 

Listener, KZMU News is still on summer break, returning mid-August with fresh, local grassroots community-powered journalism. While we’re away, we wanted to highlight some of the great public affairs shows produced locally at your community radio station. Right now we have five – This Week in Moab, Radio Book Club, Thought for Food, Great Wide Open, and Art Talks. We’ll feature all of them this week during the news. On Thought For Food (1st Mondays at 4pm), chef Tim Buckingham explores the food world in Moab and beyond. He speaks with other chefs and experts about preparing a plate, various parts of the food cycle, and Moab’s restaurant history. Today we’ll hear an excerpt of a 2019 interview with Joe Kingsley, the former proprietor of the Poplar Place. The interview goes deep into the restaurant’s culture in the late 1970s and 1980s. Find archives of Thought For Food (1st Mondays of the month at 4pm) here: https://www.kzmu.org/thought-for-food/

Today on Boston Public Radio: We opened lines to talk with listeners about your thoughts on the return to colleges and universities in the fall.  Food writer Corby Kummer discussed the restaurant industry’s reckoning around toxic workplace culture, and a commemorative feast at a Michigan prison to celebrate the life of George Floyd.  Beat the Press host Emily Rooney discussed a Georgia High School suspending students for sharing photos of crowded hallways, and read her list of fixations and fulminations.  Nia Grace, owner of Darryl’s Corner Bar & Kitchen and co-founder of the Boston Black Hospitality Coalition, discussed Boston's Black Restaurant Month, and talked about how Darryl’s is holding up through the pandemic.  Media maven Sue O’Connell talked about President Trump’s claim that Joe Biden is “anti-god,” and reflected on worries about the efficiency of the USPS ahead of the November election.  Boston Globe business columnist Shirley Leung discussed major conflicts of interest for the president of Brigham and Women’s Hospital, and her recent endorsement of Jesse Mermell to fill Rep. Joe Kennedy’s vacant congressional seat.  We opened lines to talk with listeners about how you're supporting local businesses through the pandemic. 

In recent years, the idea of “food as medicine” has gained broad acceptance in health circles. We know it’s important (though not always easy) for people to get proper nutrition from whole foods and limit the intake of highly processed foods. But what happens when a global pandemic disrupts both supply and demand? With lines mounting at food banks throughout the country, our abundance is increasingly unable to reach those who need it most. In this episode, the deans discuss COVID-19’s ripple effects throughout our food supply chain and how innovations in sustainable agriculture might help.

Brice Maiurro returns to the show and faces first time guest Shelsea Ochoa on an episode all about Howling! We're talking about Allen Ginsberg, Howl's Moving Castle, Nick Fury's Howlin' Commandos, The Howling and more! PLUS GAMES! Open a window, take a deep breath and call to the moon... It's time to get your AWWWWOOOOOOOOOOOOOOOOOO on. Check out South Broadway Ghost Society: https://soboghoso.org/Check out Soul Stories Denver: https://www.soulstoriesdenver.com/Donate to Black Lives Matter: https://blacklivesmatter.com/ 

Investment in European Agtech was expected to double to £2.3bn last year, what is causing such a flurry of activity in the space, and why are investors so drawn to investment in European Agtech? Advice for start-ups Join our panel including Five Seasons Ventures, Rockstart, Yield Lab Europe, and Food For Thought as we investigate the trends that are driving the agri-tech investment boom. What’s the current landscape for agtech and food tech, what are the challenges and common mistakes that start-ups make when seeking investment, and what advice do they have for start-ups looking to break into the space. It’s a fascinating look into the world of investment in agtech, and a great way for young businesses to get insight into what investors want. About our panel Nicky Deasy, Co-Founder & Managing Partner, Yield Lab Europe Nicky Deasy oversees the day to day operations. Previously she ran Alta Corporate Finance, primarily advising early stage MedTech companies to raise venture capital, as well as other M&A advice. She was Director of Corporate Finance with EY, and Associate Director with KPMG Corporate Finance. Mark Durno, Managing Partner Agritech, Rockstart Mark is an entrepreneur with a focus on the agrifood industry. He grew up farming 350 ha of mixed production (arable/dairy/beef) in Scotland. As a member of the startup team of UrbanFarmers, a first-mover European vertical farming company, he led the expansion of the company from Switzerland to The Netherlands, and was part of growing the team from 3 to ~30 people. In his role as Managing Partner at Rockstart AgriFood, he is a founding partner of the fund and oversees the fund management between Denmark and The Netherlands. Mark is a qualified Scottish lawyer (LLB (Hons), PG Dip. LP) and holds an Executive MBA (cum laude & Student Award 2016) from Rotterdam School of Management. Ivan Farneti, Five Seasons Ventures Ivan has been an active venture capital investor for the last 20 years and he is the co-founding Partner of Five Seasons Ventures, the first European venture fund fully focused on Foodtech. He is passionate about product and technology innovation aimed at solving big challenges in the food industry: from alternative sources of proteins, to functional foods, from new models of food distribution to the reduction of food waste. At Five Seasons he invested in gene editing company Tropic Biosciences, pet nutrition company Butternut Box and three more companies yet to be announced. His experience from previous venture funds in London, includes structuring venture investments, organisational and strategy development, setting up governance for growth and planning for successful exits. He was an early stage investor in Everbridge, Inc. (Nasdaq: EVBG), Tridion BV (acquired by SDL Plc), Gomez, Inc. (acquired by Compuware), Plazes AG (acquired by Nokia), among others. Christine Gould, Founder & CEO, Food For Thought Christine has dedicated her career to making ag innovation more open and collaborative. She created Thought For Food to inspire young people to get involved in developing the solutions their future depends on. Christine holds an MPA in Science & Technology Policy from Columbia University. She sits on the Board of Young Professionals in Ag Development and is a Founding Member of the Ashoka Changemakers League of Intrapreneurs

How do you turn a passion project into a full-time career? Just ask Brian Samuels, Director of Photography for The Food Lens. We sat down with Brian to hear what it was like to start his site A Thought For Food during blogging's heyday, and how he went from taking pictures of his plates for fun, to becoming one of Boston's most well-known, and loved (yes we're biased!) food photographers. Don't worry, we made sure to get some advice for upping your Instagram game in the process.     In light of everyone being stuck at home due to Covid-19, we also asked Brian to share one of his best pantry-staple meals from the blog - Pasta Puttanesca. Click HERE for the recipe!      Weeknight dinner stress is cancelled! Catherine's company, not just co., helps you get a healthy, delicious meal done fast with their modern pantry staples, plus easy recipes for you on those evenings you aren't hitting the Boston restaurant scene. Use code TFL20 to receive 20% off your order.       Thank you to our season two sponsors, Winestyr and Image Unlimited Communications. 

This week I bring you all a conversation with an amazing athlete and human, Sonya Looney. For the unfamiliar, Sonya is a professional mountain biker who has an impressive palmares in ultra-distance races including winning the world championships in the 24-hr distance in 2015 and crushing it all over the globe from Mongolia to South Africa. She is now a fellow podcaster, renowned speaker, author, and figure in the sport mindset and performance world and just has a lot of really great stuff to say. I first met Sonya for a podcast a few years ago on Thought For Food, so I wanted to catch up again and nerd out on themes that we both really care about like meditation for athletes, the purpose of the flow state, plant-based nutrition, relationship with food, and more. Learn all about Sonya at sonyalooney.com. 

As an homage to my previous podcast, Thought For Food, I want to repost some of my favorite episodes. Starting off with one of my proudest - What's the Deal with Fiber. My co-host Aaron Stuber and I break down everything you need to know about the world's most underrated and wonderful nutrient. As you'll hear, fiber feeds the vast colony of intestinal bacteria - our microbiome - to fuel the good ones doing all sorts of awesome stuff including immune function and cancer growth prevention, and of course implicated in those epic dumps we all love. For references, visit http://intheflownutrition.com/blog. 

I sit down with my dear friend and previous Thought For Food co-host, Aaron Stuber to talk about the concept of Lifestyle Medicine and how it can be applied to active people and athletes. Aaron is a Lifestyle Medicine board-certified registered nurse, health coach, mountain athlete, and dad.  We discuss the 6 pillars of Lifestyle Medicine, meditation, social media, exercise addiction, and more. Learn more about what Aaron is up to at http://aaronstuber.com    

Today we have Therapist Shannon (LMFT) in studio to talk about Intuitive Eating. What is intuitive eating you might ask? Well it goes far beyond counting calories and fat grams and macros and micros, and in fact, you might be a little bit shocked by what we have to say about diets in general. We also hit upon body image, beauty standards, and whether or not you should retire your scale forever. Hope you enjoy!   Listener discretion advised

Thomas Gough was first on stage at the age of five, but clearly remembers acting before that. He works frequently in the Independent Theatre in Toronto, having appeared in the last few years with the Alumnæ Theatre, Safeword, Single Thread, the Storefront, Thought For Food, Theatre Lab, Plain Stage, and Unspoken Theatre, as well as Theatre By The Bay (Barrie) and the Kick And Push Festival (Kingston). Most recently he appeared in the Toronto Fringe Festival (2018) as Lionel Percy in Bakersfield Mist, and as The Reporter in Teatron Toronto Jewish Theatre's production of The Story of Ethel and Julius Rosenberg.Thomas appears in The Three Ships Collective and Soup Can Theatre's new and immersive adaptation of Dickens’ timeless holiday classic set in the historic Campbell House Museum! Soup Can Theatre: www.soupcantheatre.com Twitter: @soupcantheatre Instagram: soupcantheatre Facebook: https://www.facebook.com/groups/soupcantheatre/ Tickets: https://christmascarolto.brownpapertickets.com/

Not for everyone - might make you ravenous! Music by Ben of www.bensounds.com

Excited to drop our first gardening and farming podcast!  Expect many more of these if we ever get spring and the snow melts here in Stevens Point… From the early days of gardening with Nana and my Aunt.  Growing veggies for eating at sleep overs, canning, and showing in 4-H.  Gardening and working with the...

Jackson Long is co-host of the podcast and YouTube channel, Thought for Food, which aims to help people adopt a healthy and adventurous plant-based lifestyle. Jackson is also a cyclist, and recently embarked on a cycling adventure across Europe to raise money for Mercy for Animals to raise awareness about the benefits of a vegan diet.  In this episode, Jackson talks about his wellness journey and overcoming health obstacles while competing competitively as a cyclist, and how he turned those health issues around with a plant-based diet! We also dive into his cycling adventure across Europe, and upcoming work for Jackson, like his TED X talk next month! I loved my conversation with Jackson, and excited to share it with you! Keep up with Jackson on social media! Instagram: @tfflifestyle YouTube: Thought For Food TV Also be sure to check out Jackson's podcast! iTunes: Thought For Food Podcast   Credits: Music: www.bensound.com 

Aaron Stuber and Jackson Long are the plant-based duo behind Thought for Food Podcast and TV. Their mission is to educate and inspire people to live healthy, compassionate, and adventurous lives through plant-based nutrition.  I personally enjoy their show and use it as one of my guides for staying up to date on the latest evidence-based nutritional science. They are both high level athletes and always have interesting insight about how to be a plant-based athlete.  They are both interesting individuals in their daily life as well. Aaron is a registered nurse and also a Health and Wellness Coach.  Jackson is an elite cyclist, finishing his Master's Degree in Applied Nutrition, and has the eCornell certification for Plant-Based Nutrition (something I want to get!) I love these guys because they are authentic, unpretentious, and hilarious.  Th  is was a fun episode because we talked about a lot of the frequently asked questions about plant-based diets.  We talked about how they formed Though for Food, how to be a plant-based athlete, the truth about fat, the Blue Zones and longevity, and how to know what to believe in terms of nutritional studies. Topics Discussed in the Podcast  How TFF started How to be a Plant-Based Athlete The truth about fat and why you need it caloric density How do you know if a nutritional study is trustworthy? Blue Zones Tips for traveling on a plant-based diet  Links TFF Podcast TFF Website Thought for Food TV TFF Newsletter Cronometer Blue Zones Podcast Sponsor: Health IQ Life insurance savings for people like us who actually eat healthy and take care of our body.  Get a quote or mention "Sonya" when you talk to an agent. Support the Show If you would like to support the growth my show, I'd love your contribution on.  Patreon.  The current production of this free show is primarily supported out of my own pocket and a small portion is covered through the donations on Patreon. With my Patreon page, you can donate directly to the show which will help me cover the costs and help it grow! Even 4 bucks a month- the cost of one coffee per month helps a LOT! Thanks, I really appreciate your support! Crowdfunding on Patreon – thank you! Shop my products!  Leave a review or share on social media Don't forget to subscribe! Apple Podcasts Stitcher Google Play Spotify Thanks for listening!    

This week on the podcast Jackson Long! Plant based promoter, YouTuber, podcaster and ambassador for healthy living through compassion and mindfulness! We discussed transitioning into a plant based lifestyle and how to stay present while living a life with purpose! Jackson is an inspiration and driving force behind health, animal rights and environmental sustainability!.... Connect with Jackson: TFFLifestyle.com/Facebook, YouTube and Instagram @TFFlifestyle...Thought for Food Podcast on iTunes, SoundCloud, Stitcher.... Connect with me: RAW FOOD FOOT SOLDIER Facebook/ YouTube/ Instagram/ Patreon....email: rawfoodfootsoldier@gmail.com

Sponsored by www.brilliant.org/breakingmath, where you can take courses in calculus, computer science, chemistry, and other STEM subjects. All online; all at your own pace; and accessible anywhere with an internet connection, including your smartphone or tablet! Start learning today! Check out: https://blankfornonblank.podiant.co/e/357f09da787bac/ What you're about to hear is part two of an episode recorded by the podcasting network ___forNon___ (Blank for Non-Blank), of which Breaking Math, along with several other podcasts, is a part. To check out more ___forNon___ content, you can click on the link in this description. And of course, for more info and interactive widgets you can go to breakingmathpodcast.com, you can support us at patreon.com/breakingmathpodcast, and you can contact us directly at breakingmathpodcast@gmail.com. We hope you enjoy the second part of the first ___forNon___ group episode. You can also support ___forNon___ by donating at patreon.com/blankfornonblank. --- This episode is sponsored by · Anchor: The easiest way to make a podcast. https://anchor.fm/app Support this podcast: https://anchor.fm/breakingmathpodcast/support

Sometimes knowing where to start is the hardest part. Today I've teamed up with the guys from 'Thought For Food' to bring you 'Vegan 101'. In this episode we talk about how to figure out what to eat when you first go vegan (sometimes the hardest part), what rules you should and shouldn't follow (hint: this is a practical guide...), your bod on dairy (it's scary), and b12 (is it necessary?). Plus, we're sharing a little 'What I Eat in A Day' for all you curious minds, and answering a few listener 101 questions. Find Thought For Food: https://soundcloud.com/tffpodcast www.tfflifestyle.com instagram.com/tfflifestyle Find a link to every last cookbook, website, and appliance mentioned HERE: http://liveplanted.com/074-vegan-101-basics-guys-thought-food/ ▶️ Let's get social! Instagram: www.instagram.com/liveplanted/ Twitter: twitter.com/LivePlanted Facebook: www.facebook.com/LivePlanted/ ✮Support the podcast- Give us a review & subscribe in iTunes (preferably a 5✮!) The more reviews, the greater chance someone else will hear the podcast. Or share the podcast on social media- lets get the word out!

Meet Jackson Long and Aaron Stuber of 'Thought For Food' who provide evidence-based education in nutrition science, athletic performance, and healthy living. We talk all things epic in this conversation and we hope you enjoy it! Please share the podcast!! Jackson is a graduate from the University of Colorado, Boulder with a degree in Integrative Physiology and Public Health. He’s certified in Plant-Based Nutrition from Cornell and is currently pursuing his Master’s Degree in Applied Nutrition. Fascinated with the integration of nutrition, lifestyle, exercise, and health, Jackson switched to a plant-based vegan lifestyle in 2014. This change catalyzed a passion for helping others achieve optimal health and athletic performance through nutrition. Jackson is also a high level road cyclist, having raced at the national and international level for 10 years. Follow Jackson on Instagram: @jacksonlong In 2013, Aaron graduated from Oregon Health & Science University in Portland with a bachelors degree in nursing. Aaron now lives and works in Boulder, Colorado as a Registered Nurse specializing in cardiovascular care. He is also a certified Emergency Medical Technician with specialized training in wilderness medicine through the Wilderness Medicine Institute. In 2015, he graduated from the WellCoaches online program for Health and Wellness Coaches, a science-based program for professional Health Coaches. Nutrition science has been a passion of Aaron’s for over a decade and he has enjoyed living a plant-based lifestyle during that time. Aaron has a background in rock climbing and has been running mountain ultra marathons for the last 4 years. When he’s not working or training, Aaron enjoys traveling, making smoothies and spending time with his wife, Allison, daughter, Lilah, and their small farm of pets. Find Jackson and Aaron here: Thought For Food Podcast: https://soundcloud.com/tffpodcast Thought For Food TV: https://www.youtube.com/channel/UCT3Z3kL6Nsbhb0AY8mzpQhA Thought For Food Instagram: https://www.instagram.com/tfflifestyle/ Thought For Food Facebook: https://www.facebook.com/TFFlifestyle/ Thought For Food Website: https://tfflifestyle.com/

HTF 028: Chicken Eggs and Chasin' Dreams In this episode Amy Pearl sits down with Henlight Co-Founder Edward Silva.  Edwards unique story highlights the path that some entrepreneurs take when entering into prize based competitions, in this case the Thought For Food Challenge.  Interestingly, Edward’s journey with the Thought For Food Challenge did not end with his team’s victory.  Instead, along with a small team of enthusiastic volunteers, they expanded the reach of this challenge worldwide, inspiring innovative ideas from young people across the globe.     Host Amy Pearl, Executive Director, Hatch Innovation   Guests Edward Silva, Co Founder of Henlight   In this episode you’ll learn Edwards story, and the way he drew on his own experiences to come up with a novel innovation. How the Thought For Food Challenge incentivized the innovations behind Henlight. The story of Edward’s journey after winning the challenge, and how an ambassador network allows Thought For Food to expand their global reach. Examples of winners and innovations from the Thought For Food Challenge. How incentive based prizes inspire innovations in areas that may be lacking new ideas.   More about Edward Silva I believe in leveraging the power of technology to create a more food secure world. As a Prize Developer at XPrize and co-founder of Henlight – a solar powered solution to help small-scale poultry farmers – I actively support building a bridge to a more abundant future by leveraging appropriate technology. Throughout my career, I have been afforded the opportunity to participate in an array of activities in the U.S. and abroad related to food, agriculture, and renewable/natural resources . Winning the 2013 Thought for Food Challenge, being selected as U.S. Delegate for the Y20 Summit, studying international agricultural development at the University of California, Davis and most recently serving as Executive Director of Thought For Food, have allowed me to gain a unique global perspective on how to develop products and solutions in a more creative, open, and innovative way. Links to Resources Mentioned XPrize The Thought For Food Challenge Henlight

Sid sits down for a round table conversation with Thought for Food Lifestyle’s Aaron Stuber and Jackson Long. Topics include minimalism, coaching challenges, the current state of social media and much more! Health Made Simple Meal Plan System! (by Sid and Matt Frazier, the No Meat Athlete) Donate to the Podcast! | AtN Podcast Merchandise | ...

Alex Buck joins us again to finish off our discussion about organic foods. This week, we will discuss the environmental impact of farming practices and the use of antibiotics and hormones in the raising of our animal foods.

Despite warnings of drug resistant strains of bacteria making its way to the West, it is still people's primary reaction, whenever they get the slightest sniffle, to run for the drugs. As humans we are so separated from nature, our bodies and reality that most people don't have a clue that their body is so powerful and has healing capabilities far beyond any drug. In this episode we explore this fear and give special mention to the documentary PROJECT 101010 Pill Or Perception. View for free here: https://www.youtube.com/watch?v=2xpSG...

  My guests today are two of the most qualified individuals to start cohosting a plant-based nutrition, athletics and sustainability podcast. Their new show is...

It seems as though more and more people are suffering with allergies and most of them are reactions to things that are no threat to human health. The reasons are many fold, yet most of us don't even know what an allergy is and why they occur. In this episode we explore the new way of understanding by looking at the link between phobias and allergies and how they can be treated in a very special way. Including examples from my own practice, we can start to look at this issue with a new mind, with fresh ideas and help to ease these things in a fast, effective and drug free way. Because Your Mind Matters.

Imagine there were scientifically proven ways to help boost your immunity by simply making small changes to the way you think ... would you do it? Hypnotherapist Daniel Davis, talks us through the facts, using scientific examples of proven mind/body connections to show us how we can become more healthy in just one thought from now. Learn more here on the first episode of 'Thought For Food'.

Collaborators on Thought For Food's upcoming presentation of Vaclav Havel’s play discuss their production. Continue reading →

The final installment of our step-by-step analysis of the cheeseburger culminates in a question that's both very simple and tremendously complex should we eat meat? This episode features visits to Kinderhook Farm and Freund's Farm as well as conversations with Maudene Nelson of Columbia University, Dr. Michael McBurney of DSM Nutritional Products, Dr. Stephen Pintauro of the University of Vermont, and Dr. Joe Muscolino. This podcast is a co-production of the Sackler Institute for Nutrition Science and Science the City.

In this installment of A Thought for Food's consideration of the cheeseburger, we analyze the king of side dishes, the French fry. This episode features conversations with Maudene Nelson of Columbia University and Andrew F. Smith of the New School University and the Edible series of books. This podcast is a co-production of the Sackler Institute for Nutrition Science and Science the City.

The fourth installment of our systematic breakdown of a cheeseburger deals with ketchup and pickles, two attempts to give vegetables the power to defy time. This episode features a visit to The Pickle Guys as well as conversations with Andrew F. Smith of the New School University and the Edible series of books and the proprietors of First Field Ketchup. This podcast is a co-production of the Sackler Institute for Nutrition Science and Science the City.

For the third installment of our dissection of the humble cheeseburger, A Thought for Food considers a Paleolithic super food that's still popular worldwide cheese. This episode features a visit to Freund's Farm as well as conversations with Dr. Michael McBurney of DSM Nutritional Products and Dr. Paul Kindstedt, of the University of Vermont and the Vermont Institute for Artisan Cheese. This podcast is a co-production of the Sackler Institute for Nutrition Science and Science the City.

The second installment of A Thought for Food's systematic analysis of America's sandwich, the cheeseburger, looks at bread one of the strangest and most interesting products humanity has ever invented. Featured in this episode are conversations with Thomas R. and Carol Janas Sinclair, authors of Bread, Beer, and the Seeds of Change , Maudene Nelson of Columbia University, Dr. Michael McBurney of DSM Nutritional Products, and Dr. Stephen Pintauro of the University of Vermont. This podcast is a co-production of the Sackler Institute for Nutrition Science and Science the City.

How did the hamburger become a staple American food? A Thought for Food considers the science and history of the key ingredient, beef. Season 2 of A Thought for Food will examine the components of a cheeseburger. This episode "ruminates" on beef, from the genetic design of modern cattle to the processing of meat. Featured in this episode are visits to Kinderhook Farm and Freund's Farm, as well as conversations with Andrew F. Smith of the New School University and the Edible series of books, and Dr. Joe Muscolino. This podcast is a co-production of the Sackler Institute for Nutrition Science and Science the City.

Play List:Lee Dorsey - "Working In A Coalmine" from The Olde Hits Vol2Neil Young & Crazy Horse - "Walk Like A Giant" from Psychedelic PillCobra Killer - "Cobra Movement" from 76/77Schlammpeitziger - "Bienenkopfkorbgeflecht" from SpacerokkmountainrutschquartierDan Deacon - "True Thrush" from AmericaMatmos - "Very Large Green Triangles - Edit" from The Ganzfeld EPThe Books - "Getting The Done Job" from Thought For FoodThe Silhouettes - "Get a Job" from Get A JobSondre Lerche - "It's Our Job" from Two Way MonologueRamones - "The Job That Ate My Brain" from Mondo BizarroThe Replacements - "God Damn Job" from StinkTalking Heads - "Found A Job" from More Songs About Buildings and FoodThe Godfathers - "Birth, School, Work, Death" from The Best of The GodfathersDownload this podcast: pat_radio_Dec_6_2012.mp3

Play List:Apostle of Hustle - "Eats Darkness" from Eats Darkness Trains Across the Sea - "Pumpkin" from Trains Across the SeaThe Lodger - "Many Thanks For Your Honest Opinion" from Grown UpsClinic - "Thank You (For Living)" from Winchester Cathedral Luna - "Thank You For Sending Me An Angel" from LunafiedErin Mckeown - "Thanks For The Boogie Ride" from Sing You SinnersEef Barzelay - "Thanksgiving Waves" from Bitter HoneyThe Books - "Thankyoubranch" from Thought For FoodSoft Boys - "Cold Turkey" from Can of BeesFirebirds - "Mashed Patatoes" from FirebordsImperial Teen - "Sweet Potato" from The Hair The TV The Baby and The Band The Shins - "Young Pilgrims" from Chutes Too Narrow Black Owls - "Horrible Pilgrims" from June '71 Dean And Britta - "Indian Summer" from L'Avventura Times New Viking - "Indian Winter" from Dig Yourself Moviola - "Thank You, Matches" from 10" Human Suffrage - "Thank You, Mother Dear" from Thank You, Mother Dear Talkdemonic - "Indian Angel" from Mutiny Sunshine Guided By Voices - "Liquid Indian" from Do the Collapse the Fall - "Pumpkin Head Xscapes" from Code: Selfish Download this podcast: pat_radio_Nov_22_2012.mp3

Nutrition is notoriously tricky to get a handle on, with conflicting reports and unsubstantiated fads all over the place. So why can't science get to the bottom of what's right and right for you? For one, it has a lot to do with things called biomarkers. The experts featured in this podcast were recorded at the symposium "Biomarkers in Nutrition: New Frontiers in Research and Application," held on April 18, 2012 at the Academy. The experts featured in this podcast were recorded at the symposium "Biomarkers in Nutrition: New Frontiers in Research and Application," held on April 18, 2012 at the Academy. This podcast is a co-production of the Sackler Institute for Nutrition Science and Science the City.

Salt is one of the most important and versatile ingredients in foods around the world. We like it, we need it, but are we getting too much of it these days? Get the big picture on this unique compound in episode six of our nutrition series. The "A Thought for Food" podcast series is brought to you by Science the City and the Sackler Institute for Nutrition Science.

The battle of wills to resist the last cupcake isn't the only one being waged over sugar. In fact, sugar or fructose to be more precise is one of the most hotly contested subjects in the world of nutrition. Find out why in the fifth edition of our nutrition series. The "A Thought for Food" podcast series is brought to you by Science the City and the Sackler Institute for Nutrition Science.

Trans fat, saturated fat, hydrogenated oil such terms are plastered on food labels across the country. But what do any of them really mean? Find out all about fat in this episode of our nutrition series. The "A Thought for Food" podcast series is brought to you by Science the City and the Sackler Institute for Nutrition Science.

Though fat and sugar are often seen as the bad guys in the world of nutrients, the truth is our body needs them to survive. Begin to explore those most maligned compounds in the third edition of our nutrition series. The "A Thought for Food" podcast series is brought to you by Science the City and the Sackler Institute for Nutrition Science.

Scurvy was once the scourge of the seven seas, but it turned out to have a simple solution: Vitamin C. In the second installment of our nutrition series, learn all about the power of vitamins, minerals, and other micronutrients. The "A Thought for Food" podcast series is brought to you by Science the City and the Sackler Institute for Nutrition Science.

How do we know what's really good for us in an age of information overload? The first installment in our new podcast series on nutrition follows the journey of food from the table through the digestive tract to begin to get to the bottom of that big question. The "A Thought for Food" podcast series is brought to you by Science the City and the Sackler Institute for Nutrition Science.

Adam is on a rant again, from the heart. On the heels of a mind-breaking article published on his blog, Thought For Food (www.phaelosopher.com), he gives a discourse on energy fields, healing, divinity, and the human being. Influenced by the works of two Russian authors, Grigori Grabovoi and Arcady Petrov, who are also part of an amazing healing … Read more about this episode...

LUNAR's John Edson shares news about "Thought for Food," a contest for students attending the IDSA national conference. www-icon-o-cast.com

In a recent issue of the highly-respected Alternatives Journal, the subject of food, filled the pages within. Titled "Thought for Food", the edition connected a new generation of food activists to a classic member of Canada's food heritage. It honours the People's Food Commission that, in the late 1970s, traveled across the country to hear the views of fellow citizens and then assembled the trend-setting report: The Land of Milk and Money. On this broadcast of Deconstructing Dinner, we hear from 3 of the issue's authors and a subject-specific guest, for what will provide a potluck of topics and ideas to explore. Guests Darrin Qualman - Director of Research, National Farmers' Union (NFU) (Saskatoon, SK) - "The Cupboard Is Bare" - Transnational interference grinds down world grain supplies. What you should know about grain prices. NFU members believe that the problems facing farmers are common problems, and that farmers producing diverse products must work together to advance effective solutions. The NFU works toward the development of economic and social policies that will maintain the family farm as the primary food-producing unit in Canada. Darrin is also the Water Issues Coordinator of the Saskatchewan Environmental Society. Rachelle Sauvé - Freegan, Food Not Bombs (Peterborough, ON) - "Dumpster Dining" - Freegans consume waste food to protest consumer waste. While this article was authored by Ferne Edwards, Rachelle Sauvé is very much the subject matter herself. She eats as a vegan and does her best to defy the cycle of capitalist production and consumption by finding the majority of all things that she consumes from resources that are set to be waste or have been discarded as waste. Rachelle believes strongly "that in an economic system that exploits and subjugates the majority of people, those who need food, shelter, clothing, etc... have the right to and should reclaim the waste products of an over consumptive society to provide for their basic needs." Marc Xuereb - Public Health Planner, Region of Waterloo Public Health (Kitchener, ON) - "And Miles to Go Before I Eat - Home-Grown Hurrah" - Marc recently authored the study, "Food Miles - Environmental Implications of Food Imports to Waterloo Region". The report documents the average distances travelled by imports of selected food items to Waterloo Region as well as the greenhouse gas (GHG) emissions associated with their transport. Peter Andreé - Assistant Professor, Department of Political Science, Carleton University (Ottawa, ON) - "And Miles to Go Before I Eat - Local Limitations" - Peter's contribution to the "Thought for Food" issue, provided a critical response to Marc Xuereb's "Home Grown Hurrah". Peter identifies that supporting local, is not necessarily the most environmentally friendly choice. Specializing in Politics and the Environment, Peter's primary interest lies in food issues. He is the author of the forthcoming "Genetically Modified Diplomacy" (UBC Press). His academic research most recently took him to Australia's Monash University.