Podcasts about trader joe

Ebro, Laura, and Rosenberg host HOT 97's flagship program "Ebro In The Morning!" on today's episode 11/13/25 -TFood Bowl Scams, Freedom Friday, Trader Joe’s Love & Hate, Famous Rosenberg Crashouts, Eddie Murphy Documentary, and much more! All that and more on Ebro In The Morning! To be a part of the Gurus email theguru@ebrointhemorning.com To be a part of Freedom Friday email info@ebrointhemorning.comSee omnystudio.com/listener for privacy information.

Grab your peppermint tea and settle in — Lauren and Michelle are back with another cozy, laughter-filled catch-up that'll make you want to slow down, care less, and do a little more of nothing.This week, the sisters dive into Michelle's Sip & Rip Retreat (a.k.a. the coziest girls' getaway of the year) — complete with bracelet ceremonies, decoupaged shells, and a surprisingly delightful alcohol-free experience. You'll also pick up a new holiday mocktail recipe that's as festive as it is functional: Marcy's Cherry Ginger Mocktail.Then, the convo turns inward (and hygge AF) as Lauren and Michelle talk about finding joy in the simple sh*t — leaning into the darker, slower season, decluttering, and realizing that maybe… we already have everything we need. Expect cozy tips galore — from Trader Joe's candles and simmer pots to early bedtimes and peppermint tea.They also chat about The War of Art (a creative kick in the pants) and why VO₂ max might just be your key to longevity — plus, a few laughs over the worst movie rewatch of all time.This one's for anyone ready to embrace cozy season, simplify life, and find joy in being, not doing.Resources: Follow Us!Shop Our Candles!Check Our Our Website!Thank you to our sponsors; Lizzie Selle StudioLet It Be Us

Grab your peppermint tea and settle in — Lauren and Michelle are back with another cozy, laughter-filled catch-up that'll make you want to slow down, care less, and do a little more of nothing.This week, the sisters dive into Michelle's Sip & Rip Retreat (a.k.a. the coziest girls' getaway of the year) — complete with bracelet ceremonies, decoupaged shells, and a surprisingly delightful alcohol-free experience. You'll also pick up a new holiday mocktail recipe that's as festive as it is functional: Marcy's Cherry Ginger Mocktail.Then, the convo turns inward (and hygge AF) as Lauren and Michelle talk about finding joy in the simple sh*t — leaning into the darker, slower season, decluttering, and realizing that maybe… we already have everything we need. Expect cozy tips galore — from Trader Joe's candles and simmer pots to early bedtimes and peppermint tea.They also chat about The War of Art (a creative kick in the pants) and why VO₂ max might just be your key to longevity — plus, a few laughs over the worst movie rewatch of all time.This one's for anyone ready to embrace cozy season, simplify life, and find joy in being, not doing.Resources: Follow Us!Shop Our Seasonal Candles!Thank you to our sponsors; ⁠Lizzie Selle Studio⁠⁠Let It Be Us⁠

Dena and Catalina catch up on some very important updates before diving into this week's latest TikToks. First, Dena covers @nikalie.monroe calling churches and mosques for baby formula. Then, for the FYP segment, hers includes a Youtube tip from @crazycactuslady98, @mattbellassai asking people to get out of his way, and @chrisaileocomedy discussing toilet handles. Catalina highlights @imkylethorn's videos about the Wicked cocktails at Chili's before the food segment, a video by @doctorrahbunhinged about a new Trader Joe's product. The latest TikTok drama is about a marathon bib (@justjulesit, @justjulesit) and they wrap up with @surya_garg commenting on scaffolding.

On this episode, Heather is coming off the high of the LA show, as well as the Dodger's World Series Win, but also the low of fighting for her life with some sort of stomach bug in Austin. Heather also has a HUGE family announcement that is causing anxiety but all the excitement. She takes voicemails from Ole Miss tailgaters, Trader Joe's virgins as well as a show-goer who needed medical attention.Episode Sponsors:Go to Squarespace.com for a free trial, and when you're ready to launch, squarespace.com/ABSOLUTELY to save 10% off your first purchase of a website or domain.Visit ProlonLife.com/ABSOLUTELY to claim your 15% discount and your bonus gift.For a limited time, Nutrafol is offering our listeners ten dollars off your first month's subscription and free shipping when when you go to nutrafol.com/absolutelynot.For a limited time, Boulevard is offering new customers 20% off your first year subscription. Go to JoinBLVD.com to learn more.Earn points on rent and around your neighborhood, wherever you call home, by going to joinbilt.com/absolutely.Find Kahlúa Dunkin Caramel Swirl at retailers nationwide, including Walmart, Total Wine, Albertsons, Kroger, Ralphs, Safeway, BevMo, Publix, and more. Must be 21 or older to purchase. Please drink responsibly.Get 15% off your first order of $100 or more at hillhousehome.com with code ABSOLUTELY15.Produced by Dear MediaSee Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

INTRO (00:24): Kathleen opens the show drinking a Sad Panda Coffee Stout from Horse & Dragon Brewing Company. She reviews her weekend in Denver, attending Thursday Night Football and hanging out with comedian friends.    TOUR NEWS: See Kathleen live on her “Day Drinking Tour.”   COURT NEWS (18:12): Kathleen shares news announcing that Jelly Roll had issues at the Louis Vuitton store in Sydney, and Chappell Roan inducted Cyndi Lauper into the Rock Hall,    TASTING MENU (2:12): Kathleen samples Trader Joe's Garlic Butter Irish Chips, Lay's Cajun Kettle Chips, and Spicy Dill Pickle Chips.    UPDATES (22:10): Kathleen shares updates on more security issues at The Louvre, Meghan Markle is returning to acting, and a report discloses that Prince Andrew brought prostitutes to Windsor while the Queen was in residence.     HOLY SHIT THEY FOUND IT (27:14): Kathleen reveals that the 137-carat Florentine diamond that hasn't been seen in public since 1919 has been found in a Canadian bank.    FRONT PAGE PUB NEWS (34:25): Kathleen shares articles on a Waymo taxi running over a celebrity cat, Toys R Us is returning in time for Christmas, Colts owner Carlie Irsay-Gordon buys rounds for fans in Germany, researchers link personal sleep needs with a genetic mutation,

Welcome to another episode of the Trader Joe's Wine Club, brought to you by Inside Trader Joe's. In this sip-sized segment, we have a couple of super suggestions for wines to serve for Thanksgiving. It's a big meal, filled with big flavors, and the right wine pairing for such a varied feast can seem elusive. Not anymore. Join us for a conversation with one of our resident wine whizzes, where we uncork a classic California Chardonnay, and a Pinot Noir that proves you can (and perhaps should) serve red wine with poultry. Then head to your neighborhood Trader Joe's to pick up a bottle for today, and another for your holiday meal, without busting your budget!  Transcript (PDF)

Send us a textThis is a Pinot Noir Bubbly from Napa, probably Carneros grapes.At $14.99, it is a reasonably priced Sparkling wine that can hold its own against Bubbly selling for much more.It is well-made, tastes great, and is affordable. What more do you want from an excellent Sparkling wine?Champagne prices are so out of reach that more affordable Bubbly can compete at a lesser price tag.Pay more if you want to, but this Bubbly delivers!Check us out at www.cheapwinefinder.comor email us at podcast@cheapwinefinder.com

#231: If you've ever opened your fridge, felt instantly overwhelmed, and ended up eating boxed mac and cheese or a frozen Trader Joe's meal (again)—this episode is for you. Josie is sharing her exact routine for eating healthy when you're short on time, low on energy, and not in the mood to cook. She breaks down her 5-4-3-2 Grocery Flow system, a 20-minute prep routine, and the go-to meals that make nourishing your body simple, satisfying, and even fun. Plus, Josie spills her favorite flavor hacks, her lazy meal upgrades, and how syncing your meals with your cycle can take the stress out of planning what to eat.In this episode, you'll learn:The 5-4-3-2 grocery strategy for effortless, mix-and-match mealsA low-effort weekly prep routine you can actually stick toHow to elevate boxed mac, frozen pizza, or cereal in 30 secondsTheme night ideas that make dinner planning a no-brainerJosie's favorite sauces, dips, and flavor boosters to make meals nutritious and deliciousHow to add nutrients to your meals without complicating your lifeFor Detailed Show Notes visit theeverygirlpodcast.com Hosted on Acast. See acast.com/privacy for more information.

#CouplesTherapy The One with the Shared Monies + Florida Man Game, Traveling to Trader Joe's, Tiny Robot Butt Spiders, Full Beaver Super Moon & More!

Men's Lacrosse player Jeff Hutchison joins Peace & Pop Culture to talk about the team's upcoming season and what to expect on the field this spring. Jack and Mikayla also dive into the week's biggest pop culture buzz — including questionable trending Halloween costumes, Trader Joe's viral tote bags, Jesse Eisenberg's kidney donation and Billie Eilish's headline-making concert altercation.

Tonight, we are trying a Kabinett Riesling from Mosel, Germany. Just for some added fun we also have an Emma Reichart Dry Riesling from Rheinhessen, Germany. So what is a Kabinett (Cabby – Net) and what are other words used to describe the sweetness in German wines. Trocken is the German word for dry. Kabinett has crisp acidity, green apple, citrus and delicate floral notes. Good for an aperitif and pair nicely with light seafood dishes and salads. Dry to a little sweet. Spatlese is a late harvested wine so will have riper stone fruit, touches of honeyed and tropical notes, and acidity. These wines pair well with spicy foods and soft cheeses. Auslese is made from fully ripe fruit and may even have some “Nobel rot”. It has flavors of apricot, honey, and caramelized apple. Pairs with desserts and strong blue cheese. Hint: you can often tell the level of sweetness from the alcohol level. Anything over 11% alcohol will typically be dry. Less than 11% will probably have some level of sweetness. Tonight, our two wines are: 2023 Karl Kaspar Riesling Kabinett. It is an off-dry Riesling with a classic Mosel profile. Intense mineral and floral aromas, low alcohol and a wonderful balance between sweetness and crisp acidity. The grapes come from two single vineyard sites of stoney, slate soil. Grapes of different ripeness levels are used. 45% Riesling Spatlese from middle Mosel and 55% Riesling Kabinett from the lower Mosel. Fermented in stainless steel tanks. Serve well chilled. Excellent aperitif or with fish or poultry. 2024 Emma Reichart Dry Riesling. This wine was purchased from Trader Joe's for $5.99 and comes from the Rheinhessen region of Germany. Flavors of peach, citrus, and slate. Crisp. The wine received a Bronze Award and a score of 88 from Decanter. This is considered a medium-dry wine with residual sugar from 5 to 18 g/L. It has 11.5% alcohol.We both liked the wines and gave them a three rating. Denise liked the Emma Reichart, but I found it to be a little sweet and lacked the balance of the Karl Kaspar. Next week, we return to the USA. We will taste the hybrid wine grape Baco Noir. The wine comes from New York, and we will also talk about its wine industry.

We talk through the process of Trader Joe's and Target choosing Herriman, the economic development happening across the city, and the importance of shopping locally. Have a question? Leave a comment or email us at communications@herriman.gov and we'll address it in a future edition. 0:00 Start 0:31 Intro 1:21 Trader Joe's 2:29 How do we bring businesses to Herriman? 14:48 The City works hard to grow economically 16:39 Things happening now 18:08 Announcement timelines 22:15 Wrap-up

It's official: The physical luxury hierarchy is dead. From Tokyo to London, the new "it" bag isn't Hermès, it's the humble, canvas Trader Joe's tote. We unpack the theory we predicted in 2023: that ubiquity killed the classic status symbol. This is your permission slip to ditch the designer bag and flaunt the merch that signals you're cultured and diverse.The new luxury isn't about buying expensive things; it's about intangible assets like being well-traveled and "in the know."(NOTE: In this episode, we incorrectly stated that the Chanel CEO was previously at Procter and Gamble. She was previously at Unilever.)--Join us over on ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Substack⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ for newsletter accessJoin us over on ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠YouTube⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Join us over on ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠TikTok⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ and ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Insta⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ (@thoughtfulthreadspod)Support this small creative platform with a cup of coffee ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠here⁠⁠⁠⁠⁠⁠⁠⁠⁠Say hi! hithoughtfulthreads@gmail.com

How do working parents manage to cook thoughtful, home-cooked meals while balancing everything else — and still have time to bake, plan ahead, and enjoy the process?If you've ever wished you could get delicious meals on the table without the stress, this episode is for you. This week, we're talking with two home cooks, who happen to be our real life “Food Friends.” Sam and Malin share their tips on how they get dinner on the table without spending hours in the kitchen. Whether you're packing lunches for kids, stocking your freezer for busy weeks, or trying to rediscover your joy in everyday cooking, this conversation offers real-world inspiration for how to make it happen.By the end of this episode, you'll learn: Creative solutions for meal prep and packed lunches – from scratch-made baked goods to recs for premade items from Trader Joe's and CostcoQuick weeknight recipes that work EVERY time, like an endlessly modifiable one-pot rice dish and creamy spicy tomato beans Two takes on home-cooked classics, like: spaghetti bolognese, muffins, and even birthday cake!Press play now to learn practical ideas you can actually cook this week!***This week's episode is sponsored by La Baleine, makers of ancestral sea salts harvested from France. La Baleine's Grey Sea Salt comes from the Celtic shores of Guérande, on France's west coast. Hand-harvested using traditional methods, this 100% natural sea salt is unrefined, additive-free, and naturally grey from the mineral-rich clay of the Guérande salt marshes.With its unique delicate but crunchy texture, La Baleine's Grey Sea Salt is our go-to salt for everything from roasted vegetables and grilled meats to fresh salads and even desserts.

Holy smokes, this quarter I am celebrating FOUR YEARS of Quianna Marie Weekly! In today's episode, I'm telling the story of my podcast and how my life has changed over the last four years. Plus, I'm sharing four lessons I've learned about business, four things I've learned about life, four thank yous, and four dreams for the future. Today's episode is brought to you by The Green House, my resource garden for photographers! Let me help you AMPLIFY your heart online and in real life to turn bridesmaids into future brides through templates, workshops, and freebies!Learn More >>You can find the full show notes and transcript for this episode at quiannamarie.com/podcast!Review The Show Notes:Four Lessons I've Learned About Business (5:30)Four Things I've Learned About Life (11:26)Four Thank Yous (14:56)Four Dreams For The Future (16:47)Content Clarity Call Giveaway (21:30)Four Affirmations For This Season (24:17)Mentioned In This Episode:Easy B-Roll Ideas For Business Owners: quiannamarie.com/brollThe Green House Resource Garden: quiannamarie.com/shop50% off your first year of Flodesk: quiannamarie.com/flodeskApply to be on the podcast: quiannamarie.com/podcastEpisode 213 What Taylor Swift Taught Me About Showing Up Online: quiannamarieblog.com/2025/10/20/213-what-taylor-swift-taught-me-about-showing-up-online-the-life-of-a-showgirlEpisode 212 Letting Go To Make More with Nata Salvatori quiannamarieblog.com/2025/10/13/212-letting-go-to-make-more-with-nata-salvatoriEpisode 4 Radical Curiousity with Natalie Franke: quiannamarieblog.com/2021/10/04/004-radical-curiosity-with-natalie-frankeEpisode 2 My First Art Gallery (Was In The Bathroom at Trader Joe's): quiannamarieblog.com/2021/10/01/002-my-first-art-gallery-was-in-the-bathroom-at-trader-joesConnect with Quianna:Instagram Facebook TikTok Pinterest Hosted on Acast. See acast.com/privacy for more information.

Send us a textThis is a $9.99 Cabernet Sauvignon from a single vineyard in the Yakima Valley of the Columbia Valley.The vineyard is under the control of the wine company that is responsible for this wine.Not exactly an estate wine, but close.It tastes like a legit West Coast Cabernet Sauvignon, not just a ten-buck Cab Sauv.This is a wine well worth giving a try!Check us out at www.cheapwinefinder.comor email us at podcast@cheapwinefinder.com

Send us a textA collection of Devil's Night-themed videotapes unleashes a series of twisted, blood-soaked tales, turning the Trick or Treat Radio hosts into a struggle for survival of their cinematic sanity. On Episode 692 of Trick or Treat Radio we discuss the latest installment in the V/H/S franchise with V/H/S/Halloween! We also discuss the anatomy of a good horror anthology entry, fear shame a very specific demographic, and react to the Shelby Oaks trailer. So grab a can of Diet Phantasma, pick out a single non-phallic candy bar, do the thorazine shuffle, and strap on for the world's most dangerous podcast!Stuff we talk about: Putting on weight, Jason Milhouse Voorhees, Camp Crystal Lake, Peloton, GGTMC Flick Pick of the Month, Outside the Cinema, Thorazine Shuffle, The Return of the Evil Dead, Q, Trick or Treats, Return of the Living Dead 3, The Nightmare Before Christmas, Necronomicon, Terror Firmer, The House on Haunted Hill, Saw, Frankenstein's Bloody Nightmare, The Zombie Diaries, Terrifier, All Hallow's Eve, Gothika, The Hills Run Red, It, See No Evil 2, Tucker and Dale Versus Evil, Pandorum, Alien Resurrection, Beetlejuice, Winona Ryder, Open House, Hack-o-Lantern, Jaws, Richard Dreyfus, Demon Under Glass, Fear the Walking Dead, Ghosts and Goblins, Mike Flanagan, The Chayn Gang, Ween, Chris Fleming, snacks at Trader Joe's, Metallica, Testament, Chuck Billy, fear shaming, people afraid of the HBO Feature Presentation intro, V/H/S/Halloween, Falcor, overly lactatious, Anna Zlokovic, Bryan M. Ferguson, Hellblazer, Sandman, Paco Plaza, REC, Lidsville, Casper Kelly, Charles Nelson Reilly, chloroform, Michelle Pitt-Norman, R.H. Norman, Rick Baker, Summer School, Damien Leone, House of Dynamite, Guillermo del Toro's Frankenstein, Kowakian Monkey Lizards, dia de los muertos, Ghosts and Goblets, Cosmic Transition, and Shiny Deadly Chaos.Support us on Patreon: https://www.patreon.com/trickortreatradioJoin our Discord Community: discord.trickortreatradio.comSend Email/Voicemail: mailto:podcast@trickortreatradio.comVisit our website: http://trickortreatradio.comStart your own podcast: https://www.buzzsprout.com/?referrer_id=386Use our Amazon link: http://amzn.to/2CTdZzKFB Group: http://www.facebook.com/groups/trickortreatradioTwitter: http://twitter.com/TrickTreatRadioFacebook: http://facebook.com/TrickOrTreatRadioYouTube: http://youtube.com/TrickOrTreatRadioInstagram: http://instagram.com/TrickorTreatRadioSupport the show

皆さん こんにちは！Sallyです。今回のお相手はCarrieさんです。今回も先週からの続きでトレーダージョーズがテーマです。この夏に続々と登場した話題の新作ミニトートや、新しい新作を色々試した感想、最近ハマってる商品など今回も盛りだくさんの内容でお届けしています。リスナークエスチョンや話してほしいトピックのリクエストは下記のメールアドレスまでお送りください。お待ちしております。Mail：ny.yorimichi@gmail.comInstagram: https://www.instagram.com/ny.yorimichi/Spotify: https://open.spotify.com/show/27Mf1xX0v0BWjwMGjVogaYGoogle Podcast: https://podcasts.google.com/feed/aHR0cHM6Ly9wb2RjYXN0LmludGVybmF0aW9uYWwtY3Jldy5uZXQvZmVlZC9wb2RjYXN0?sa=X&ved=0CAMQ9sEGahgKEwiY157W29b4AhUAAAAAHQAAAAAQsQ

We always hear about how little service workers are paid because restaurants operate on such thin margins. Jeremy Bradley calls BS on that. Why? "Explain $14 less-than-full glasses of wine when I can buy an entire bottle for $4 at Trader Joe's," he says. "I'm paying $7 for a side of fries that equals one potato. Would you ever pay $7 for one potato?" Yes, factor in the prep time (if potatoes are cut in-house), materials (oil, fryer, etc.) but isn't $7 a little extreme for a fried potato? On top of that, JB takes issue that he's expected to "reward" staff for walking back and forth to do their jobs when it comes to tipping. Later, he explains that he doesn't appreciate apps that solicit customers to tip before anything is even done with an order -- and manipulate customers with messaging like "orders with higher tips are often taken first" or "it's raining, tip generously." NMP, he says -- not - my - problem -- about workers earning low wages or driving in rain if they agreed to take the job.

This week on The Leftovers, never-before-heard audio from rapper Rico Nasty, who is on tour now with her latest album, Lethal! In a lightning round, Rico Nasty tells host Rachel Belle about her first concert, and how embarrassing it was to attend with her mom, her ideal 'girl dinner,' her top five favorite things to buy at Trader Joe's and her favorite hiking snacks. Get tickets to Food Fight x America’s Test Kitchen in Seattle, November 8! Become a Cascade PBS member and support public media! Watch Rachel’s Cascade PBS TV show The Nosh with Rachel Belle. Sign up for Rachel’s (free!) biweekly Cascade PBS newsletter for more food musings. Follow along on Instagram. Order Rachel’s cookbook Open Sesame. Support Cascade PBS: https://secure.cascadepublicmedia.org/page/133995/donate/1/See omnystudio.com/listener for privacy information.

It is complitcated. Life. Wine. And to help clear up the wine complication (not sure there is a way to uncomplicate life), is Charlotte Selles. With a distinctive path to her new company Tassei, she brings to the table a wealth of experience cloaked in knowedge, philosophy and experience. She is like a wine savant. She was in LA for a speaking gig and breaved an unusual SoCal downpour to come to studio to share her spirit. Charlotte Selles is the kind of guest who'll have you reconsidering not just what's in your wine glass, but why you care in the first place. You think you know luxury in wine? Not so fast. Drawing on her roots in Paris, direct experience with Beaujolais, and a career arc that went from family negotiations to the boardrooms of Robert Mondavi and Jackson Family Wines, Charlotte uproots every tired assumption about what makes a winery—or a wine—worth chasing. Listen closely and you'll discover why luxury isn't about price tags or pedigrees, but about resilience, grit, and the tension that comes from pouring your soul into the vineyard, braving storms—literal and figurative—and nurturing a legacy. But this episode doesn't stop with terroir. Charlotte takes you to the frontlines of modern wine business, from the misguided myth of floodgates marketing to the high-stakes realities of retention, data analytics, and AI in today's DTC world. She'll have you rethinking the purpose of your tasting room, craving the deep relationships behind the best bottles, and maybe even second-guessing whether a discount culture can ever breed true loyalty. By the end, you'll have a new definition of success—not in cases sold, but in customers kept, relationships built, and a business as alive and evolving as the wine itself. Walk away with a fresh understanding of the true business of wine, grounded in purpose, powered by connection, and ready for an uncertain but thrilling future. Jackson Family Wines Website: https://www.jacksonfamilywines.com Constellation Brands Website: https://www.cbrands.com Robert Mondavi Winery Website: https://www.robertmondaviwinery.com Woodbridge by Robert Mondavi Website: https://www.woodbridgewines.com Trader Joe's Website: https://www.traderjoes.com Gallo (E. & J. Gallo Winery) Website: https://www.gallo.com Enolytics Website: https://www.enolytics.com Commerce7 Website: https://www.commerce7.com Wine Direct Website: https://www.winedirect.com The Wine Group Website: https://www.thewinegroup.com Verité Winery Website: https://www.veritewines.com KNL (K&L Wine Merchants) Website: https://www.klwines.com Wally's Wine & Spirits Website: https://www.wallywine.com #WineTalksPodcast, #CharlotteSelles, #PaulKalemkiarian, #LuxuryWine, #WineBusiness, #DTCWine, #WineInnovation, #CustomerRetention, #WineMarketing, #AIandWine, #NapaValley, #Beaujolais, #BrandStrategy, #SonomaState, #CriticalThinking, #WineRelationships, #WineConsulting, #Entrepreneurship, #WineIndustryInsights, #CommunityBuilding Charlotte Selles is a dynamic leader in the wine industry, known for blending deep expertise with an adventurous spirit. Born in Paris, Charlotte grew up immersed in wine thanks to her father's work in the négociant industry and an ambitious, if slightly misguided, attempt to become a gentleman farmer in Beaujolais. Through this early exposure, she witnessed first-hand the highs and lows of wine production, gaining a nuanced understanding of luxury and the grit required to succeed. Charlotte made the leap to the U.S. in her early twenties, bringing with her a suitcase of Beaujolais and a healthy dose of courage. Over the years, she carved out a reputation as an innovative strategist, serving as the general manager of the renowned Robert Mondavi Winery and Constellation Brands. She also held the position of Vice President of International Portfolio Strategy for Jackson Family Wines, steering global growth for one of the industry's heavyweights. Her journey ultimately led her to found Tissay, where she now works as CEO, advising premium vineyards and artisan wineries on brand management and growth. Tissay specializes in helping wineries recover from overexpansion, transition to new business models, and build meaningful relationships with their core customers. Charlotte's approach is anything but one-size-fits-all; she champions retention marketing, customer data analysis, and strategic focus, drawing on her broad experience in both the European and American wine landscapes. In addition to her consulting work, Charlotte teaches at the Sonoma State Wine Business Institute and speaks on topics ranging from leadership and innovation to global market evolution. She's well-known for her wit, candor, and commitment to elevating both wine and the people behind it. Her path, from Paris to California's wine country, is proof that embracing adventure—and a bit of chaos—can lead to extraordinary results.

NBC's Keir Simmons presents an early peek at the new Grand Egyptian Museum in Giza, Egypt, where numerous treasures from King Tut's tomb are currently displayed. Also, Craig sits down with Jesse Eisenberg to discuss his upcoming film; “Now You See Me: Now You Don't”. Plus, Shop Today Editorial Director Adrianna Brach showcases beauty products that will help you to feel your best at any age.  And, how Trader Joe's bags have become the latest fashion statements around the world.  Hosted by Simplecast, an AdsWizz company. See pcm.adswizz.com for information about our collection and use of personal data for advertising.

Is Foot Traffic the New Gold Standard of Retail Success?What happens when two of retail's sharpest minds go head-to-head on the data behind the industry's biggest shifts? You get this week's episode of Retail Retold, where Chris Ressa sits down (again!) with Ethan Chernofsky, Chief Marketing Officer at Placer.ai.Ethan brings the receipts—billions of data points from Placer.ai's location analytics—to unpack five retail trends that are redefining the way consumers shop and how retailers win. From Chili's comeback and Trader Joe's cult following to the rise of “dark stores” and the urbanization of suburbia, Chris and Ethan debate what's driving foot traffic, loyalty, and value creation across retail. It's part data, part strategy, and all energy.What You'll Hear:The five retail trends shaping 2026 and beyondWhy simplicity (and knowing your “reason for being”) drives successHow loyalty and cross-visitation can rise togetherWhy the store is now a media channel, fulfillment hub, and brand platformHow suburban retail is stealing the showChapters00:00 – Welcome Back, Ethan ChernofskyChris and Ethan kick things off with their signature energy — a quick catch-up, a look inside Placer.ai's marketing team, and how data storytelling is changing the game.02:30 – Trend #1: Know Your Reason for BeingThe biggest driver of retail success today? Focus. Ethan explains how Chili's, Trader Joe's, and Sprouts are winning by doubling down on what they do best.08:30 – Trend #2: The Battle for the BasketLoyalty is up — but so is cross-visitation. Chris and Ethan break down why shoppers are visiting more stores and what it means for retailers fighting for “share of list.”13:15 – Trend #3: The Middle Market MysteryCan the “middle” of retail survive? The duo debates whether flexibility, not price point, is the secret weapon for retailers stuck between luxury and value.18:10 – Trend #4: The Store as a PlatformFrom buy-online-pickup-in-store to dark stores and retail media, Ethan unpacks how brick-and-mortar is becoming retail's most powerful ecosystem.22:45 – Trend #5: The Urbanization of the SuburbsThe suburbs are stealing the spotlight. Ethan and Chris discuss how urban concepts are moving into suburban centers—and what that means for open-air retail.29:00 – Final Thoughts: The Future of Retail is RealChris and Ethan wrap it up with what's next for data, design, and human experience in the physical retail world.

The Dallas Stars filed a counterclaim late Tuesday night against the Dallas Mavericks, seeking to “restore normal operations at the American Airlines Center and prevent the Mavericks' attempted hostile takeover.” In other news, the future of the region's rapid transit system could take significant hits when city leaders in Plano, Highland Park and Farmers Branch consider ballot measures to withdraw from Dallas Area Rapid Transit; a grocer with a devoted fan base is finally readying a spot in a growing North Texas city. Trader Joe's is planning to open a store in the city of Frisco, according to the company. The small-format grocer did not disclose a location and timeline for the store; The 2025 Michelin Guide Texas included 140 restaurants, only adding 30 to 2024's picks and removing none. Over the past year, the French company anonymously visited, then rated restaurants in five Texas cities and surrounding areas for the influential Michelin Guide. Dallas now has 2 restaurants with one Michelin star, double what it had last year. After being open for less than two months, Mamani received the 1-star distinction. Tatsu Dallas kept its star. Dallas added a new Recommended restaurant as well, Sushi Kozy. No new restaurants in Fort Worth were added to the Michelin Guide. Now that the awards have been bestowed, what's next for restaurants that were recognized? What about those that weren't included? You can read more at DallasNews.com. Learn more about your ad choices. Visit podcastchoices.com/adchoices

WBZ NewsRadio's Jay Willett has more.

Send us a textI don't need to beat around the bush; this Bubbly hits well above its price range.Trader Joe's also has a Napa Valley Rosé, which is mostly Pinot Noir instead of Chardonnay, and I do like Pinot Noir Bubbly.Until I try that Bubbly, this is the reigning KING of 2025 value Sparkling wine.If the occasion demands a Champagne wine or if you are looking to impress, then by all means drink Champagne; it's amazing.But if you want excellent Bubbly and also want value, the Trader Joe's Platinum Reserve Napa Valley Blanc De Blancs is your wine.Check us out at www.cheapwinefinder.comor email us at podcast@cheapwinefinder.com

Grab your cafecito and your favorite crystal skull, babes — it's Día de los Muertos, and we're getting spiritually spicy. In this episode, Briana and Ali unwrap the rich traditions of Día de los Muertos — from honoring ancestors with marigolds, candles, and pan dulce to how they're each celebrating this sacred portal of remembrance.We talk about why ancestral healing is one of the most powerful forms of energy work (yes, your great-grandma might be your current-day hype woman), how to set up your own altar with intention, and how death in spiritual practice isn't scary — it's transformational. Expect laughs, cosmic downloads, and maybe a few ghost stories from your favorite spiritual duo.✨ Topics we dive into:The meaning and magic of Día de los Muertos traditionsOur favorite altar essentials (spoiler: Trader Joe's flowers totally count)Rituals to connect with your lineage, even if you're new to ancestral workWhy death season is actually the ultimate reawakeningSo light your copal, pull a tarot card, and settle in for this heartwarming, witchy, and slightly chaotic episode of Cosmic Injectables — where sacred meets sarcastic, and healing comes with a side of sass.Connect with Your Cosmic Guides: Briana Christine: TikTok | Instagram Ali: TikTok | Instagram Join the Cosmic Community: Follow Cosmic Injectables for more episodes filled with spiritual insights, laughter, and a touch of magic. Instagram TikTok

J.M. Smucker is suing Trader Joe's over trademark infringement, accusing the company of copying its pre-made Uncrustables peanut-butter and jelly sandwiches. WSJ's Jesse Newman explores the battle over PB&Js is part of a broader anxiety for Big Food over the rise of private-label products. Ryan Knutson hosts. Further Listening:- Food Fight: PepsiCo vs. Carrefour- Kraft Heinz's Big BreakupSign up for WSJ's free What's News newsletter. Learn more about your ad choices. Visit megaphone.fm/adchoices

Illinois residents will face steep hikes in ACA health insurance premiums next year. Crain's contributor Jon Asplund discusses with host Amy Guth.Plus: New York real estate firms raising big bet on Loop offices, American Airlines isn't pulling back in Chicago, Chicago Fire FC moving HQ to Wrigley Building and Trader Joe's coming to Fulton Market. Hosted by Simplecast, an AdsWizz company. See pcm.adswizz.com for information about our collection and use of personal data for advertising.

Trader Joe's breaks every rule of modern retail. They don't do e-commerce. They don't do delivery. No sales, coupons, or loyalty programs. They only stock 4,000 SKUs versus 50,000+ at normal supermarkets. Their parking lots are famously terrible and they're constantly out of your favorite items. Shoppers brave long lines and cramped aisles while overly-friendly employees in Hawaiian shirts try to chat them up. Everything about the Trader Joe's experience seems designed to drive modern consumers away. And yet they generate $2,000+ per square foot in sales — double their nearest competitor in Whole Foods and nearly 4x the industry average — and Americans are obsessed with them. How on earth did a company that so steadfastly refuses to participate in the 21st century build the most beloved grocery chain in America?Today we tell the full story: how “Trader” Joe Coulombe started out cloning 7-Elevens in 1960s Los Angeles, pivoted to slinging hard liquor, discovered the enormous market opportunities for California wine and health food before anyone else, and ultimately built perhaps the most counter-positioned business we've ever studied on Acquired by doing almost everything differently than the supermarket-CPG industrial complex. Tune in for a wild voyage on the high seas of grocery retail!Sponsors:Many thanks to our fantastic Fall ‘25 Season partners:J.P. Morgan PaymentsSentryWorkOSShopifyLinks:Sign up for email updates and vote on future episodes!Worldly Partners' Multi-Decade Trader Joe's StudyBecoming Trader JoeThe Secret Life of GroceriesBuild a Brand Like Trader Joe'sAll episode sourcesCarve Outs:AirPods Pro 3Mario Kart 8More Acquired:Get email updates and vote on future episodes!Join the SlackSubscribe to ACQ2Check out the latest swag in the ACQ Merch Store!‍Note: Acquired hosts and guests may hold assets discussed in this episode. This podcast is not investment advice, and is intended for informational and entertainment purposes only. You should do your own research and make your own independent decisions when considering any financial transactions.

What does it really mean to train for life?In this episode of The Training Project Podcast, Joe Drake sits down with Clif Harski — fitness educator, movement coach, and Director of Education for the Pain-Free Performance Training System (PPSC) — to break down what it takes to stay strong, athletic, and pain-free for decades.With over 15 years of experience teaching certifications around the world for brands like PPSC, FitWall, MovNat, and Kettlebell Athletics, Clif has personally certified thousands of coaches and helped reshape how the industry thinks about functional training.Clif and Joe dive into what separates good training from great training, why you don't need “perfect” periodization to get results, and how simple consistency and smart movement can keep you performing for the long game.Why Clif may have taught more fitness certifications than anyone in the industryHis journey from college athlete → Trader Joe's employee → international educatorThe “Be Able & Be Athletic” framework for programmingHow to balance 70 % consistency + 30 % variety for long-term resultsWhy most people don't need rigid periodization to get strongerHow to safely add eccentric & isometric training for power and resilienceTraining tweaks that keep you athletic in your 40s and 50sThe truth about kettlebells vs. barbells and dumbbells (and what most people get wrong)The most overrated and underrated exercises in fitnessHow the Pain-Free Performance Training System helps coaches bridge the gap between performance & longevityClif Harski is a performance coach, educator, and fitness industry veteran known for blending athletic training with movement quality and humor. He's worked with leading organizations including Pain-Free Performance (PPSC), FitWall, MovNat, and Kettlebell Athletics, and has personally taught 500+ certifications worldwide.When he's not traveling to teach, Clif trains clients and coaches on how to stay “able and athletic” well into their 40s and beyond.

皆さん こんにちは！Sallyです。今回のお相手はCarrieさんです。今回は、みんな大好きトレーダージョーズがテーマです。どんどん登場する話題の新作に驚いています。お好み焼きや日本のデザートなど色々試した私たちのおすすめアイテムと買って後悔したアイテムも紹介しています。リスナークエスチョンや話してほしいトピックのリクエストは下記のメールアドレスまでお送りください。お待ちしております。Mail：ny.yorimichi@gmail.comInstagram: https://www.instagram.com/ny.yorimichi/Spotify: https://open.spotify.com/show/27Mf1xX0v0BWjwMGjVogaYGoogle Podcast: https://podcasts.google.com/feed/aHR0cHM6Ly9wb2RjYXN0LmludGVybmF0aW9uYWwtY3Jldy5uZXQvZmVlZC9wb2RjYXN0?sa=X&ved=0CAMQ9sEGahgKEwiY157W29b4AhUAAAAAHQAAAAAQsQ

This week Jeremy and Reid slowly pull themselves out of a negativity spiral by finding gratitude towards Trader Joe's. Other topics include Jeff Goldblum, After the Hunt, lying flat and Isaac Mizrahi.A Sense of Beauty ◠◠◠◠◠◠◠◠◠◠◠◠◠◠◠◠◠◠◠◠◠◠◠◠◠◠◠◠◠◠◠◠◠◠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠➩ WEBSITE⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ ◦⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠YOUTUBE ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠◦⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠INSTAGRAM⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠➩ SUPPORT:⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠✨VIA VENMO!⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠✨ or  ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠PATREON⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠➩ REID⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ ◦ ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠JEREMY⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ ◦ ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠JACK⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠◠◠◠◠◠◠◠◠◠◠◠◠◠◠◠◠◠◠◠◠◠◠◠◠◠◠◠◠◠◠◠◠◠◠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠➩ withdanceandstuff@gmail.com⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠

Are you nuts for nuts? We love this healthy snack! We're crackin' open our favorite nuts and listing the most nutritious nuts. Plus, does Shayne fear a particular nut? Get ready to crack open some laughs and crunchy conversations with this unforgettable, nutty round that's sure to keep you entertained!Round 290!Your support means the world to us at Beer Thursday. By joining us on the Beer Thursday Patreon page, you're not just a patron. You're a crucial part of our journey. You'll gain access to exclusive content, early episode releases, and the opportunity to shape the future of our podcast.At the $10 level, the next 18 Great Human Beings will get access to the Beer Thursday Facebook group.Never miss an episode, and help us take you to the top by subscribing and leaving a 5-star review on your favorite podcasting app. Don't forget to share this episode with your friends and spread the holiday cheer! Your shares help us reach more listeners and grow our community.Here's what our house elf, Artie (not Archie), says about this round: Going Nuts: A Deep Dive into Our Favorite SnacksHey nut lovers! This week's round is one you won't want to miss as we go absolutely nuts about... well, nuts! From the leguminous peanut to the pricey pecan, and even the tough-to-crack Brazil nut, we've got all kinds of nuttiness covered. Jay and Shayne debate their top nut picks, get into some nutty history, and even drop a public service announcement about Nutella and palm oil. Additionally, we plan a trip to pick pecans and give a shoutout to Trader Joe's chocolate hazelnut spread. Tune in for a nut-filled adventure that's both educational and hilarious. Let's get cracking!

We love our Facebook Marketplace, Trader Joe's is wildin' up your morning, kids are using weed and drinks to sleep and American AIrlines is the pits. See omnystudio.com/listener for privacy information.

Visit: RadioLawTalk.com for information & full episodes! Follow us on Facebook: bit.ly/RLTFacebook Follow us on Twitter: bit.ly/RLTTwitter Follow us on Instagram: bit.ly/RLTInstagram Subscribe to our YouTube channel: www.youtube.com/channel/UC3Owf1BEB-klmtD_92-uqzg Your Radio Law Talk hosts are exceptional attorneys and love what they do! They take breaks from their day jobs and make time for Radio Law Talk so that the rest of the country can enjoy the law like they do. Follow Radio Law Talk on Youtube, Facebook, Twitter & Instagram!

Gummies, gummies, everywhere, and more each time we blink! Sure, it's not as poetic as Coleridge, but Trader Joe's really has upped the ante in our Gummy game – and we are here for it! Do you like the classics? We have those. You're more the sour sort? Saunter on in and get ready to pucker! Is a filled gummy your jam? We truly understand, and we're filling that void. Thanks to a visit from our resident Gummy Guru (aka, our Candy Category Manager), this episode is downright bouncy, packed with fun info about the wide variety of gummies at Trader Joe's, and a look into the wider world of gummy invention – we'll admit we were unaware of just how wide that world was, and this conversation opened our eyes and tingled our tastebuds. What's YOUR favorite Trader Joe's Gummy? Transcript (PDF)

Send us a textA snack aisle scuffle turns into a masterclass on design, trademarks, and how a crimped edge can be worth millions. We unpack the Uncrustables vs Trader Joe's lawsuit with equal parts curiosity and skepticism, comparing packaging, shapes, and the subtle cues that make shoppers loyal—or confused. Then we veer delightfully off-road: a Tennessee baby that tips the scales at nearly 13 pounds, a Half Moon Bay pumpkin that pays like a side hustle, and a pumpkin spice car wash that dares you to open the windows. Spoiler: some of us would rather smell nothing than ride in a latte-scented sedan.Pets bring the chaos and the comedy. A foster cat plops a mouse into a pot of soup like a twisted cooking show cameo, and we draw the only sane conclusion: lids are cheap insurance. From lizards that give little love to bunnies that nibble wires, we weigh what different pets give back and why “low maintenance” doesn't always mean low cost. The through line is the way small choices compound into big stories we'll retell for years.We end where meaning lives: rings. Olympic rings link continents and colors so every nation sees itself in the emblem. Engagement and wedding bands carry histories—lost stones, designer phases, surprise bands that grow into daily favorites. Class rings evolve from one catalog to personal pieces blessed for tradition. Even record-breaking jewelry raises a good question: is it for wearing or for wonder? Come laugh with us, learn something you can use, and leave with a few stories of your own. If you smiled, shared a nod, or yelled “no” at the pumpkin car wash, tap follow, send this to a friend, and drop a quick review—what moment stuck with you most?Mike Haggerty Buick GMCRight on the corner, right on the price! Head down to 93rd & Cicero & tell them the Noras sent you!Disclaimer: This post contains affiliate links. If you make a purchase, I may receive a commission at no extra cost to you.

Handel on the Law. Marginal Legal Advice.Handel handles your legal problems... You may need a 2nd opinion.Just sayin'...

The Dodgers are aiming to complete a sweep of the Milwaukee Brewers in Game 4 at Dodger Stadium. The show also touched on a new legal battle where Smucker's is suing Trader Joe's, claiming its peanut butter and jelly sandwiches too closely resemble Uncrustables. Angel Martinez joined to help listeners navigate traffic around the stadium on game night, and the segment wrapped up with a rundown of the most dangerous intersections in Southern California.

We start with McDonald's Monopoly, the one national event that manages to unite the country every fall. My son's eating nuggets like they're gold coins, I'm entering codes like a madman, and somehow the “major prizes” are already gone a week in. Somebody's winning RVs, TVs, and million-dollar prizes while I'm sitting here collecting free hash browns and McChickens. But hey, at least there's a secret way to play for free that McDonald's doesn't want you to know about.Then we move into the lawsuit of the week: Smucker's vs. Trader Joe's. Yep. Smucker's is suing Trader Joe's over Uncrustables. They say the “crustless peanut butter and jelly sandwich” design was stolen. We're at the point in America where billion-dollar corporations are beefing over who owns the circle sandwich. You can't make this up.Next up, the government shutdown. We're weeks deep and no one cares. Nobody's getting paid, food banks are feeding federal workers, and the TSA is either missing or working for free. I say keep it shut down. If we hit 60 days, turn the White House into a Spirit Halloween.But that's not all. Donald Trump somehow found the time to:• Broker “peace” in the Middle East.• Send $20 billion to bail out Argentina's collapsing economy.• Announce he's building his own Arc de Trump because why not?Meanwhile, the rest of the country is drowning in family diners and new Sheetz gas stations. Every failed business in central Pennsylvania turns into a breakfast spot. Friendly's? Now a diner. Hookah bar? Diner. Chinese restaurant? Diner. We have so many diners the eggs are forming a union.We wrap up with OpenAI's new partnership with Walmart (the dumbest thing I've ever heard) and their latest feature that finally gives men what they've always wanted: intimacy mode. Yep, ChatGPT's getting spicy. For twenty bucks a month you get a girlfriend who listens, compliments you, and doesn't ask where you were last night.This episode is chaos from top to bottom—Monopoly scams, sandwich wars, government meltdowns, Trump buying Argentina, and AI turning romantic.Welcome to America, folks. What are we doing?Watch the full episode now, hit Like, Subscribe, and ring the bell so you don't miss next week's meltdown.

Happy chilly Friday! Smuckers is suing Trader Joe's over their PB & J. Colorado is #4 for the most robocalls in the country! We found out BJ answers scam texts. Jamie found a list of 5 things that no one should have in their house and shocker but BJ does. BJ has another RV update for us and this has to do with an extended warranty.

Dave and Chuck the Freak talk about the most hated rock songs, woman flew from NYC to Florida to kill ex’s new GF, woman banned from airline after attacking crew, woman attacked and bit cop, teens did donuts on the beach, Girl Scout helped save dad’s life, 101-year-old woman still works 6 days a week, MLB playoffs, woman got fired after being Karen at baseball game, baseball players switched hotels due to ghosts, Pope Leo reacts to ‘Go Cubs’ shout, deli sees boost after shoutout from Jason Kelce, Kevin Federline book, celebs who have ruined their reputation, Minnesota man harasses woman on Florida beach, hospital employee caught installing hidden cameras, man got nude at a home, man stopped with hand-drawn license plate, drive-thru pharmacy employees shot, what small fight have you gotten into with your partner?, woman hit by 2 cars, police bust prostitution ring, kids think school dances are stupid now, Walmart letting customers shop with ChatGPT, Uncrustables suing Trader Joe’s, suspects arrested after using AirTags to follow and attack victims, and more! This episode of Dave & Chuck is brought to you in part by Profluent http://bit.ly/4fhEq5l

The Victoria Secret Fashion Show happened last night. Google flights revealed that Columbia, South Carolina is the most searched flights for Thanksgiving. Smucker's is suing Trader Joe's over their new crust less peanut butter and jelly sandwiches.See omnystudio.com/listener for privacy information.

Gary and Shannon wrap up the week with a little bit of everything: from Smucker's suing Trader Joe's to a Harvard scientist suggesting an alien probe might be watching us. Gary and Shannon dive into the latest on the Palisades arson case, and a #StrangeScience segment featuring lead-fueled intelligence and a record-setting 33-pound baby.

In this episode: Anna and Elizabeth unpack one of the most common parent worries, how much kids eat. We explore how diet culture fuels fear, why restriction and pressure backfire, and how to use structure (not restriction or control) to support kids' self-regulation. We discuss:* Why social media “perfect plates” and lunchboxes fuel worry and fear* The research on restriction* Providing structure without micromanaging your child's eating* Tweens/teens still need support (even if they look independent)* When appetites fluctuate * Special considerations for ADHD meds and ARFID Links & Resources* Division of Responsibility (sDOR) — Ellyn Satter Institute * Podcast with Naureen Hunani on prioritizing felt safety in feeding. Sunny Side Up posts to support this episode* Sunny Side Up Feeding Framework* Tips for Serving Dessert with Dinner * Handling Halloween Candy: A Step-by-Step Parent Guide * A Simple Guide to Eliminate Diet Culture from Halloween Other links* Caffè Panna: the ice cream Elizabeth ordered.* Pinney Davenport Nutrition, PLLC* Lutz, Alexander & Associates Nutrition Therapy* Photo by Angela Mulligan on UnsplashShare this episode with a friend who's navigating mealtime worries.TranscriptElizabeth Davenport (00:01)Welcome back to Sunny Side Up Nutrition. Hi, Anna. Today we're going to talk about a really common worry parents bring up: What if my child eats too much or too little?Anna Lutz (00:04)Hi, Elizabeth.Right, I feel like this is a universal concern. Parents are always worrying about how much their child is eating. Sometimes they're worried they're eating too much. Sometimes they're worried they're eating too little. I feel it's never just right—thinking about Goldilocks. That's what parents do best, including myself—worry. But we all want our kids to grow up, grow well, and be healthy, of course.Elizabeth Davenport (00:31)Yeah.Anna Lutz (00:35)I think what we really want to talk about today is how diet culture sends so many confusing messages to parents and kind of fuels that worry—fuels the worry of parents—so that they focus a ton on what their child should eat, how much their child should eat, etc.Elizabeth Davenport (00:56)Yeah, exactly. And so we're going to talk about where those worries come from and why restriction and pressure to eat certain foods—more food, less food—backfire, and what parents can do instead to support their child's relationship with food. Let's jump in. Yes.Anna Lutz (01:15)That's right. I'm really excited—I'm excited about this episode because I think most parents can relate to this.Elizabeth Davenport (01:19)Me too. Yes, I mean, we both can, right?Anna Lutz (01:25)Of course—100%, 100%. And it can change day to day. It almost can be humorous—how you're worrying about one thing one day and then the next day you're worrying about the opposite. Yeah. So yeah, let's jump in. Why do parents' worries about their child eating either “too much” or “too little”—those are in quotes—usually come from?Elizabeth Davenport (01:36)Exactly.I mean, as you said in the beginning, diet culture really has such a strong influence over everything that we believe about food. And social media—I mean, it's all over social media: how much kids should be eating, what they should be eating. And it's confusing even because it's visual, and parents may see pictures of lunchboxes or plates and think, “My gosh, wait, I'm feeding my kid too much,” or “My gosh, I'm not feeding my kid enough or enough of the right foods.” And so I think one: I'll caution, right? For parents, it's so easy to compare what we're doing to what's out there. And really we have to do what we know is best, and it's impossible to fully know how much is in those pictures when people show how much they're feeding their kids.Other places that parents get these messages are from conversations with well-meaning pediatricians or other healthcare providers—also well-meaning family members, certainly grandparents. No hate—Anna Lutz (02:41)Very true.Elizabeth Davenport (02:59)—grandparents here because they can be really awesome, but they also sometimes forget what their role is, or it's unclear what their role is. Right? And yeah—just, overarching, it comes from diet culture messaging.Anna Lutz (03:07)True. True.And often it's linked—not always, but often—it's linked to the child's body size. Don't you think? So if someone—whether it's a pediatrician or family member or parent—is worried that the child is, “too big,” they're focusing on, “Well, they must eat too much.” And then conversely, if there are worries about a child being “too small,” that kind of fuels the worry of, “My gosh, my child's not eating enough.”Elizabeth Davenport (03:22)Yes.Anna Lutz (03:44)So that's where that diet culture and weight bias really can make an impact and then translate to how we feed our children.Elizabeth Davenport (03:54)Exactly.And because there's so much information available to us now, parents are just bombarded with this. Even if they're not on social media, they're bombarded with this kind of information.Anna Lutz (04:07)It's so true—it's so true. And I feel like it's important to really note that when we see those images on social media that you mentioned—or someone says, “This is how much someone should eat”—there are so many more factors. Even us as dietitians, we would never be able to tell a parent, “This is exactly how much this child should eat at this meal.”Elizabeth Davenport (04:30)Exactly.Anna Lutz (04:31)Because they're growing, their activity levels—Elizabeth Davenport (04:31)It's a great point.Anna Lutz (04:34)— are different. It depends what they ate earlier in the day; it depends what they didn't eat earlier in the day or last week. And so there's not some magic amount that if we just knew what it was—because even as pediatric dietitians, it's not something that is definable.Elizabeth Davenport (04:39)Yeah. Exactly. Exactly. So this is a nice segue into why it's so hard to really trust children to self-regulate their food intake.Anna Lutz (05:05)That's such a good question because it's kind of at the heart of it. I think because diet culture has so heavily influenced parenting and our medical system—and a big role of diet culture is to evoke fear—it tells us we can't trust bodies.Elizabeth Davenport (05:29)Right.Anna Lutz (05:30)Right—we need to control bodies.And so instead of really telling parents, “You know what? Children's bodies are wise, and your job is to support them in eating and, over time, developing their eating skills,” instead we're told, “You need to make sure your child doesn't eat too much of this, and you need to make sure your child eats enough of this.” These messages to parents are: don't trust your child. And often parents aren't trusting their own bodies, so then it's a leap—Elizabeth Davenport (06:02)Exactly.Anna Lutz (06:03)—to then trust your child's body.I think a few things to highlight here—and you probably have some ideas about this too—we've got research that really backs this up. One thing that comes to mind is research showing that when parents restrict their children's eating— they might be worried their child's eating too much and they restrict——then what we actually see is increased eating and sneak eating as a result. And so it doesn't “work.” If the goal is for the child to eat less, it doesn't work for a parent to restrict their eating. What is some other—Elizabeth Davenport (06:34)Exactly.Anna Lutz (06:46)—research we should highlight?Elizabeth Davenport (06:51)Oh my gosh, that's a good question. And I'll be honest here—that is not one of my strengths, remembering the research.Anna Lutz (06:57)Well, I was thinking about how we know that pressure doesn't help either. So, the opposite: if we're worried a child isn't eating enough and we start to say, “You have to eat this much,” that does not lead to an increase in intake. So again, it's not working. And then there's this study that I know we've mentioned many times on the podcast, but we'll bring it up here: when parents—Elizabeth Davenport (07:03)Thanks.No. It does not.Anna Lutz (07:21)—restrict “highly palatable foods,” which probably was the old name for highly processed foods, then when children who were not allowed access to those foods in their home were exposed to those foods, they ate a whole lot more. Again, that kind of restriction didn't lead to self-regulation.Elizabeth Davenport (07:24)Right. Right.Yeah. Yeah. Exactly.I thought you were asking me to name a research study. I definitely cannot do that—except for maybe that one where they feed kids lunch—both kids who've been restricted and kids who haven't been restricted the highly palatable foods—and then they'reAnna Lutz (07:51)Oh, sorry—I was not putting you on the spot. Elizabeth Davenport (08:12)—sent into a room with toys and with free access to all of those foods. And yes—even when they've eaten all their lunch—those kids who are from restricted families go and eat more of those highly palatable foods than the kids who are used to having them. I mean, I've seen it in my own home. Anytime there's a kid who's been restricted those highly palatable foods, often—what I've seen—they are going to eat those foods first on a plate. Always. And that's okay. That's okay. You can tell when kids are sitting together at a tableAnna Lutz (08:54)Great. Makes sense.Right.Elizabeth Davenport (09:04)with lots of different foods that include something highly palatable—like, I don't know, Goldfish crackers or Cheez-Its—the ones who don't have them on a regular basis or feel restricted are the kids who really have a hard time self-regulating.Anna Lutz (09:17)Right, right. That's true. Elizabeth Davenport (09:29)I just got us way off the topic, I think.And I want to make sure here that we also bring up our Sunny Side Up Feeding Framework, and step three of that framework is: trust your child to eat and grow.Anna Lutz (09:44)Which is—it's so amazing that in our culture, that's such a big lift, right? So that's why we want to support parents in that. But that is so important to our children. And these kinds of examples of research that we're discussing show that when that trust is eroded, it doesn't help. When we're not trusting our children, it doesn't—Elizabeth Davenport (09:56)Exactly.Right.Exactly. And I think another thing that we see so often—and want to make sure we note—is that it's important that kids are not fed based on their body size.Anna Lutz (10:22)That's a huge one. Let that sink in. I think that's a huge one. And this piece of research people might be surprised about: there's research that really shows that children in larger bodies—larger children—do not necessarily eat more than children that are smaller. I mean, if we really think about that fact, then trying to make larger children eat less makes no sense.Elizabeth Davenport (10:57)No, and it's sad. It makes me sad to think about it. And this is one of the pitfalls, right, that parents fall into: they're under so much pressure and feel so much like it is their job—Anna Lutz (11:02)Yeah, yeah.Right.Elizabeth Davenport (11:15)—to control what and how much their kids eat. Then also, you know, that translates into controlling the child's weight.Anna Lutz (11:23)Yep, 100%. What do you think are some other pitfalls that parents try when they're worried about how much their child eats, and how do they backfire?Elizabeth Davenport (11:26)Well, there are quite a few ways, but we talked a little bit about it just a second ago with restriction. Really limiting certain foods—or limiting seconds—also is a big one. If a child is in a larger body, parents will tend to feel like they can't allow their child to have seconds because they feel like they can't trust that they're not eating more than they need.Anna Lutz (11:44)Right. Yep.Elizabeth Davenport (12:02)And the reality is some kids just love to eat. They're more enthusiastic, or they're hungrier, or they have been restricted and aren't sure how much they're going to get the next time they eat—and so they are over-focused on the food.I think another pitfall is pressuring kids to finish everything or to take another bite—trying to reward them to finish their food—and also saying, “Look, your sister ate all of her food—what a great job she did,” and that really backfires. It makes kids feel bad; it pits them against each other; and what we know is that it—Anna Lutz (12:40)Right.Elizabeth Davenport (12:49)—maybe will help once in a while, but long term it doesn't help a kid trust themselves, learn the foods that they like and don't like, and learn to trust their internal cues. Yeah. And I always feel like I have to say: we're not criticizing parents at all here. This is— Parents are under so much—so much pressure, as we said in the beginning and as we always say—to feed in some perfect way. And it's just not possible. No, it doesn't.And then there's another pitfall: you're worried that your child isn't eating enough, and so parents fall into this really—what we call—permissive feeding.Anna Lutz (13:20)Right.And it exists. Yeah.Elizabeth Davenport (13:38)Some examples might be allowing your child to graze in between meals—like carrying around a snack cup.Anna Lutz (13:50)Right, right, right. The kind you stick your hand in, but they don't spill. Yeah.Elizabeth Davenport (14:04)Exactly. Or allowing them to carry around a sippy cup of milk or juice; or only serving their prepared foods—or sorry, only serving the foods that they like to eat—Anna Lutz (14:11)Right—right, absolutely.Elizabeth Davenport (14:14)—because you're really worried. And that also backfires because, one, kids are going to—most kids are going to—get bored of eating the same things over and over again, and then they're not going to eat more. Some kids don't, and that's a different conversation. But yeah.Anna Lutz (14:28)Right, I think those are all important examples of where that worry can start to erode the feeding relationship and how we approach food as parents. I think about when we're working with parents in our practices and there might be worry that a child is accelerating quicker than expected on their weight growth curve, or they're decelerating —not gaining weight fast enough—often the recommendation is the exact same, which is: do not allow grazing; don't short-order cook; provide structure. It's the same regardless of what might be going on, which I always find interesting.Elizabeth Davenport (15:15)Yeah—that's—yeah, and that's a very important point also.Anna Lutz (15:21)Yep. Elizabeth Davenport (15:23)I think this leads us into creating structure, right? And we talk about this a lot, and we want to be clear here that it's possible to create structure without restricting your child's intake. So let's talk a little bit about why structure with meals and snacks is so important, and how it can help in this situation when parents are worrying about how much or how little their child might be eating.Anna Lutz (15:57)Great. Well, I think you and I really like to talk about feeding as a developmental task that we—as parents—are supporting our child in learning. Structure helps the child know that they're supported.Something we really think about is children having that “felt safety.” When Noreen Hunami was on our podcast, she mentioned felt safety. It's a term that was first used by Dr. Purvis. It's when parents make sure a child's environment elicits a true sense of safety—the child feels safety truly in their body. So a child can be safe, but may not feel safe. And so that structure tells the child - “I know my mom's going to feed me. I know my mom's going to feed me meals—the food that I need—in a predictable way.” Even though we don't have to say that to our children, if it just happens, it can help evoke that felt safety for a child. For some kids, that might be a little bit more structure—they need that to feel more safe.Elizabeth Davenport (17:03)Mm-hmm. Mm-hmm.Anna Lutz (17:06)For some kids, it might be a little bit less structure—and that's where responsive feeding comes in. We can keep talking about that. But that's a big reason why structure is helpful. What popped into my mind is: so often in our practices, you and I see kids that may have been given the jobs of food a little too early—when they were too young. And for those children, it may have made them feel not so safe. They might not have been able to say, “Hey, I need some more structure with my food,”Elizabeth Davenport (17:18)Yeah. Okay.Anna Lutz (17:37)—but that's when we might see some concerns about their eating. And then, when the parents step in and are like, “I've got your food,” their eating might improve.Elizabeth Davenport (17:48)Right. I'm thinking now about the permissive feeding, and this is one where parents sometimes are so worried about their kids eating that they will say, “Do you want this, this, this, or—” which can be overwhelming for the child—or they want the child to decide. When in actuality, that's the parent's job. And that's where you can bring some of that structure back in. If you're giving your child a bunch of choices, practice either giving them two choices or just saying, “This is what we're having,” and not feeding them foods that you know are going to be problematic for them. That's not what I mean—I'm not serving them liver and onions.Anna Lutz (18:31)Right.Unless that is what your family has. Okay—okay, that makes sense for you to say that. Yeah, but I think what you're saying is: if someone's listening and they're like, “What do they mean by structure?” What we're talking about is the parents—Ellyn Satter's Division of Responsibility is a good place to start—Elizabeth Davenport (18:38)My mom used to make liver and onions. I did not like it.Okay, yeah.Anna Lutz (18:59)—the parents deciding when and what is served so that the child has regular, predictable meals and they're not having to make these kind of adult decisions of what to have at the meal.Elizabeth Davenport (19:13)Exactly. And I think, you know, I'm thinking about young kids, but it's important to make the point that this also applies to older kids. I see this so often—sorry.And if you listen to us on a regular basis, you know we talk about all of these things and these themes are woven through all of our podcast episodes. But it's also important for tweens and teens: they're often given these jobs before they're ready. They look like adults. They sound like adults sometimes. And so we think they can take on the task of—Anna Lutz (19:36)Right.Elizabeth Davenport (19:53)—making all the decisions about what they're eating and when to eat. And they often will need parents to come back in and give them some structure around that again. Yeah, I'm trying to think if there are some other examples of structure we could give that might—Anna Lutz (20:05)Well, something that came to mind was thinking about teenagers, where there might be times we're not preparing the food and handing it to them, but we're providing structure with asking questions and acknowledging. Just this morning, I was driving a child to school and I said, “Do you have your lunch? Do you have your pre-workout snack—or pre-athletic team snack?” Right? Those were packed the night before.Anna Lutz (20:42)But there's something in the structure of just saying, “This is important. I'm going to make sure you have it because it's so important for your day.” If a child's going out with friends, you might say, “Hey, what are your plans for dinner?” You're providing that structure in a reminder way. Yeah.Elizabeth Davenport (20:57)Exactly, exactly. I mean, I have to admit I'm doing a little bit of that with my college students—saying, instead of “Make sure to eat your fruits and vegetables,” I'm asking, “Are you finding any that you really like? Any that you don't like? What's available?” That kind of thing. Because part of me is worried, right? At least my youngest, who doesn't have an apartment to cook in—Anna Lutz (21:08)Great.Right.Elizabeth Davenport (21:28)—an apartment kitchen—is maybe not—right? So that's also a way to say it's totally natural to worry. And it's also totally okay to still be providing some structure—very lightly—even when they're older.Anna Lutz (21:31)Right. So that reminder—Yeah.That's right. And that's where you're slowly taking down the scaffolding as they get older and older and older. That's exactly right.Elizabeth Davenport (21:52)And every child has different needs.Anna Lutz (21:57)That's important—and personality. That's right.Elizabeth Davenport (21:59)And their needs can change. Needs can—right? There can be times where they don't need much structure, but certainly during a transition—the start of school, the start of a new after-school activity—Anna Lutz (22:13)Right.Yep. 100%.Elizabeth Davenport (22:16)—those can all be times where they might need a little more structure. All right. So what else do we need to chat about?Anna Lutz (22:19)Yep, exactly, exactly.Yeah, so I was thinking: let's talk a little bit about children's appetites since we're talking about parents worrying about how much a child eats. Are they eating too much? Are they eating too little? Let's talk a little bit about how much children's appetite—or their hunger and fullness—changes day to day.Elizabeth Davenport (22:33)Yeah.Oh my gosh. I mean, if we think about our own hunger and fullness as adults, right—it changes day to day.Anna Lutz (22:49)Right.Absolutely.Elizabeth Davenport (22:55)So if you're a parent and you're having a hard time with, “My gosh, my child is not eating three meals and two to three snacks a day—what is happening?” you might ask yourself—think about your own eating. I think it's important to say that it's completely normal, for lack of a better word for kids to eat more at some times and what we might think of as “too little” or “too much” at other times. They might be tired, so they might not eat as much. Certainly with little kids—toddlers, preschoolers—they're tired by the end of the day. They are just not going to eat much dinner, most likely. They're going to eat more when they come home from daycare or preschool—if that's what they're in—than they will at dinner.I also think of kindergartners. If you think of a kid who was in a half-day preschool and then they start kindergarten, they are probably going to be starving when they get home at the end of the day and just exhausted. They might not even make it to dinner. They might need to go to bed - when they're first starting kindergarten—before dinner. So there just might be something going on. I mean, we could have a whole episode on reasons that people eat different amounts. So I think the overarching message is to trust—going back to that—Anna Lutz (24:09)Right, right.Elizabeth Davenport (24:29)—step three in the feeding framework: really trust your children to eat and grow. And that can help parents feel like, “Okay, I don't have to try to control the exact amounts that my child is taking in.”Anna Lutz (24:46)That's right. That's right. It really goes back to that trust, which is hard, because every part of our culture is trying to pull us away from trusting our children on that. But if you can go back to—if a child eats a ton at a meal, they're probably really hungry and they—Elizabeth Davenport (24:54)Exactly.—really hungry! Or they love the food. Or both. Yeah.Exactly. Exactly.Yeah. It's very hard. It is very hard. And, you know, if you do find yourself worrying, “My gosh, is my kid eating too much or too little?” you can ask yourself: where is that coming from for you? I kind of jumped ahead here, but one of the things we wanted to ask is: what is one small step that parents can take today that can help them trust their children with food?Anna Lutz (25:48)One thing I think about is: if you feel like you could do more with just regular, predictable meals and snacks, say, “Okay, I'm going to really work on making sure I'm feeding my child breakfast and a morning snack and a lunch”—depending on the age of the child and a lot of other things—“in a very predictable way.”Elizabeth Davenport (26:08)Right, right.Anna Lutz (26:10)And I'm going to really—when I do that—try to take a deep breath and let my child decide how much they're going to eat at each time. That's one.Elizabeth Davenport (26:17)And what they're going to eat of what you serve.Anna Lutz (26:20)That's right.Another step you could take is to just really notice—notice when you start to get worried about your child eating too much or too little—and see if you can take a deep breath and be like, “Whoop, there I go again.” And not say anything, not do anything—just start to notice when that worry starts to bubble up.Elizabeth Davenport (26:25)Right.That's always my favorite recommendation to start with: really noticing what's happening—stepping back and noticing how you feel, noticing the thoughts that go through your head.Another action I was thinking of—and this goes back to us talking about how much feeding advice is out there, just so, so much—if you find yourself (and that includes our social media, right?) following some social media accounts that are making you feel stress and making you question—Anna Lutz (27:09)Right.Elizabeth Davenport (27:17)—that you feel is eroding your trust, or not helping build your trust in your child's ability to eat and grow—then unfollow that account. And just take a break and notice what comes up for you after you take that break—or while you're taking that break.Anna Lutz (27:27)Yep, absolutely.Yep. That's a great one.I love that. I love that.So, we've been talking a lot about parents worrying about how much their children eat and really focusing on trusting your child. I feel like we'd be remiss not to bring up when children are on ADHD medications or maybe they've been diagnosed with ARFID, which is an eating disorder—it stands for avoidant restrictive food intake disorder.Elizabeth Davenport (27:44)Mm-hmm.Yeah.Anna Lutz (28:03)When there are these conditions going on, for the parents out there who are saying, “Wait a minute, I'm worried my child doesn't eat enough—they're on ADHD medications and they never get hungry.” How can we talk a little bit to those parents? What can they keep in mind?Elizabeth Davenport (28:18)Right, right.Certainly with ADHD medication—those often do interfere with the child's appetite. And that's a situation where your child's not going to feel hungry, and some of that structure is going to be reminding them, “Okay, it's time to eat,” and eat—even though you don't feel hungry—because when the medication wears off, kids can feel overly hungry and almost out of control at times. So that's one.And then I think—it's such a complex situation. I'm trying to think of a specific example, but the situations are so different. The bottom line is: this is a situation where a kid is really not able to tolerate the foods, and so really working on initially allowing your child to eat the foods that they feel safe eating. And yes, I know that sounds like us contradicting what we said earlier, but this is a different situation.Anna Lutz (29:17)That's right.And that's when our hope is that you're getting very personalized, individualized support. So the advice we're giving here may not be for someone with an eating disorder—or it may need to be adapted for someone with an eating disorder—and then when medications come into play, too.These might be examples—tell me if you think this is too much to say—of where we can't unfortunately trust our child's hunger and fullness as much as we hope that one day we can, right? Or as much as we're saying, “Okay, just trust your child's body.” These might be situations where other things are going on, and so let's get a little bit more support in place so that your child is getting the food they need.Elizabeth Davenport (29:31)Yes.Exactly.Elizabeth Davenport (30:05)Right. Right. Yeah, at some point we can do a whole episode on ARFID.Anna Lutz (30:09)That would be great. We should probably do—Elizabeth Davenport (30:16)Would be. But I think—just a few reminders as we wrap up here. It is completely normal to worry about your child's eating. We all do it. Yes, I do too. I do too. And the strategies to try to control how much or how little they're eating—or what they're eating—backfire. Really, part of the structure is stepping back a little bit and trusting that they are going to—Anna Lutz (30:42)All right.Elizabeth Davenport (31:08)—continue to develop their eating skills. And remember that when you're worrying about how much or how little they're eating, how much kids eat varies—from meal to snack, day to day, week to week, month to month. It's going to change all the time. It's one thing if it's decreasing all the time and they're taking foods out—and that's for another episode, right? But—We'll be sure to link to relevant podcasts that we've done in the past and blog posts in the show notes. And if you'd like to join our membership, Take the Frenzy Out of Feeding, for a deeper dive into raising kids with a healthy relationship with food, we'd love for you to join us. You can find the link in the show notes, or on our website under the Courses tab. So—Anna Lutz (31:24)Yeah.That's right.Elizabeth Davenport (31:31)We didn't come up with what we wanted to end with. We usually end with a question or a—what's your favorite food? My favorite food right now is ice cream. I ordered—what's that?Anna Lutz (31:39)Yum. Is there a certain flavor you've been enjoying?Elizabeth Davenport (31:44)I mean, I'll tell you a certain— I got myself a gift and ordered ice cream from a shop in New York City. I've wanted to try their ice cream since they opened. Anytime we've been there, I just haven't been able to get there. So I thought, “Wait a minute, I can have it shipped to me.” I mean, it was not cheap, but I love ice cream, and it was such a—I've really loved having it around. I've loved it. Yeah. It's called Cafe Pana if you live in New York—Anna Lutz (31:51)Wow.Neat. That's so neat.What is it called again? Neat. Tell me the name of it again.Elizabeth Davenport (32:12)—or you're visiting New York. It's really—I mean, it's the real deal. What's that?Cafe Pana. Yep, yep. So, how about you?Anna Lutz (32:21)Very cool. That sounds awesome.I've been enjoying—I was just having some before we recorded—the truffle almonds from Trader Joe's.Elizabeth Davenport (32:32)I don't think I've ever had those. I need to get some and try them.Anna Lutz (32:33)And they are so much better than the ones you get at Whole Foods. And they're like half the price, but they're just perfect. Highly recommend.Elizabeth Davenport (32:39)Okay.Nice.Okay. All right. Ice cream and truffle almonds. Yeah. Yeah. All right—until next time. Bye.Anna Lutz (32:48)There you go.See you next time. This is a public episode. If you would like to discuss this with other subscribers or get access to bonus episodes, visit snutrition.substack.com

312: Clear protein in a can? Milk lasting a year without expiring? Why big box companies are keeping things “hush hush” when it comes to lawsuits, and so much more! James Li joins me in this enlightening interview as we discuss everything from food labeling, big pharma, lead warnings, politics, and where are our tax dollars ACTUALLY going? - This one was spicy!  Topics Discussed: → UHT milk → Clear liquid protein drinks → Sponge “bread” → ROARK Capital → Free Speech in America  → Prop 65 Warning → Mainstream media → Trader Joe's Scandals → Payment plans for PIZZA!? As always, if you have any questions for the show please email us at digestthispod@gmail.com. And if you like this show, please share it, rate it, review it and subscribe to it on your favorite podcast app.  Sponsored By:  →  Equip Foods | Code LILSIPPER gets you 20% off at Equipfoods.com/lilsipper → Vimergy | New customers can save 20% off their first order with the code DIGEST. Just visit Vimergy.com and use the code DIGEST at checkout. → Fatty15 | For 15% off the starter kit go to fatty15.com/digest → Our Place | Go to fromourplace.com and use code DIGEST for 10% → LMNT | Get your FREE sample pack with any LMNT purchase at drinklmnt.com/DIGEST Check Out James Li: → Instagram → TikTok → YouTube Check Out Bethany: → Bethany's Instagram: @lilsipper → YouTube → Bethany's Website → Discounts & My Favorite Products → My Digestive Support Protein Powder → Gut Reset Book  → Get my Newsletters (Friday Finds) Learn more about your ad choices. Visit megaphone.fm/adchoices

Charles recaps his time at the SOS Festival, and tells Link about his trip to Pennsylvania to see Noah's Ark. Link talks about his experience at a music festival near D.C. with his family. Plus, the two react to the first-ever Trader Joe's opening in Myrtle Beach, and Charles' tries to pronounce different cheeses from the popular grocery chain. C'mon and have a good time with us! To learn more about listener data and our privacy practices visit: https://www.audacyinc.com/privacy-policy Learn more about your ad choices. Visit https://podcastchoices.com/adchoices

We get a lot of questions at Trader Joe's. And we really love answering them. One question we get all the time is about our product names. Why are some of them just descriptive (say, Cauliflower Gnocchi) while others are decidedly silly (This Strawberry Walks Into a Bar, anyone?)? Every Trader Joe's product has a story to tell – sometimes that story is really straightforward, and sometimes it's silly and whimsical and fun. In the spirit of making grocery shopping a fun and exciting adventure rather than a mundane chore, we're always looking for the silly, the whimsical, and the fun. Have a listen, then head to your neighborhood Trader Joe's to find your favorite. (Midnight Moo, perhaps?) Transcript (PDF)