Podcasts about through time

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Best podcasts about through time

Latest podcast episodes about through time

Minister Martyr
Islamic Question (is the Gospels Authentic?)

Minister Martyr

Play Episode Listen Later Jan 1, 2025 41:32


today we're going to visit the following of these topics. but before we do I want you to write down these four questions 1. what was authentic to Christians? 2. what were the messages of the Gospels? 3. are the gospels authentic? 4. is the Quran authentic? based on these questions we are going to go on to a journey Through Time to look at the first century Christians and what they believed, the eyewitness accounts and everything listed below. Christian Scriptures: The Gospels' reliability is supported by eyewitness accounts and oral traditions. Early Christian texts emerged amidst persecution and were shaped by apostles' accounts. Gospel Timelines and Canonicity: The Gospels were written decades after Jesus's ministry, with varying timelines and inclusion debates. Early church councils finalized the biblical canon. Quran's Authenticity: The Quran's standardization under Caliph Usman involved destroying earlier versions, raising authenticity concerns. Contradictions in Arabic interpretations are also discussed. Persecution and Growth: Early Christians faced intense Roman persecution. Despite this, Christianity grew rapidly, emphasizing redemption and the Trinity. Comparative Analysis: Differences in the transmission and preservation of Christian and Islamic texts are examined, emphasizing Christianity's consistent core message. email ministermartyr@gmail.com X @ministermartyr instagram @martyr.ministries

Beer Sessions Radio (TM)
Admiral Maltings & Crisp Malt: Malting Then & Now

Beer Sessions Radio (TM)

Play Episode Listen Later Oct 13, 2024 62:25


Today we're talking malt. From historical British styles to the future, Jimmy and Co. trace the practice of malting grains through time!To dive deep into this germinative topic, Jimmy has brought on three experts: Ron Silberstein, Co-Founder and Director of Sales at Admiral Maltings; Tim Decker, Sales and Marketing Manager at Admiral Maltings; and Josh Wurzbacher, North American Technical Sales Manager for Crisp Malt.This episode has everything you need to know about historical and modern craft malt, so make sure to be taking notes! Plus, get the scoop on Admiral Maltings and Crisp Malt's new collab! Photo Courtesy of Tim Decker.Heritage Radio Network is a listener supported nonprofit podcast network. Support Beer Sessions Radio by becoming a member!Beer Sessions Radio is Powered by Simplecast.

Rabbitt Stew Comics
Episode 425

Rabbitt Stew Comics

Play Episode Listen Later Oct 21, 2023 167:53


Comic Reviews: DC Batman: City of Madness 1 by Christian Ward Wesley Dodds: Sandman 1 by Robert Venditti, Riley Rossmo, Ivan Plascencia Diana and the Hero's Journey GN by Grace Ellis, Penelope Gaylord Marvel Captain Marvel: Assault on Eden 1 by Anthony Oliveira, Eleonora Carlini, Ruth Redmond Capwolf and the Howling Commandos 1 by Stephanie Phillips, Carlos Magno, Espen Grundetjern Superior Spider-Man Returns by Dan Slott, Christos Gage, Mark Bagley, Ryan Stegman, Humberto Ramos, John Dell, JP Mayer, Victor Olazaba, Edgar Delgado Marvel Unlimited I Am Groot 6 by Chiya Image A Haunted Girl 1 by Ethan Sacks, Naomi Sacks, Marco Lorenzana Destiny Gate 1 by Ryan Cady, Christian Dibari, Simon Gough Nights 1 by Wyatt Kennedy, Luigi Formisano, Francesco Segala Midlife or How To Hero At Fifty 1 by Brian Buccellato, Stefano Simeone IDW Sonic the Hedgehog: Halloween Special by Mark Bouchard, Jack Lawrence, Matt Froese, Gigi Dutreix TMNT: Saturday Morning Adventures: Halloween Special by Erik Burnham, Sarah Myer, Dan Schoening, Luis Delgado Dark Horse Operation Sunshine 1 by Marcus Parks, Henry Zebrowski, David Rubin Space Usagi: Yokai Hunter by Stan Sakai, Emi Fujii Dynamite Army of Darkness: Forever 1 by Tony Fleecs, Justin Greenwood, Brad Simpson Garbage Pail Kids: Trashin' Through Time 1 by Hans Rodionoff, Adam Goldberg, Jeff Zapata, Chris Meeks ComiXology By A Thread 1 by Scott Snyder, Jack Znyder, Valeria Favoccia, Whitney Coga Archie Chilling Adventures Presents: Welcome to Riverdale by Amy Chase, Liana Kangas Scout Cissy 1 by Charles Chester, Alonso Gonzales OGNs Look on the Bright Side by Lily Williams, Karen Schneemann Brooms by Jasmine Walls, Teo DuVall Cereal: Sweet Darkness by Mark Russell, Peter Snejbjerg NYCC Fae and the Moon by Franco, Catherine Satrun, Sarah Satrun Redcoat by Geoff Johns, Bryan Hitch, Brad Anderson Additional Reviews: Loki s2e2, Pram by Joe Hill, Lego Jurassic Park, Excavator novella by J.M. DeMatteis, Once Upon A Studio, Mysteries by Bill Watterson and John Kascht News: NYCC, Mags Visaggio details her failed DC pitch, Universal/WB purchase rumors, comic from Snyder/Tieri/Tom Hardy, Daredevil show overhaul, new home for Star Trek Prodigy, Netflix shuts down animation department, Joseph Quinn cast in Quiet Place: Day One, Wagner and Jones creating a series of Dracula OGNs, new Remender series with Bengal, Jody Houser adapts Thrawn novel, Mike Hawthorne goes Image exclusive, Bunn writing Gatchaman for Mad Cave, Wonder Man TV show may be dead, Omninews, Remender signs several artists to exclusives at Image, Alien: Black, White and Blood by Stephanie Phillips, It's Jeff season 3, new Gargoyles series announced by Dynamite, Greg Pak writing Lilo and Stitch, Dynamite WB cartoon licenses, Ennis to be next James Bond comic writer, DC Elseworlds, Ghost Machine, Jeremy Adams writing Flash Gordon for Mad Cave, Superman Superstars, scandal of the year, Jackpot one-shot, Sabretooth War, new vampire war event showrun by Jed MacKay, Infinity Paws, new Hellblazer series, Ultimate line-up, Kate YA novel Remembering Keith Giffen Trailers: Iron Claw Longbox of Horror Part 2: Cage by Azzarello and Corben Comics Countdown (10 Oct 2023): 1.     Fishflies 2 by Jeff Lemire 2.     Batman: City of Madness 1 by Christian Ward 3.     Superman Lost 7 by Christopher Priest, Lee Weeks, Carlo Pagulayan, Jason Paz, Bettie Breitweiser, Jeromy Cox 4.     By A Thread 1 by Scott Snyder, Jack Znyder, Valeria Favoccia, Whitney Coga 5.     Superior Spider-Man Returns by Dan Slott, Christos Gage, Mark Bagley, Ryan Stegman, Humberto Ramos, John Dell, JP Mayer, Victor Olazaba, Edgar Delgado 6.     Cull 3 by Kelly Thompson, Mattia De Iulis 7.     Undiscovered Country 26 by Scott Snyder, Charles Soule, Giuseppe Camuncoli, Matt Wilson 8.     Danger Street 10 by Tom King, Jorge Fornes, Dave Stewart 9.     Brooms GN by Jasmine Walls, Teo DuVall 10.  Midlife (or How to Hero At Fifty) 1 by Brian Buccellato, Stefano Simeone

Last Podcast On The Left
Episode 529: Mass Hysteria Through Time

Last Podcast On The Left

Play Episode Listen Later Apr 21, 2023 96:32


This week the boys breakdown the bizarre, highly controversial phenomenon of Mass Hysteria by analyzing some of the strangest cases of Mass Hysteria... Through Time! From dancing plagues to laughing to death, it's gonna be mass hysterical!

mass hysteria through time
Beer and Ray Guns
Sci-Fi Comedies and Humor

Beer and Ray Guns

Play Episode Listen Later Jul 24, 2022 36:17


We're laughing out butts off, but not for the usual reasons.  This episode we're talking about comedy and humor in sci-fi stories.  Paul's Mentions:Connie Willis | BellweatherReginald Bretnor  |  Through Time and Space with Ferdinand Feghoot (1962)Brews:Brent - Stacy's Mom, Evil Genius, Philadelphia, PA Paul: Dragon's Milk Reserve (2022 Reserve 1), New Holland Brewing, Holland, MI

Real Legitimate Anthology
09: Real Legitimate Apparitions

Real Legitimate Anthology

Play Episode Listen Later Jan 10, 2022 39:21


Through Time, many of Dylan’s Circles are closed. Dylan receives a phone call and visits his childhood home. Episode 10: January 24th, 2022 Instagram: @rlaseries Twitter: @rlaseries Facebook: @rlaseries Patreon: RLAseries Site: The Sonar Network Email: rlaseries@gmail.com Bring someone on this journey with you by sharing this podcast with them. Cast in eps: Chris Cavener Sarah Camacho Blessing Adedijo Aris Tyros Ezra Fama De Smit Ewa Wolniczek Sean Colby Ian Geldart Kate Henderson (Patreon Donor) Brought to you By: The Sonar Network

Prime Time Files
Ep 11: Nick Hurley

Prime Time Files

Play Episode Listen Later Sep 12, 2021 48:08


Nick Hurley! He started Channel 101: The Podcast with Brad Gage in 2018 and co-hosted Surfin' Through Time for a time. More lately, you can likely find this Sacramento-raised talent on stage and soc.-media. During his time or time-so-far with 101, Nick killed it on screen in shows co-written with and directed by Ted Marsden; ie, THIEFS and juggernaut STREET CLEANING! and more! Nick Hurley's website Nick Hurley on Channel 101 (Legacy Site) Nick Hurley on TikTok Todd Donald (host) Postmodern Machine (music) Channel 101 Podcasts (network)

podcasts sacramento thief surfin through time brad gage nick hurley
The Worst Idea Of All Time

The Frosty Fellaz are back in the game because Emmanuelle has now decided to go Through Time for the franchise finale mini-series: Emmanuelle Through Time: Rod Steele 0014 & Naked Agent 0069. We're on a ROMP through time and space in a sex-powered, double ballooned blimp of all star soft core pornography. This exciting entry into the franchise sees a mash up of the world famous(?) Rod Steele franchise and the expansive world of Emmanuelle and also joining the fray - ACTUAL COMEDY! Steele is a Bond parody that keeps karate chopping young bucks and Tim and Guy are here for it.To see the mentioned "Who's on first" style Guy Man Scene, you can risk going to 22:11 at this dodgy web address: https://xhamster2.com/videos/emmanuelle-through-time-softcore-2890011JOIN US ON FACEBOOK: (facebook.com/WorstIdeaOfAllTime) VISIT THE LITTLE EMPIRE PODCAST NETWORK: (littleempirepodcasts.com) MUSIC CREDIT: Tender Moonlight (facebook.com/TenderMoonlight) ART CREDIT: Tomas Cottle (sick-days.com) See acast.com/privacy for privacy and opt-out information.

The Jason & Scot Show - E-Commerce And Retail News
EP267 - Deep Dive into Food Commerce with Matt Newberg of HNGRY

The Jason & Scot Show - E-Commerce And Retail News

Play Episode Listen Later Jun 16, 2021 68:51


EP267 - Deep Dive into Food Commerce with Matt Newberg of HNGRY Matt Newberg (@thenewb) is the founder of HNGRY (hngry.tv). In this episode we deep dive into the rapidly changing digital grocery and digital restaurant industries. Topics Covered: Changes in competition between grocery, QSR, and fast casual. Digital restaurant marketplaces (Door Dash, Uber Eats) Digital grocery marketplaces (Instacart) Ghost Kitchens (food industry version of private label) Delivery vs Pickup On Prem vs Off Prem Consumption Emerging digital grocery top-off market (GoPuff, Instacart, DoorDash) Amazon evolving grocery strategy (Amazon Fresh, Just Walk Out, Delivery) Episode 267 of the Jason & Scot show was recorded on Tuesday June 16, 2021. http://jasonandscot.com Join your hosts Jason "Retailgeek" Goldberg, Chief Commerce Strategy Officer at Publicis, and Scot Wingo, CEO of GetSpiffy and Co-Founder of ChannelAdvisor as they discuss the latest news and trends in the world of e-commerce and digital shopper marketing. Transcript Jason: [0:24] Welcome to the Jason and Scot show this is episode 267 being recorded on Tuesday June 15 20 21, I'm your host Jason retailgeek Goldberg and as usual I'm here with your co-host Scott Wingo. Scot & Matt: [0:40] Hey Jason and welcome back Jason Scott show listeners Jason one topic we have really wanting to do a deep dive on and is one of your favorites, is the impact from covid on the grocery and restaurant industry so we thought we'd invite a True Food expert Matt Newberg he is the founder of hungry hungry is a new media platform examining the impact of technology on how people eat Matt welcome to the show, thanks so much for having me guys it's awesome to be here. Jason: [1:10] Matt we are thrilled to have you nobody but you will ever get this but Clubhouse comes up all the time and I'm like I was on clubhouse back when it was cool in like. Scot & Matt: [1:23] That was fun I really enjoyed that and it's definitely gone somewhere else but but yeah definitely I've tapered off of that a little bit. Jason: [1:32] I've uninstall that I feel like it's totally jumped the shark but you you invited me to a food chat like early on and so I feel like a rare moment of me being an early adopter. Scot & Matt: [1:45] That was fun. Jason: [1:46] That was fun so we're going to jump into all things food and hungry but before we do our listeners always like to get a little bit of. Behind the scenes color on our guests so I'd love to hear a little bit about your background and how you got interested in the food industry. Scot & Matt: [2:06] Yeah course so my background is kind of really in the technology space I was a product manager most recently a Vimeo and. You know I started getting really kind of curious about the food delivery space I'd say towards the end of 2018 I took a trip to India and I've been reading about ghost kitchens and while I was working in Tech I was making video content around food, and it was really kind of just like Food Tours kind of like Munchies style and I. [2:37] When I saw when I heard what Travis kalanick was doing in Allah with Cloud kitchens I decided I had to kind of merge this. Kind of what I was doing with video content and start examining kind of the technology behind the food industry and when I reached LA and early 2019 to shoot this my I just had one of those moments where you kind of see the, you know like the impact of technology inside of a a like food operation it was it was it wasn't like, walking into a q SI restaurant it was like walking into like you know Ground Zero of this like new I didn't know what to think of it and I was just blown away by how many tablets and people screaming and shouting and they're like, you know 20 or 20 some odd kitchens Under One Roof and. [3:31] You know put out a video in 2019 kind of profiling that kind of for the first time giving people a taste of what ghost kitchens were it got a great response and I kind of dropped everything and decided I was going to start writing about, Food & Tack on a weekly basis so that started really ramping up hungry and late 2019 and then the pandemic it and, I've been covering everything from you know, dark convenience stores to ghost kitchens and virtual Brands all the way down to an alternative protein and a few other little Trends here and there like personalized nutrition which is basically wearables and, the gut microbiome and how that's going to basically play a role and personalizing a lot of the food that we eat over the next few decades in my view, and it's been a wild and crazy Journey especially, with everything that's happened I could have never predicted it and I think the timing of me kind of picking this as my as my beat was, it was a great move so it's been it's been a lot of fun. [4:35] Let I have a million questions just on your intro but let's start let's start it I'm not sure Andrew on the show tell me a little bit about the hungry business model are you doing like a sub stack kind of direct crater direct to an audience thing or is it more of a paid video Channel or ad-supported how does that work. Yes it started out with video which was you know it's all been completely free and then I started adding an October I launched a pay wall paid subscription product, for industry insiders and so that gives them access to premium content every week and also maintain a free Weekly Newsletter so the goal is to kind of build this community, of Industry insiders and also you know create a funnel through the free newsletter so that's kind of been the model to date. [5:24] Are you using this abstract platformer can you say what platform oh no I'm using something called ghost which we basically customized, charge is a pretty high commission so just basically pay for the stripe fees and, and that goes subscription is very cheap so yeah basically rolled my own kind of version of sub stack, and with ghosts you get to control more it's you kind of you know they can't just shut you down someday and less like the internet and show you down or something yeah it's like a modern version of WordPress and I should also say that I have a podcast as well called the feed you can check it out I'm definitely nowhere near the number of episodes as you guys but hopefully one day I'll get there and, we know done a few in-depth videos on you can search for them on YouTube and they're about you know they range in length but they're around 20-30 minutes long kind of deep dives into a particular topic. Well the the super secret of our show is when I have three listeners and one of them is Jason's mom so while we're waiting on episode you may be ahead of us on Muslims. Jason: [6:31] We made an early decision to go quality quantity over quality. [6:38] And I should point out the other fact you can't say you have 30 Minute Podcast and that they're deep Dives because we usually haven't finished our intro in the purse. I've heard that all content needs to be more brief and so Scott and I like the buck we don't like to follow the industry Trends we like to set. For too long yeah so there's a bunch of things we want to jump into but side note before we do are you wearing a glucose monitor right now. Scot & Matt: [7:09] No I did that last summer for about a month I tried. Two different programs one was called clear and based in the Netherlands and other ones called levels and since that since I was going into that. Yeah there's been a number of other startups that have popped up that are they're all using the same freestyle Libre technology Hardware sensor which is made by Abbott, and they're just kind of innovating on the software layer layer above like you know, daily logging of your meals and tracking your levels so and then you know obviously making recommendations about what you should or should not eat but it was definitely fun it was definitely like a really good learning experience and I highly recommend anyone do it, you don't have to be a pre-diabetic or diabetic it's really powerful information. Jason: [7:59] Yeah if nothing else I super admire Abbott Labs because you think you figure about. Only about you know forty percent of the American population has diabetes so your Tam is just not big enough if you can only sell to be with diabetes so they figured out a way to sell the glucose monitor to the whole world. But yeah. Scot & Matt: [8:19] Yeah I wish I wish it was for the entire world I mean it's pretty hard because you have to get a doctor's note. Jason: [8:25] Yeah and it's still kind of expensive for not for Off Script use right like yeah and so for listeners that probably don't know what we're talking about like this is this, kind of trend I would call it an extension of the kind of self measurement thing where people are using these real-time glucose monitors that you wear, to get like really detailed insight into how the food you eat in the timing of that impacts your. Your blood glucose throughout the day and they can you know prescribed changes to your diet and lifestyle based on on your body chemistry. So did you find it useful or was it a gimmick for you. Scot & Matt: [9:08] No definitely useful like I have some tips now like in tricks and little hacks like if I'm going to eat something that I know is in a spike my blood sugar I'll take a little bit of apple cider vinegar, to kind of flatten this bike if I do happen to eat something that makes me feel a little sluggish I definitely like walking for about 10 or 15 minutes is a good, Goodwin and then like the order in which you eat foods like always eat your fiber before your carbs so if I'm going to eat pizza I always gotta order a salad, or even better but the salad on the pizza if you're into that sort of thing so, and levels makes it really fun they give you all these little mini hacks that you can do and you can kind of see whether they work for you or not and that's kind of the whole idea it's highly personalized so what my what might work for me, isn't necessarily going to work for you because we you know you and I we might share you know something like 98 to 99 percent of the same DNA but we, we only share a very small percentage of the same gut microbes so that's kind of where the the Magics secret sauce I guess lies. Jason: [10:14] Yeah yeah I think I've talked to several people who did some variation of that program in most say that they were like somewhat surprised that they had like a preconceived notion, that there were certain foods that would like really Spike their blood sugar or wouldn't. That right sometimes the test were validating but often they learned that their body responded a little differently than they expect. Scot & Matt: [10:38] Yeah like I went to town you know I started eating everything under the sun and the first week. Jason: [10:43] Well in the name of science. Scot & Matt: [10:44] Yeah exactly and like honestly eating the cheeseburger wasn't bad it was the it was like the Coca-Cola I had with it or. You know having it's all about the ratio of like fats to carbs and if that's if that ever gets to be you know certain that gets out of whack then you're going to have a spike. Jason: [11:05] That's why I just go pure carbs. Scot & Matt: [11:07] Did you try a venti Starbucks vanilla latte boy Jason you know you can guess what that would have done. Jason: [11:16] Oh my God like yeah I'd be yeah we don't need to go there so let's pivot to be to be food. And that one of the things that I admire about you is you you take your journalism seriously, so if I'm remembering right one of the first conversations I had with you you casually mention that you posed as a Amazon Fresh delivery driver so that you could sneak, Amazon Fresh store that that was at the time a dark store in LA. Scot & Matt: [11:49] Thank you that yes that is correct. Jason: [11:55] So the so that's kind of how I discovered you I am a paid subscriber to the newsletter I've been following you ever since in Scotland I've been wanting to talk about a bunch of these kind of macro food trends, and so I thought you would just be a great person to have a perspective on those so if you'll indulge me for like a 30-second setup. The biggest thing I talked about with clients in terms of this macro trend is, what I call the the breaking down on the swim lanes and by that what I mean is in the pre-pandemic world. There were certain occasions where the American family was going to buy their calories at a grocery store and make their own meal for at-home consumption, and there would be other occasions when they were going to stop at a q Sr like McDonald's and very likely consume those calories in the car on the way home, and there would be other occasions when they were gonna stop at a fast casual restaurant and have a Applebee's sit-down dinner and. Applebee's competed with the other fast-casual restaurants McDonald's competed with the other cure SARS and hi v– or Albertsons competed with the other grocery stores. [13:09] They really didn't they each had a share of the American stomach and they didn't really necessarily compete hard with each other and in my mind one of the things that happened, either coincidentally or because of the pandemic is, they have all moved in each other space and by that what I mean is you can now have you know ready to eat meals delivered from Whole Foods and then an hour, um you can't you know obviously you can get all those those meals delivered for at-home consumption which is mostly how a restaurant meals got consumed in the last year, but you can also use your Mobile Order ahead Applebee's have your meal waiting for you, walk into the restaurant have the food already served pay at a touchscreen and walk out and kind of have it faster turnaround and Applebee's as you would have in a McDonald's. And oh by the way McDonald's we'll do it our groceries with your. Right so so I kind of feel like all those those swim lanes are off and everyone is competing for every calorie now does like am I seeing that right is that. Scot & Matt: [14:14] Absolutely I think it's you know Grocers becoming rest you know they the term grocer Aunt became a thing and then you had restaurants becoming Grocers like your local, you know, Neighborhood Restaurant was using their you know us foods are what are you know their supplier to basically instead of like trying that into prepared food they would just sell those raw ingredients at the onset of the pandemic. Yeah so much so much happening but the job to be done remained the same you know feed me a certain level of quality and nutrition and convenience. Jason: [14:52] I loved restaurant by the way I hadn't heard that so I'll be using that now although your Porter every time I. Scot & Matt: [14:58] I've stolen the calorie swimlane so we're even now. Jason: [15:02] Okay awesome so one thing that just super timely it's Scott. Knows all too well US Department of Commerce publish all this retail sales data every month and I geek out on it and it published this morning, and one of the things I always like to look at that I think has been fascinating is, one of the categories in the US Department of Commerce data is food and beverage retailers and another category is restaurants like the US Department of Commerce. Definition of retail includes restaurant, and so I went back in history and looked at like what's oh cool what's the breakdown in dollars people spent it restaurants versus food and beverage stores and for most of the last decade it was kind of. [15:53] The pandemic hits and it went 70/30 which by the way surprises people people expected like oh restaurants lost even more. Because of home delivery of restaurants rest you know and of course the Qs are staying with drive-through, it was like 7030 and and then it kind of leveled off to maybe like 60/40 5545 and I've been curious to see if it's gonna. Ball all the way back to 50/50 if there's if there's going to be a flip and in this month data so it's middle of June so the Mets data just came out, and the the restaurant Trade Organization is publishing a version of the data this morning that shows that like restaurants surpassed. Grocery stores for the first time and you know since people are the pandemic. And side note they kind of. Jigger the data they're not comparing restaurants to grocery stores they're comparing restaurants and bars too. Scot & Matt: [17:00] Yeah right there. Jason: [17:01] Grocery stores and grocery stores are a subset of the. Food and beverage retail so like I would argue it ought to be food and beverage retail against restaurant and Grocery and in that case the Gap has narrowed but restaurants are still losing but the restaurant industry of course wants to take the most positive spin so he, you followed that at all and you have a hypothesis or a prediction about like with the with the post pandemic ratio looks like. Scot & Matt: [17:29] Totally yeah so it's D I was looking at that data today and I saw Jonathan maze from restaurant, from that restaurant publication published this and I Dig Dug in and I saw that five billion dollar Gap and I was like you're adding in the bars and like subtracting the liquor stores, so that's a five billion dollar Gap. You know in the grand scheme of things yeah you could basically say it's 50/50 now and I would expect that kind of as you know vaccinations are increase and you know the weather gets warmer and that sort of thing, you know historically food at home I think you know pretty much. Eclipse food away from home up until you know it started getting really neck-and-neck I think around like. You know 2019 as the economy was really booming you know I think it's generally a sign of wealth and developed countries is you know a strong strong restaurant, consumption and our consumption so longer-term you know what where does this where does this all go I. [18:37] I think it goes to grocery to be honest with you I I think these things are the same blips that we saw in covid or kind of going to happen in a you know as re-openings happened this summer and so. [18:51] I think longer term you know like the seismic shift of these things like yeah they can they can change on a dime but like the longer term sustainable Trend I think is food at home, and what that looks like it's just going to change it's not going to be it's going to be more meal solution driven things as we as you mentioned. You know where you're getting you know maybe a famous chef has created a frozen type of product or, fresh prepared product or maybe there's even a ghost kitchen inside of a Walmart you know and so then how do these things get counted but clearly anything get sold through these retail channels is going to get counted as food at home and like technically if I'm consuming if I'm consuming restaurant delivery today that's being counted as food away from home right even though I'm consuming it at home, right and deliveries you know something like close to 10% of of the that entire and you know sector so. You know I do think over time as these like quick Commerce players and we'll talk about those you know enter the market they're going to be doing more and more restaurant style meals, and and that will because it works because the unit economics are better in that scenario I think it's just gonna. Still some share away from the unsustainable Marketplace restaurant delivery model. [20:10] When you when you entered the what got you into hungry you talked about Travis's new start up maybe and I'm kind of the the new but I feel like you guys are at a 400 level and I'm still at 101, but you know so maybe explain what it is he's the Uber founder explain what it is he's building and kind of what you know about it and then you know how prevalent are these ghosts and I always get confused because some people say ghost and darkest that the same thing or is there some difference yeah it's all the same ones just slightly friendlier I don't know which ones from your honesty but. Jason: [20:45] Dark Knight versus Casper. Scot & Matt: [20:46] Ghost makes me think the Snapchat so yeah goes kitchen so you know, I think this you know you're seeing these Trends play out in both Grocery and restaurants which is like startups that are basically owning more and more of the value chain so. Cloud kitchens is really at its core real estate company there's a real estate side to it where they're actually going into you know they're buying up distressed properties that are located in these zip codes where there's High, yeah demand for delivery food and you know they do a lot of research into what those demographics are in advance they buy that building at that they basically lease it to you know called 20 or 30. Restaurants you know or food entrepreneurs that want to do delivery they set them up with a tablet that lists them on every single major, delivery Marketplace they also you know can license some of their own in-house Brands to them, and so they own those Brands they own the software tablets and now you're kind of like. [22:00] You know this food entrepreneur trying to make it work for delivery with all these you know twenty to thirty percent commissions and you need to do about like I'd say seven are 50k and, and top-line sales to break even in one of those kitchens they can cost you know six or seven thousand maybe even more and it's about 200 square feet so you can fit like maybe two people in there. And you work for kitchens I guess is kind of about it yeah a lot of people have compared them to we work but the you know they actually we work with leasing spaces and they're buying spaces and the reason they're buying their buying these properties is too. You know really improve the value of that real estate over time and use technology to figure out, what brands should be put into these kitchens who should we go after what virtual brands should we sell what other kind of, non-food kind of convenience items should be sell along side that and I think over time you know it's going to be a full-on. Vertical play where they started with the real estate and they're just going to move into the last mile component because right now with all these drivers coming in you don't gain the efficiencies of true batching because, everything is fragmented across you know we're whoever owns the customer whether it's door – ubereats Postmates and so, what I believe will happen over time is that. [23:21] Kitchens becomes it's kind of like a Smile hyperlocal Amazon that's in your neighborhood and they've just co-located a bunch of restaurants and and they're that, who do enough delivery volume where it doesn't make sense for them to be doing another brick and mortar right so obviously in covid every restaurant became. Effectively a de-facto ghost kitchen because they weren't able to see customers now as dining rooms you know Roar. You know you're not going to be able to do as much delivery volume so the brands that want to do that we'll have a kind of, experience Center that's augmented by this dark infrastructure and the in the goal is to make that infrastructure kind of plug in play and you could light up a bunch of different markets you know pretty quickly and launch new Concepts so, that's a that's kind of a medium winded answer but I can dive into any of those aspects more a couple quick ones so is this like into neighborhoods in Allah and or because he's like a gazillionaire off of uber going public or as this I can you know I'd be shocked that it's in 80 cities and doubling rapidly what's the scale. It's I have I'm tracking close to 60 right now in the US with some good keys and percentage of them are coming online right now. So larger than I would have guessed here 1 and tier 2 markets. [24:47] And then Mark Lori just left Walmart and his doing something kind of like this with his brother are they the same thing or does he have a different concept, I wrote about that one last year that I believe there is something close to 300 million on a 1.3 1.5 billion dollar valuation. It's. Different model because they're actually leveraging instead of ghost kitchens where you have multiple Brands each day are basically retrofitting like Sprint Sprinter vans electric Sprinter vans into kitchens that can basically cook the meal, Watson route to you within this small neighborhood in New Jersey Westfield New Jersey I think and. [25:30] The idea is that they can do more deliveries per per hour and also unlock higher average order value is because there's selling it to families where you know there's four people or maybe more ordering from, this concept so they basically license. Well-known restaurants in New York City and some other cities and then bring them to the suburbs and the ideas that like that brand recognition, you know that there's demand for that brand outside of that core geography and they basically license that concept, on behalf of from the restaurant tour and then they train those chefs in their commissary that's just like one big commissaries not subdivided into ghost kitchens to basically like create these sous vide packs of meals, and then it's just kind of sitting in the back of the van where like the the final prep State the final, work gets done to heat that meal while it's in route to the customer so you could get your food and like. 10 15 minutes depending on where the nearest van is if you put in your address into this app you can kind of see what you got. [26:37] So it's it's a kind of a crazy idea there's no some people when I put that out there they're calling it the quality of food delivery I think was kind of harsh but you know. I've been tracking that one for a while it was called it was going under a stealth name called food truck ink and finally it's called Wonder.com so, be very careful to see how that fits in with Mark Lori's bigger umbrella which he's calling his like new futuristic city. Jason: [27:05] Yeah yeah people are going to want to eat in the city of the future. Scot & Matt: [27:09] I hope so yeah but I hope that they socialized from time to time. Jason: [27:12] Me too one of the things that's interesting about the whole ghost kitchen model is its West capex intensive and coincidence. And an sorry Trend at the moment is because of work from home and remote work like populations are shifting around right now so review. If you had the perfect restaurant location before the pandemic in your spending a fortune on rent. It likely isn't the perfect location anymore because a bunch of your your target audience moved from San Francisco to Austin or whatever. Feels like the ghost kitchens may be able to be a little more agile. Scot & Matt: [27:55] Totally yeah the idea is you. I guess you can sign a yeah you basically signed a 12-month commitment and it depends on. You know the city but they were doing different types of arrangements to get people in there, definitely more flexibility and less yeah you spend 50k to a hundred K on kitchen equipment, I think they're located in markets where you know they expect that demand to continually grow but it when compared to a brick-and-mortar like absolutely like. There was a period where you know even certain ghost kitchens in Manhattan weren't operating because they were in. You know like business districts like by dye and Tribeca and a lot of people had left the city so. You know you were in the clubhouse I think with Corey from zul and and that was that was the example there, but generally speaking I think you know the bed is that you know delivery will continue to grow wherever the cloud kitchen is located because they've kind of. Pick that market on purpose. Jason: [29:03] So let's let's zoom up to Mack returns again for a moment so. Like you know how much of the stomach restaurants will win back like I think the jury's out like you know I'm like at the moment I'm expecting there'll be some Revenge dining if you will and. You know because there's so much pent-up demand that we're definitely going to see a spike in restaurant usage whether that. Persist or not remains to be seen but it feels like one of the things that it's much more likely to be permanent is. Regardless of where you get them a greater percentage of calories are likely consumed at home than before the pandemic I just feel like you know a lot of the restaurant meals are forever going to be delivered now or consumed at home. Scot & Matt: [29:50] Yeah I yeah I think between grocer be between grocery delivery or between Grocery and food delivery at home the yeah home becomes bigger than it was before for yeah I definitely agree. Jason: [30:04] So then one of the the trends that comes up is okay so you know digital grocery wasn't a huge thing before the pandemic it instantly overnight became a huge thing and it's got and I have talked about in a bunch of context on their show. When something is a brand new trend, the smart thing to do in the thing everyone does is outsourced right so when e-commerce for apparel was a brand new thing there were a bunch of you know e-commerce companies you Outsource it to Target and Toys R Us Outsource their e-commerce to a, Bookseller in Seattle called Amazon right and over time as as a business becomes more real and more legit. [30:44] Increasingly as a mistake to Outsource it because it. You know your core customer experience and So lately we've been talking about that a lot with. Digital grocery space and you know so many people Outsource to instacart and is that really in the that made sense in the short run is that a good long-term solution for grocery stores. Obviously restaurants. Very rarely stood up their own digital infrastructure it seems like the overwhelming majority relied on these marketplaces which I guess door – and ubereats are the two. Two biggest and my understanding is that the unit economics or the restaurant totally totally suck through those marketplaces. Is is that going to be the way that customers always discover their delivery restaurant meals or like we've seen in other categories of e-commerce do you think. More restaurants will try to have their own digital ordering experiences or how could that play out. Scot & Matt: [31:44] Yeah I think that the direct channel is going to definitely become you know it's become a must-have you know you have to have your own direct channel so the question is how do you manage these two things right and and this goes for groceries as well as restaurants right, all these apps are kind of disintermediating the relationship between your customer and your business, you know and so the goal is to figure out how to make those sales incremental on the marketplace and then drive you no longer term retention through. Do your own channels and so you know it's the card has its own white-label tack you know they've. They've been able to create a suite of products that you know Grocers can kind of pick and choose from if they don't want the marketplace you know Wegmans is a good example of this they've you know Leverage The White Label, they're also on the marketplace you know as far as the restaurants you know obviously doordash has storefront, I'm pretty skeptical of but you know there's also door – drive on top of all these white label platforms whether it's cow now or, yeah it's square has an integration I think with a door – now so all these POS ordering systems are going to have Integrations with last-mile fulfillment so. [32:59] I think it's just going to be about balancing it out and being smart about how you kind of load balance those two all these different channels and the number of channels is going to continually increase I. And so you know it's a must that you have a you know it's become a mustard every grocer and every restaurant have their own direct ordering and you know, we can get into the microfilm and all that stuff but. Jason: [33:26] I do want to get there it is it's funny, I you know I spent a lot of time with clients in the restaurant space and I talked a lot about needing to own, the customer experience which is increasingly digital I mean I think Panera came out like last month and said that over 50% of all their orders are now from the website so there are digital first restaurant. And every time I bring this up with clients that are like yeah but Jason you don't understand the magnitude of the problem like we could never own our own delivery like you know how much delivery capacity that would require it's impossible to build. And I'm like have you heard of Pizza Hut. Like it seems like there are all these restaurants that just it's endemic in their model that they'll have delivery like every independent Chinese food restaurant in America has always delivered it seems it seems odd that. Restaurants are so reticent to own their own own capacity. Scot & Matt: [34:23] Well it is true that like if you if they were actually going to go and hire all those drivers you know whether they be contractors are full-time employees that, it does require a lot of demand and it does involve a lot of know-how that they don't necessarily have so it does make sense of why this was the Easy Choice in the pandemic for them to like steal so much Airway and, you know because there was no other solution right that's like easy so I think the thing there is to really break down the things that they can do themselves and the things that they should Outsource and I think when it comes to. Yeah delivery that's clear like no no restaurant unless you're you know Domino's or, you know you have a ton of local delivery demand is going to like really operate their own Fleet, a lot of people will just Outsource it to like door – drive or now lift this getting into that space Uber has an API and although has a aggregate kind of API that will allow. Best messages basically paying this real-time Marketplace of these services and just pick whichever is going to be faster and cheaper they can kind of set the parameters of like. You know how fast or how cheap they want it to be and they could pass or subsidize it to the customer so you know that that part I don't expect restaurants to do I absolutely think restaurants need, have their own website whether it's you know some sort of CMS that their licensing from someone else or build it themselves and then integrate it with a door – driver one of these other players. Jason: [35:52] And I guess that is one of the interesting like so if you look at some of the other segments of e-commerce that evolved by a company I talked about often is this company called GSI and in the early days of e-commerce. [36:05] If you know an investor said hey should we get an e-commerce that the CEO ago yeah I'm gonna hire this company GSI to do it TurnKey right because the, in the same way that it was easy and it was an economically meaningful in the same way that you might you know put your menu on door – when it's not economically meaningful, and by far was the easiest thing over time. Every retailer realized hey it's a mistake to Outsource this this business to GSI and we need to own that but Jesus I didn't actually go away or go out of business like a GS I mean a bunch of money in the, the founder of GSI is this guy Mark Ruben who owns the 76ers and Fanatics and a bunch of other good things so he's a success story and Jesus I still exist today, they they operate under different name called radio and they pivoted from, providing all these Services TurnKey and sort of Outsourcing it to providing the Ava cart services that a retailer you know didn't think it made sense right so they weaned in order management. Fulfillment and 3pl services and you know kind of over time so we gradually moved away from the selling everything as a bundle and. Seems to me that like you know you can imagine not all of door – but some part of, instacart and doordash could could follow that same trajectory. Scot & Matt: [37:31] Totally yeah totally see that playing out like that so some of those that you talked about if the restaurant too, as a consumer these things quality of delivery is pretty bad I don't know if there's any good data but mine's probably like 60 to 70% and getting the order right and getting it here kind of within the window and I don't know if that's, I'm in a smaller City so maybe that's just part of the city here but I don't know if you guys in Chicago and La have the same problem. Jason: [38:01] I heard the triangle is going to be the biggest city in America and. Scot & Matt: [38:03] We do we do it were considered a Goldilocks City because we've got this interesting we're kind of like we match the u.s. demographic or something in a certain way anyway City search was launched here because the. So if I'm a restaurant one of the things that makes Amazon Amazon is the control that customer experience so it seems like even if I'm going to use one of these Network things it's not are never going to be a good as doing it myself you just think the economics are not there to do it yourself. [38:32] As far as I know I think Rick yeah it depends what you're saying would you define by doing it yourself if it's owning the customer relationship that's just the front end right so let's Domino's never made. [38:46] Delivering the pizza they make my all the money on the actual, you know Pizza itself on the margin of the products right so do what you do best on that Customer Loyalty right to whatever loyalty system you're going to use with your own front end but outsourced, you know that last mile component where the driver picks it up and you know delivers it to your customer that last component you know and so why should why should anyone have to go and build that. Because if Pizza you've spent all this time the whole thing breaks down when the pizza gets their cold because right. You know they delivered 60 other things and the pizza was last yeah I mean there's there's also you could also you know hire your own Fleet and then leverage these other software players there's one called get Swift there's another one, called on flea basically allow you to manage your own drivers and yeah I think you know part of it is like product Innovation right like obviously Dominos engineer's it's Pizza to be like, yeah keep retain the heat very well and that kind of impacts this comes full circle with the cut the glucose monitor right it's like makes you feel like crap after but you know. But so I think it's kind of a combo of like designing things that work for delivery like literally like testing. You know there are restaurants that would like literally go and. [40:13] Test order their products and see that okay we need to like cook it at this temperature so that by the you know the time it hits this guy's house 30 minutes later it's like at the perfect. You know crunch or whatever and like that's you know that's a little extreme but like you kind of have to factor that in, and then as far as like the drivers you know screwing up and doing other things like I don't know you guys I guess like. I think it's just asking a lot for the long tail of restaurants like forget the major Q Sr s write this you know the long tail of restaurants you know, to to do this kind of thing and you have to remember a lot of the reasons why these guys even got on delivering the first place was because Uber and Postmates and all these guys and door – Offered Logistics when GrubHub just started as a pure market place that was sitting on top of the existing kind of Chinese restaurants and pizzerias that were already set up to do this through the phone right so, they've kind of unlock that for it for a long tale of restaurants I would have never done delivery had they had they not have access to this on-demand Fleet so. I think it's good that Fleet is here to stay but I think the way in which I just think. [41:26] You know the vertically and it's clear that the vertically integrated model is much better and you can see this with like chains like cluster truck. Which is you know just a vertically integrated goes kitchen that works with a shot of Kroger yeah good brand yeah and as Lori didn't come. Jason: [41:44] Cluster truck is what was left. Scot & Matt: [41:46] What a cluster truck. So I think you'll see a mix of this kind of white label with the door – drive and then like the vertically integrated kind of first-party player that you know, is basically delivering and maybe leasing the space or owning more and more Upstream to get better data online, okay when should you fire this item and you know on on your stove top and you know just to make sure that the timing is the food is not just sitting out there waiting for a driver like a lot of these POS connections have not even, been linked up right is like no kind of connection between like what's in my inventory or what. [42:25] Yeah and and and what's being listed on the marketplace right so that's why you get all these like out of stocks and refunds and and, you know restaurants are not updating customers on like what the ETA is are because there's no transparency into those operations because they're operating in completely offline, yep the worst here is our local Moe's where they have six iPads and they forget to check them and yeah exactly I have to go in because you can never get them delivered Within an hour of placement and when you go in there's like all the frustrated ubereats people sitting there waiting and they haven't even pulled the little tab off of the eight iPad that is the growth of what the one that's super frustrating is Panera because they did their own delivery here locally and then they just started Outsourcing it to GrubHub I think in the quality like literally went down, like 80% but they also you know they seem to be ahead and I think Jason one time mentioned over half of their orders are digital now and that that's kind of more like the Starbucks mobile kind of thing we're more and more people are ordering digitally from the restaurant either be in or out you have any interesting data on that or they are they kind of, are they ahead of the Packer they are most restaurants that have mobile ordering getting to that 50% mark. [43:46] No I think I think there's only gonna be so many brands that can own that with the customer I mean Jason probably knows better but you know. There you know the the golden standards are like the sweet greens the Starbucks is and there's payments actually has a great ranking Pym NTS shout-out to the no vowel Club, um they they have a great ranking of. Food delivery apps or restaurant apps by you know how well they they do loyalty and all these other things, Casey's General Store is a very interesting use case that I would say like somewhere in the 60% range of transactions flow through their mobile app whether it's loyalty or delivery or pickup. Which is pretty fascinating. One thing to remember and this goes back to Olo is that the majority of these transactions are going to be pick up or curbside pickup, deliveries still pretty small and, so it's you know as much as everyone talks about delivery delivery delivery I think pick up deserves. [44:56] Yeah Fair mentioned because. That's a lot of people are doing that to just save time when they when they get to the store and I think you're going to see more of this Q are ordering and other types of channels where, you can kind of use the menu and maybe even order before you sit down now is that going to be a romantic night out with your spouse you know when, you're dining out for a nice you know a nice dinner like no but there are certain occasions where it's going to make sense to. Like you shouldn't be waiting right and so that's kind of what this is all about just you no more free time to do more fun stuff. Jason: [45:36] Yeah no I do think that's interesting I think there are going to be use cases where people are going to like consider foregoing the wader to be Advantage right like it's. In some cases it's annoying when the waiters not writing down your order in your you know they're going to get something wrong versus being able to like beam your order exactly how you want it directly to kitchen and there are other times when that ordering is an important part of the. The Ambiance and the experience right. Scot & Matt: [46:05] Totally yeah yep and that's the rise of the Q R that I think we saw the covid-19. Jason: [46:11] Yeah yeah yeah but you're the mighty QR code is back I think that's a article on you're on the homepage right now isn't it. [46:24] Let's come back to them and then I do want to Pivot because in classic Jason Scott Peck fashion were using were burning Through Time, to grocery a little bit because you did you did kind of talk a lot about the, prevalence of pickup versus delivery and I think that that is also very prominent in how it seems like digital grocery is playing out. Um [46:49] The bike in the same way that a you know as a fast TurnKey solution a lot of people Outsource their restaurant business to Door – a lot of Independent Grocers were pretty quick to Outsource their, some quite large Grocers Outsource their gross their digital grocery to instacart and one of the things that's interesting to me about these marketplaces getting a bunch of the business is, they then have opportunities to kind of cherry pick pieces of the business that they want to steal from their Marketplace Partners right and we. Racine Amazon do that with private labels the you know arguably like the door – is our are doing that with ghost kitchens, and there are some rumors about instacart you know having their own warehouses to fulfill, um like top up orders and I'm curious if you have seen any of that or if you. Hypothesis about how that might play out not shockingly instacart totally denies. Scot & Matt: [47:55] So yeah I mean this has been a narrative that's been a been there for a while and it makes sense that people fear those because the constant story with technology and these you know kind of, offline businesses has generally been like David versus Goliath and. I can say so I put out a story about instacart getting into microfilament with Publix, I'm not sure where this is going to be deployed but they're basically, building an MSC with Publix and they may be doing it with more Grocers but this is the info I received. [48:31] And I think it's the cart it's going to be a it would be a very poor decision for them to become a first party retailer and compete against, it's there Grocers and unlike door – where there's I don't know how many. Hundreds of thousands of businesses on there there's only a few hundred Retail Partners on the instacart platform. And each of those partners are very meaningful I mean like the head of the tail are you got Albertsons you got Kroger you know these are big big big partners, and so if they were to ever take that data what those customers aren't they basically have, aggregated and basically wanting competed against those partners that would just be all out Warfare and I don't I'm I've spoken to people there and I've done some homework into this and I really don't think that that's, in the cards for them despite the fact that there's so many other guys coming up who are vertically integrating and and there's obviously lots of Pros to that. When I see in the car doing as a response to that kind of thread is just basically, creating more virtual storefronts on top of like d2c companies or getting into other non-food categories that can be sold from kind of any kind of Warehouse that may not be a two hour. [49:51] Fulfillment time it might be a two-day fulfillment on them that will eventually work its way to same day, that's kind of the high level there it's a lot of other Grocers you know so-and-so cards I think offering MFC micro fulfillment centers are automated, and usually attached to a retail store because you kind of automate the bulk of items you know picking through this system and then you're picking the rest of the store and that has its own set of challenges we can speak that's a very long debate, but you know. Yeah they're not going to centralize that process it's going to be done on a per grocer basis in they're going to offer that in the same kind of fashion I think is they're going to offer that Enterprise white label solution because once you hit, I don't call it three four thousand orders is when you have to start looking at okay I need to move to a dark store I need to do a manual pick in a dark store that's. Attached to my store because you don't want, no customer wants to go in and see all these Shoppers coming in and ruining the experience rights and the Grocer's know that every order that gets fulfilled from like inside the stores. When you're doing this is just going to be lost Revenue so. They definitely want to to not Outsource it but like move it outside of the store because when you start messing with the store your cannibalizing those sales so. Jason: [51:14] That's the equivalent of Scott's experience of standing in line behind the 12 Uber delivery driver. Scot & Matt: [51:19] Exactly and that's that's just like that's kind of the moment where like going back to like why I got into the space when you have those moments where you see like the majority of people here are not actually consuming this food right it's like, then you're like holy crap we've entered in some other weird phase of the future. Jason: [51:36] Yeah I remember I distinctly remember going to pick up a fast food order during a pandemic and I like popped into this restaurant and they have reconfigured the whole dining area to be pick up tables for the eight different food delivery companies. Scot & Matt: [51:50] Yes that's every every restaurant out here is done that and put like little printed signs like this is the door – table this is the GrubHub table. Jason: [51:59] Part of me was like you know what I really want to do is stand outside this window and just like see who's winning cuz you could you could physically watch it. Scot & Matt: [52:07] I should steal that from you yeah I actually walk in with a. Jason: [52:10] What you'll actually do the work I won't so feel free to Steve. Scot & Matt: [52:12] I put on a door – masked because like it just happens to be handy and I was and I got one for free and everyone thinks that like I'm waiting for a door – or so I get to like cut in line it's kind of fun. Jason: [52:25] I like it you mentioned mfcs a couple time in a lot of our listeners will be super familiar with that but just. To take half a step backwards and then I promise to ask a question so grocery delivery is awesome, Walmart and Kroger love selling selling digital grocery better than they love losing the order to Amazon, but the one Inconvenient Truth is that most of those digital grocery orders right now are wildly unprofitable right because. And that old grocery model the customer pays all the way over to pick the product and they pay the labor to drive at home and in the Digital model of customer expects Walmart to pay to pick the product and drive it home. Which is not very favorable so, the the working hypothesis is man you know customers are pretty happy picking up the groceries outside our curb and that saves us the delivery cost, and if we can eventually get robots to pick the order instead of humans which is a micro fulfillment center or a MFC we can cut 90% of the picking cost, so it does seem like that's a big Trend right now are grocery stores by expanding their pilots of these mfcs and investing a lot more in there, their curbside pickup experience. [53:49] Is that the model that you see winning and and to be honest like I'm optimistic that that could potentially be profitable there's other smart people my friends who charita. Is pretty adamant that even with those two Evolutions that digital grocery still doesn't have have workable unit economics. Scot & Matt: [54:09] I think her skepticism is definitely warranted and you know I actually you know was biased in favor of mfcs and I started digging in the last few weeks, into the shuttle MFC technology and as well as the CFC technology that okada's used and. You know I can say that a lot of these early entrance into the market who are doing the shuttle technology and that's like the takeoffs and. Alert innovation. [54:39] You know I think that was like the 1.0 test and I you know Albertsons did say they're going to do like nine of those they'll have nine up and running this year so they are doubling down, but what I did see was like damn attic which has a shuttle product product and is also seen it being used at Amazon Fresh. They're actually recommending autostore for most of their Grocers and auto store, you know the best deployment I think that we can see in the US as a philly Philly deployment It's actually an e-commerce fulfillment center. It's going to sit outside of the city that will do next day and same-day delivery, I think we'll be pretty profitable and I think some of these shuttle ones are the jury's out on whether or not they can actually fulfill the demand fast enough and that they can actually be. You know they can actually have those payback's I think auto stores targeting about a four year payback for Grocers so there's obviously so many variables and so many different things you have real estate costs labor costs you have, Geographic density you know it doesn't make sense to. [55:50] You know plop a huge monolithic C FC which has you know very low per unit picking costs and in a neighborhood like in a town like Cincinnati where there's only three hundred thousand people. Or you know and if you're if you had six million people you know then that kind of works and that's why ocado kind of really works well in the UK, I'm skeptical what that's going to look like with Kroger in the US and so. [56:21] Yeah the short answer is like there's no I think one-size-fits-all deployment because every situation is different, but the hope is that over time you know you can get more and more stuff in the Automation and out of the store and what's happening with some of these early 1.0 players from what I'm hearing is that they thought that they would put. You know 80% of the most popular ordered most popular ordered skus in the Automation and the other 20% wouldn't you know the deli meats and the dairy and all the stuff that is more it's maybe fast-moving or perishable. They keep it in the store it's actually proving out to be more something like 50/50 and at that point it's kind of a mess and you might not be paying that off for a long time so. I think we're going to see autostore emerge as the as the dominant provider here and, and yes it's an NFC technology but it can also be done kind of as an EFC kind of detached it's not as big and monolithic as a 300,000 square foot Kroger facility with a kado it's about a hundred twenty thousand square feet. And it's all about you know can you do same-day pickup same day some same day delivery if you get it in quick enough in the morning or at the night before do next day so. That's what I'm saying. [57:46] Recall were running up against time so you know it wouldn't be a Jason Scott show if we got to sneak a little bit of Amazon talking here so what do you think about all Amazon's good, a bunch of initiatives going on you know we've heard go puff is I think Jason calls him a top off kind of the thing you know they're evidently spinning up to compete with them they obviously on Whole Foods and are doing a tons of things there what do you think about the the sphere of things Amazon is doing and what has the most is most interesting to you or is most likely to be successful. [58:22] So the one thing that I have on Earth over the last month or so was the, kind of center aisle kind of goods your non-perishables being delivered same day from Amazon they actually announced this I think right we're literally like a week before the pandemic hit. That they were starting this in a few cities. And you know then covid happened demand goes through the roof and then they got to kind of just like put that aside but what I'm saying is they have this new kind of fulfillment center that's. Call it 45 miles outside the customer and. [59:01] They are stocking that with about a hundred thousand of the most of the fastest moving skus that are not fresh, and they're building about 2 million square feet square feet per major Metro to do this so I'm actually trying to go down to San Diego and. Do an Amazon order for that and I'll report back you should check it out why just ordered we need you to sneak in there. Well yeah I'm gonna do a delivery that's what I'm saying like I'm Sino Flex driver so get a little lost looking for the bathroom but they they co-locate they're starting to co-locate these next to their larger Suffocation centers, so they're kind of piggybacking on their existing infrastructure. At the same time they're you know they're going to do they're dipping their toe into grocery into fresh I think we're tracking about 36 some odd. Fresh stores open sometime this year. And then obviously they have 500 Whole Food stores that they could take some of those learnings and and apply their I'm not sure how that's going to be leveraged in the entire ecosystem you know there's. Obviously there's so much there's so many products with Amazon whether it's like they had prime now they just finally announced that they were like going to merge that into. [1:00:21] Poor Amazon or fresh I'm not sure and then, you know with Whole Foods they had 365 Whole Foods and now that is getting Consolidated into just Whole Foods so I think you're going to see them move around these different chest pieces and figure out what to do with all their assets, I think like at a higher level what you what this is all leaning towards is this on the grocery front it's you know. Free one-hour delivery from one of these Whole Foods or fresh stores or maybe even a dark fulfillment center. For Prime members and then like for cpg buyers going back to this whole disintermediation thing like a Consolidated by where some brand is able to purchase shelf space and digital. [1:01:05] Placement on the website and building that flywheel between online and offline and then on the go pop stuff that's like maybe. Less perishable they're going to just they're going to they realize that they you know I think. Kind of gave some of that to Walmart and Target to those stores that really want on the kind of same day so now this new infrastructure that they're building out. Yeah I like I mentioned two million square feet is crazy / Metro is going to kind of I think attack that pretty hard. So that's what I'm saying it's two million square feet in Amazon's a small test. One other thing I should mention is that they're also becoming their own distributor so once once these stores become get a certain volume it doesn't make sense to use like Spartan ashore. Unify so they're gonna they've also confirmed in three markets LOL Orlando Maryland that they've also become their own distributor to those stores unlocks more margin. [1:02:08] Allows you know and obviously with all this there their delivery costs are the lowest in the business is estimate there about 50 cents per bag. Call it may be four bucks in order average order values on these things are typically a hundred a hundred thirty bucks. You know a lot of these you know it's the card charges 10% these micro fulfillment guys net like not even including. [1:02:34] Not including the last mile delivery it's still like north of ten percent so instacart is still a really good bet for a lot of retailers because the a lot of this technology that, it was really hot and that they sold that narrative you know isn't panning out to be as cost effective. You know like your friend at Forest or mentioned so that's that's where we are right now. Can't wait to see what happens towards the end of the year as things kind of normalize and more of these these mfcs get deployed and Amazon start to kind of unveil more of these things because I'm seeing San Diego coming up. So we should see more markets get that same day of the hundred thousand skis. Jason: [1:03:18] Side note Scott will be super excited when they when Amazon starts Outsourcing its distribution its grocery distribution capability to its competitors to write. You could you could tell imagine that, we're past out of time but I want to leave you with one lightning question of course in addition to Whole Foods and all this delivery Amazon has obviously watched their own more mainstream grocery format Amazon Fresh, I think you and I have known about this for a while but like it's there's a new cycle right now where everyone is reporting that the next Amazon Fresh store in Seattle, has just walk out technology instead of the – cart do you have a guest 2 years from now like has does Amazon Fresh scale are there two thousand of them are there, none of them are there 10,000 of them one of them what do you. Scot & Matt: [1:04:08] That's a good question I think yeah we're just at the tip of the spear here and I think it's going to be a mix of dark and you know experiential infrastructure. And you know right now that's kind of one in the same I'm going to be curious to see where all these you know we're all this demand gets fulfilled from, but I think you know Amazon's super efficient with their inventory and, you know compared to a lot of other grocers that don't know what's in their store I'm pretty confident that Amazon knows exactly what's inside it at least it's fresh stores you know and maybe they're getting the fill Whole Foods on to that Tech. So you know I think you can unlock a lot with just pure manual picks you know software from the inside the store that gets you to a certain amount of capacity and so the question is how do you keep, going that you Fortress with more retail stores do you build dark infrastructure, I think they're just kind of moving forging like Full Speed Ahead and and I think. It may not be a ton of retail but there's going to be some kind of warehousing that's going to have to be built to support this demand. [1:05:17] And you know I think it's dipping now I think a lot of Grocers are reporting like dipping their online sales as we've seen this massive surgery or talking about with restaurants and this pent-up demand that's down you know maybe. You know somewhere between five to ten percent of its highs so. Well we get to twenty percent penetration over the next you know five three four five years. Maybe I don't know like you know it's hard to say exactly but I think Amazon is is very well positioned and they're and they're doing in a. As close to profitably as anyone could possibly do it so. Jason: [1:05:59] Yeah that it's actually a great Point there's a huge amount of loss in traditional grocery in just out of stock so you know, total five product benefit of rolling out that the just walk out technology to grocery is to have a much better more accurate handle on it. Scot & Matt: [1:06:17] I would just and even think about that but yeah they're doing a lot of that would like see stores and other kind of non-food retail retail as well that could be. Jason: [1:06:25] You know the bane of instant cards you know existence is they don't have accurate inventory from there. My Sellers and obviously that's you know we suddenly have all this right crappy for substitution if you know exactly how many bananas you have you know things things that customer experience can be very different. Scot & Matt: [1:06:45] Yeah I yeah totally I think well it's a guard has to use a I beat to make basically make up for that, waste is a huge thing and if you can solve that problem you boost the margins significantly and then you know you could make you could maybe break even on delivery, so that's going to be that's another huge salute you know challenge for these Grocers and some of these automation players are selling Solutions in that in that kind of category as well. Jason: [1:07:14] Yeah it's definitely going to be an interesting year in the food space and meant we could we could dive into this for another hour but, it is happen again we use more than our allotted time so for sure if listeners have questions or comments about the show feel free to hit us up on Twitter or Facebook page, as always if this is the show that's going to help you jump to that next ring in your career maybe you could do us a favor of jumping on iTunes and finally giving us that five-star review You've been teasing us with. Scot & Matt: [1:07:43] Matt really appreciate you coming on the show if folks want to find you online where where's the best place to find you yeah thanks so much for having us it's always great chatting with you guys, it's hungry dot TV hngry that's hungry with no u dot TV, and as a free Weekly Newsletter as well as you know paid subscription so thank you Jason for your support but yet definitely get on the dot the weekly digest and you can see kind of what's going on, every weekend hungry lands. Jason: [1:08:15] That is awesome the the newsletter is well worth the subscription although I'm pretty sure Matt lost money on mine because the mighty publicist, accounting department trying to sign up for

Emotional Wisdom Training
In Time For Moving Through Lifes Events

Emotional Wisdom Training

Play Episode Listen Later Jun 7, 2021 49:53


There are Neuro Lingustic Practices that support us in doing the times of life differently. Some us function as In Time people and some us function as Through Time people. Emotional Wisdom Training Institute has a process that displays the differences easily. During the pandemic most people were living in time we now progressed to moving through time with making plans. Certainty is not possible yet with information we are able to make wiser choices. Moving through life as we live in time.Emotional Wisdom Training Radio Show is broadcast live at 12noon ET Fridays on W4CY Radio (www.w4cy.com) part of Talk 4 Radio (www.talk4radio.com) on the Talk 4 Media Network (www.talk4media.com). This podcast is also available on Talk 4 Podcasting (www.talk4podcasting.com).

secret life of two gay american teenagers

Erin and Jesse take a cue from the hit Keanu Reeves/Sandra Bullock film The Lakehouse and have a conversation THROUGH TIME! Plus, they weigh in on cancel culture, The Last Mimsy, and Adrian's cool car. Follow us on TikTok, Instagram, and Twitter @urtwogayfriends. Enjoy! --- Send in a voice message: https://anchor.fm/urtwogayfriends/message

tiktok love for sale through time keanu reeves sandra bullock
Hey Mes Amis, Arretons De Chercher Gaou
Deces de Pamela Ewoudja la satanique - elle allait avec le nom des gens chez les marabouts

Hey Mes Amis, Arretons De Chercher Gaou

Play Episode Listen Later Feb 22, 2021 86:51


As we float throughtime as energySeeking no place, filling all space with songCreating, giving and integrating all moodsHappiness and sorrow, joy and painRemain the same as always, as energyBreathing aire filled with pranaAwaiting the timeless times of NirvanaTo speak and learn secrets of lifeEnergy, now we can call on youBecause we love youWe call on you because we love youLove is what we've got now

Why Are Your Bars So Lite ?
Faire ses Devoirs de Classe - Flore de Lille Nous Donne Les dernières informations Sur Perpetue Maleba

Why Are Your Bars So Lite ?

Play Episode Listen Later Feb 19, 2021 20:15


As we float throughtime as energySeeking no place, filling all space with songCreating, giving and integrating all moodsHappiness and sorrow, joy and painRemain the same as always, as energyBreathing aire filled with pranaAwaiting the timeless times of NirvanaTo speak and learn secrets of lifeEnergy, now we can call on youBecause we love youWe call on you because we love youLove is what we've got now

Hey Mes Amis, Arretons De Chercher Gaou
JUSTICE - Lawson Crea porte plainte (Yaka Yaka - Lolo Beauté - L' Impacteuse et tous ceux qui linsultent 24h/24

Hey Mes Amis, Arretons De Chercher Gaou

Play Episode Listen Later Feb 19, 2021 25:07


As we float throughtime as energySeeking no place, filling all space with songCreating, giving and integrating all moodsHappiness and sorrow, joy and painRemain the same as always, as energyBreathing aire filled with pranaAwaiting the timeless times of NirvanaTo speak and learn secrets of lifeEnergy, now we can call on youBecause we love youWe call on you because we love youLove is what we've got now

Hello From The Magic Tavern
Time Traveling Shills #11

Hello From The Magic Tavern

Play Episode Listen Later Jan 26, 2021 2:47


The hosts are traveling THROUGH TIME to give you an important message FROM THE FUTURE…about Patreon!You can support the show directly and receive bonus episodes and rewards by joining our Patreon at https://www.patreon.com/magictavern for only $5 per month. Follow us on Twitter and Instagram, and now Patreon!See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Hello From The Magic Tavern
Time Traveling Shills #10

Hello From The Magic Tavern

Play Episode Listen Later Jul 21, 2020 2:41


The hosts are traveling THROUGH TIME to give you an important message FROM THE FUTURE…about Patreon!You can support the show directly and receive bonus episodes and rewards by joining our Patreon at https://www.patreon.com/magictavern for only $5 per month. Follow us on Twitter and Instagram, and now Patreon!See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Emotional Wisdom Training
Neuro Linggustic Training Tools

Emotional Wisdom Training

Play Episode Listen Later May 14, 2020 51:04


Emotional Wisdom Training Specialist and lead educator Kat Kohler-Shwartz joins this conversation to share the principles, processes and practices of Emotional Wisdom Training. Diving deeply into the meaning of Nero-Lingustic Programming and Practitioners to create a clearer understanding of these terms. Many of the tools of NLP are discussed thoroughly. Disassociation and Association are covered as well as Time Line, Time Machine and In-Time and Through Time practices are covered.Emotional Wisdom Training Radio Show is broadcast live at 12noon ET Fridays on W4CY Radio (www.w4cy.com) part ofTalk 4 Radio (www.talk4radio.com) on theTalk 4 Media Network (www.talk4media.com). Thispodcast is also available on Talk 4 Podcasting (www.talk4podcasting.com).

Emotional Wisdom Training
Conversations That Are Supportive

Emotional Wisdom Training

Play Episode Listen Later May 1, 2020 51:55


Conversation with Kat Kohler Schwartz, head instructor of Emotional Wisdom Training Institute involving the power of coaching conversations during times of change and chaos. Core Alignment Coaching takes a different approach then many other coaching programs out there due to accepting emotions and feelings. There is an acceptance of negative. Topics covered such as Neuro Linguistic Programming, career changes, Time Line and In Time and Through Time practices that support resourceful choices.Description:Emotional Wisdom Training Radio Show is broadcast live at 12noon ET Fridays on W4CY Radio (www.w4cy.com) part ofTalk 4 Radio (www.talk4radio.com) on theTalk 4 Media Network (www.talk4media.com). Thispodcast is also available on Talk 4 Podcasting (www.talk4podcasting.com).

Emotional Wisdom Training
Going Through Accidents As An EWT

Emotional Wisdom Training

Play Episode Listen Later Mar 20, 2020 50:20


As we go through the Corona Virus Covid-19 health crisis this is an accident that is completely out of our control the best thing for us to do is respond emotionally wise. There are principles here that make a difference in responding wisely. The practice of how to listen and a list of things to not do with the principles of what to do. Stay away from why, when and how while using the wow of what. Recognizing the In Time and Through Time personalities as we go through an emergency issues.

Hello From The Magic Tavern
Time Traveling Shills #9

Hello From The Magic Tavern

Play Episode Listen Later Nov 19, 2019 2:44


The hosts are traveling THROUGH TIME to give you an important message FROM THE FUTURE…about Patreon!You can support the show directly and receive bonus episodes and rewards by joining our Patreon at https://www.patreon.com/magictavern for only $5 per month. Follow us on Twitter and Instagram, and now Patreon!See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Are You Really Healthy?
010 - The Truth About Sugar

Are You Really Healthy?

Play Episode Listen Later Aug 15, 2019 33:04


Do you know what the most addictive substance is to man? Are you being exposed to this lethal substance on a regular basis unknowingly? What you don’t know really might be killing you. Get Your FREE Sleep Master Pack: https://areyoureallyhealthy.com/sleep 010 - The Truth About Sugar Hey gang today we are talking about the addiction you don't even realize that you have. So stay tuned. Hi, it's Dr. Kelly Shockley with Are You Really Healthy Radio. We're we exposed the real truths in the realm of health and Empower you with insight and knowledge so you can take back control of your house and was the highest quality of life for the rest of your life. Now, if you're new here, make sure you click that subscribe button, and all of the links referenced in this video will be found in the description box. Alright, let's get started. Hey guys. So sidekick Hank over here. Mr. Bones, whatever you want to call him. He decided he wanted to join us today. So just enjoy I'm a chiropractor. So very appropriate that I would actually have a skeleton in my office. If you don't do some of the things that I am going to suggest you might end up looking like him sooner than later. And it's not a very exciting process. So I have notes with me today because this topic is huge and I could be here for hours with you and I want to try to drive home the points. Keep it simple easy to digest user-friendly but also to the point and why this is such a big deal and honestly, my son could probably give this podcast in a much more concise manner because it's something that he and I talked about all of the time. So did you know you might actually have an addiction and could you have any idea what that might actually be too? Well many people suffer from the same addiction. So you're not alone in this not that that makes that great. It doesn't make it normal. It is actually very problematic and it's extremely common. Now, you're probably suffering from being addicted to the most addictive substance known to man any guesses on what that might actually be? It's found in like all of our Foods anymore. So the food industry is not really helping you. If you said sugar you are correct. Sugar is the most addictive substance known to man. It is eight times more addictive than cocaine and your body treats it like a drug. Which if you've ever tried to come off of sugar or to wean it out of your diet, you've probably realized how difficult it is and maybe you've actually got to the point where you feel crummy and your Cravings go through the roof and your moves all over the place and you have aches and pains you feel like you've got the flu and you go right back on the sugar because it's easier, so we're going to go through some truth about sugar and different types of things you would expect to experience if you want to actually get it out of your system may be some incentive as to why you want to get it out of your system. So just some alarming facts and this is really old data. I haven't been able to find any new data on this but I can only imagine that it's actually gotten worse not better. So research done in the last decade shows that the average. Can consumes at least a hundred and fifty pounds of sugar annually now if you think about that to kind of put it a bit into perspective if you go down the bakery aisle or the cake I'll as I call it and you get the two pound bag of sugar. It's almost like you're consuming half of that every single day. That's disgusting. Pretty I mean doesn't that kind of gross you out a little bit? That's just not great. I don't care how good you think it tastes. You would not sit down and eat a half a bag of sugar a day. Would you?  No, so part of why the consumption has gone up so high which by the way our ancestors, you know within the last 50 even a hundred. Well, yeah, even 50 years ago. We were consuming less than a pound. Per per year less than a pound. Annually. Our ancestors are wasn't even measurable. But the problem is our food industry has changed and the way of convenience has become a thing and the way that things taste good when you know, Different products are being made from less than good ingredients is to add in Sugar the whole no fat low fat movement that happened back in the gosh. What was that the early 70s the way that they've made those Foods taste better because they took the fat out which is where a lot of satiety and the satisfaction and the goodness came from they opted for more sugar in those. Products to actually make them taste better like go to the store if you haven't done this before, if this is new information to which is not new information, but maybe you haven't heard this before go compare an original of something to a low-fat no-fat version of something and look at the carbohydrate content. And look at the fat content, obviously, they took it out. But of the ones where they took the fat out or they decrease the amount of fat those carbohydrates more than likely are much higher and if they're not it's because they're using a sugar substitute. So look in the other ingredients and look to see if you see any other types of sugar substitutes, which might be sugar alcohols known as like yours orbit all your Xylitol erythritol anything that ends in all is a sugar alcohol another one. That's commonly used is sucralose. Okay? That's what actually Splenda. Is or any of the other things ask the same potassium I mentioned this in one of our previous episodes is actually aspartame. So we already know Aspartame is terrible for us, but they're hiding it in that name of a sulphate potassium. Look to see if you see more of those ingredients in the low-fat no-fat variety a guarantee that you are. So here's the problem sugar. Is it's the best way to cause inflammation in your body and what medical finally has agreed upon over the last decade is that inflammation is the root cause of all disease and illness. There's not one thing that goes wrong with you that does not involve inflammation. We know that you speed up essentially the aging process the more inflamed that you are. Now you listen way back to one of the earliest episodes you heard me talk about inflammation when I was talking about the differences in markers and how we have new clinical ranges based off of our population right now, which I don't know if I'll ask the question again are Americans getting healthier sicker Through Time. If you said sticker, you're correct. Sadly. It's very sad reality. But yes Americans are not getting healthier over. It is very very common. Now when you look at somebody's blood work, if you used old clinical ranges from even 30 years ago the majority of people would have major major inflammation in their. But because of how clinical ranges are found nowadays, which is the average of the average population and I shouldn't say found nowadays, but that's just how they're determined. It's the average of the average population because of how Americans Health has declined and majority of everybody's walking around inflamed that's considered the new normal even though that's not normal or good. It's just incredibly common. So everybody's walking around very inflamed. Not necessarily showing up on today's ranges, they'll show up as normal old ranges. They would have shown up with like severe chronic levels of inflammation, which means they're already heading down a disease pathway an illness sick lack of quality in your life pathway. Okay, the best way to make that happen the best way to increase inflammation in the body is through sugar now something about sugar. Sugars are not all created equally and we know that sugar is a problem. So oftentimes people are opting for sugar substitutes because we all still crave that sweet taste. Well, of course we do because it stimulates the pleasure Center in the brain, which is part why sugar is treated as a drug it lights up the same areas of the brain that are drugs do all the pleasure centers The Addictive centers in the brain. So we still long for That Sweet satisfaction. But consciously we know or at least we're thinking or at least maybe from a weight-loss to standpoint. We're thinking that if we cut out the carbohydrates cut out the sugars but use the sugar substitutes that we're doing ourselves a favor now really, we're not our body treats all sugars essentially the same even your sugar substitutes the ones that claim they have zero calories to them. They actually are more detrimental. In a lot of ways because they're cooked up in a lab. Okay their chemical based. It is amazing the health effects negative ones that come from that they a lot of them create major stress on the digestive system and what we now know also more recently in the last decade maybe even last handful of years or so is that. The question was okay. If inflammation is the root cause of all disease. Is there a pattern or is there a place where this begins in the body? And what we're realizing is that it looks like all of this begins in the digestive system in the. And as soon as your gut starts to break down, it opens up this Floodgate for inflammation to happen which then starts to involve other areas of the body and it just depends on where is your body's next weakest link is to wear that will show up. So if we want our guts to be really healthy and we want to decrease our inflammation. So that we can have quality of life and maintain our health and not go down this dwindling spiral and buy into the oh, I'm just getting older thing in this is expected in normal. And there's nothing I can do about it which by the way such a load of garbage like you have a lot of control over how your life looks you do not have to get heart disease or diabetes or Alzheimer's or any of the other things, but you've got to take charge of your health and look at it every single day not try to take care of something once it occurs, but. Prevent it from actually happening. Okay. So with what I just said inflammation easiest way to create that is through sugar and sugar substitutes will do the same thing. And if inflammation is the root cause of all disease and that begins in the gut which sugars kill the gut. Big-time like it messes up everything you guys there are a ton of bacterias and viruses mold and all this stuff that lives in your gut known as the microbiome. There are bad guys there and there are good guys there if you want to really throw your body into a tailspin feed it sugar because what you're going to do is you're going to kill all the good guys and you're going to feed all the bad guys and now your immune system is totally stressed. In Tanked and you just opened up the door for a lot of different bad things to happen Okay, so. we want to maintain got Health we want to decrease inflammation because if we do those things it's going to help improve overall health and well-being. So because our body actually treats sugar is a drug and it is an addiction which is why it's very hard for us to get off of it. What is the best way to go about that and maybe I should actually give you a little bit more incentive first, if they like saying that it's the root cause of all diseases and enough something simple that you may already be experiencing is maybe some stiffness or aches and pains, you know, I don't know. Maybe you have noticed after the holidays that you can just kind of feel crummy. Well, it's because you're dry it totally changed and whether it was in the form of sweets and treats or alcohol or other just Indulgence and simple carbohydrates, like mashed potatoes. You just increase the lot of sugar content into the body which increase the inflammation which is going to make you a key and sore and guess what? For every gram of sugar you put into the body. It basically takes like three grams of water out of your bloodstream in order to process it. So sugar is a great way to dehydrate yourself, and I don't know about you but. When it comes to the muscular system, the muscular system is basically like 75% water. And if you're dehydrating it you're walking around with beef jerky for legs and mussels versus like nice plump Stakes. You're not going to move very well. You're going to be very very stiff. So a lot of times when people come to me and they're stiff and they're a key. Part of it can be because they're dehydrated because they're just simply not consuming enough water, which is about half your weight and body ounces per day. Well, I can't even say that. Let's try that again half your weight in ounces per day. There we go. So they may not be consuming enough water. They may be drinking a ton of water. So they're deluding out their electrolytes, but they also might be consuming too many sugars and not even knowing it. So there are dehydrating themselves. Just simply by consuming too much sugar. So I have them start knocking that out and increasing water and you know restoring laughter lights and lo and behold they don't feel so stiff and sore and guess what? It's not because you're getting older, it's because you were putting crap into your system, you know, it's like a race car. You're not going to go put like low-grade fuel into a race car and expect it to perform at its high performing level. Right? So our bodies are the same way. Don't put low-grade fuel into your body and. Performance. So how do we actually fix this problem sad to say, but truth be told you need to cut the sugar out. Now. I'm not saying you have to be a hundred percent perfect. But initially to get you over this addiction you are going to have to be perfect. Okay going cold turkey. That is the best way to do that, but you may end up with withdrawal. Okay, it's a very real thing you're cleaning the body out and you're detoxing this stuff out of your system that you're addicted to and as such you will more than likely have withdrawal symptoms depending on how bad your addiction and how high your consumption is with sugars. Here's the good news, though. The worst of it happens only in the first couple of days if you can stay tough and keep trucking through it will get easier. You may still be feeling some symptoms up for about two weeks. But two weeks is a drop in the bucket of a lifetime. And you'll be much healthier and happier when you get on the other side of this but it's two weeks. Not of feeling like you're on your deathbed. Okay, so let me just share with you some of these symptoms that you could expect if you're going to actually choose to clean this out of your diet, which I highly highly suggest when I talk to my son about sugar. Now, I always say fortunately and unfortunately has me for a mom and partly, you know, fortunately because long-term assuming he doesn't go off the deep end when. Charge of his own food. He will be a healthier kid. He will be a healthier adult. He will have a higher quality of life because his health is intact and he's been taught how to do this, you know part of us. We don't know to know any better. We're doing what we've been taught we're doing how we like. We're following suit of how we've been raised. We don't necessarily know differently and there's so much conflicting information out there. How do we really know? What's true? And what's not? Well, that's part of why I'm here and based off of research and Science and then personal experience clinical experience. This is what I've seen so my son would tell you I tell him that sugar is poison. Like I am not giving you that because I don't want to poison your brain. It is by the way sugar is one of the best ways to like fry your nervous system little side note here before I talk to you about those withdrawal symptoms. I told you I needed notes over here because I can go all day long about this topic. So. Sugar's we already know if you consume too many sugars. You're going to end up with diabetes more than likely type to okay, and if you don't get your sugars in control, when your type 2 you will eventually make yourself be like type one where you'll be dependent on insulin. That's the main difference between the two but what I don't know if you know is that once you've been diagnosed with diabetes you're twice as likely to end up with Dementia or. And or Alzheimer's okay. Dr. David Perlmutter is a. I can't even say this Doctor David Perlmutter is a world renowned urologist. He would really like to change the name of diabetes or not diabetes. He would really like to change the name of dementia and Alzheimer's to type 3 diabetes because ultimately that's the next phase or the next showing of that disease process the give you live long enough with diabetes and you haven't changed your ways. Ultimately here's how that's going to present later on. Life, that's just it and it's older form. It's not truly another disease process. It's the same thing just gone unchecked. So with that said take home sugar fries your brain If you fry your brain quality of life is going to go down the tubes big-time in you're going to have a lot of expenses, you know to you that you've worked so hard for you're going to spend all your retirement trying to help you at least survive and. Still live and function not what you're working for and there could be more expense put on your family, which is also not what you're working for. So take care of yourself now, so you're not a burden to yourself or others later down the road. You can do this. It's not that hard. So back to withdrawal symptoms speaking of it's not that hard. I promise you these only last a few days. At most like a couple of weeks but nothing severe that long. It's normally just the first couple of days where it's symptoms are most severe and then they start to come down off of that. So I'm going to give you the list. This list is a little long you will not necessarily experience all of these but I'm putting them out there so that you know, if you go off of sugar and now you're experiencing this hey, that might be what the issue is to stay the course and it will go away. Okay, so. Your list anger anxiety appetite changes brain fog concentration difficulties Cravings, obviously depression dizziness fatigue flu-like symptoms. Those are probably the most common things that are shown up the flu like symptoms just kind of achy, or maybe a little fevery wanting to stay in bed, right headaches are another big one, especially if you choose to cut caffeine out at the same time. Immune system weakness. So if you end up getting sick in the midst of this, it just may take a bit to get over it now stay the course because again this ultimately is going to boost your immune system. You won't get sick nearly as often or if you don't get sick. But when you do it last longer, you won't have that happen anymore. Either you will be strengthening your immune system by cutting sugar out. Insomnia major issues with sleep. That's another one that can come up of just not sleeping soundly may be tossing and turning having a little bit more difficult time falling asleep at night are other common things so flu-like. And insomnia are the things that I've heard reported back to me the most commonly or most frequently. Okay, irritability. I can totally happen like you just took away like one of your pleasure sources and so yeah, you may not be super happy about it and maybe you don't notice it but your. Members to let them know that you're doing this and it will be better within just a couple of weeks. So to also maybe give you a little bit more patience in life. That would be super helpful. Okay mood swings not just irritable, but just mood swings to you could feel a little shaky as well some short-term memory problems, which actually will end up clearing. Okay. This is a good thing. And then some weight gain more likely weight loss but the body is trying to recalibrate itself. So you need to give it a little bit of time and just what I tell people to do through this process is keep flooding the system with water do some Epsom salt soaks because that really helps just pull more stuff from the body and it's soothing okay if you're hankering for something sweet now. I just spaced his name one of the docs out there. He's huge when it comes to detoxing off of sugar. He would say stay away from fruit. Stay away from artificial sweeteners, like even not artificial sweeteners that are bad but sugar substitutes, I should say like your Stevia stay away from that or even monk fruit, which those are totally appropriate to use but not in this initial phase because when you put something sweet and you're still stimulating those pleasure centers into really kibosh that addiction. You don't want to have anything that's sweet. Now if that is too much and you're feeling like you're dying, I have had people successfully still come off of Sugar by having maybe like a handful of raspberries or a handful of blueberries use just a smidgen of fruit. If you absolutely have to otherwise starve it out as much as you can. Two three days. You're going to be doing far far better. Okay, so here's the thing. Different suggestions that will actually help you through this process. You gotta commit to doing it right so. Get a support system. It will make life a lot better. Maybe you and your spouse both need to lay off the sugar. Maybe it can be a whole family adventure because the kids would really benefit from not consuming this either you will see a change in an improvement in their behavior, their ability to focus their ability to stay calm right kids already have so much energy and you give them like sugar in it. They're just like firecrackers and then you want them to sit still and you wonder why they can't. Maybe it's because you gave him something that puts their body into freakout mode. So the whole family can get on board with this or get one of your buddies, you know, it's always easier to do something if you have a support system and people are on the same page. Okay, so definitely you'll all be healthier in a short period of time so do this together the other thing like I was just saying go cold turkey. Okay that. Physiologic addiction the only real way to break it is to go cold turkey. So do that as best as you can don't just try to reduce it because you'll actually be setting yourself up for failure versus the cold turkey. You will be setting yourself up for much more likely success. Okay, the other thing don't drink your calories stay away from sugary drinks always. I don't ever use any of these. Okay, pops juices Gatorades. They are all ridiculously high in sugars high fructose corn syrup is still sugar and it is not good for you. And there are even worse health effects that come from that then legitimate cane sugar. So clear that out of the diet as well. Yeah, the diet counterparts those artificial sweeteners. They have even worse health effects on you. Okay, consume like clean protein or meal replacement shakes that don't have those added sugars in them either if you need something that's a liquid form to get some calories in you can make smoothies green smoothies or fine. Don't be throwing in lots of fruit. Okay. Make sure you're eating more protein your protein and also your good healthy fats. Those are going to help balance your blood sugar level out there going to help balance mood regulation. They're going to give you more satiety and help you feel full and more mentally clear in the long run. They are ultimately what we need to consume the most of good clean proteins. Good fats and lots and lots of green vegetables. Okay vegetables in general, but the ones that grow above the surface eat those all the time ones that grow beneath the surface for this part, maybe wait until you're like a week or so out. We're talking these sweet potatoes and carrots and parsnips. They have more sugar content to them. Not that they're bad. But as your weaning off of this you don't want those sweets in your diet. Okay? Yeah. I'm saying yeah, because I got my notes over here. Just making sure I'm staying on track with you guys. I've already kept you here longer than I normally do but we're gaining, okay. You can have unlimited good carbohydrates. That's what I was just talking about. All your vegetables. Those are your good carbohydrates the ones that grow bunny above the ground not beneath the ground. You can also have fruit the fruits that we don't think of as fruits. Do you guys know what those are like, we know what the definition of the fruit is the seeds on the inside. The only fruit that's really on doesn't follow that rule as a strawberry and right now that one's off the list so the fruits that you consume on a regular basis all day long every day if you want to from now until the end of. Because they're really good for you our avocados. They're all the squash their your cucumbers Tomatoes as long as you don't have Nightshade problems, right and lemons and limes. You can totally use in your water or as part of your salad dressing. They are completely acceptable. Okay, if you absolutely absolutely have to have something sweet. Berries are going to be your best bet but make sure you are only doing a small amount. Otherwise, you're still going to be consuming a lot of sugar even though it's in a natural form. Okay, so like blueberries maybe a quarter of a cup is more of a classic serving size versus a. Of blueberries that's a lot more sugar and it will wreak havoc on the system to okay, if you're looking for more of an overall eating style some of the things that you would recognize now name wise ketogenic which is. Difficult to do and I don't like the dairy in the ketogenic. So stay away from that part of it. But otherwise it's a high amount of fat good clean meats and vegetables something that's much more realistic and doable is more of the Paleo or like a modified Mediterranean diet. So just stay away from the Der the desert part of that until we get past those first few weeks K and then you can add those in that's fine. So fight sugar with fat it really is helpful fat does not make you fat. Hey, I don't know if you knew that but there you go. That doesn't make you fat actually carbohydrates do we'll talk about that on a different show because that's a whole other slew of information. I could sit and talk about all day long with you. Okay? Bad fats are not good. So you want the good fats, which is like your coconut oil avocado oil grass-fed butter ghee olive oil as long as you're not cooking with it because it's not stable enough to actually sustain heat and there's some others but those are the main ones. So stick with those add more of a man, they're going to help you feel full and it helps regulate your blood sugar levels. Okay, and the insulin levels and it's going to help you cut your craving for the sweet. So add those in and then be ready for emergencies. This is like key for everything. Hmm. Do not go to the grocery store. If you're hungry because you will go for simple carbohydrates and you'll completely kibosh all of the progress that you've made. Likewise be prepared for emergencies have healthy snacks and healthy foods readily available so that you don't reach for something in a package because that's going to have sugar in it. Okay. Make sure you have your house stocked with appropriate and safe snacks to ward off any drop in blood sugar. So nuts, you know hummus and vegetables avocados mashed up avocado with vegetables is really good to jerky's as long as they don't have added. Sugar are good nut. Butters are also good.  Seeds work. Well, let's see. I got the list. Yeah. You got it. Okay, and then D stress is much as you can like how is that related stress actually increases one of the hormones that makes you crave sugar. So while we can't get rid of stress we can find ways to better manage stress working out is a great one because it actually. Essentially blocks your ability to absorb the stress hormone. So it legitimately reduces the stress hormone in your body which will help ward off those Cravings or use other techniques that you know help you decompress reading a book going for a walk in nature meditating yoga, whatever it is, make sure you're doing something 10-15 minutes a day every day. While you get through this process and then I would keep it there because honestly stress causes so many other health problems, too. They say that 93% of all visits to doctors are for stress-related illnesses. It's a thing in this country. Maybe we should move. I don't know. Okay, so. Let me just check my notes here. Oh something super simple that research has shown that really helps is just taking in deep breaths and we're talking belly breaths not not lift your chest up, but actually belly breathe which opens up your lungs. It pushes your diaphragm down and it allows as much air and oxygen into your system that you can get that actually switches your body out of stress mode. And helps you swap out of fat storing mode to fat burning mode. Like seriously. It doesn't get much easier than that. So throughout your day maybe deep breathe for just a couple of minutes. Like holy cow. I got to start doing that again to just the deep breathing for the fat burning mode, like sign me up. I'm all for that and then sleep who sleep is huge now guess while you're going through this process you may actually have more issues with sleep, but it will regulate and normalize again. Sleep or the lack thereof also increases the same stress hormone that I was talking to you about what just stress. So you want to try to aim for of course the classic seven hours that you know you want this to be as uninterrupted as possible. We want the quality of sleep that's going to help balance all the hormones which will ultimately help decrease Cravings as well. It balances your blood sugar levels and it's going to improve your insulin sensitivity, which is your body's ability. To burn off your sugar without storing it so you can do this. It's incredibly important start don't delay get going and just from this simple change. I would be so anxious to know what you see improve about your health. So I'm challenging you who is going to accept my challenge. I want to reach out. Let me know that you're quitting sugar and I'll check in on you and just a matter of days couple of weeks and see how are you doing? I want to know. And I want to know how your health has changed. It will change for the better guys. So do yourself a favor, cut the sugar out. It's also known as the white devil in our household it is there is nothing good that comes from that at all. So thank you guys for staying around share this information with anybody who you think might benefit again. Let me know what it is that you want to know from me so I can better serve you and I just appreciate you guys so much and here's to being healthy. Hey guys. Thank you so much for tuning in today. I have a really quick question for you. What if you could have your best sleep ever? Would you like to sleep through the night and wake up feeling refreshed and ready to take on your day? If you answered yes to either of these questions and because you hung out with me through the end of my show, I have a special gift just for you! Right now, If you head on over to https://areyoureallyhealthy.com/sleep you can have free access to my Best Sleep Ever - 7 Tips To Revolutionize How You Sleep Plus My Hidden Sleep Secret Master Pack. These tips I'm teaching are not only awesome for improving sleep quality, but can also help decrease the feelings of stress, anxiety and depression while helping you increase focus, memory and concentration watch your energy level store and get so much more out of life sound amazing. Don't miss out on your free access head on over to https://areyoureallyhealthy.com/sleep and I'll see you there? Thanks so much guys and stay tuned for another episode of are you really healthy?

Byte Me
What Makes You Rage Quit? Find Out Our Video Game Pet Peeves!

Byte Me

Play Episode Listen Later Jul 3, 2019


It looks like we finally escaped the post E3 doldrums! First up this week, Rainbow Six Siege is getting an awesome sounding cowboy mode that runs through July 16th and you can get free gear just by logging in! Because of a new deal with the Epic Store, Shenmue 3 backers won't be getting a Steam key for a year post launch (but you can always switch to the PS4 if you want). If you bought a new video card in the last month or two you are not going to be happy with today's surprise launch from Nvidia. Setup your Twitch Prime and link your Rockstar account to get free Red Dead 2 Online and GTA Online rewards. EA Access if finally coming to Playstation on July 24th. Finally, it appears that gamers are really into Farming Simulator 2019. Like, really, really into Farming Simulator 2019.QuestionsVinny: What are some of your video game pet peeves? (Check out Vinny's Mario Maker level with code WS4-XY6-5JF!)OptimistPrime: Which video game character would make the best roommate?JoeColeslaw: With this being the American Fourth of July episode... Let's talk #merica! Consumers all around the globe have voice their concerns about certain Services, products, situations... be it the ability to swing through New York City in Marvel Spider-Man using the iconic Sam Raimi/ Tobey Maguire webbed suit, voicing disdain towards an animated life like Hedgehog to hit the big screen, to a last-minute switch-a-roo of a game being offered through PlayStation Plus... these are examples of consumers letting their opinions be known and Through Time, getting their way. How do you feel about companies using customer feedback to improve their products in media / gaming industry? How fine is the line between the squeakiest wheel getting Grease versus people griping and moaning, kicking and screaming until they get what they want? Will this hurt or hinder relations between companies and consumers Through Time?Cheap/Free GamesPlaystation PlusPES 2019 is out, Detroit: Become Human SE (includes Heavy Rain)Xbox Games with GoldInside ($19.99 ERP): Available July 1 to 31 on Xbox OneBig Crown: Showdown ($12.99 ERP): Available July 16 to August 15 on Xbox OneCastlevania: Symphony of the Night ($9.99 ERP): Available July 1 to 15 on Xbox One and Xbox 360Meet the Robinsons ($19.99 ERP): Available July 16 to 31 on Xbox One and Xbox 360Playstation NowBorderlands: The Handsome Collection (PS4)Dark Arcana: The Carnival (PS4)MXGP3 – The Official Motocross Videogame (PS4)NBA 2K Playgrounds 2 (PS4)Nightmares from the Deep 2: The Siren’s Call (PS4)Rad Rodgers (PS4)Rapala Fishing: Pro Series (PS4)Real Farm (PS4)Red Faction 2 (PS2)Rocket League (PS4)Tachyon Project (PS4)Wuppo (PS4)Epic Games StoreOvercooked (7/4 - 7/11)Twitch PrimeCultist SimulatorFor The KingThe EscapistsYooka-LayleeHumble Indie Playstation Bundlehttps://www.humblebundle.com/games/indie-playstation-rebundle-2019 Questions

Hello From The Magic Tavern
Time Traveling Shills #8

Hello From The Magic Tavern

Play Episode Listen Later Apr 2, 2019 2:08


The hosts are traveling THROUGH TIME to give you an important message FROM THE FUTURE…about Patreon!You can support the show directly and receive bonus episodes and rewards by joining our Patreon at https://www.patreon.com/magictavern for only $5 per month. Follow us on Twitter and Instagram, and now Patreon!See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Ask Catholics
RCIA 5 Why the Catholic Church is the Church Jesus Christ Founded - Older Version

Ask Catholics

Play Episode Listen Later Mar 16, 2019 71:57


Got a question? Email askcatholics@gmail.com DONATE to support this channel: http://bit.ly/DonateToAskCatholics Class Notes: https://www.dropbox.com/sh/y0nm90mwbrbqevr/AADN4Pyho20JhqxIZsmB517ca?dl=0 In this relatively short video I'm going to discuss why and how we can know that the Catholic church is the church that Jesus Christ founded, how it compares to other churches and how it has persisted Through Time unchanged via Apostolic succession. We will look at this claim from scripture as well as history and philosophy, and this will bookend well with the next class which will be discussing scripture and tradition in particular Related Videos From Other Channels: https://www.youtube.com/watch?v=oENIv-uHjI0 https://www.youtube.com/watch?v=hwy4iC3ozS0 https://www.youtube.com/watch?v=jJCbCs-y1_k https://www.youtube.com/watch?v=FFXT6czCe_Q https://www.youtube.com/watch?v=Y80qNnuIIig https://www.youtube.com/watch?v=uEqmE9Z_BZ0 https://www.youtube.com/watch?v=la8NCpVe-Kc https://www.youtube.com/watch?v=CisY1QTgEis https://www.youtube.com/watch?v=--tDikA22iw https://www.youtube.com/watch?v=0fDFPQoqmYs https://www.youtube.com/watch?v=a3Gop2nFS58 https://www.youtube.com/watch?v=AleGG1dMgwc https://www.youtube.com/watch?v=-KvQa9MPbIs https://www.youtube.com/watch?v=aKBjXlCHqpM https://www.youtube.com/watch?v=gMb3mRV9Kqc https://www.youtube.com/watch?v=RMf7DMve5EA https://www.youtube.com/watch?v=PJnU0sHpd5o https://www.youtube.com/watch?v=lGV36g8yL8k https://www.youtube.com/watch?v=KkUyO-aivps https://www.youtube.com/watch?v=Pyw48U1CD1M https://www.youtube.com/watch?v=xAB5zIY8y94 https://www.youtube.com/watch?v=8xLg2QlEpH8 https://www.youtube.com/watch?v=uxmEK1RGJQc https://www.youtube.com/watch?v=bXDJX39L6zA https://www.youtube.com/watch?v=D_IZ1kSwfxA https://www.youtube.com/watch?v=Bg_zl0EnFd0 https://www.youtube.com/watch?v=_0OdEg8nUvw https://www.youtube.com/watch?v=DVUgu3j0NdE https://www.youtube.com/watch?v=T7OUSXbc9nI https://www.youtube.com/watch?v=y6zXs_cUSjQ https://www.youtube.com/watch?v=0dVjbIqOsb4 https://www.youtube.com/watch?v=YmHFAs7euFw https://www.youtube.com/watch?v=M3N22LRcAoA https://www.youtube.com/watch?v=7dukd9WusmM https://www.youtube.com/watch?v=svGyo7TsURk https://www.youtube.com/watch?v=GX0NfwuqxOA https://www.youtube.com/watch?v=WN4QE1OjijE https://www.youtube.com/watch?v=TPG3vMeexks https://www.youtube.com/watch?v=MzbFzIegDsE https://www.youtube.com/watch?v=XGabP7okMkg https://www.youtube.com/watch?v=-zFWfX3kVKw https://www.youtube.com/watch?v=gKFM7JzE6WQ https://www.youtube.com/watch?v=kC1EO5f0Jl4 https://www.youtube.com/watch?v=xqh3UrUr8_4 https://www.youtube.com/watch?v=P3hprH0oc_I https://www.youtube.com/watch?v=Qv2ZPWC0D18 https://www.youtube.com/watch?v=tUsIqrKq85s https://www.youtube.com/watch?v=SNr_qNyxeCY https://www.youtube.com/watch?v=x0BMO38pYO8 https://www.youtube.com/watch?v=wp-LE_MidJESubscribe to Ask Catholics on Soundwise

The Melting Pot with Dominic Monkhouse
Powering Technology with the Human Element: Meet Barnaby Lashbrooke

The Melting Pot with Dominic Monkhouse

Play Episode Listen Later Feb 26, 2019 53:03


Today I am talking to Barnaby Lashbrooke, founder and CEO of Time etc, an award winning virtual assistant service that helps entrepreneurs and leaders achieve more, without working harder. Through Time etc., Barnaby simultaneously provides a resources to help entrepreneurs grow their businesses, while providing an opportunity for stay at home moms to find meaningful work on their own terms. While Time etc. is primarily a workforce of virtual employees (around 700 employees across the UK and USA, with a home office of around 30 employees) Barnaby emphasises the human experience as an essential element of company culture. We talk about how this plays out both in the experience of his employees and in the engagement that his clients receive. On today's podcast: Cultural shifts around the virtual workforce Evolving role of the executive assistant Challenges and solutions with new clients and new employees Building high performance teams Eliminating corporate hierarchies and creating a flat office Links: https://web.timeetc.com Barnaby's TEDx video Barnaby's Forbes Channel

Hello From The Magic Tavern
Time Traveling Shills #7

Hello From The Magic Tavern

Play Episode Listen Later Sep 4, 2018 2:29


The hosts are traveling THROUGH TIME to give you an important message FROM THE FUTURE…about Patreon!You can support the show directly and receive bonus episodes and rewards by joining our Patreon at https://www.patreon.com/magictavern for only $5 per month. Follow us on Twitter and Instagram, and now Patreon!See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Hello From The Magic Tavern
Time Traveling Shills #6

Hello From The Magic Tavern

Play Episode Listen Later Mar 6, 2018 2:01


The hosts are traveling THROUGH TIME to give you an important message FROM THE FUTURE…about Patreon!You can support the show directly and receive bonus episodes and rewards by joining our Patreon at https://www.patreon.com/magictavern for only $5 per month. Follow us on Twitter and Instagram, and now Patreon!See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Faith & Family from KFUO Radio
Poet Michelle Swope --- 2017/12/22

Faith & Family from KFUO Radio

Play Episode Listen Later Dec 22, 2017


Guest Michelle Swope talks about her life as a poet, and Michelle also shares some of her newest poetry in her new book, “Through Time’s Looking Glass.” Find her book on Amazon.com. Today’s program is a rebroadcast from January 19, 2017.

Faith & Family from KFUO Radio
Poet Michelle Swope: “God’s Harvest” --- 2017/12/22

Faith & Family from KFUO Radio

Play Episode Listen Later Dec 22, 2017


Guest Michelle Lynn Swope, poet and author of “Through Time’s Looking Glass” and now “God’s Harvest,” talks about her love of poetry and reads a few of her poems. Find her book on Amazon: amazon.com/Gods-Harvest-Michelle-Lynn-Swope/dp/1615388907/ref=sr_1_2 Today’s program is a rebroadcast from June 23, 2017.

Fleeting Media Podcast
Fleeting Podcast 002. Julie Dillon - Through Time (Single, December 2017)

Fleeting Media Podcast

Play Episode Listen Later Dec 20, 2017 6:46


# Fleeting Podcast 002 | Julie Dillon - Through Time (Single, December 2017) • Fleeting's 2nd release, a single by San Francisco-based singer/songwriter Julie Dillon • The song is a tribute to the great Joni Mitchell, a big influence for Julie. In our chat she shared her experiences moving to SF in the 90s • This short episode ends with the song itself ("Through Time")

Hello From The Magic Tavern
Time Traveling Shills #5

Hello From The Magic Tavern

Play Episode Listen Later Aug 29, 2017 2:27


The hosts are traveling THROUGH TIME to give you an important message FROM THE FUTURE…about Patreon!You can support the show directly and receive bonus episodes and rewards by joining our Patreon at https://www.patreon.com/magictavern for only $5 per month. Follow us on Twitter and Instagram, and now Patreon!See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Faith & Family from KFUO Radio
Poet Michelle Swope: "God’s Harvest" --- 2017/06/23

Faith & Family from KFUO Radio

Play Episode Listen Later Jun 23, 2017


Guest Michelle Lynn Swope, poet and author of "Through Time’s Looking Glass" and now "God’s Harvest," talks about her love of poetry and reads a few of her poems. Find her book on Amazon: amazon.com/Gods-Harvest-Michelle-Lynn-Swope/dp/1615388907/ref=sr_1_2

Hello From The Magic Tavern
Time Traveling Shills #4

Hello From The Magic Tavern

Play Episode Listen Later Feb 21, 2017 3:04


The hosts are traveling THROUGH TIME to give you an important message FROM THE FUTURE…about Patreon!You can support the show directly and receive bonus episodes and rewards by joining our Patreon at https://www.patreon.com/magictavern for only $5 per month. Follow us on Twitter and Instagram, and now Patreon!See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Hello From The Magic Tavern
Time Traveling Shills #3

Hello From The Magic Tavern

Play Episode Listen Later Aug 16, 2016 2:44


The hosts are traveling THROUGH TIME to give you an important message FROM THE FUTURE…about Patreon!You can support the show directly and receive bonus episodes and rewards by joining our Patreon at https://www.patreon.com/magictavern for only $5 per month. Follow us on Twitter and Instagram, and now Patreon!See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Rewatchability is a Podcast.
231- FREQUENCY

Rewatchability is a Podcast.

Play Episode Listen Later Jun 15, 2016 63:23


This week we tune into 2000's FREQUENCY, the time-travellin', father-son themed thriller starring Dennis Quaid, Jim Caviezel, Andre Braugher and Elizabeth Mitchell about a guy talking to his dad on the radio. THROUGH TIME!!! Can your iPhone 6MZ do that? Huh? That's what I thought, get off my lawn, whippersnapper. We enjoyed it when we were younger, but how does it hold up now? Listen below to find out. Also, Subscribe on iTunes or Stitcher. Follow us on Twitter and consider supporting our Patreon campaign. WARNING: this podcast contains strong language and immature subject matter, please be advised.

Hello From The Magic Tavern
Time Traveling Shills #2

Hello From The Magic Tavern

Play Episode Listen Later Feb 23, 2016 3:16


The hosts are traveling THROUGH TIME to give you an important message FROM THE FUTURE…about Patreon!You can support the show directly and receive bonus episodes and rewards by joining our Patreon at https://www.patreon.com/magictavern for only $5 per month. Follow us on Twitter and Instagram, and now Patreon!See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Hello From The Magic Tavern
Time Traveling Shills #1

Hello From The Magic Tavern

Play Episode Listen Later Aug 25, 2015 2:53


The hosts are traveling THROUGH TIME to give you an important message FROM THE FUTURE…about Patreon!You can support the show directly and receive bonus episodes and rewards by joining our Patreon at https://www.patreon.com/magictavern for only $5 per month. Follow us on Twitter and Instagram, and now Patreon!See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Everything is Wonderful
Episode 24 - Intern Trouble

Everything is Wonderful

Play Episode Listen Later Aug 9, 2013 117:20


Originally Released 09/17/09 We talk comics with new guest co-host Melon until the sudden return of DEXTER CONNER who returns from a trip THROUGH TIME!A new segment from our crack team of (ineffective) interns! Also, surprise guest from the Two Mustaches podcast! Plus, the final MOMENT WITH MARK(?) everythingswonderful@gmail.com

Doctor Who: Verity!
Verity! Episode 11 - Hide in Plain Fright

Doctor Who: Verity!

Play Episode Listen Later Apr 24, 2013 59:52


Doctor Who is spooky again! Did it work? Join Deb, Erika, Katrina, and Lynne as we pick apart "Hide." What was explained well? What wasn't? Did this story pass the Bechdel test? If not, was that failure totally out of line? (We never do reach agreement there.) What do you think? ^E Also covered [links on our site]:The Doctor Who Spectacular!Doctor Who Yahtzee! and Queers Dig Time Lords!Torchwood: Children of Earth! (at Calgary Expo!)"Through Time" parody video!

Timey-Wimey TV
Episode 69: Doctor Who‘s “Cold War”

Timey-Wimey TV

Play Episode Listen Later Apr 19, 2013 53:27


Hey, y’all! Fun episode! (Not as sexy as you might hope, given the episode number, but we can only do so much.) Here is just a sampling of the news and links we dug into this week: Huffington Post: Has An Iranian Scientist Named Ali Razeghi Invented A ‘Time Machine’?Music videos: “Through Time” and “My […]