Podcasts about Towell

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Play Episode Listen Later Jun 3, 2022 43:40

The Unabomber tormented America for 17 yearsA serial mail bombing Terrorist who struck at randomA loner with an IQ of 167Harvard GradPHD from MichiganAsst Professor at Cal BerkleyA loner in remote MontanaWhat was he up toWell, his Manifesto gave us an ideaBut was he a complete lunatic?

Unabomber: Formula for Destruction Part 9

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Play Episode Listen Later Jun 3, 2022 41:43

Unabomber: Formula for Destruction Part 10 The Conclusion

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Play Episode Listen Later Jun 3, 2022 57:06

Unabomber: Formula for Destruction Part 7

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Play Episode Listen Later Jun 1, 2022 39:08

EP186: Building A Culture Of Sustainability With Nichole Towell, Senior Director Of Marketing And Packaging Procurement At Duda Farm Fresh Foods And Nikki Cossio, Founder And CEO Of Measure To Improve

The Produce Moms Podcast

Play Episode Listen Later Oct 27, 2021 28:21

“NO one individual, one company or one sector of the supply chain could or should be expected to come up with sustainable solutions on their own. It's about working collaboratively and each taking responsibility to do their part.” Nikki Cossio (25:14 - 25:23) In the grand scheme of things, the focus of sustainability is to reduce our environmental footprint on the world. While we, as consumers, can help with minor tasks such as recycling, at-home composting or trading home items for more reusable ones, the true difference makers are large companies. When it comes to agriculture, most of the practices used are not very earth-friendly. Andrew Duda began Duda Farm Fresh Foods after successfully growing celery as his first crop. He chose celery because 100% of the crop is usable from the leaves to the bottom of the stock, leaving none to waste. Nearly 100 years later, Duda Farm Fresh Foods is continuing that legacy by supporting internal efforts to reduce their environmental footprint. At the forefront of this initiative over the last three years is a team within Duda called the Growing Greener Generations Team. The team includes representatives from all spectrums of the company allowing a widespread contribution and input. “Having staff involved in the management and administration of these programs is really an opportunity to build the culture around sustainability.” Nikki Cossio (10:39 - 10:49) For Nichole Towell, Senior Director of Marketing and Packaging Procurement at Duda, her focus has mainly been on sustainable packaging. Aside from wanting companies to be more sustainable, consumers want transparency around sustainability. They want less plastic all around or if plastic is going to be used, they want to know it's recyclable or has some recyclable material. Nichole and Duda are working with advancements in their packaging process such as including a “how to recycle” label as an educational tool for the consumer. This label will explain how to recycle each piece of the packaging they receive. Nichole says it's been a great communication piece to explain to consumers that may not know what is and isn't recyclable in their packaging and what to do with it. “I really look at [sustainability] as people protecting people, planet and profit.” Nichole Towell (19:48 - 19:58) A vital partnership in working towards more sustainability all around has been one with Measure to Improve. Measure to Improve helps agricultural producers and processors measure, improve and credibly promote their sustainable efforts for consumers. They show companies how to stay ahead of mandates and appeal to the environmentally conscious buyers. Nikki Cossio, Founder and CEO of Measure to Improve, and her team have been an integral part to the Growing Greener Generations Team for the last three years by showing Duda ways to continually track what they're doing and how to get better at it. Since then, she's been able to build upon their programs and even start on ones that focus solely on farming. While the focus for Duda has been packaging, for Nichole, the natural next step is compostability. Unfortunately, the technology hasn't caught up yet. The process isn't as simple as creating compostable packaging with important other factors involved; It has to reduce its environmental impact, it has to be affordable, and it has to keep food safety and shelf life in mind. Nichole is confident that Duda will be able to reach these goals in the not-so-distant future as the technology improves more and more. With partnerships with Nikki and the team from Measure to Improve, Duda is spearheading chain-wide initiatives to reduce their environmental impact along the way and hopefully inspiring other farms to do the same. How to get involved Join The Produce Moms Group on Facebook and continue the discussion every week! Reach out to us - we'd love to hear more about where you are in life and business! Find out more here. If you liked this episode, be sure to subscribe and leave a quick review on iTunes. It would mean the world to hear your feedback and we'd love for you to help us spread the word!

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Episode 024 - Impostor Phenomenon

PsychChat

Play Episode Listen Later Jul 27, 2021 35:50

If you have enjoyed this episode, kindly share this with your friends. For comments and suggestions, please write to psychchat@omnipsi.com or tweet to @psych_chat.If you are interested to know more about what OmniPsi Consulting offers, please click on the link www.omnipsi.com.References for the research cited or mentioned in the podcast are below Sakulku, J., & Alexander, J. (2011). The Impostor Phenomenon. International Journal of Behavioural Science, Vol 6, NO 1, 75-97. Clance, P. R. (1985). The Impostor Phenomenon: Overcoming the fear that haunts your success. Georgia: Peachtree Publishers Harvey, J. C., & Katz, C. (1985). If I'm so successful, why do I feel like a fake? New York: Random House. Kolligian, J., Jr., & Sternberg, R. J. (1991). Perceived Fraudulence in young adults: Is there an ‘Imposter Syndrome'? Journal of Personality Assessment, 56(2), 308-326. Sonnak, C., & Towell, T. (2001). The impostor phenomenon in British university students: Relationships between self-esteem, mental health, parental rearing style and socioeconomic status. Personality and Individual Differences, 31(6), 863-874.

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Dr. Lavaughn Towell "The Unsolved Murders of Jack the Ripper pt. 2"

From The Void Podcast

Play Episode Listen Later Jul 19, 2021 45:12

Guest Info/Bio: This week I welcome back Dr. Lavaughn Towell for part 2 of our discussion on Jack the Ripper. Dr. Towell is a a professor of English at Daytona State College, Jack the Ripper researcher, and currently teaches a course on Literature and Jack the Ripper. We discuss what London was like in the late 1800s and what made Jack the Ripper so unique. Guest Website/Social Media:jtrandme.blogspot.com Twitter: @LavaughnTowell Stay on top of all the latest by following the show at:Instagram: @thefromthevoidpodastFacebook: @thefromthevoidpodcastTwitter: @thefromthevoidpodcast The From the Void Podcast is written, edited, mixed, and produced by John Williamson.

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Dr. Lavaughn Towell "The Unsolved Murders of Jack the Ripper pt. 1"

From The Void Podcast

Play Episode Listen Later Jul 12, 2021 51:36

Guest Info/Bio: This week I welcome Dr. Lavaughn Towell. Dr. Towell is a a professor of English at Daytona State College, Jack the Ripper researcher, and currently teaches a course on Literature and Jack the Ripper. We discuss what London was like in the late 1800s and what made Jack the Ripper so unique. Guest Website/Social Media:jtrandme.blogspot.com Twitter: @LavaughnTowell Stay on top of all the latest by following the show at:Instagram: @thefromthevoidpodastFacebook: @thefromthevoidpodcastTwitter: @thefromthevoidpodcast The From the Void Podcast is written, edited, mixed, and produced by John Williamson.

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Welsh win, sports psychology and Richie Towell on Dundalk

RTÉ - Game On Podcast

Play Episode Listen Later Jun 16, 2021 54:04

Marie is joined in studio by Alan Cawley and Shamrock Rovers' new signing Richie Towell. Jessie Barr talks sports psychology while Aoife Murray and Nadine Doherty review the camogie and ladies' football from the weekend! Game On.

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Welsh win, sports psychology and Richie Towell on Dundalk

Game ON

Play Episode Listen Later Jun 16, 2021 54:04

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Episode 14- Isaac squared (feat. Isaac Towell)

Chill Takes

Play Episode Listen Later Apr 22, 2021 39:48

This week Chili's bestie/adult Bully Isaac Towell drops by the podcast to put Chili in his place! They talk Isaac T.'s never-dying love for the Maple Leafs and the Leaf's chances in the post-season. Then Isaac C. digs up some of Isaac T's old facebook posts and Chili eats some raw chicken!

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Effecting education system change through agreement and mobilization, with Gordon Porter and David Towell

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Play Episode Listen Later Apr 13, 2021 56:04

What, exactly, do parents really need to say to government officials in charge of education? When parents unify their message and demand inclusion over segregation, it’s the best way to move toward real equity for children with disabilities. This week’s podcast is the conclusion to a special two-part series with Gordon Porter and David Towell, two internationally renowned inclusive education advocates who believe that parents have the most powerful voice in the current dialogue around education. Parents’ role in effecting systemic change is an important one and can be harnessed effectively for real progress.

Effecting education system change through agreement and mobilization, with Gordon Porter and David Towell

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Play Episode Listen Later Apr 13, 2021 56:04

Goals take time and work - How to never throw in the towell

Christina Rondeau's Podcast

Play Episode Listen Later Apr 7, 2021 14:29

It is so easy to give up but so much harder to keep chipping away at your goals. How do you do that? Listen in and I give you 3 easy steps to take action and move forward and achieve your goals. Never give up.. what do you do? How to do it ? I answer these questions and share with you tips to do it too! www.christinarondeau.com If you enjoy these podcasts please leave a review!

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Changing the whole education system with Gordon Porter and David Towell

Play Episode Listen Later Apr 5, 2021 90:26

What can the Canadian province of New Brunswick teach us about inclusive education? Gordon Porter and David Towell, two internationally renowned inclusive education advocates, teamed up to write Advancing Inclusive Education, using the New Brunswick system as a case study for how ministries of education can implement progressive policies that meet the needs of all students. For this episode, the first in a two-part series, they talked with Good Things in Life host Genia Stephen about the ten steps education agencies can take to rebuild truly inclusive schools from the ground up.

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Changing the whole education system with Gordon Porter and David Towell

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Play Episode Listen Later Apr 5, 2021 90:26

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Natural Gluten Protection: Charlene Van Buiten, PhD

Gut Check Project

Play Episode Listen Later Mar 18, 2021 63:04

Hello Gut Check Project fans. Welcome to Gut Check Project and KBMD health family. I'm Eric Rieger here with my awesome co host, Dr. Kenneth Brown. We have another special show. We just keep we just keep outdoing ourselves with smart people. I'm like I normally I've well I'm becoming very comfortable being the stupidest person on these zoom calls right now this is like this is the new norm, me being the absolute dumbest person on the screen right now.If you're the well, that's thank you. That's really weird. And and if you're the dumbest, then this is gonna be a really, really intelligent show. So today, Episode Number 52. We have a special guest. This is Dr. Charlene Van Buiten. She is an Assistant Professor of food science and Human Nutrition at Colorado State University. Hello, Charlene. How are you doing today?I'm doing well. How are you guys Doing great. We're doing great. I'm not going to introduce the paperwork that we're going to get into. But what I am interested...before we get into some incredible information about your research around celiac disease, and how essentially people can stave off long term inflammation. We always like to get to know a little bit about you. But we did print off your resume. And it looks to me like from all of the stuff that you do in the CV, that you started sometime in the womb getting things done.So you've been like publishing papers in utero somehow.Yeah, yeah. It's it's a really rare skill. So.So where are you? Where do you Where are you from originally?Originally I'm from Connecticut, grew up there. And then did my bachelor's degree at University of Connecticut in nutrition.Nice. And how long have you been at Colorado State?I've been at Colorado State about a year and a half now. So I got about six good months before everything shut down. Still happy to be here. It's a nice place to be locked down in at least.Yeah, yeah. Yeah. Yeah. Absolutely. The northern part of Colorado. It's it's definitely beautiful up there. So before you read Colorado State, let's see where else you were a postdoctoral fellow, obviously. And then, is there any other stops along the way that really leapt out to you and ended up pushing you into Colorado State to do you know, good nutrition for human?Um, yeah, I would say probably the most important step in my whole academic journey was at Penn State where I did my PhD in food science. That's kind of where all of the research that we'll talk about today was really conceived. It was just kind of a one off idea that my PhD advisor and I had just one day, you know, oh, what if we looked at interactions between gluten and tannins, and then, you know, I kind of went back to my office, first year PhD student really excited. And all of a sudden, it was like all of these ideas just in terms of the chemical interactions and what this means for nutrition just designed this whole project. And in a really rare case of circumstances, everything I had designed in my first year of my PhD ended up being what I eventually did over the course of the next five years. I don't think anybody is ever that lucky. Yeah, and the project turned into what you all were able to read before inviting me here. We will definitely dive deep into that. But I'm really curious. So I've, we have the CV here that shows your academic pursuit. I want to know why Charlene, Dr. Charlene, Dr. Charlene decided to do the study of food science and nutrition. Let's just start from there. And then I get the passion once you've latched on to something, but I'm always curious how people find their way like, like, how you how you got there.Yeah, I think I discovered Food Science a little earlier than the average person. Most people will get into it in college, having followed a path of chemistry or biochemistry, and then realizing they can apply all of these concepts to food. But I actually was in the Future Farmers of America when I was in high school. And I thought that I wanted to be a vet, and then realize that I was not really into like blood or sick animals or anything. And one of my teachers was like, we have this competition. It's called food science. you design a food product, you talk about safety and everything. And I was sure sounds cool. And the first day that I met with that team for this competition, we got a textbook chapter on canning. And I was reading about canning, and I was like, I was really interesting. Like, if you can something it'll last a really long time. Or if it's done incorrectly, it can be so dangerous that it can kill you. Kind of dichotomy there. I was like, food science is crazy. And just from there was like obsessed with it. And, yeah, I was for nutrition, grad school for food science.This kind of reminds me of the whole mycology thing that we were talking about before. Where like you might find a brave food canner and you might find an old food canner but you won't find them in the same person. I'm going to just dabble in some aggressive food canning and see what happens. They don't walk around anymore. We were we have Paul Paul Stamets was talking about that. And then the other mycologists, we've talked to mycologists that actually discuss that they feel the same way where it's like, look, you can have a mushroom that will save you. But if you prepare it wrong, or eat the wrong one, you're gonna die. If you have food canning, you can have food forever. But if you do it wrong, you can die. Well, that is awesome. So reading your article, or reading your paper, which is a review of your thesis, which tells me that you know this essentially better than anybody in the entire world because you did a thesis on something that I have been searching for for a very, very, very long time. I developed Atrantil to help people with bloating and irritable bowel syndrome. And then we started learning I late started learning about these effects of polyphenols came across your article, your review, which is titled gliadin sequestration as a novel therapy for celiac disease, a prospective application for polyphenols. This is the thing that really I've been looking for for a long time, we've known the benefits of polyphenols, but you're the first person that has been able to explain why I'm gluten sensitive. And once I start, once I started taking Atrantil whenever I would eat gluten, I didn't have issues, and I really couldn't explain it. We've had patients that say, when I, you know, when I take these large polyphenolic compounds that are in Atrantil, I can eat wheat. Why is it I didn't know I couldn't actually say from a molecular reason. And then I came across your paper. And this is absolutely fantastic. It's 32 pages of incredible material. And 185 references my goodness, you put some work into this congratulations on putting together what I think is the most comprehension review of polyphenols in the setting of celiac disease. So once again, if anybody listened to this, know somebody that has celiac disease, or has a family member, or has celiac themselves, this is something that really we need to share as a community. We need to get this out there and your work is really pivotal to explain the science, which is so cool. So let's jump into it. Because it's awesome.Yeah, I don't even know where to start. Because you you described multiple different mechanisms of action on why polyphenols begin to work. So what drove you to to put these two associations together? Why celiac disease and why polyphenols?So at the time that we came up with this project, I had recently joined my graduate advisor Ryan Elias at Penn State, I joined his lab, and he was doing a lot of work on wine quality. So as a food chemist, you know, we're looking at oxidation of polyphenols, how that can affect wine astringency, etc. And so I was, you know, showed up to grad school thinking I was going to work on wine. And then we found these papers that were studying protein polyphenol interactions using tannic acid with peanut allergens. And so that was an interesting paper doing a little bit more reading, thinking about that. And then thinking about, you know, still wine. And I came across these papers that were using gluten as a fining agent and red wine. So fining is the interaction between polyphenols and wine and a protein that will actually precipitate those polyphenols and take them out of wine to kind of soften the mouthfeel. And so I saw that and knowing that gluten is this immunostimulatory protein, I was like, why are they doing this? That seems crazy to me, and Is it hurting people and you know, it's not labeled, because it's something that's not technically in the product, because it's falling out as a solid. And that was just sort of the the end of the string on that ball of yarn that we kind of started to unravel. Um, and looking at that in terms of a food processing aid, I thought, what if we looked at this from the perspective of a nutraceutical? So if we know these interactions are happening already. Can we flip this around and put it in the human body? Can these interactions still occur? What is happening to the protein? How does that affect the actual mechanism of the disease? And, you know, we just came up with all of these questions from there, but it really started with gluten as a fining agent in wine.That's incredible. That is a that is a lot to peel back as you're starting your sort of academic career to take this on, and then suddenly go down a rabbit hole and you end up over here with a disease. That is, and thank you. I mean, that is crazy to take on that. You just discussed layers and layers that I imagine you were looking at an article that then led to another one led to another one and then you finally went, oh, this is way bigger than I thought.Yeah, there's 185 references on the paper. It's just like the tip of the iceberg.Well just to reset for everyone to those who suffer from celiac disease, obviously know about gluten and want to avoid gluten, but maybe not everyone understands why gliadin specifically, is what it is, is what we're concerned with with its blog. So why don't you explain a little bit about gliadin itselfto ours. So gluten is a heterogeneous protein made up of two subunits. So we have the gliadin, as well as glutenin. And those two proteins will come together forming inter and intra molecular bonds in order to form this gluten protein kind of as a whole. But it's the gliadin that has these repeat motifs in its amino acid primary sequence. And it's usually a prolene. That's one amino acid away from a glutamine, that's going to get recognized in the human body by an enzyme called tissue transglutaminase, or transglutaminase. Two, and that gets a deamidated. And then that's the area of the protein that's recognized by antigen presenting cells. So it really comes down to the amino acid sequence in the gliadin, versus what's typically seen in glutenin. So step back, what you just described is exactly what happens to 1% of the population because celiac disease is the most prevalent autoimmune situation, or autoimmune disease that's there. And what you just described was the amino acids, the prolene, and the glutamine actually form the gliadin. My hearing that right, so those two forms of gliadin.Right, so they're found within the structure of gliadin. So gliadins really are a class of proteins. There's alpha, beta, omega. And then within that alpha one, alpha two, alpha three, there are so many types of gliadins. But sort of this consistent pattern that we see in those gliadins is a really high percentage of prolene, as well as glutamine.Okay.So, in your article, you did describe something that I was I wanted to clarify on this, you described the prolamin glutamine residues and the sulfurus component a pro amine assisting in the ability to find these disulfide bonds, all of that, is that why gluten makes things spongy, because of these disulfide bonds is used in so many things.Yeah. Yeah. So disulfide bonds are formed within the structure of gluten over the course of hydration, oxidation and mechanical kneading. So that's what you see when you're making like bread or pasta, and that dough sort of starts to really come together. That's a result of the formation of disulfide bonds.Nice.Which is what makes it yeah, which it's that texture that everybody that we're that's which is why when you get gluten free bread, you're like, no. Not the same.Yeah, it kind of forms that balloon structure to leavening.Yeah. So I'm gonna I have actually sent back some some gluten free pasta. Can I have some more disulfide bonds in here?Yeah, they don't have that in a shaker Ken. It's not there.That is that is impressive. So what why why gliadin. Why gliadin because we know that gluten is formed of of these two different proteins. But why gliadin being the more problematic protein in the in the gluten molecule.So gliadin is more problematic, because as I mentioned, that higher frequency of the amino acid residues, the prolene, and the glutamine just found in that particular order prolene, something else, glutamine is what's going to make it more recognized by the body. It's also this high amount of prolene results in almost like an unraveled protein structure. And that is something that's recognized structurally by the body as being a problem, it's more difficult for enzymes to break down gliadin because of all of those prolenes, because of that unraveled structure, and then that unraveled structure allows it to be it allows it to interact with that tissue, transglutaminase enzyme as well.So let me stop you right there. So you said something, and that's kind of what I wanted you to say is that gliadins are resistant to digestive enzymes. So you have this thing that your body can't readily break down. So as a scientist, my patients ask, what's the deal? Why is celiac on the rise? Why is it exponentially in the rise? Why are more people saying that they have gluten intolerance, whether or not comedians will make fun of that like, like, it's like, it's something that's in your head, but I am very gluten intolerant, but I don't have celiac disease. So why do you think we're seeing more of it?There are quite a few ideas as to why we're seeing more celiac disease and I know that one of the prevailing hypotheses is kind of based on exposure on whether people have been exposed to gluten at certain times in their life, it's also associated with an overall increase in autoimmune disorders worldwide. So I think that there's probably a link there for sure.So you talked about this, and I'm jumping ahead, but you did show how gliadin can actually create some paracellular leakage, so, so to speak, or that so I see a lot of my patients that will have celiac disease and then show up with another autoimmune disease. So the question is, do we really is one of the reasons why we're seeing so much autoimmune disease like Crohn's and ulcerative colitis could it be precipitated by an inflammatory process in the gut, beginning in the gut? And I just bring this up, because maybe you're at the tip of the iceberg on possibly one of the causes of why we are developing so many autoimmune diseases. What's your theory on as on how we raise these crops, and how gluten has sort of or the wheat has changed over the years from the amber waves of grain to short, stocky plants?Well, in terms of the molecular profile of the gluten itself, I'm not as familiar with that research as probably some other more agronomy focused individuals are, but in terms of actual food products, so what we end up seeing in bread and pasta, the overall gluten content really hasn't changed over time.Really? Okay. That's actually something that I think I was, I've told my patients wrong. I've told them that we're probably getting more gluten, which is one of the reasons why we can have thatNo but I found it interesting, though, because you did reference the alpha beta and omega different gliadin subunits. And then even from there, there's sub sub units of one, two, three, and four, possibly, and as you said, I don't want to press you on this. But maybe maybe the the expression is just simply different from all of those different units over time, depending upon the mean, GMO, or not GMO or hybrid, or, who knows, it's hard to it's hard to say.Yeah, it's also difficult when considering whether there are differences based on those individual gliadins. Because that prolene x glutamine pattern shows up in all of them. repeatedly. Yeah. And in my, in some of my papers, I've focused on alpha two gliadin as one of these specific proteins. And that one just happens to have many, many overlapping at the topes in terms of recognition and celiac disease, but it's certainly not exclusive to just that one subunit.Can you comment on these different subunits? And in your paper, you discussed the the starting point of causing an inflammatory cascade with interleukin 15? I believe it was 15 Have you? Can you comment on that, and that's in the relationship for my gastroenterology colleagues, to lymphocytes because we always look for intraepithelial lymphocytes. And I think you show the mechanism through IL 15.Right, so in the celiac disease inflammatory cascade, we start with the recognition of gliadin by the CXCR3 receptor on intestinal epithelial cells. And that's one of the prevailing hypotheses in terms of pathogenesis is that the CXCR3 receptor will stimulate the release of zonulin zonulin will then trigger that paracellular leakage that you mentioned earlier. And as the gliadin passes through the laminapropria, then we see this release of IL 15 from the intestinal epithelial cells and that IL 15 is what's going to recruit those intraepithelial lymphocytes. And so that infiltration of those lymphocytes into the intestinal barrier is one of the Hallmark one of the Hallmark traits of celiac disease from the clinical perspective, as I'm sure you're very familiar with Marsh scores. For example,Let's back that up. Because that is a key, everything you just said. But I want my colleagues to understand this because as somebody who is a strong believer in intestinal permeability, aka leaky gut on Google, but intestinal permeability, from talking to my colleagues leading to other things, let's let's walk it back. You discussed how gliadin binds to CXCR3 which is fancy and everything but dumb it down for me really quick gliadin leads to this which leads to zonulin which leads to this so that I can tell my patients and my colleagues can tell their patients. This is this is the process of why I want you to avoid or to avoid gluten to avoid gliadin.So I guess what you would tell patients is basically that their intestinal lining is extremely sensitive to this individual protein and when they take in this protein their body is it's it's mounting a response almost as if there is an invader an immune response to this protein if that is helpful.And you showed it is helpful because zonulin is something that I look for I actually found a lab that can order that so I can look and see, okay, I believe that you do have some intestinal permeability. We know that infection, bacterial overgrowth, and in talks that I've given, I say that high ingestion of gluten does this lead to increased zonulin. I didn't have a mechanism how it did, but now we realize it. You just explained it. So it makes it like every time you dial it down a little further, you're like, no, I believe it more now. So I've been saying that for a long time. Yeah, that is really cool. So yeah, so you, in your science have shown that zonulin leads to intestinal permeability.I was not the person to discover that. But there there is a I believe...You have the opportunity to own it right now. Nobody else has stuck their flag in it.I'm not gonna take credit.You can credit for everything you want. Until somebody else calls me right now and says "that's mine!"Brilliant, man. Yeah, yeah, there there is the mucosal immunology lab at Massachusetts General Hospital, Dr. Alessio Fasano who headed that work. Yeah, I would love to take credit for it, but I think that would follow my career in a negative way.Alessio Fasano basically, I would fly and just listen to him lecture and then leave the whole rest of the, you know, the lecture yet Alessio Fasano is one of my heroes. So yeah, for sure. That's that that's why I thought it was funny. If you claimed it. He seems to have relaxed a little bit over the years, he needs to get back at it. That is awesome. Um, let's talk a little bit about the whole section that you have on treatments, because you did a great job of summarizing different treatments that pharmaceutical companies different people have tried to do. I'm very keen to well, anyways, I'll let you get into it, because he did a great job of reviewing all of it and to show what has promise what doesn't what's there, what has failed in clinical trials, before we even begin to discuss the polyphenols because then the rest of your paper is about, I believe that this is probably the best mechanism. So do you remember some of the stuff that you have in the paper about a few of the different mechanisms that different pharmaceutical companies are looking at?Yeah, for sure. So they can kind of be broken down into two major classes. So I think of them really as patient focused versus protein focused and the patient focused therapies are going to be kind of your immunomodulators things that are affecting the individuals the individual's immune response, that inflammatory cascade through for example, Nexvax was a vaccine that was I think it got to phase two trials and then eventually was, was shut down. We have larazotide acetate, which is a zonulin inhibitor. That one is in I believe, phase three trials now, which is pretty exciting. And those that target the immune response. I also I have to mention my favorite, which is the hook worms. So a hookworm infection can actually mediate immune responses, then take down what would be this overactive immune response and celiac disease, immunosuppressive effects of hookworms have been.So we have looked at trying to use worms for Crohn's disease for the same for the same reason. How does it do it in celiac disease?So in celiac disease, it just dampens the immune response. And what they've shown is that in vivo, individuals who've been infected with hookworms have a decreased IL 15 release upon stimulation with gluten.Interesting. That's the thing where we always say that in third world countries, you don't see autoimmune diseases. A lot of us argued that as to why. Yeah, so that's probably my favorite that I haven't done. But then we have the the protein focused therapies, which I think the most notable are the enzymes. So if you're orally taking in an enzyme that will help break down gluten further, that's one that's been shown to be effective, also some antibodies that will bind to gluten and prevent its digestion. So it's kind of a similar mechanism to what I talked about with polyphenols and those protein focused are basically going to either break down or further sequester. gluten from digestion. .Yeah, you got into a little bit about how these proteins bind and how there's different mechanisms with polyphenols really quick. The nexvax, was that, was that ImmusanT? Do you know the company that was doing it?Yes,So years ago. So Bob Anderson is a guess is a PhD gastroenterologist out of Australia. I had hooked up with him when we were just beginning the whole concept of using polyphenols to treat IBS. And, and it shows how difficult it is to really take a concept. And take it all the way through to something you can get through the FDA because it was like 8, 10 years ago that he was working on this, and it started a company. And then when you said that I was reading your paper, I was like, oh, it didn't work. That guy put his life. I mean, put his heart and soul into it. And so shout out to Dr. Anderson, who really kind of, I think, hopefully his next version will be able to do this. So we can have a vaccine. Everybody's talking vaccines right now. So we'd love to have the old vaccine.It's a hot topic.That's awesome. You wanna ask anything about that? About all of that? Yeah. Man, you must be tired. Thanks, Ken. That was awesome. No, I find it incredibly interesting the way that you've had this pathway to to figure out what proteins are the biggest threat. I was surprised from what you had written specifically about hookworms. And I was just thinking about the, you know, those who who wouldn't have an inflammatory issue because they weren't wearing shoes. Isn't that how you transmit hookworms is through the soles of the feet?I do not remember my parasitology right now, do you know Charlene?I'm not sure I'm pretty sure they were orally administered, at least in the studies.I'm sure in the study they were. My version was the was the old version. We're gonna see if hookworms work here, everybody take your shoes off. That vat right there has placebos or that vat has hookworms just jump around and see what happens.So remember before we recorded and started this episode, we told you we'd leave all of the all of the mistakes in that joke didn't work. And that's fine. It happens occasionally.But I think it's really important because leading up to that you're discussing all these different ways that pharmaceutical companies are trying to do it and people are trying to figure it out use it's really not always like the hookworms oral ingestion, not soles of the feet. But I do think hookworms happen because you get exposed to it. So then this is when you propose why polyphenols. So now this is the peeling back where now you're going to discuss polyphenols. So looking at all those different mechanisms, why do you 30,000 foot view, why do you think polyphenols will be beneficial, and then we'll dial down to the different steps, you've got some great charts and steps A through F on how it works and some incredible science on everything. So why did you think the polyphenols would do this in the very, very, very beginning?So in the very beginning, it seemed like there was probably a pretty good chance that polyphenols would be able to be beneficial because we knew from those studies with using gluten as a fining agent in wine, that there would be an interaction between gluten and these polyphenols. And then we have sort of this added benefit of knowing that polyphenols are generally safe, you know, people consume them every day, as long as they're eating fruits and vegetables. And we know that they have these other beneficial effects for so for example, they have these antioxidant, anti inflammatory effects that are occurring when these compounds are not interacting with protein. So we know that they're already generally a pretty good thing. And protein polyphenol interactions are just kind of this natural phenomenon that we see all the time in many different contexts. So just starting out it seemed like it was probably going to be a slam dunk.That's awesome. All right now, oh, where was it page for this page 19. That little picture sums ups a lot of important things that little picture right there sums up about 15 or 12 pages of material. So this is the your graph here shows stepwise why you can demonstrate how a and then we'll get into this after you go through this but a large polyphenolic compound with more branches can do some of these things. So this is kind of the steps A through F on how these polyphenols may help us deal with gliadin. So on your first part right here, can you please explain the physical sequestration of native gliadins.So with native glutens that's going to be your gliadin before it interacts with any of your digestive enzymes in your gastrointestinal tract. So that would be the form of gliadin, that's going to show up in, for example, a slice of bread. So these are going to be higher molecular weight proteins that are fully intact and haven't been digested at all. And these are able to interact with polyphenols through a variety of molecular mechanisms. So we see a lot of hydrogen bonding, we see ring stacking, one of my earlier papers really gets into the weeds in terms of the types of bonds that are formed from but we see these interactions and the formation of this precipitate and solution. So if you were to combine a solution of polyphenols in a solution of gliadin, you would see it actually form a solid and start to fall out of solution, which is a pretty good indicator that there is a physical interaction going on. So it's kind of the first step. And we see that also with gliadins that have been digested by pepsin and triptan which are two digestive enzymes.What what polyphenol did you start with specifically, what type of polyphenols?So I specifically first was interested in Epigallocatechin Gallate, which is the primary catechin found in green tea. I was interested in egcg because because of its prevalence in green tea, and we know that it has all of these other beneficial effects, it was being studied, in terms of its anti obesity and anti inflammatory effects by another group at Penn State at the time. So it seems like the one to target and some of my later more applied work used green tea extract. So that would also combine other types of catechins and smaller phenolic compounds.Nice. We're gonna get into that and a little bit here. All right, then in your beautiful little graph here. Step two hydrolyzed gliadins.Yeah, so what I just mentioned hydrolyzed gliadins, that would be those which have encountered pepsin and triptan. So breaking those proteins down into smaller digested fragments. And we see the same sort of precipitation forming the same kind of haze formation when we combine those in solution.So basically, we're talking about a larger gliadin molecule versus a smaller one. Regardless, the polyphenols are going to suck up, grab it, and sink down to the bottom. What was that called in wine again? Would you consider this fining also, even though it's not in the wine industry? Can we use theIt is the same molecular mechanism. But it's, I mean, fining I think, refers more to the processing. But we do see protein and polyphenol interactions similar to this in a lot of different areas of science. So again, in wine, because it's sort of the root of this project, we see interactions between small prolene rich proteins and polyphenols in astringency. So like if you take a sip of red wine and you kind of get that drying sensation on your tongue, that's actually the polyphenols from the wine, precipitating your salivary proteins, which are also rich in prolene.So that was I always wondered that also. So okay, so quick question, which is interesting. So if it well, I'll save it for later because I want to go through the mechanisms first. So that's two mechanisms, but I got so many questions for you related to all this stuff. Then there's the aspect of digestive enzyme inhibition.Right. So um, this is actually I think one of the one of the really interesting parts of this study is polyphenols have been noted for anti nutritional properties and the prevention of protein digestion, and a few different studies in the past, showing that individuals have a high intake of polyphenols, they actually can sometimes have issues with protein absorption. So one of the reasons is the direct interactions with protein like we just mentioned, between the polyphenols and gliadin. But another is the fact that these polyphenols can directly inhibit the action of digestive enzymes through either binding directly to the enzyme and kind of changing the shape of the enzyme preventing it from being able to preventing it from being able to hydrolyze its substrate or binding in that same binding pocket for the enzyme and preventing the substrate from even getting in.So that's fascinating. So there's there is a little bit of a debatable thing because when working with scientists in the cattle industry, there's actually some data to show that when you give sheep and cattle large like tannins, they actually have improved nutrition and but they're ruminants and then people try extrapolates the ruminants over here. And then we've worked with some scientists that have actually said, well, the binding, if it binds to the protein, not necessarily the protease or the lipase, or whatever pancreatic enzyme it is, that when it gets since the actual large tannin does not get absorbed, it stays intraluminal, the body can digest the protein off, and then the tannin keeps going. So there's it's interesting because I think that there is some debate a little bit where like you have people like Anna Hagerman that are talking about how it can be an anti nutritional thing. And then you've got these other people in sports nutrition saying no, actually, you can improve the overall nutritional value of foods by taking it with a polyphenol. And so it's it's a fascinating area. And I think that it's kind of a moving target we have seen in clinic in my clinical practice, and in the studies that we've done, we've seen beneficial results using polyphenols. And I think that's why it can do some different things like work as a fasting mimetic molecule and things like that. That's That's really interesting. I did not know that it has the potential to bind to the digestive enzyme. I had not come across that before wild. So...Yeah, because enzymes are proteins. The next one, improved barrier integrity and transport and decreased transport. So um, there have been some studies that have shown in individuals with leaky gut or intestinal permeability, that polyphenols are able to just directly affect intestinal barrier function. And I showed in one of my studies actually, in our untreated controls that we saw an increase in barrier integrity, when we just use green tea extract, compared to the control, so in the absence of gliadin, we still saw an increase in transepithelial electrical resistance,Improved leaky gut, do you have a mechanism for that when it's not related to gliadin?Um, so in terms of improving it, when it's not related to gliadin, it's most likely just related to the inflammatory cascade. And, you know, the gut is kind of just always in flux, and always producing, you know, interleukin 6 810, just everything and kind of mediating that response, I think, can expose potentially some underlying permeability, that it can then reverse.I love that you say that because we talk a lot about other things that create intestinal inflammation like high fructose corn syrup, polyunsaturated fatty acids, like soybean oil, and things like that, that have been shown to create an inflammatory response. So you said something really interesting. We're talking about gliadin here, but you this also shows that it can help with the leaky gut, intestinal permeability, whatever you want to say, when it doesn't even it isn't related to gliadin it can actually do that related to the inflammatory cascade, and we talk a lot about inflammation on the show all the time. inflammation is good when you need it. Bad when it stays there all the time. And unfortunately, our diets I think that we tend to keep it inflamed, if you eat the typical, you know, American diet, the sad diet, you're gonna you're gonna have an inflamed gut, you need to protect it. Definitely. And you haven't gotten to zonulin yet have you?We talked about Zonulin a little earlier.No, like during during the cascade that you had written down with your hand. The reason why I say that is because you had long before in conjunction with the leaky gut protection. You had mentioned that zonulin contributes to leaky gut. And since we had mentioned it earlier, and he hadn't put it on there, they're probably controlling the, or keeping the decrease of zonulin, after having enough polyphenols would also lend toWell, now that he brings it up. So you wrote that gliadin binds to myd88, which ultimately releases the zonulin. So does it prevent the binding to the myd88? Is that how it prevents zonulin from from being released?We don't know the precise mechanism in terms of what interactions it's actually preventing. So where it's really targeting that inflammatory cascade, it would make sense based on our data, that the polyphenols are sequestering the gliadin and preventing it from binding to anything else. But in terms of studies where we actually pinpoint that mechanism, those haven't been done yet. So I think it would be really interesting to do some of this either in vitro or ex vivo if we were able to get tissue cultures to see how that affects really the zonulin release because that's kind of the the linchpin in that mechanism.So that's fascinating. So I've had you know, I've always I treat a lot of small intestinal bacterial overgrowth SIBO patients and I will check them and they will have increased levels of zonulin. I assume it's related to the bacterial inflammatory cascade and we treat it and it goes down. Treat them with Atrantil and it goes down. And I'm assuming it's I got rid of the bacteria, but you just brought up something interesting. There may be something more nuanced going on.Or SIBO I mean a lot of a lot of different options.Yeah. So that's, I think that's, that's another angle. It just shows how much I think there's so much cool chemistry, cool physiology, cool applications of this, that you're that you're really tapping into. And you're, you're bringing up your own questions, you're gonna have a long career chasing your own thoughts. So. And then, we already talked about the anti inflammatory activity, NF Kappa beta, and things like that, that you basically discussed, which is the overall decreasing of the inflammatory response. And then the final one that you discuss in this in this in this figure is the transglutaminase downregulation. Can you explain that that one I was struggling with.Yeah, so that actually is from a really recent paper by a group out of Louisiana State University. And they found that when treating intestinal cells in vitro with Coco polyphenols, they saw a down reveal a down regulation of tissue transglutaminase. So when we have this exposure of gliadin, to our intestinal cells, transglutaminase is released kind of as a response to epithelial damage. It's an enzyme that is found in everyone's body that's associated with wound healing. So when the intestinal when your intestinal barrier is kind of infiltrated by intestinal epithelial lymphocyte, intestinal lymphocytes, sorry. When you see that infiltration, and that damage that's occurring, that's when transglutaminase is released. And what they found in vitro was that we're not seeing that release of transglutaminase when polyphenols were added to that culture.That's super cool. You probably don't have a direct MLA on that yet, but it's definitely been noticed as a as a decrease. Is that what you're saying?Right, yeah.Okay. Now that that's very, very cool, though. I don't think I'd ever heard that before at all.No, that is really cool. And the mechanisms that how you're going to all of this is just absolutely incredible. Alright, so let's dumb it down real quick, for me. I need my prolene and my saliva. And now I understand why, so can you tell me how fat...so like if I eat a ribeye and then take a big, bold Cabernet? Why the Cabernet doesn't have that astringency while I'm eating a fat I've always wondered...Yeah, so fat will coat your tongue. And it's basically creating a layer between the proteins that are in your saliva and inhibiting that binding.So it's, it's making the tannin just slide over the prolene is what you're saying?Um, yeah, you could explain it that way.Well, that's, I'm gonna explain it that way to myself. I'm not gonna get more complex. I'm just gonna go you're just doing this to let it slide over. I liked the way she said, "you could do that."Alright, so in theory, we have done I mean, it's, it's not fining because it's the but but you need to come up with your own term when when polyphenols bind gliadin and sink to the bottom. So shining, Charlene fining and it's Charlening. So when you're Charlening gliadin down in there and then if I take so if I put a bunch of gliadin in this cup and then I put a bunch of polyphenols in there and it it Charlenings it down Charlenings, can I turn that into a verb? Yeah, you did. You just did!So when I'm Charlening the gliadin to the bottom of the cup, and I mix it up and I swallow it. This is the other concept I'm trying to think of does the body then it goes down. I don't feel the astringency because it's already bound to the gliadin or whatever. It's I'm not getting that but will the body then break off? Will the enzyme since the polyphenol is tied to the gliadin? Will my body break off that Charlening molecule? In other words, will it can it still digest the protein that is attached to it?So in terms of whether it can still digest the protein, our data says that it will not so doing an in vitro digestion of polyphenols and gliadins that have been sort of pre combined before all of the pH fluctuations before the introduction of pepsin and trypsin. We've found that that complexation will prevent The digestion of gliadins of native gliadins. And it will prevent the formation of the smaller molecular weight fragments that stimulate the inflammatory response.So since it binds so strongly to the prolene, glutamine aspect, if you have a protein that doesn't have that, do you think that there will be less affinity and it will come apart?Well, that's definitely something we're interested in, in looking at. Now that I have some grad students working on this project, we're really interested in seeing how kind of the matrix effect of everything else in the gut can affect these interactions and affect the stability. So one thing that I think suggests that we'll still see some success with this nutraceutical treatment is the fact that polyphenols generally have a greater affinity to bind to proteins that have a high frequency of prolene. And the high frequency of prolene that we see in gliadin is is fairly unique. We don't really see that much in other food proteins. So it's something we'll need to investigate, but there's definitely a chanceWhat are some other high prolene foods that we typically eat?High prolene foods that we eat? I think you got me on that one. But in terms of the kind of major food proteins that we study, in the lab, so I remember doing some sort of preliminary work with like beta lactam globulin and some casein when I was in grad school. And just to kind of look at precipitation, those definitely have less prolene than than gliadins do. In terms of others that have high amounts of prolene, I'd have to look into that. I remember looking once as to why everybody did why there's a lot of soy issues. And I did see that soy has high prolene compared to other proteins. And so I'm wondering if that's one of the reasons why a lot of people have issues with soy also. I don't know,I that's definitely something that's that's worth looking into. Because it is the high prolene content that kind of gives gliadin that unraveled structure that makes it difficult to break down enzymatically. That's definitely something to look at, but not something I have I've heard or read.You've been slacking CharlenePoor CVs only 17 pages long.You know, you sit there you, you come up with the term Charlening, and you're just resting on your laurels making money off that Trademark. All right. Now my favorite, favorite part of this whole thing you said in your article studies into mechanisms have shown phenolics with large branching structures with greater potential interaction have greater affinity for interacting with gliadin. So that's something that a lot of people don't really understand is that these polyphenolic compounds come in varying shapes and sizes. I this is I'm setting this up, because the scientists that we've been working with in South America, the quebracho Colorado is one of the largest stable polyphenols that we the original research I was doing is because it's both acid stable, and its basic stable, which means it can stay intraluminal in the in the intestine, and then the scientists we've worked with one of them in an in vitro digestion showed that when this becomes fermented, in other words, with our microbiome, that it actually she did a gas chromatograph and showed all these different molecules that came off, one of them being egcg, and other one being quercetin and another one being rutin. And you're like, holy cow, wait a minute, these large building blocks actually have all these smaller phenolic molecules in it. And all the studies have been done on smaller phenolic molecules, because the prior studies were done on that. And you're going to grab a molecule that's already been done. I forgot his name but the but the gastroenterologist that uses egcg to look at ulcerative colitis, and then that guy, because somebody else did it, and that's the proof of concept. What is really interesting is this whole science is using these large if I gave you the largest, most hydroxyl bond, you know, molecule, would this be the thing that would work that I guess your paragraph implies that,Yeah, so it's actually really interesting. And some studies that I've completed that we're kind of working on getting out there at the moment, sort of take this idea of size versus actual shape. So when we talk about polyphenols and their and their structure, we're taking into consideration the molecular weight, but also the branching like you mentioned. So if we compare molecules like Thea Flavin, which is found in black tea versus egcg, which is found in green tea, they have relatively comparable molecular weights. But egcg has this hydroxylation that almost makes it from like arms. And it has this more flexible bendable structure.You lost me though. Would you show that one more time? What does it do?Yeah. So it kind of has these arms that are almost able to wrap around a protein whereas Thea Flavin has, if you look at the structure of this Benzotropolone ring, which is just as large, bulky, sort of ring structure, and it doesn't have sort of that same flexibility as egcg has. So even though Theo Flavin actually is a little bit larger, egcg is able to bind better. So it really comes down to the structure dictating the function of the molecule, which kind of brings it to my lab and my fascination with all of this the food structure and function lab. Yeah, figuring out how structure can affect the function of these molecules with...Oh! That's why you called it that. Food structure and function. Your website. I was like, that's an odd name for website, foodstructureandfunctionlab.com. And now it makes sense, not just the food, or the structure, but it happens to be that the two combine to make a function.Those are really interrelated and biochemistry andFood structure function lab. Sorry, I want to make sure everybody hears that food structure, function lab.comStructure and function lab. Okay just say it one more time.Foodstructureandfunctionlab.comThere we go. Sorry to interrupt. I just want to make sure that peopleNo you're fine. But yeah, conceptually, that is something that I just think is so fascinating how the structure can really affect the function in terms of health. SoSo as a, butt doctor, the thing that's going to blow, take that all up to another level is how the microbiome is involved with us, then we're, like, everything you're doing is fascinating. It's so cool. And then you start fermenting it and seeing what happens, and some pretty incredible magic happens. SoRight, yeah, so fermentation, but then some of the work that I did, during my postdoc at Rutgers University, we were looking at alternative mechanisms for polyphenols to affect the gut microbiome, because we saw with, um, I believe it was cranberry polyphenols, as well as Grapeseed, extract someone before me, and found that supplementation of those polyphenols to an individual with diabetes resulted in the increase of this growth of akkermansia ophelia. And so we're trying to look at how this can why this happens, you know, like, what is the mechanism? And so one of the things that we really got interested in was the potential for polyphenols to act as radical scavengers in the lumen. So whether they're being broken down by the gut bacteria, whether they're scavenging radicals, whether they have an antibiotic capacity, I mean, there are so many options, and it's so fascinating. So, yeah, sorry to go off on that tangent,TThat's pretty much the world I live in because I see my goal. What we have seen through fecal studies, actually, is that when my patients take a either a diet large and polyphenols, or they supplement with Atrantil we have seen an increase in microbial diversity. And then once you have an increase in microbial diversity, you start having different species of bacteria which can do these beneficial things like the anti diabetic, anti obesogenic and then you have the anti. And then people are now looking into that. And that's sort of this whole new field of science called the postbiotics. It's like, what does the so we're almost describing that these become prebiotic, like, we're just something that is not digested and then your own microbiome, but what we're seeing is, is that it's not a one to one, you have to have a diverse microbiome to get the full benefit of these polyphenols. So you can have the structure and function but you also have to have the ability to produce these postbiotics, like have you ever heard of a molecule called urolithin urolithin a urolithin B, you know, things like that. Lactic acid gets, you know, kicks off and we know that that helps, you know with apoptosis and Mitophagy and there's a lot of there's a lot of stuff to uncover. This is a lot of really cool things. What do you think? Alright, so just sum this up. Sorry about that. We covered so much material. So to sum up your whole paper here and in just a couple sentences, because there's a lot that we just talked about, and I want to hear it in your words. How would you describe what you just what we just talked about in just a couple sentences?So overall, we are focusing on developing a nutraceutical approach to treating celiac disease via the natural phenomenon of protein polyphenol interactions, and keeping gliadin from being digested and being recognized by the immune system.She did it in one sentence Ken. Yeah she did. Wow. All right, what's your lab gonna do next? What are you guys working on?We are continuing to pursue this project. It was kind of on a hiatus as I did my postdoc working on a different project. But now that I have my own lab, but I have a couple of graduate students who are really targeting that sort of structure and function angle, we're looking at extracts from different polyphenol rich foods for their ability to basically elicit the same effects that I observed with green tea extract. And we're also trying to kind of target those downstream mechanisms that I discussed in the paper. So what is the impact of polyphenol supplementation on for example, the activity of tissue transglutaminase? What is the impact on the recognition of these proteins by antigen presenting cells? I'm kind of trying to go downstream and sort of look at this. The potential of polyphenols from really every angle of celiac disease.That's awesome. You said you have two graduate students working for you right nowI actually have four right now. Yeah, I have a few that are working. I have two that are working on the celiac disease project. And then two more that are working on another project based on protein polyphenol interactions. We're looking at using novel plant proteins as delivery systems of anthocyanins. Oh, wow, that's awesome. Can you do me a huge favor and subtle debate between me and Eric? Can you just take two of those and have one of your graduate students swallow hookworms have the other one just walk around on hookworms to seeWe haven't even had a hiatus to have this debate.I have a student who an undergrad who really wants to work in my lab, so I'll pitch that project to him.Poor undergrad doing anything. to get into graduate. Hookworm internship. Nice. Well, Dr. Charlene Van Buitin. Thank you so much PhD as Assistant Professor of food science and Human Nutrition at Colorado State University. I can't thank you enough for coming. Oh, yeah. Without I want to repeat your your website foodstructureandfunctionlab.com correct? Everything will be listed in show notes will have links to your study as well as your own personal website and Ken, any closing remarks?Your social media hashtag, there's no way you're as smart as I am. Do you have any social media or anything? Do you want to get out there? I'm on Twitter, cbvanbuitin. If anyone has questions or is interested, I don't share that much science on there. Mostly insight to working in academia. But yeah, that's that's really all I'm on.So if you want hard hitting political opinions. Go to her Twitter account. Not at all. Thank you so much. Don't go anywhere once we wrap up the show. But gut check project fans, that is going to be episode number 52. Be sure and check show notes. So you can connect with Dr. Van Buiten. And, again, if you have anyone in your life or yourself suffer from celiac disease, we think that this information could be of just huge, great consequences for you and your family. 100% and this is why we do this this is we get an opportunity to meet brilliant people like you, thank you for taking the time to do this. And hopefully this will this will get somebody to call you lab. Hopefully we'll be able to do some sort of collab, I would love to collaborate with your lab. We can we'll talk more about that. But maybe another scientist goes, Oh, this is a little piece I was looking for. This is how we help each other as a community. I'm a clinician, you're a bench researcher. I'm going to apply whatever you tell me and see if it works and just thank you for doing everything that you do.Thanks. Thanks so much for having me.Absolutely. That's episode number 52. We'll see y'all next time. Like and share. See you next time. Bye bye.

Whatever about Serial Killers!

Whatever, Nerd

Play Episode Listen Later Mar 2, 2021 102:24

In this episode, Steve and J talk about serial killers with Dr. Lavaughn Towell. Dr. Towell is a professor at Daytona State College and has taught several classes on the subject of serial killers. It's not a legit podcast unless there's a true crime episode!

serial killers towell daytona state college

The Press Box - S1 Ep1 - Not throwing in the Towell

The Press Box

Play Episode Listen Later Mar 1, 2021 56:13

The first episode of The Press Box focusing on all things Dundalk FC. In this week's show we chat to local journalist James Rogers about Richie Towell's impending move to Shamrock Rovers, his thoughts on some of the club's new signings, hopes for on and off the field this season and much more.

EP120: The Produce Traceability Initiative With Ralph Towell, Director Of Analytics And Business Processes At Duda Farm Fresh Foods

The Produce Moms Podcast

Play Episode Listen Later Sep 30, 2020 33:38

“Food safety is about making the supply chain safer.”Ralph Towell (16:06-16:09) The Produce Traceability Initiative is an industry wide initiative to properly track packages to ensure food safety events are identified as fast as possible. Have you ever struggled to trust name brands or your local produce suppliers due to news headlines of dangerous salmonella or E. coli outbreaks? It's hard to make sure you're providing your family with healthy, nutritious food when there's the fear and threat of contaminants on your fresh produce that can make members of your household sick. The produce industry wants and needs your trust in order to survive and in order to continue to provide the world with the food that makes us thrive! That's why the produce industry collectively came together to create a system that remedies these events as fast as possible by tracking packages from the minute a produce box is closed to the minute a grocery retailer or wholesaler opens that same case. “The common denominator between shipper and receiver is the case.” - Ralph Towell (10:26-10:32) In order to effectively communicate across the produce supply chain worldwide, no matter what language or country a company is in, GS1 was put in place as the global communications standards. This is the organization that creates the barcodes, item codes and SKU numbers you see on produce packages. The great thing about these communication standards is all parts of the production and supply chain can be tracked down to each case. If you're thinking, “Case? What about down to the unit?”, don't worry, so is the PTI. Unfortunately, in order to track each individual unit (ie. a package of Dandy celery vs. a case of 30 packs of Dandy celery), we'd need to have printers and computers directly in the farm field where that celery was picked! Technology and a process for this is coming, but for now, having the ability to track cases from start to finish is a game changer in efficiently identifying food safety events. “Instead of taking weeks and months to track down a particular source, if the traceability program is properly in place, you would be able to trace down and get to the root cause (once you've identified a cluster of events) in days.” Ralph Towell (15:27-15:47) Having the proper protocol in place at the field level, packing level, shipping and handling level is key to food safety. This is what ensures no contaminations are introduced during the process of picking, packaging, shipping, retailing and delivering fresh produce to you and your family to eat. There's about 15-20 touches of a case or product before it hits retail shelves. Traceability doesn't necessarily measure the implementation of safety protocol, but it allows for products to be tracked correctly through each step of the supply chain, so that in the event of a food safety issue, suppliers can identify where the proper protocols weren't followed. “It saves countless lives, countless money, and just makes the consumer's trust in our industry much much safer.” - Ralph Towell (30:20-30:30) There are seven key milestones the produce industry follows to ensure PTI compliance is taking place. First, a company needs to have their prefix registered and receive their global transaction item number. Then, their entire library of items needs to have these G10's so buyers around the world can speak a common language with them. Next, trading partners need to receive that G10 information and corresponding data. Fourth, the company needs to make sure cases and boxes have readable information on them so in the event a backroom stocker or manager's scan gun doesn't work, they can still identify what's in the case. Next, the information is encoded into a barcode on the case label. The receiver needs to be able to read this information along with the stores and restaurants that receive the produce. Who knew the process for bringing your family fresh salad or grilled asparagus was so intricate!? Know that all industries within produce are working passionately to get traceability down to the individual package level. Find out more about Ralph's work at Duda Farm Fresh Foods by visiting www.dudafresh.com and dive further into the Produce Traceability Initiative process and resources at www.producetraceability.org. How to get involved Join The Produce Moms Group on Facebook and continue the discussion every week! Reach out to us - we'd love to hear more about where you are in life and business! Find out more here. If you liked this episode, be sure to subscribe and leave a quick review on iTunes. It would mean the world to hear your feedback and we'd love for you to help us spread the word!

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Richie Towell | Crumlin to Salford | Everything in Between | Falling Out of Love With Football |

IFFTV Podcast

Play Episode Listen Later May 12, 2020 71:57

Richie Towell was our latest guest on the IFFTV podcast, he goes on to tell Paul about his early days with #CrumlinUnited before moving to #CelticFC, falling out of love with football after loan spells at #Hibs and a change of Manager, moving back home, the talk his Dad gave him to get him back playing after a few weeks at bluebell, then #Dundalk came calling with #StephenKenny, suddenly he found himself competing at the top of the league with Dundalk ahead of Shamrock Rovers and just behind St Pats. Going on to become the best player in the country and a fine display in Europe with Dundalk, then #Brighton came calling and Chris Hughton, a few loan spells at Rotherham came about as Brighton got promoted, he then signed for #SalfordCity where he is currently loving it at the moment.

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Lee Towell Interview (Part 2)

THELMA WELLS

Play Episode Listen Later Apr 15, 2020 34:50

Lee Towell Interview (Part 2)

THELMA WELLS

Play Episode Listen Later Apr 15, 2020 34:50

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Kenny's Ireland with Hunt and Towell, Mount Rushmore: Mayo

OTB AM

Play Episode Listen Later Apr 6, 2020 114:40

Welcome to Monday's OTB AM podcast; talking Stephen Kenny's Ireland with Richie Towell and Stephen Hunt joining Ger and Eoin. There's also the sports pages, latest news, our lockdown-lowdown and we task Nathan Murphy with picking his Mount Rushmore for Mayo. 00:10 - OTB AM is live - Stephen Kenny takes charge of Ireland. 20:00 - The Sports Pages - 40:00 - Stephen Hunt - on Mick McCarthy 1:05:00 - Richie Towell - talks Stephen Kenny 1:20:00 - Lockdown Lowdown - Guinness, Marathon, Goals! 1:35:00 - Mount Rushmore - Mayo - Nathan Murphy chooses his counties four! OTB AM is live every morning from 7.30am across Off The Ball – we are the sports breakfast show! Due to your morning routine changing - we've extended the show until 10 am! If you can't watch, you can listen every morning to OTB AM, as a breakfast radio show over at OTB Sports Radio via the GoLoud app or offtheball.com! Thanks for the support, subscribe to the podcast and rate us too!

Ep.4 Your Skills in the Private Sector with Ian Towell Senior Manager Tesco PLC

The Blue Light Leavers Podcast

Play Episode Listen Later Nov 25, 2019 25:50

During this episode, Ian Towell talks about four key attributes which helped shape his career and success in the corporate world, despite leaving school with few qualifications and not going to University. He talks about the recruitment process within Tesco and the wider Private Sector and the key sought after behavioural skills and values. He talks about the areas to focus on within your CV and how to prepare and he also talks about how the skills and experience gained within the Emergency Services are sought after within the Private Sector. Importantly he talks about why we should take pride in our Service history and that fear of not having role specific experience shouldn't hold you back from applying. Ian gives a fantastic insight into the corporate world and Private Sector and the pressures, expectations and associated benefits. Ian is one of my closest friends and we've known each other for many years. This was recorded in Autumn in my back garden, so you may hear birds and voices in the background. If you like what you've heard, please subscribe, leave a review and share it widely! Don't forget you can access our private facebook group via: www.facebook.com/groups/bluelightleavers You can also access the free Emergency Service Professional's Guide to LinkedIn via https://www.bluelightleavers.com/pl/95723 --- Send in a voice message: https://podcasters.spotify.com/pod/show/bluelightleavers/message

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A conversation with Meg Chamberlain at Fermenti Foods Part 1

Be A Smart Woman

Play Episode Listen Later Oct 29, 2019 39:46

Today the Be A Smart Woman podcast welcomes a very special guest her name is Meg Chamberlain and she is the founder of Fermenti Foods.We will be highlighting and discussing all the in's and our's of fermented foods. Why you should consider including such a dynamic health food into your daily diet, how to do this in a balanced way. Especially if you are a new-be at this.We will be answering questions on this today in away you may have never heard it explained before. By the time we finish our 2 part series you are going to be looking at these little powerhouses of foods in a totally different light. we are going to learn wow to use these foods to clean up our gut, We will be sharing a beginners guide on baby stepping your way into fermented foods and what to expect when you do. I thin you will be surprised.We will also discuss how Meg went from 345 pounds to the svelt woman we see in front of us today.To learn more about Meg and her wonderful company Fermenti foods you can visit her web sit atwww.fermenti.biz andwww.wncfermentingfestival.comFacebook, instagram, twitter @ fermentifoodsand on their free YouTube Channel Fermenti MountainQuotes:I've also found that the microbiome within our gut is highly effected by lots of things throughout our lives. Like even the way we were born, whether through cesarean or the birth canal (20:25 toWell, and then on top of that, with every 16 ounces of living probiotic, there's a recent study that was done, probiotic rich fermented food, you are getting more lactic acid bacteria and variety than if you were to consume nine bottles of store-bought probiotics. (27:36 to 28:00)Well, we're finding out new data every day about the particulars of exactly what's happening, but basically what's happening is the soluble fiber is coming in and lactic bacteria needs the soluble fiber. Like as Americans in particular, we don't have a lot of dietary fiber in our daily intake and this is causing our overall microbiome to get less and less and less diverse. (10:19 to 10:49) Links mentioned in todays showwww.fermenti.bizuncfermentingfestival.comwww.beasmartwoman.com Connect with UsTo learn more about Claire Faithful and the Be a Smart Woman movement visit us at: http://www.beasmartwoman.comOr connect with us on Facebook, Instagram, or TwitterAlso listen to this podcast on: iTunes, Spotify. Utube and at BeASmartWoman.com SHOW TRANSCRIPT:Claire F: (00:00)Welcome to the Be A Smart Woman podcast. Everyone has their own story to tell and you never know what impact your story might have on someone else's life. This is the foundation of the Be A Smart Woman movement. Our movement seeks to empower women through the sharing of their journeys with other women. Sometimes we don't even realize the lessons that our stories hold until we share them with others. I am Claire faithful, founder of Be A Smart Woman and it is my hope and dream that this podcast will illuminate personal lessons for you the way listening to other women's stories has inspired me to give. We are so glad you are here. Let's enjoy this journey together.Claire F: (01:02)Today we have a special guest on our show and we are highlighting fermented foods. I know, trust me, if you're anything like me or rather how I was before learning this amazing information that we share with you here today, just the sound of that might make you feel a little hesitant. I mean after all, we are basically consciously controlling rot. So why is this considered such a dynamic health food? Why should we be eating it as part of our daily diets? And most importantly, how can we learn to love it? We're going to answer those questions here for you today in a way you may have never heard it explained before. I know, I was shocked, but it makes so much sense and I promise you, you are going to look at these little powerhouses of foods in a totally different light when we are done.Claire F: (02:05)In fact, the information shared here today was flowing so incredibly that we divided this up into a two part series. Today, in part one, you're going to learn how to use them to clean up your gut. We're sharing a beginner's guide on baby stepping your way into fermented foods and what to expect when you do. I think you'll be surprised. Our guest today, Meg Chamberlain, co owner of Fermenti Foods. She runs this family business with her husband. Their story of how they came to love fermented foods is hilarious. She actually thought he was going to poison himself, but instead the health and their entire lives were changed for the better. Meg went from 345 pounds to this incredibly healthy woman we see here today. And she is here to help change the way the world see this incredible tool in taking back your health as well. Without further ado, I'd love to introduce you to Meg Chamberlain.Claire F: (03:31)Meg, it's so great to have you on our show today. How are you?Meg Chamberlain: (03:36)Thank you for having me. It's an honor. I'm very excited to be here and to share my love of fermentation with you and your audience.Claire F: (03:43)Yeah, and I'm wondering, you know, if you could share with with our audience today about like what led you into getting involved with fermented foods and creating your company called Fermenti. I mean it's sounds like a very interesting story.Meg Chamberlain: (03:59)Well, the story goes back to 2008 2009 my husband and I were professionals in Washington DC and we ended up just quitting our jobs and coming here to the mountains of North Carolina and we discovered a love of homesteading. Somehow we made it out to Bolivar, Missouri and we ended up investing in 20 acres that was completely off the grid. We grew 70% of our own food.Claire F: (04:34)Wow.Meg Chamberlain: (04:35)And we traded and bartered for the rest with the local Amish community. And about a year into it, my friend Amos helped my husband get introduced. And so one day I was in the kitchen and it was just a 24 foot cabin that my husband had built with hand tools. And I was in the kitchen on the camp stove canning. And I had done like maybe 34 quarts of tomatoes and basil that year or that day. And I'm hot and I'm sweaty and I'm overwhelmed. And he comes in with a couple of cabbages and a bag and an old hand shredder. And he had the biggest grin on his face. And he was like, "Well, Oh I, you know Amos just showed me .. I'm going to make sauerkraut." And I'm like, "You're going to get out of my kitchen because I'm hot and I'm done." Like I'm not doing any more projects today.Claire F: (05:32)And I'm not making sauerkraut.Meg Chamberlain: (05:33)No, that was not going to happen. So I ended up finishing what I was doing and he took over and I went up to the loft to like cool down and rest for the evening. And for a couple hours I heard him clanking and banging and you know, wrestling this cabbage into a crock that we had gotten in an auction a few weeks before. And it was a straight sided crock and so it wasn't a proper fermentation vessel, which I thought was very ironic. And so he put this stuff in our back pantry and the temperature in the pantry would wildly jump throughout the day and the evening in the summer. And I would walk by and I would kick it.Claire F: (06:17)You would kick it?Meg Chamberlain: (06:18)I would kick it and I'd be like, "Oh you stinky thing." And you know, I was just-Claire F: (06:22)How does it smell?Meg Chamberlain: (06:23)I was not very nice to it. Let's just say that. So I ignored it and I ignored it and a couple of months went by and one day my husband is like, "Oh, I'm going to eat it." And I'm like, "My name's on the deed, right? Because you're going to die and I loved you."Claire F: (06:43)Oh my God, that's so funny. So you were thinking that this, whatever concoction he was making was probably going to make you really sick.Meg Chamberlain: (06:51)It was completely foreign to me. I had never really engaged with anything that had been cultured, or at least I didn't believe that I had. Of course, I'm a huge cheese fan and a sourdough bread fan and a yogurt fan, but I didn't equate those with cultured foods. And so he just was so excited that day. I'll never forget. And I'm like, well, you know, I loved you. I won't marry for a few years, you know, all that good stuff. And so he pulls back the cloth and he had just used a rock, like many people, a rock and a plate to hold it under the brine. And so he takes the rock out and takes the plate out and the top four inches had oxidized and they were gray.Claire F: (07:41)Oh my God.Meg Chamberlain: (07:42)And they were kind of slimy looking.Claire F: (07:43)Oh no, that does not sound appetizing at all.Meg Chamberlain: (07:49)Not in any way, shape or form. So he's digging in it, you know, because he's not deterred. And so he's digging in it and he gets down to this beautiful, crisp, bright green, yummy smelling layer. And so he pulls all the oxidized off and he puts it in the compost and he starts eating this stuff that he had made.Claire F: (08:10)And he knew what he was eating, I presume.Meg Chamberlain: (08:12)No.Claire F: (08:13)Oh he didn't?Meg Chamberlain: (08:14)I mean I think he had an idea, but neither of us understood any part of what was actually happening to our lives because when we cultured that first batch, everything for us shifted, our entire future shifted. And so he was happily eating this stuff and I'm just like about vomit in my mouth. I'm so grossed out. So I'm like-Claire F: (08:36)I know that just sounds awful. I'm getting the visual in my head of this kind of greens stuff. I'm like, oh no, that is not something I would want to try.Meg Chamberlain: (08:46)So I didn't and I let him eat it because I'm okay with letting him take the lead on certain things. And this was definitely one of them. And so for about two or three weeks, he would eat it every day and he started to like fart and have, you know, gas pains. And we later learned that that was the impacted glucose and wheat that was in his abdominal tract in his gastrin, his stomach and all the intestines and all that.Claire F: (09:18)So fermented food actually, what, eats up the bad bacteria's in your colon? Something like that?Meg Chamberlain: (09:26)Well, what it was doing, we found out what the soluble fiber was taking the lactic acid into the crevices of impaction within his large intestine and small intestine and it was fermenting basically out these impactions because lactic acid eats glucose and so it was then-Claire F: (09:49)okay. I think we just ... like stop there because I think ... lactic acid eats glucose. Is that what it is ... or because I just want to make sure our audience like understands this process in within our like gut. Because I mean, I don't know. But for me like the visual, you know, like I want to really understand it. So you eat this fermented food and it goes into your intestines and then what? What happens? It-Meg Chamberlain: (10:19)Well, we're finding out new data every day about the particulars of exactly what's happening, but basically what's happening is the soluble fiber is coming in and lactic bacteria needs the soluble fiber. Like as Americans in particular, we don't have a lot of dietary fiber in our daily intake and this is causing our overall microbiome to get less and less and less diverse.Claire F: (10:49)That's why there was telling us to, to eat ... like we need wheat.Meg Chamberlain: (10:53)We need a lot more fiber.Claire F: (10:54)Fiber, okay.Meg Chamberlain: (10:56)And with industrialized processes of you know, processing flowers and grains and rices, we're losing all of that soluble fiber and the diversity that it creates within us.Claire F: (11:08)I don't know about you, audience, but I never really understood that. I mean I always heard that we were meant to have fiber in your diet and I would look at things like rice or oats or whatever different types of fiber foods that they would tell you to eat and I couldn't understand this concept in my mind that I was going to eat this piece of bread, this whole wheat bread, and it was going to go into my intestines and somehow this was going to be some fibrous thing that was going to help me poop really healthy because it didn't. It used to make me really constipated. So maybe I'm understanding that-Meg Chamberlain: (11:44)well that's because with the bread you were eating an industrialized processed flour that was made into a bread. So I'm talking, when I speak about fiber, like un whole grains, raw grains, fruits, vegetables, those sorts of fibers as well. So it's not just, you know, eating a loaf of bread, which is extremely detached to as our ancestors used to eat, and they've even studied certain cultures that have very quote unquote primitive diets. They have much more cultural diversity in their microbiome then people in industrialized countries. So.Claire F: (12:34)Well, I think it's also, from my perspective, it's understanding that really the kind of foods, because I honestly had a picture in my mind of what this fiber, you know, where it came from. Like if I had brown rice that that was a good thing because of the fiber in it. But I didn't really understand what really ... and I'm sure lots of people that are listening have that same thought. We think we know what fiber is. But from what I'm hearing you say maybe we're not fully understanding what the real fiber we need and that's good for us is.Meg Chamberlain: (13:10)And I myself am still learning. There's lots of data that's coming out about what to consume that has those fibers. But from what I've been able to pull is fresh vegetables, fresh ... well I like fermented paired with those things, but like fresh fruit. So you, you need the soluble fiber.Claire F: (13:35)Okay. So okay, so you've made this first batch of fermented cabbage, right? And how do we work out when we have ... first of all, where do you buy a fermented foods? I mean, is it something that you can get in the grocery store or do you have to go to a special place? I mean, I know that you make it and people can buy that from you, but you know, is it just a general thing that's sold now that people can find easily?Meg Chamberlain: (14:07)Well, again, cultured foods go back to many different types of foods, you know, like yogurts and cheeses and breads and even charcuterie, like meats, certain prepared meats. But in the realm of fermented vegetables, which is where my company specializes, there's misinformation out there because when you're consuming a kraut or a kimchi, you want to make sure that it's living. You don't want anything that's been processed or heat canned because when you raise a fermented vegetable or fruit sometimes and you raise that temperature 105 degrees, it loses its probiotic structure. So you're still getting, yes, the soluble fiber. And depending on how hot and for the duration of that heat, you might still be getting some vitamins, some minerals, probably no enzymes, but you are just getting something that is dead.Meg Chamberlain: (15:14)And that's why, you know, people ask me all the time, well, why are fermented foods safer than canned foods? And they're safer because if you've ever grown mushrooms in an inoculated environment, that's how they're grown is you take a medium and you sterilize it and then you inoculate it with whatever strain of mushroom you choose to grow. Now this same process is what happens when you can. so all those jars of tomatoes and basil I was canning through high heat and long temperatures, I was destroying all of the nutritional value that was in the food and I was turning it into basically what was an emotionally dead medium.Claire F: (16:00)Wow. So that's ... because a lot of people love to can and do that. And that's ... is that what we do? I mean I know that I've done a little bit of canning over the years and I had no idea that I was actually destroying the nutrition in the food.Meg Chamberlain: (16:16)Well, and I think that canning, you know, to speak too ill of it, it does have its place in our evolution and it's also a useful preserving method, but to be aware that you're not getting the nutritional value you might have conceived of getting from it. So when I consume a canned item, I usually pair it with something that's living or fresh so that I get the diversity.Claire F: (16:42)Well, so that kind of leads me to ask you the question about, okay, so here we have, you know, maybe our little jar of fermented foods, which now I'm understanding is really good for you, but how do you know how much you should consume of this because ... I don't know, should you have a little bit? Should you have a lot? I mean, I've heard people saying, Oh, fermented foods, if you have like leaky gut syndrome, which I think is a very common thing nowadays, it can have a negative effect for you. And I just wondered, seeing as your an expert in this area, how you feel about that. And I also do know that Meg has healed her gut, so I feel your answer is going to be from a place of actually your own physical experience.Meg Chamberlain: (17:31)Well and to state clearly I am not a medical doctor. All of my data is experiential. Some things that I've lived in or I've witnessed from others. So always, you know, consult a medical doctor. But that being said, the data and the research that's coming out now, a lot of medical doctors don't have the time or the inclination to keep up with that data. So it never hurts to be open to learning on your own. And you know, I'm quote unquote an expert, but I'm still learning every day. So what I-Claire F: (18:11)But I'm figuring that you, okay. So the reason I say that you're an expert from my perspective, who knows nothing about this. So this is why I'm so excited about this podcast because I'm actually learning, everyone. I guess I'm looking to you as a person that has gone through different experiences, like your husband started to make it and then you've gone through different life experiences, which has led you now to have your company Fermenti Foods and often. And so I'm, you know, I'm just the interested into like really what your experience was and how this has helped you.Meg Chamberlain: (18:49)Well, when I consumed fermented foods, I find that it is best for the majority of people to consume like an eight to a quarter of a cup with every meal and to do a variety because different bacteria are present on different vegetables and I'm even coming across data now that's saying that different vegetables from different locations have slightly different possibilities of strands being created. So you want as much diversification in your gut as possible. I've also been reading that as we consume fermented foods with the probiotics and the prebiotics and the enzymes and the minerals, all of what you get 400 to 700% more when you ferment foods versus any other preservation technique. What's happening is is that a lot of them are going through like a flash flood through your system and a lot of them are not sticking around and like cultivating the environment. So I find them useful because they help me break down foods that I do consume that aren't fermented. So then I get more nutritional value out of the foods that it's paired with.Claire F: (20:14)So you like to mix ... so you like to have your fermented foods with regular food.Meg Chamberlain: (20:20)More of like a condiment.Claire F: (20:21)Like a condiment so it helps in the digestion?Meg Chamberlain: (20:25)And I've also found that the microbiome within our gut is highly effected by lots of things throughout our lives. Like even the way we were born, whether through cesarean or the birth canal, that can highly affect whether or not we were ever put on broad spectrum antibiotics which acts like an atomic in your system. And they're finding that once you lose some of these strands, some of them you may never be able to get again. So like if you ate kimchi two years ago, that more than likely isn't helping you today. So consuming them consistently throughout your re cultivation of your biome, you have more success in things working together, things sticking around.Claire F: (21:20)So you really suggest ... well, what I think I hear you saying is that we need to use fermented foods as a daily part of our diet.Meg Chamberlain: (21:30)And in diversity.Claire F: (21:32)So different types of fermented food. Now I know for me that I'm not a big fan of fermented foods and the way they taste. So my husband's a big fermented food person and loves them and eats this stuff all the time and I have lots of this stuff in my fridge and I always look at it and go, "Oh okay. Not for me." But I know I have leaky gut and I know I have allergies because of that and different, you know, ailments and I'd really liked to heal my gut. So now I'm sort of looking at that as a possibility. But I noticed that there's different flavors and there's some things are very salty or they have a very bitter taste. Then there's other flavors I've tried cause my husband has gazillions of different flavors that I really like. Like there's one which is like a salsa type that I've tried, which I really liked. And actually I've tried one of yours that you make which is with beets, which I love because it's a little sweeter. I guess I have a sweet tooth so, so I don't know if I could do all the different flavors. So what about people out there like maybe me that may say, well I can do this one or two flavors because they're going to ... is that still going to help us?Meg Chamberlain: (22:48)Yes. Anything is better than nothing. And you know when I say diversity, I also mean fermented grains, fermented fruits, fermented vegetables, fermented dairy, fermented meats. So-Claire F: (23:01)so fermented is a lot. It's not just what I'm thinking of like sauerkraut.Meg Chamberlain: (23:09)Yes, it's not just kraut. There's a whole world beyond it.Claire F: (23:11)Okay, oh I'd love to learn more about that. I mean-Meg Chamberlain: (23:16)It's fascinating. I can't learn fast enough and I do this as a living. So I will say that in Fermenti I strive to accommodate your inclination because a lot of people that I come across are not interested. In fact, I have people that come to my booth and they will put their hands on my table and be like, "I do not like kraut." And I'm like, "That's okay." You don't have to.Claire F: (23:47)I am one of those people.Meg Chamberlain: (23:49)And that is totally fair.Claire F: (23:50)I'm like, nope, I don't ... I think I did come to your booth once before I ever really met you and went I'm not going to eat that. No, Nope. No. And I think you suggested if I remember, it was a few years ago, the beat and gingers. Is it beet and ginger?Meg Chamberlain: (24:06)Yes and then the salsa.Claire F: (24:07)Yeah. And I liked those. And you knew that. It was like you said, "No, I think you're going to like this Claire. And I think you're going to like this." And I did and my husband has all the other ones and I have tried them and they are just not palatable for me. I mean I can't.Meg Chamberlain: (24:20)Well if you want to speak about non palatable but very good for you, Natto which is a fermented soybean. It's inoculated with a strand that turns the soybean ... it has like a snot consistency over it. And it smells a little like feet.Claire F: (24:37)Oh lovely. Oh no! Well that's the other thing. This stuff does smell sometimes. It does.Meg Chamberlain: (24:47)Well you're controlling rot basically through fermentation. You are using the preservation techniques of salinity and temperature to control and break down your food outside of your body. Like I talked to people that eat raw foods and every time I'm like, "You fart a lot, don't you?" And they're like, "Yeah, we do. How'd you know? We were downwind. How'd you know?" And that's because when you eat raw foods without the addition of fermented foods with them, you're forcing your body to ferment with inside of itself.Claire F: (25:21)Oh wow.Meg Chamberlain: (25:22)So when I ferment, I like to do it in an anaerobic environment, which means that no oxygen can get into the vessel, so it will off gas. So when you're force your system to ferment within itself, it's going to off gas.Claire F: (25:40)Okay. Which means that we fart.Meg Chamberlain: (25:42)And you're going to have bloating and cramping and even this happens sometimes when people initially start to eat fermented foods is they'll have the bloating and the cramping and they'll associate that with something that's bad. They're not understanding, like I said before, that that fermented food is going through their system and in essence is cleaning them up.Claire F: (26:02)So it's a good thing.Meg Chamberlain: (26:04)For typically four to six weeks in my experiential data, I find that most consumers of fermented foods that are new to it experience somewhere from, you know, three to six weeks they'll experience some sort of gas or bloating because that fermented food is going through them.Claire F: (26:20)So for my audience, so if anyone out there that's listening and you're thinking about like trying to add fermented foods into your diet to help with gut health, you're basically saying that we may experience about three to six weeks of bloating, gas, maybe feeling a little uncomfortable after we've eaten. This is okay.Meg Chamberlain: (26:43)And it's normal.Claire F: (26:43)Like it's not something for us to be worrying about and thinking, Oh my God, what's wrong with me?Meg Chamberlain: (26:47)Nope. It's totally normal. In fact, it's a good sign because it's showing that it's working, it's showing that it's cleaning up however many years you've had of poor dietary choices is cleaning it up. So.Claire F: (27:02)So we really can what's the word ... help our gut heal.Meg Chamberlain: (27:07)Yes.Claire F: (27:07)I'm not going to say heal our gut, but it can help, right? It can-Meg Chamberlain: (27:10)It's definitely a powerful tool in your tool box.Claire F: (27:14)Right. I mean I think that's something I want to definitely try. I mean, because why not? I mean, I don't know how much, you know, I've tried ... what about probiotics? A lot of people, you know, we go to the grocery store and we think, Oh, take a probiotic and I've heard things about probiotics that if you ... you can use a strain, it may not be the right strain that you need. So it does absolutely nothing for you.Meg Chamberlain: (27:36)Well, and then on top of that, with every 16 ounces of living probiotic, there's a recent study that was done, probiotic rich fermented food, you are getting more lactic acid bacteria and variety than if you were to consume nine bottles of store-bought probiotics.Claire F: (28:00)Oh my gosh.Meg Chamberlain: (28:01)So usually when you buy ... and some brands are better than others, but usually when you buy a store bought prebiotic, there's one or two strands. When you eat a living food, you're getting thousands of different diversity.Claire F: (28:16)Well, you know, like when you go into the grocery store and you see them in the fridge and they say like 20 billion or 50 billion, whatever numbers.Meg Chamberlain: (28:25)Of one strand.Claire F: (28:26)And I always look at that. And I go, what does that mean? I mean I know that in the past I've picked up the bottle that says 50 billion because I think it must be good. But then I don't really know. And I think a lot of us out there don't know if this is, you know ... when we buy something is it really going to help?Meg Chamberlain: (28:45)Well again it's 50,000 of what? One strand? Or multiple strands? What does the rest of the labels say? And in addition to that, when you eat or you consume just the probiotic, you're not getting the soluble fiber that is the vehicle to your large and small intestines. You are losing the majority of that within your gut because of the acidity of your gut.Claire F: (29:10)Right. And that's something I've always thought about when my doctors have said, "Oh you need a probiotic, you know, take a probiotic." And I go, "Well, which one?" And they go, "Well, I don't know. They're in the store, you know, go and pick one." And you look and you think, well, and then I have heard with some naturopathic doctors that I've worked with where they say, "Well, you know, one doesn't fit all and you have to see what your body needs and what strains your body needs." And I find that very confusing. And it sounds like fermented foods is a much easier way to actually-Meg Chamberlain: (29:41)It's a short cut.Claire F: (29:42)Yeah. And it sounds like it's more simple.Meg Chamberlain: (29:46)It's as simple as eating the sauerkraut grandma used to make, you know, we actually, there's data that proves that we co-evolved with lactic acid bacteria as a vertebrate species and in fact all vertebrate species benefit from lactic acid bacteria. So it's within our highest and best interest to consume it in a diversity and consistently throughout our consumption of calories throughout the day. You're also, when you eat a living food, you're getting the prebiotics, you're getting the probiotics, you're getting the soluble fiber, you're getting the vitamins, the minerals, the enzymes. So that you don't get from a store bought-Claire F: (30:29)Something in a bottle with a little white powder.Meg Chamberlain: (30:32)Yes.Claire F: (30:32)Okay. Yeah, because then they have the yogurts, too, that I've ... I've tried the yogurts and then I'm like, "I don't think these do anything." I mean I don't know what your experiences, obviously you might know a little bit more about that.Meg Chamberlain: (30:44)Well it's very interesting because again, it is just certain types of strands. And on top of that, it's kind of like how sauerkraut is to some people. Not everybody wants to consume it every day. Not everybody wants to drink a yogurt every day. Not everybody wants to choose sauerkraut every day. And that's really where as Fermenti I tried to create that diversity of flavor structure and application for you. That's why I am an advocate of teaching how to ferment, because you're going to come up with flavor structures and then in fact, if you ferment here in your home, you will have different strands than I have present in mine-Claire F: (31:29)Oh really? Because-Meg Chamberlain: (31:31)Because of the vegetables and where you sourced them, because of your own biome where it's fermented, all of those things have factors and there's data to kind of show that. So I recommend when people are like, "Oh, I should just eat your kraut." And I'm like, "No, I'm not here trying to ..." Yes, I would like you to buy my product so I can continue to do what I do. But you also need to go home and make it, you need to have your neighbors make it. You need to have your family and your friends make it and you all need to share because the more that we share these different cultures with each other, the more likely we are to have a healthier biome.Claire F: (32:08)Wow. That sounds so fascinating. I mean, yeah, I mean a lot of people are not going out and making fermented foods. I mean, I'm sure most people, especially people that live in big cities and they don't even have a concept of that because their lives are so fast paced. So then obviously they're going to need to go to someone like you and buy your product. And that can still be a benefit though.Meg Chamberlain: (32:34)Extreme benefit.Claire F: (32:35)I think that's what I want to understand is how can we help our gut be healthier in a simple way when we have very busy lives. Because I know that my husband would definitely ... like when he listens to this podcast, I pretty much can guarantee he's going to be calling you up and he's going to want to do a class and he's going to want to start making his fermented foods. And I'm going to have the barrels or whatever they are of the stinky stuff in my house. But I know that I wouldn't do that. And I think that there's a lot of people I know that probably would not do that, but they might consider going out and buying some already fermented foods just to try it, just to try something-Meg Chamberlain: (33:17)They should. Yes, they totally should. There's Natto, as I said, is the highest plant source of vitamin K2 and K3 and that has proven to lower heart disease, which is a major killer in our country and it also has the probiotics, prebiotics and all that good stuff. There's Kefir. There's Kvss which is a little harder to find, but it can be found. I would recommend to people to go to their local communities as opposed to going to large chain stores.Claire F: (33:59)Okay and maybe like farmer's markets if you live in an area where you have a farmer's market.Meg Chamberlain: (34:03)Farmer's markets, small co-ops, these are the places where you're more than likely going to find a local fermentor to wherever your location is and you can support your community locally, which is also a wonderful thing to do, but you are going to be getting ... you have to make sure that it's living and it's not been canned.Claire F: (34:25)Okay, so when you say difference, meaning literally in a can? Or meaning in a jar? I mean, how do you know?Meg Chamberlain: (34:33)Well in a jar. Usually it's some of the larger brands. I won't name them, but they, for distribution reasons ... you know when you ship to Ohio or California ... and you'll find this, sometimes additives are put in like sodium benzoate, things like that to help shelf stability. But those are maybe less desirable. And so-Claire F: (34:59)Are they the ones that aren't in the fridge?Meg Chamberlain: (35:05)Well that's a great question because there's the kraut that's on the shelf that is not refrigerated, that you know has been canned and heat canned. And then there's the elusive bagged kraut that you think is good because it's cold, but check the label.Claire F: (35:25)So in other words, not every kraut is equal. So we have to do a little bit of label-Meg Chamberlain: (35:32)You have to be an educated consumer. Yes. And to be educated, look for pasteurized.Claire F: (35:37)So if it's pasteurized?Meg Chamberlain: (35:39)It's a no go.Claire F: (35:40)It's just not going to do anything for your gut.Meg Chamberlain: (35:43)Well, you'll get the soluble fiber and you'll get, you know, some vitamins and minerals, but you're not going to get the probiotics, prebiotics or enzymes-Claire F: (35:51)That we need, okay. Wow. This is a lot of really ... now do you have a website that people can go to to find out more?Meg Chamberlain: (36:01)I do. You can find out more about my particular business at www.Fermenti.biz. And that's F-E-R-M-E-N-T-I.biz. I also have been working very hard to ... I created a festival of fermentation because I'm trying to cultivate my community and bring together and make fermentors and the fermenting community more visible for people that are like, well, where do I go? What do I do? Well there's a festival and we're all in one room and you can pick our brain in one day.Claire F: (36:38)And you can learn a lot about this.Meg Chamberlain: (36:40)Yes, you can.Claire F: (36:41)That's awesome. I mean because I think this is such a ... I mean I feel like this is an ongoing topic because there's so much to learn and I feel like we've just touched the surface. So anyway, I'm really, really grateful that you came on our show today and just to give us a little insight into fermented foods and your brand Fermenti. And I highly recommend that everyone goes out and checks Meg's site out and we all learn a little bit more. But I'd know for sure I am definitely going to start eating my fermented foods and being a good girl about it because I kind of have not been. So anyway, but thanks. Thank you, Meg, for sharing. This is really awesome.Meg Chamberlain: (37:25)Well it's my pleasure and I will say that, you know, I don't even like to eat sauerkraut every day.Claire F: (37:31)Right.Meg Chamberlain: (37:31)So again, that diversity is very important.Claire F: (37:34)Yeah. So I can have my beets. Now the beet one, I'm going to have that.Meg Chamberlain: (37:39)You can have your beets and eat them, too.Claire F: (37:40)I can have my beets. Yay. Thank you ever so much.Meg Chamberlain: (37:44)Thank you.Claire F: (37:44)Bye.Claire F: (37:52)Wow. Such incredible life changing information. Now we know you are probably eager to get started. See there, I told you this would reset your thoughts around fermented food. It is very important to tell you that you can overdo it. So before you run out and grab yourself a few jars of Meg's delightful product, we'd like you to first tune in and listen to part two of this series. We don't want too much of a good thing to leave you with some undesirable feelings. Part two teaches us how to begin introducing them. It isn't like everything else where you start slow and build up and we'll discuss reasons why that is. Diversity is also super important. Tune in to part two as we learn more together.Claire F: (38:46)That wraps up our Be A Smart Woman podcast for today. I hope that you discovered something about yourself during today's podcast as I truly believe we can learn something from everyone we meet. If you like what you heard today, I invite you to subscribe and leave a review. We'd love to have you in our Be A Smart Woman family. You can also follow and like us on Facebook, Instagram, and Twitter. If you've got questions or think you have a story to share, you can find our contact information at beasmartwoman.com. Thank you for listening and see you next time.

Don't Forget To Bring a Towell, an Isaac Towell

Sad and the City Podcast

Play Episode Listen Later Jun 24, 2019 46:04

Marisa and Jay sit down with Isaac Towell to talk depression, anxiety, and drinking taking priority over EVERYTHING!!!

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Sydenham Current Sessions Podcast – Episode #79

brand holding you back towell

Play Episode Listen Later Mar 29, 2019 6:34

Welcome to Episode #79 of the Sydenham Current Sessions. The date is Friday, March 29, 2019. Dana Haggith and Aaron Hall present the weekly podcast, which you can now subscribe to for FREE on your Apple device through the Podcast app. * The Government of Canada announced this week they are investing over $16.5 million in Chatham-Kent through the Disaster Mitigation and Adaptation Fund. * Wallaceburg Memorial Arena is expected to be packed on Friday night, March 29, as the Wallaceburg Midget Rep Lakers host the Penetanguishene Flames in Game #5 of the Ontario Minor Hockey Association (OMHA) Midget ‘B’ finals. * Towell’s Auto Body, since 1949, they have been family-owned and operated. They always do their best to make all customers happy through honesty, trust and good work. Call them for custom work, rust removal, collision repair, oil coating or to Bring New Life to Older Vehicles - 1258 Lambton Line Wallaceburg - 519-627-6592. * Weekend weather forecast. * Junior Star Search, PSA/Prostate Cancer Screening, Otter Creek Jam Fest.

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Renee Towell - Is your brand holding you back?

Exit Coach Radio

Play Episode Listen Later Mar 23, 2019 21:23

Renee Towell of Towell Media shares tips and insights about the importance of branding.

Sydenham Current Sessions Podcast – Episode #74

Play Episode Listen Later Feb 22, 2019 6:35

Welcome to Episode #74 of the Sydenham Current Sessions. The date is Friday, February 22, 2019. Dana Haggith and Aaron Hall present the weekly podcast, which you can now subscribe to for FREE on your Apple device through the Podcast app. * The Ontario government is investing in the Wallaceburg hospital site redevelopment. * The Lakeshore Canadiens evened their best-of-seven playoff series with the Dresden Kings, after a 4-1 win Wednesday night in Dresden. * Towell’s Auto Body, they always do their best to make all customers happy through honesty, trust and good work. * A special weather statement has been issued by Environment Canada, as a major wind storm is likely on Sunday and Sunday night. * Weekend weather forecast. * Westover Treatment Centre'S 'Courage to Change' program, learn-to-paint fundraiser at the Sombra Museum, Senior Star Search, PURE Dance fundraiser.

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Sydenham Current Sessions Podcast – Episode #71

Play Episode Listen Later Feb 1, 2019 5:33

Welcome to Episode #71 of the Sydenham Current Sessions. The date is Friday, February 1, 2019. Dana Haggith and Aaron Hall present the weekly podcast, which you can now subscribe to for FREE on your Apple device through the Podcast app. * The rehabilitation project for the Lord Selkirk Bridge in Wallaceburg is set to begin next week. * Over $30,000 was raised for Cystic Fibrosis Canada and the Ronald McDonald House Charities recently during the #Play4Brae event held at Wallaceburg Memorial Arena. * Towell’s Auto Body, they always do their best to make all customers happy through honesty, trust and good work. * Weekend weather forecast. * Super Bowl at the CBD, Valentine Vendor and Craft Show, Blood Donor Clinic in Dresden.

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Sydenham Current Sessions Podcast – Episode #69

Play Episode Listen Later Jan 18, 2019 6:12

Welcome to Episode #69 of the Sydenham Current Sessions. The date is Friday, January 18, 2019. Dana Haggith and Aaron Hall present the weekly podcast, which you can now subscribe to for FREE on your Apple device through the Podcast app. * West Kent Coun. Mark Authier is hoping to have security cameras installed in at least three parks across Chatham-Kent, including Glen Mickle Park in Wallaceburg. ***POLL QUESTION*** * Special weather statement: Snow and bitterly cold temperatures are expected this weekend. * Tyler Davis chosen in the second round of the Ontario Lacrosse Association Junior ‘A’ draft. * Towell’s Auto Body, since 1949, they have been family-owned and operated. * Polar plunge, Red Devils chili cook-off, baseball registration, Dala performing in Wallaceburg.

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Lee Towell: The World Is A Good Place

The Sonny Melendrez Show

Play Episode Listen Later Dec 29, 2018 26:01

Lee Towell is a teacher's teacher and has written hundred's of songs. Her children's TV series, "Cat Paws" ran for 17 years on public television. Now, Lee is embarking on a very personal new media adventure, focusing on the adoption process from the viewpoint of children who had a, "Hard Start." The show also features a musical surprise!

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Sydenham Current Sessions Podcast – Episode #63

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Play Episode Listen Later Dec 7, 2018 15:19

Welcome to Episode #63 of the Sydenham Current Sessions. The date is Friday, December 7, 2018. Dana Haggith and Aaron Hall present the weekly podcast, which you can now subscribe to for FREE on your Apple device through the Podcast app. – Bedrooms and More: News Headlines from the past week – Towell’s Auto Body: Sports Highlights – Comic Oasis: Upcoming events – Municipality of Chatham-Kent: Job Postings – Otter Creek Jam Fest: Feature of the Week

Creed 2 review, worthy sequel or time to throw in the towell

Media Mosh

Play Episode Listen Later Nov 27, 2018 19:10

Quick turn around folks. I give you my thoughts on the recent entry into the Rocky universe with my Creed 2 review! I also, review the Netflix Original Christmas Chronicles with Kurt Russell playing Santa Claus? Short and sweet folks! Get caught up!

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Sydenham Current Sessions Podcast – Episode #58

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Play Episode Listen Later Nov 2, 2018 15:51

Welcome to Episode #58 of the Sydenham Current Sessions. The date is Friday, November 2, 2018. Dana Haggith and Aaron Hall present the weekly podcast, which you can now subscribe to for FREE on your Apple device through the Podcast app. – Community Driver Training: News Headlines from the past week – Towell’s Auto Body: Sports Highlights – Heather's Happy Feet: Upcoming events – Municipality of Chatham-Kent: Job Postings – Dover Duds: Feature of the Week

Sydenham Current Sessions Podcast – Episode #54

apple current municipalities aaron hall sydenham towell

Play Episode Listen Later Oct 5, 2018 14:16

Welcome to Episode #54 of the Sydenham Current Sessions. The date is Friday, October 5, 2018. Dana Haggith and Aaron Hall present the weekly podcast, which you can now subscribe to for FREE on your Apple device through the Podcast app. – Parks Blueberries: News Headlines from the past week – Towell’s Auto Body: Sports Highlights – Salvation Army: Upcoming events – Municipality of Chatham-Kent: Job Postings – Life Transitions: Feature of the Week

Sydenham Current Sessions Podcast – Episode #53

apple current municipalities aaron hall sydenham towell

Play Episode Listen Later Sep 28, 2018 17:48

Welcome to Episode #53 of the Sydenham Current Sessions. The date is Friday, September 28, 2018. Dana Haggith and Aaron Hall present the weekly podcast, which you can now subscribe to for FREE on your Apple device through the Podcast app. – Parks Blueberries: News Headlines from the past week – Towell’s Auto Body: Sports Highlights – Power Fitness Gym: Upcoming events – Municipality of Chatham-Kent: Job Postings – Brigden Fair: Feature of the Week

Katy Towell joins Thorne & Cross: Haunted Nights LIVE!

Authors on the Air Global Radio Network

Play Episode Listen Later Sep 4, 2018 61:55

Childrin R Skary is written, drawn, and animated by Katy Towell. Ms. Towell is a graphic designer, writer and illustrator in Portland, OR with dreams of one day being the scary old lady in the house about which all the neighborhood children tell ghost stories. Join the Thorne & Cross newsletter for updates, book deals, specials, exclusives, and upcoming guests on Thorne & Cross: Haunted Nights LIVE! by visiting Tamara and Alistair at their websites: alistaircross.com and tamarathorne.com This is a copyrighted, trademarked podcast owned solely by the Authors on the Air Global Radio, LLC.

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Sydenham Current Sessions Podcast – Episode #47

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Play Episode Listen Later Aug 17, 2018 12:08

Welcome to Episode #47 of the Sydenham Current Sessions. The date is Friday, August 17, 2018. Dana Haggith and Aaron Hall present the weekly podcast, which you can now subscribe to for FREE on your Apple device through the Podcast app. – Robert Taylor, IPC Securities: News Headlines from the past week – Towell’s Auto Body: Sports Highlights – WAMBO: Upcoming events – Municipality of Chatham-Kent: Job Postings – Wallaceburg Farmers’ Market: Feature of the Week

Sydenham Current Sessions Podcast – Episode #46

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Play Episode Listen Later Aug 10, 2018 13:58

Welcome to Episode #46 of the Sydenham Current Sessions. The date is Friday, August 10, 2018. Dana Haggith and Aaron Hall present the weekly podcast, which you can now subscribe to for FREE on your Apple device through the Podcast app. – Goldcoast Fashions: News Headlines from the past week – Ed’s Bait: Sports Highlights – Dresden Raceway: Special feature – Towell’s Auto Body: Upcoming events – Municipality of Chatham-Kent: Job Postings – Tacq’s Garden Market: Feature of the Week

Sydenham Current Sessions Podcast – Episode #43

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Play Episode Listen Later Jul 13, 2018 17:13

Welcome to Episode #43 of the Sydenham Current Sessions. The date is Friday, July 13, 2018. Dana Haggith and Aaron Hall present the weekly podcast, which you can now subscribe to for FREE on your Apple device through the Podcast app. – Robert Taylor, IPC Securities Corporation: News Headlines from the past week – Towell’s Auto Body: Sports Highlights – Dresden Raceway: Special feature – Beyond Gifts and Decor: Upcoming events – Municipality of Chatham-Kent: Job Postings - Wallaceburg Farmers' Market: Featured Business of the Week

Relationships - Dont throw in the towell just yet . / Episode #10

Anthony Donegan Podcast

Play Episode Listen Later Jun 11, 2018 5:35

If you have hit a rocky road in your relationship have a listen. Dont call it a day just yet .

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Sydenham Current Sessions Podcast – Episode #41

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Play Episode Listen Later Jun 8, 2018 18:53

Welcome to Episode #41 of the Sydenham Current Sessions. The date is Friday, June 8, 2018. Dana Haggith and Aaron Hall present the weekly podcast, which you can now subscribe to for FREE on your Apple device through the Podcast app. – Chatham-Kent Wedding Professionals: News Headlines from the past week – St. Clair River Run: Sports Highlights – Dresden Raceway: Special feature – Towell’s Auto Body: Upcoming events – Municipality of Chatham-Kent: Job Postings – Community Living Wallaceburg (3Rivers Roll): Featured Business of the Week

Sydenham Current Sessions - Episode #19 - Friday, January 5, 2018

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Play Episode Listen Later Jan 5, 2018 14:27

Sydenham Current Sessions - Episode #19 - Friday, January 5, 2017 Welcome to Episode #19 of the Sydenham Current Sessions. The date is Friday, January 5, 2017. Dana Haggith and Aaron Hall present their weekly podcast, their first one of the year. – Arctic Heating and Cooling: News Headlines from the past week – Towell’s Auto Body: Sports Highlights – Krogman Auto Sales: Upcoming events – Municipality of Chatham-Kent: Job Postings – The Instant Print Shoppe: Featured Business of the Week

One Eared Rabbit Breed - Charlottesville - Sanitary - Coltsfoot - News

Hare of the rabbit podcast

Play Episode Listen Later Aug 21, 2017 19:41

I would like to thank you for letting me take a week off from podcasting. As you may or may not know I like near Charlottesville Virginina, I will be briefly discussing what happened in Charlottesville this weekend past. I live in Greene county Virginia Susan Bro who is the Mother of Heather Heyer, works at my local 4H office. My children are active with 4h. I have had conversations with her many times about many topics. She is a friend. We have discussed house rabbits because she has had them in the past for many years. She is a sweet lady, and this past week has been a painful week. I know that this is probably not the venue to pour this out, but I feel that I need to. People say that this could never be in my backyard… This was in my backyard. To quote my wife “If this could happen in Charlottesville, this could happen anywhere.” We had a Japanese exchange student staying with us through4H, and we had planned to go to Charlottesville this weekend past. It was a Pre-planned outing. It was the last weekend she was staying with us, and there is a Virginia store on the downtown mall, about a block from Lee (Emancipation) Park. We knew about the protests and being from the school of “don’t do stupid things with stupid people in stupid places”, Charlottesville fell into two of the three categories… We went over the mountain to the Route 11 potato chip factory in Mt. Jackson, then to Harrisonburg and Staunton. We went to a glass blowing factory, and we saw live music. I hoped that they had the police in place to keep anyone from getting hurt, especially anyone that my wife or I might know. I received a notification about a car hitting protesters. We went to the "Virginia Store" for made in Virginia items for our Japanese student to take home to Japan. We came back home on a scenic drive through the Shenandoah National Park. Along the ride, my wife says that Susan posted a message about loosing her daughter standing up for what she believes in. My wife works at the University of Virginia and they found out about the plans for the torch-lit march through social media, and were told the route that was planned by speaking to the march leaders. This is not the route they took. They marched to where the few students that are able to move in early were. The marchers were despicable to the students that were on grounds. The students were moved to a basement to get away from the “Peaceful” march. One of the teachers has had a stroke this week. He was hit in the head with a tiki-torch (Probably a brain bleed of some sort). This was Friday nights activities in Charlottesville. I believe that the Saturday event was designed to push the protesters (Antagonists) together. I had spent a few days feeling angry, and angry at the news for still creating divides. My wife was on edge. I went to a yoga class and stopped reading the news for a few days. To quote the judges father on night-court “I’m feeling much better now". https://youtu.be/3SnGU6Jtxc0 If you want to see something beautiful, check out the candle-lit walk that the faculty, staff and students participated in last Wednesday. There were at least 2000 people that participated in this walk. It was promoted only by word of mouth. This was not promoted through social media for fear of the Nazi's and KKK showing up again. A youtube link to the candle-lit walk is in the show notes. https://youtu.be/cITuxcGlAr8 Now for our One Eared Rabbit breed: One Eared Rabbit Breed Most of the info about this breed is from Domestic Rabbits and Their Histories by Bob D. Whitman. Now it is possible rather then a gene mutation it might be more likely that the mom "over-groomed" it as a newborn. Sometimes when cleaning the blood off of the babies, the mom will accidentally get carried away and chew off an ear, tail, or foot. England appears to be the native home of the "Unicorn of the Rabbit World" which was being bred true to form during the later part of the 18th century. I have been able to find next to nothing on this unusual rabbit, other then a small passage in John Sheail's book, "rabbits and their history" published in 1971. Sheail mentions that the one eared rabbit bred true, and the population slowly increased. However little commercial value could be placed on such a rabbit, and that little notice was taken by the authors of the time. From all indications, it would appear that the One Eared rabbit breed was produced in the Warrens of the day, and was probably of the wild agouti coloration. I have not been able to location any further information on this most unusual mutation. There is a picture of a pair of of One Eared rabbits in the February 1959 issue of the National Rabbit Raiser Magazine. Claude Holbrook of Evansville, Indiana, who raises rabbits for a hobby, got a surprise when he looked into a nest box recently. "Two of the new litter had but one ear - right in the middle of their forehead.". So as rare as the legendary Unicorn may be, so is the One Eared rabbit. http://karlshuker.blogspot.com/2011/10/unicorn-rabbit-from-county-durham.html A pet rabbit that its owner, 9-year-old Kathy Lister of Trimdon Grange in County Durham, England, had very aptly named Unicorn is most extraordinary . Due to a genetic fluke, Unicorn had been born with just a single ear. Yet whereas there are numerous reports on file of individual mammals of many different species in which one or other ear is missing, Unicorn’s condition was rather more special. For unlike typical one-eared individuals, her single ear was not laterally positioned, but arose instead from the centre of her head, standing upright like a long furry horn! Born in spring 1981, Unicorn was a Flemish Giant doe bred on James’s farm, and she subsequently became the much-loved pet of his daughter Kathy. In more than 35 years of rabbit breeding, this was the only one-eared rabbit that James had ever observed. In autumn 1984, Unicorn escaped from her pen, but three days later she was found, recaptured, and placed in a new hutch. Over the next month, she grew steadily fatter, and 31 days after her original escape Unicorn gave birth to a litter of five offspring. As she had never been introduced to any of the farm rabbits, it is clear, therefore, that during her brief period of freedom Unicorn had encountered and mated with a wild rabbit. Of her five offspring, four were normal, but the fifth displayed its mother’s remarkable median-ear condition. Regrettably, however, all five offspring died shortly afterwards during a very severe thunderstorm, so no details of their sex are known. Happily, Unicorn survived, and lived for a further two years, but she did not give birth to any further litters, so the unidentified mutant gene presumably responsible for her median ear and that of one of her offspring was lost forever when she died in November 1986. Judging from the 4:1 normal:mutant ratio of offspring, it is likely that the median-ear condition was induced by a recessive allele (gene form), and that Unicorn was homozygous for it (i.e. possessing two copies), thereby enabling the condition to be expressed by her. If so, then it must also be assumed that her wild mate was at least heterozygous (possessing one copy) for this same mutant allele, in order to explain the birth of the single median-eared offspring in her litter. Yet if this mutant allele is indeed present in the wild population, one might have expected it to have been expressed far more frequently (especially in animals that are famous for breeding...well, like rabbits!). Could it, therefore, be associated with some debilitating trait too, so that individuals expressing it are more vulnerable in some way to predation? The most obvious affliction to be expected that may prove detrimental to survival in the wild is some form of hearing impairment – an occurrence that normally accompanies most ear-related mutations. Yet Kathy had observed that when Unicorn was called, she would turn towards the direction of the voice, thus suggesting that her hearing was not severely impeded (although by having only one ear, it meant – inevitably - that Unicorn’s hearing could only be monoaural, not stereo). Tragically, however, in the absence of further litters from Unicorn upon which to base breeding observations, little more can be said of her apparently unique mutation. So it is likely that its identity will remain undiscovered, unless this remarkable ‘unicorn ear’ condition reappears one day in some other rabbit farm. Through the 2012 edition of Ripley's Believe It Or Not, there is a second unicorn rabbit. Owned by rabbit breeder Franz-Xaver Noemmer, from Egglham, Germany, it was born in February 2010, and has snow-white fur. Now a Book about a one eared rabbit that I found while researching one eared rabbits. Podkin One-Ear (The Five Realms #1) by Kieran Larwood Podkin One-Ear is a legend: a fearsome warrior rabbit whose reputation for cunning and triumph in battle has travelled the ages. But how did he become such a mighty fighter? The answer may surprise you... When a travelling bard arrives at Thornwood Warren on Midwinter night, he is warmly welcomed. In return for food and lodging, he settles down to tell of how Podkin One-Ear - and soon the rabbits are enthralled to hear the story of how one lost little rabbit overcame the cruellest enemy imaginable, and became the greatest warrior their land has ever know. Another popular one eared rabbit is Bongo! https://en.wikipedia.org/wiki/Life_in_Hell Life in Hell is a comic strip by Matt Groening, creator of The Simpsons and Futurama, which was published weekly from 1977 to 2012. The strip featured anthropomorphic rabbits and a gay couple. Groening used these characters to explore a wide range of topics about love, sex, work, and death. His drawings were full of expressions of angst, social alienation, self-loathing, and fear of inevitable doom. Bongo is Binky's illegitimate son, the product of a drunken night of "jungle passion." He was introduced in a 1983 storyline in which his mother, Hulga, left him to Binky so she could seek her fortune in New York. Bongo's defining physical attribute is his one ear, which Groening admits is solely so that the casual viewer can tell him apart from Binky. Bongo made an appearance in the Futurama episode "Xmas Story", where he is seen being sold in a pet shop. He also appeared in The Simpsons episode "Treehouse of Horror XII" as one of the rabbits that Homer catches in the trap. He appears in The Simpsons again in another episode as a plush toy in Lisa's room, though he is called Madam Bunny. He is shown as a plush toy in "The Fool Monty" where Mr. Burns is eating it in Bart's closet. He has a cameo in "Simpsorama" as one of the rabbit-like creatures rampaging New New York, where he writes on a wall "Crossovers are hell" Word of the Week: Sanitary Plant of the week: Coltsfoot News: Now we had an episode about Rabbit Jumping, and the sport has been mentioned a few times in the news recently. http://www.dailyinterlake.com/article/20170817/ARTICLE/170819865 Rabbit jumping debuts at Northwest Montana Fair Onlookers draped themselves over the fence surrounding the bunny jumping competition Thursday at the Northwest Montana Fair. Handlers and their rabbits were spread out beneath the shade of a canopy, some taking time for an extra snuggle with their competitors while others kept a close eye on the competition. Before them was a line of jumps, ranging in height from roughly 3 inches to about a foot. There were roughly 20 competitors who participated in the fair’s first bunny jumping contest. The sport ranks competitors based on speed and how clean their runs are. The event was spearheaded by Glacier View 4-H leader and Glacier Rabbit Breeders founding member KelleySue Bain, who wanted to raise awareness about the burgeoning sport. “Most people don’t even know about it or don’t know that it’s available here,” she said. Rabbit hopping, also known as Kaninhop, originated in Sweden in the 1970s and has a sizable following in Europe — there are more than 4,000 rabbit hoppers in the U.K., Germany and Scandinavia, according to National Geographic. She hosted the club’s first contest in April and introduced rabbit hopping to fairgoers in Missoula last week. Bain has another competition set for Sept. 16, which will also feature rabbit agility, but noted that the contest will be low-key, at least for now. “We’re still trying to keep it really fun because everybody is so new, so we’re not making it really serious yet,” Bain said. “Rabbits are very easy to train and they’re very smart. Some people clicker train them and can get them to do all kinds of tricks. You can get them hopping pretty quickly — at least a little bit,” Bain said. “Sometimes you’ll get a rabbit that just doesn’t want to do it, but definitely the majority of them want to do it once they get comfortable.” Competitors come in different shapes and sizes too. Bain said the September show, which will also take place at the fairgrounds, will be open to youth and adult contestants. Hop to it! Wisconsin State Fair competition includes rabbit obstacle course http://www.thecountrytoday.com/Country-Life/Country-Life-News/2017/08/15/Hop-to-it.html WEST ALLIS — Donna Towell said she had never heard of rabbit hopping — at least not as an official sport — until some of her Waukesha County project members saw a story in a rabbit magazine. “They came to me with this article, and I thought, this is cool, so I made the straight-line course and introduced it at the Waukesha County Fair,” Towell explained. “It really took off from there.” Six years ago Towell and her rabbit project youngsters introduced Wisconsin State Fair visitors to the sport with demonstrations, but for the past three years, the event has been offered officially for both junior and open competition. Five courses are offered at the state fair: straight-line, crooked, high jump, low jump and agility. “That’s like an obstacle course hopping up, over and through,” Towell said. “They have a platform, a teeter-totter, a bridge, an A-frame, a tire and then jumps.” Rabbit hopping will be featured this year at the American Rabbit Breeders Association convention Oct. 1-5 in Indianapolis. More information can be found at http://www.indyarbaconvention.com. Czech university announces new type of rabbit fever http://www.radio.cz/en/section/news/czech-university-announces-new-type-of-rabbit-fever A Czech university has announced the discovery of a new strain of rabbit fever. The discovery has been announced by the University of Veterinary and Pharmaceutical Sciences in Brno after the sudden deaths of scores of rabbits across the country in July. They found a previous version of the fever as well as a newer once which often lasts longer but appears to have a reduced death toll of up to 70 percent compared with the 90 percent death rate of the older fever. A vaccine against the new version is expected to be ready in August. Uni graduate finds riches keeping rabbits at interactive bunny farm https://coconuts.co/kl/news/uni-graduate-finds-riches-keeping-rabbits-interactive-bunny-farm/ A bunny-loving Agriculture Science graduate has managed to make a small fortune from turning his hobby of rabbit-keeping into a booming business. Opening a bunny petting zoo, Arnab Village (Rabbit Village), in Kampung Purakagis, Ranau, Sabah, he’s managed to earn RM300,000 (US$75,000) in ticket sales after a year of operation. It’s become a legitimate attraction on the Sabah tourist trail, conveniently nestled between hot springs, fish spas and tea plantations. He tells The Sun that his farm carries 8 species of rabbits, New Zealand White, Standard Rex, Mini Satin, Lion Head, Netherland Dwarf, Lop Ear, Anggora and the local breed. He started with RM5,000 (US$1,250) of capital for facilities and landscaping, and has been consistently upgrading throughout the year. His last phase will see a restaurant built on the premises. Let’s hope there’s no rabbit on the menu. That would be a bit creepy. Starting with 400 rabbits, he hopes to reach 1,000 by next year. Considering rabbits have a reputation of ahem multiplying profusely, we’re sure he’ll hit those targets soon enough, and then some. Fancy holding a bunny? Arnab Village will set you back RM3 for children and RM5 for adults if you’re a local (US$0.75-US$1.25). Expect to pay RM5 for children and RM10 for adults (US$1.25-US$2.25) if you’re an international visitor. A few Rabbits in the movies: 'Rabbit': Film Review | Melbourne 2017 http://www.hollywoodreporter.com/review/rabbit-film-review-melbourne-2017-1027487 'Rectify' star Adelaide Clemens anchors a psychological thriller about a young woman searching for her twin sister. If Get Out was transplanted to Australia and had its sense of humor confiscated by customs, the result would surely look something like Rabbit. Making its debut in Melbourne but filmed in the leafy suburbs and surrounds of Adelaide, this debut feature from director Luke Shanahan is arresting to look at but exhaustingly portentous, with hometown stars Adelaide Clemens (Rectify) and Alex Russell (the upcoming Only the Brave) gamely committing to the helmer's own script, which withholds any sense of narrative clarity until the closing minutes. Nominally interested in cryptophasia, the phenomenon of twins who develop their own language, this nothing-but-mood piece showcases strong work from its two promising leads and striking location photography. The film begins with a bedraggled Clemens running through the woods, pursued by a hoody-wearing man in black. She runs into the arms of an elderly woman, who welcomes her into her home before restraining the girl with the help of several accomplices. Cut to Germany, where Australian student Maude (Clemens again) wakes up from the same recurring nightmare — or is it a vision of something that actually occurred? Maude's identical twin Cleo has been missing for over a year, and she returns home to figure out if the dream is trying to point her in her sister's direction. She's joined on her quest by Ralph (Russell), as Cleo's fiancé, and an obsessive cop (Jonny Paslovsky) who thinks Ralph had a hand in the girl's disappearance. How Porgs are bringing the cuteness back into Star Wars Read more: http://metro.co.uk/2017/08/12/how-porgs-are-bringing-the-cuteness-back-into-star-wars-6841526/#ixzz4qF34rwm4 There can be little doubt that the galaxy far, far away has delivered some of cinema’s most astounding moments, riveting plot twists and memorable characters. We’ve had the terror of Darth Vader, the innocence of Luke Skywalker, the sliminess of Jabba the Hutt and the wisdom of Yoda. Star Wars changed the landscape of modern cinema in so many ways, but not all of it was about being cool. Sometimes it was about being cute. Think back to the original trilogy. In the original 1977 movie we were first introduced to cuteness in the form of Artoo Detoo. The cutest character in the original (with the Mousedroid a close second), he almost stole the show and ignited a following that endures to today, with the R2 Builders doing such an amazing job of recreating the little droid that their work is seen in the modern Disney era of Star Wars films. The Empire Strikes Back was a darker film that introduced Master Yoda to the series. While he wasn’t conventionally cute, he gained a rabid following of his own. However, the third film was the one that really smashed the cute button. Arriving in the film as our heroes land on the forest moon of Endor, tasked with destroying the shield generator and allowing the Rebel fleet to attack the second Death Star, we first met the frankly adorable ewoks. Hated by some, George Lucas referred to the Ewoks as the little rabbit by the side of the road who helps the hero when they are in trouble. The ewoks were certainly that: helping the Rebellion defeat the Empire on the ground while the fleet took on the Empire in space. Marvel’s comic series also had their fair share of cuteness in the form of the hoojibs. Basically telepathic rabbits, the hoojibs assisted the rebellion as they fought the Empire and became firm favourites with the readers. The Force Awakens smashed box office records in 2015 and brought with it a new level of droid cuteness – BB-8. This diminutive astromech droid well and truly stole the show as he fought alongside Rey, Finn and his master Poe Dameron in their battles against the First Order. Early images and footage from The Last Jedi have revealed what are quite possibly the cutest characters ever to grace the screen in a Star Wars film – the Porgs. How Porgs are bringing the cuteness back into Star Wars Looking very much like puffins, these wide-eyed, open-mouthed, bird-like creatures live on the world of Ahch-To. If you thought the ewoks were marketable (and they were, the fuzzy denizens of Endor were a marketing phenomenon back in the mid 80’s) then you’ve seen nothing yet. With Star Wars fandom online already delirious over the Porgs (seriously, check it out, fans and the staff at the official Star Wars site are losing their minds) there’s every chance these creatures will be the toy of the year, just as BB-8 was a couple of years ago. I would like to thank those that purchased through the Amazon link at the HareoftheRabbit.com website. It looks like we had a few books, disc golf, and headphones.

new york university amazon australia europe starting disney mother england japan hell star wars germany marvel australian japanese indiana empire sun nazis sweden melbourne mt brave indianapolis rebellions unicorns burns rebel route simpsons hop bart judging national geographic rabbit peaceful george lucas last jedi darth vader hated greene competitors bb yoda charlottesville homer owned happily czech empire strikes back force awakens arriving luke skywalker kkk bain scandinavia rabbits treehouse handlers futurama breed death star clemens tragically bunnies ewoks whitman endor veterinary missoula evansville jabba hutt crossovers antagonists bongo warrens first order midwinter sabah matt groening brno 4h regrettably poe dameron staunton harrisonburg porgs sanitary binky pharmaceutical sciences shenandoah national park county durham heather heyer master yoda new new york wisconsin state fair waukesha county alex russell groening nominally ahch to xmas story towell bob d rm10 ripley's believe it or not rm5 rm3 adelaide clemens simpsorama new zealand white artoo detoo netherland dwarf flemish giant american rabbit breeders association

Accidental Awkward Moments!

Kramer and Geena Mornings

Play Episode Listen Later Mar 14, 2017 9:40

Ever wanted to give a girl a complement & it back fired because it didn't sound like you wanted it toWell it's happened to Kramer & San Diegans!Listen to their stories here!

accidental awkward moments towell

Ep #133: The Story of Two Opportunistic Investors Who Have Uncovered HUGE Profits in both Self Storage & Mulitfamily Investments - with Jonathan Towell & Gary Evans

Real Estate Investing For Cash Flow Hosted by Kevin Bupp.

Play Episode Listen Later Jan 10, 2017 53:13

In today’s show we’re going to be speaking with Jonathan Towell and Gary Evans about how they got their start as real estate investors and how in a few short years they have been able to amass a very significant portfolio of self storage & multifamily properties all while working a full-time jobs. Here’s What You’ll Learn: How they got their start by purchasing a few small single-family rentals before moving onto larger self-storage and multifamily properties. How they’ve successfully negotiated owner financing structures with multifamily sellers The story of their first large multifamily acquisition, which was a 213 unit apartment building. The struggles they faced during the capital raising process and how they overcame them as well as what they would have done differently. What a carpet cleaning franchise has to do with real estate investing. How they’ve fueled their occupancy in their self storage properties and dominated the local market by mastering google adwords And much more Recommended Resources: Grab a free copy of my latest book “The 21 Biggest Mistakes Investors Make When Purchasing their First Mobile Home Park…and how to avoid them MobileHomeParkAcademy.com Download my free success guide, “7 habits of highly successful multi-family investors” by going to KevinBupp.com/guide Schedule your free 30 minute "no obligation" call directly with Kevin by clicking this link https://www.timetrade.com/book/KV2D2 Looking to invest in Mobile Home Parks? Want to JV with me on deals? If so, schedule a call with me and let’s talk. Click here https://www.timetrade.com/book/KT36S disruptiveproperties.com

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Towell Packed and Ready To Go!

One More Round Podcast

Play Episode Listen Later Dec 1, 2015

Our campaign to get Richie Towell onto the Euro 2016 plane was clearly heard by our fans in Brighton, as the LOI Player of the Year is snapped up by Chris Hughton’s Brighton and Hove Albion for...

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Richie Towell moves, Oulart success and Donal Og Cusack

Monday Rewind

Play Episode Listen Later Nov 30, 2015

On this week's Rewind: Paddy Mulligan on Richie Towell and Premier League; Club GAA review and Donal Og Cusack chats to Oisin Langan

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Bring The Towell! Bring The Towell!

One More Round Podcast

Play Episode Listen Later Nov 10, 2015

You heard it here first! The campaign to bring Richie Towell on the Republic of Ireland plane to Euro 2016 (yes, we are going to qualify!) starts now. Following a fantastic season with the double...

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Katy Towell on Women Worldwide

Women Worldwide with Deirdre Breakenridge

Play Episode Listen Later Aug 7, 2015 24:46

Katy Towell, an acclaimed illustrator and children's author joins Host Deirdre Breakenridge on Women Worldwide. She is the creator of the Childrin R Skary website and illustrated series, which has a cult following of over 150,000 scared adults, teens and children. On the show, Katy discusses how her books teach children about fear and all of its facets: grief, loss, love, depression and anger. Although many parents go to great lengths to shield their children from negativity in an effort to make them feel safe, Katy would rather address scary topics to make kids feel more comfortable. A little more about Katy Towell … Katy has has dreams of one day being the scary old lady in the house about which all the neighborhood children tell ghost stories. She's also the author and illustrator of the Carousel of Sorrow and Charlie and the Grandmothers, recently published by Knopf Books for Young Readers. You can check out Katy's books on Amazon and see more on YouTube. You can also connect with Katy on Facebook. A little more about Your Host, Deirdre Breakenridge … Deirdre is an author, entrepreneur and CEO of Pure Performance Communications. A 25-year veteran in PR and marketing, she is the author of five Financial Times Press books including her latest titles, “Social Media and Public Relations,” and “Putting the Public Back in Public Relations.” Breakenridge speaks nationally and internationally on the topics of PR, branding, social media and marketing. She's an adjunct professor at NYU and UMASS at Amherst, a recognized blogger at PR Expanded, and also the co-founder of #PRStudChat, a dynamic twitter chat with PR professionals, educators and students. Connect with Deirdre by following @dbreakenridge on Twitter and on her blog at www.deirdrebreakenridge.com.

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The Extratime.ie Sportscast - Episode 41 - Richie Towell - Liam Kearney - Simon Madden - Collie O'Neill

The Extratime.com Podcast

Play Episode Listen Later Jun 21, 2015 51:37

The Extratime.ie Sportscast - Episode 41 - With the draw for both the Europa League and Champions League made on Monday, Gareth O'Reilly and his Extratime.ie Sportscast team chatted to a number of players and managers who will be involved European games this summer. The Sportscast team chatted to Dundalk midfielder Richie Towell as his team drew FC BATE Borisov in the Champions League. Cork City's Liam Kearney gave his reaction as the Rebel Army square up to KR of Iceland. Simon Madden's Shamrock Rovers will face Luxembourg side Progres Niederkorn and he gave his thoughts on the draw. After getting a Europa League place via a Fair Play Award, UCD await the winners of Europa FC, from Gibraltar, and Slovan Bratislava of Slovakia. The Student's manager Collie O'Neill chatted to the team about the draw. Support the show (https://www.patreon.com/extratimecom)

People of the Towell | John 13:6-17 | Dr. Jimmy Young

Grace Evangelical Church Sermons

Play Episode Listen Later Aug 2, 2014 35:16

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MTPB1 2009 | Case 4 presented by Brenda Towell, MD

Rippercast- Your Podcast on the Jack the Ripper murders

Play Episode Listen Later Apr 22, 2009 14:25

MeetTheProfessors.com/MTP/Breast – Case from the practice of Brenda Towell, MD presented to Drs Hudis and Swain, moderated by Neil Love, MD. Produced by Research To Practice.

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Pupils of the Abyss: With Prof. Lavaughn Towell

Play Episode Listen Later Jun 8, 2008 77:49

Rippercast welcomes Professor Lavaughn Towell from the University of Tulsa, Oklahoma, to discuss his Seminar class on Jack the Ripper's London. Listen in as Paul Begg, Robert McLaughlin and Jonathan Menges talk with Prof. Towell about conducting a class on the Whitechapel murders in an American University, related aspects of the Victoria period that interest him, as well as other criminal cases and their lasting legacies in both the UK and the USA

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MTPB4 2007 | Case 05 presented by Brenda L Towell, MD

Play Episode Listen Later Dec 19, 2007 19:16

MeetTheProfessors.com – Case from the practice of Brenda L Towell, MD; 55-year-old who presented at 46 with a 1.7-cm, ER-pos, PR-pos breast tumor and 22 neg lymph nodes presented to Drs Winer and Carey

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MTP 1 | 07 - Towell

Play Episode Listen Later Apr 27, 2007 14:42

Case 4 from the practice of Dr Brenda L Towell

MTPC 1 | 06 - Towell

Play Episode Listen Later Dec 1, 2006 14:07

Case from Dr Towell