Podcasts about trader joe

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)

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.

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

Smuckers is suing Trader Joe's..."Three Things You Need to Know"...50 Halloween candies ranked - wrongly...texts...B'ham public schools losing students...texts.See omnystudio.com/listener for privacy information.

AP correspondent Ben Thomas reports a different kind of trade war has erupted, over peanut butter and jelly sandwiches.

In Dinner for Shoes episode 83, host Sarah Wasilak breaks down her all-time favorite movie outfits — from Penny Lane's bohemian spirit in “Almost Famous” to Julia Roberts's polka-dot dress in “Pretty Woman,” Zendaya's glittering gown in “Malcolm & Marie,” and the Olsen twins' early-2000s denim in “Holiday in the Sun.” Between fashion nostalgia and popcorn refills (specifically Trader Joe's Maple & Sea Salt Kettle Corn — because what else goes better with a movie marathon?), Sarah explores how these cinematic looks defined eras, shaped trends, and still influence what we wear today.This episode is sponsored by Golden West, the modern cowboy boot brand bringing ‘70s-inspired craftsmanship to your closet. Sarah's outfit — a Western-boho nod to Penny Lane herself — was styled with her favorite pair of Golden West boots.Follow Golden West on Instagram and TikTok.THIS DINNERTrader Joe's Maple & Sea Salt Kettle CornTHESE SHOESGolden West Forget Me Not BootsTHIS OUTFITShop my look  Zara topZara skirtZara necklaceMiscellaneous (unknown) earringsTHESE CHAPTERS00:00 INTRO00:44 THE OUTFIT BEHIND THE SHOES07:00 ICONIC MOVIE OUTFITS17:00 MOVIE POPCORNTHIS PRODUCTIONis created, written, hosted, and produced by Sarah Wasilak.is creative directed and executive produced by Megan Kai.is tech supervised by Nick.includes photos and videos in chronological order by Sarah Wasilak, British Vogue Pinterest, Miramax (Pulp Fiction), Golden West, Pinterest user @sophluvscoffee, Pinterest user @cherrywine, Pinterest user @aferraro834, Pinterest user @CynthiaCarolina8, Pinterest user @poopertrooper0975, Pinterest user @rawrphaella, Pinterest user @araeslo, Popsugar, Pinterest user @villhermin, New Line Cinema (Sex and the City), Pinterest user @melll_bby, Pinterest user @Olsen_Twins, Pinterest user @mariehangel, Little Lamb (Malcolm and Marie), Pinterest user @LadyStartdust422, The Weinstein Company (Factory Girl), People Pinterest, and Touchstone Pictures (Pretty Woman). references Wims Pocket-Tonic.is made with love.Dinner for Shoes is a fashion podcast for people who love food, hosted by editor Sarah Wasilak. With appearances by her cats, Trish and Kit, and agendas that almost always go to shit, we aim to dive into a discussion about fashion and style and break some bread in each episode. Dinner for Shoes podcast episodes are released weekly on YouTube, Spotify, and Apple. You can follow along for updates, teasers, and more on TikTok, Instagram, and Facebook. If there are any fashion topics you've been pondering or good eats you think Sarah should try, don't hesitate to send a DM or an email.Dinner for Shoes is an original by The Kai Productions.Follow Dinner for Shoes: @dinnerforshoes on Instagram, TikTok, Facebook, and YouTube Follow host Sarah Wasilak: @slwasz on Instagram Follow producer Megan Kai: @megankaii on Instagram Get in touch: dinnerforshoes@gmail.comTo make this video more accessible, check out YouDescribe, a web-based platform that offers a free audio description tool for viewers who are blind or visually impaired.

Today Michael and Kathryn discuss the book "The Spirit of the Purple Cow" by Seth Godin, which focuses on being different and remarkable to stand out in today's world. They explained the concept using the example of a purple cow being needed to capture attention, as ordinary cows no longer inspire interest. The discussion highlights how traditional marketing methods are less effective, and they emphasize the importance of passionate obsession in creating memorable and distinctive experiences. Michael and Kathryn explore the concept of creating distinctive and remarkable products or experiences in business, drawing on examples from various industries and discussing how traditional marketing methods are becoming less effective. Highlighting successful examples like Apple and Trader Joe's, they emphasize the importance of passionate customer advocacy and the role of "sneezers" in naturally spreading product awareness through word-of-mouth and social media. The discussion concludes with insights on niche retail strategies and the value of taking calculated risks to differentiate oneself in the marketplace. Building Bigger Lives Podcast https://www.instagram.com/buildingbiggerlives Contact Coach Michael Regan- www.facebook.com/CoachMichaelRegan www.instagram.com/coachmichaelregan/ www.linkedin.com/in/mregan/ Contact Kathryn Pedersen- http://www.instagram.com/steamboatmortgage

You can take the girl off of the ranch, but you can't take the cow trails out of her metaphors. When Lindsay shared that the first time her son stepped onto a sidewalk he called it a “cow trail for people,” we knew we were in for a good one. This episode isn't about slowing down or speeding up, but finding your footing when everything familiar shifts. From feed store counters to city sirens, we're unpacking what happens when convenience meets capacity, and why your best practices still apply … even when your groceries can be delivered to your doorstep.This week we welcome Lindsay Garber, formerly a top-tier ranch wedding photographer, and now the fourth-generation force inside her family's western wear & feed store in Albuquerque. She's traded gravel roads for Trader Joe's, but what grounds her is the same: purpose, people, and a love for the culture that raised her.Together we explore why leaving town won't fix a life that's running on fumes, and why the basics still matter whether groceries are a seven-hour round trip or seven minute away. We talk about context over tactics, conversation as a catalyst, and how retail has its own seasonality: chickens, rodeo, fairs, film crews, and yes, the surprise delight of French cowboys. Through it all runs a throughline we live by at Cowgirls Over Coffee: when the landscape shifts, your practice (water, sleep, vegetables, reflection, and real connection!) keeps you steady.Listen In For …Why swapping ranch life for city life changes the scenery but not the work of caring for your capacity.How conversation functions like binoculars, giving you context so you can actually see what's coming.A practical reminder that the “next level” still runs on the same basics: sleep, hydration, nourishment, and honest check-ins.The difference between exhaustion on the ranch and monotony in town, and how to break both with intentional moments of awe.What retail teaches about seasons (spring chicks to fall fairs to pilot season) and how to plan without losing presence.The store as tether: how tending a legacy space can anchor identity and community in the middle of a metro.Why mastering yourself outperforms mastering the hustle, especially when opportunities arrive faster because you planned well.A gentle reframe for over-capable women: you don't need a 12-step overhaul; you need faithful follow-through on what already works.TL;DR (Minute by Minute)04:30 Lindsay's move: from “most rural” New Mexico to the heart of Albuquerque; what changed and what didn't.09:40 Context over geography: leaving town won't solve capacity problems without deliberate practices.15:20 Conversation as a tool: the “binoculars” for seeing the ship; tactics make sense once you have context.21:35 City monotony vs. ranch exhaustion: different drains with the same antidote: intentional rest and wonder.27:10 Retail seasons 101: chickens, rodeo, fairs, film crews … and the unexpectedly punchy French cowboys.32:45 Legacy as anchor: keeping a 75-year family business human in a humming city.38:50 The faithful basics: water, sleep, vegetables, and how simple habits power real next-level growth.43:30 Wrap-up + invitation to carry the conversation forward.Where to Go From HereJoin the conversation: What did this conversation remind you to tend? Your routine, your rest, your roots? Screenshot and tag @cowgirlsovercoffee and keep the conversation going.

(October 10, 2025)IT'S FOODIE FRIDAY! Food enthusiast and host of ‘The Fork Report' on KFI Neil Saavedra joins Bill to talk about Wienerschnitzel corndogs coming to your local grocer, new Costco food court item plus the (sorta) return of another item, and Trader Joe's Fall finds. The show closes with ‘Ask Handel Anything.'

IT'S FOODIE FRIDAY! Food enthusiast and host of ‘The Fork Report' on KFI Neil Saavedra joins Bill to talk about Wienerschnitzel corndogs coming to your local grocer, new Costco food court item plus the (sorta) return of another item, and Trader Joe's Fall finds.

*5:00am: What was something that absolutely terrified you as a kid? *6:00am: Can someone explain the Trader Joe's hype to me? *7:00am: Is Vegas growing too fast? *8:00am: Mom Was Told Son Is “Too Smart” by Teacher *9:00am: NASCAR Driver: Ryan Blaney

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

On today's 10.08.25 show we start with a song from our buddy DJ Ghadi, trick or treating without a costume, targeted youtube ads, The Haim serial farter investigation continues, Channing Tatum denies claims that he was Jax Taylor's roommate back in the day, air travel continues to be affected by the government shutdown, people are lining up at Trader Joe's today, spooky stories, people believe Taylor Swift and Blake Lively are friends again, 

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

As the youths say, "WE ARE SO BACK!" Selena comes in HOT this season with her friend Kristin Smith who has a candle scandal to share. Kristin warns about the pitfalls of candle warmers, talks about her "candle dealer," and shares the one candle that ever broke her heart. The gals discuss candles from Wal Mart, Trader Joe's, Piggly Wiggly, At Home, and beyond. Please subscribe, rate, and review, candleheads! And buckle up for a stellar season of the pod! (music: bensound.com) 

Send us a textSleep-deprived, off the rails, and somehow leading straight into parental panic, moral victories, and one bed date.It's a ride through a weekend that began with peace, steak, and football glory, and ended with a 2 A.M. call that tested their parenting nerves and their Wi-Fi connection. There's a police car involved, a Disney detour, cosmic messages about fantasy football, and a suspiciously prophetic name. Meanwhile, Amanda rediscovers her sparkle thanks to modern medicine (and maybe Trader Joe's), and Refined Gay Jeff makes a triumphant, spooky-season return to restore balance and taste to the universe.Somewhere between church bells and turtles, chaos and calm, the Wilsons manage to find the humor, humanity, and gluten-free pumpkin bread that make married life: Version 2.0 worth every ding, ding, detour, and Dobbins.Super Familiar with The Wilsons Find us on instagram at instagram.com/superfamiliarwiththewilsonsand on YoutubeContact us! familiarwilsons@gmail.com A Familiar Wilsons Production

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)

Josh Johnson joins the pod to discuss defeated peewee sports coaches, pathetic attempts to wield power over your kids, working at Trader Joe's, how the fiscal system in John Wick makes no sense, the lore of Boondock Saints, and much more. Josh and Stav help callers including a guy who's wondering if he should use his hall pass when his girlfriend will be out of town for a few months, and a guy who found out he knocked up a woman he hooked up with on a vacation in France. See Josh Johnson live and follow him on social media: https://www.joshjohnsoncomedy.com/ https://www.instagram.com/joshjohnsoncomedy/ https://twitter.com/joshjohnson https://www.youtube.com/@JoshJohnsonComedy https://www.facebook.com/JoshJComedy/ https://www.tiktok.com/@joshjohnsoncomedy Over 2 Million Butts Love TUSHY. Get 10% off TUSHY with the code STAVVY10 at https://hellotushy.com/STAVVY10 Get a refreshing Twisted Tea today. Keep It Twisted!! Visit https://www.twistedtea.com/locations to find Twisted Tea near you. Upgrade to ShipStation today to get a sixty-day free trial at https://www.shipstation.com/stavvy Upgrade your wallet today! Get 10% Off @Ridge with code STAVVY at https://www.Ridge.com/STAVVY #Ridgepod Download Cash App Today: https://capl.onelink.me/vFut/wyx330el #CashAppPod. Cash App is a financial services platform, not a bank. Banking services provided by Cash App's bank partner(s). Prepaid debit cards issued by Sutton Bank, Member FDIC. See terms and conditions at https://cash.app/legal/us/en-us/card-agreement. Direct Deposit, Overdraft Coverage and Discounts provided by Cash App, a Block, Inc. brand. Visit http://cash.app/legal/podcast for full disclosures.

You're Terrible! Advanced Refrigeration Podcast #Banter & HVAC TipsJoin hosts Brett Wetzel and Kevin Compass in this rib-tickling episode of the Advanced Refrigeration Podcast. The duo kicks off with humorous banter and accusations of manipulation before diving into a detailed discussion about starting up and troubleshooting cases at Trader Joe's and an independent supermarket. From dealing with refurb cases to the intricacies of ipro programming, Brett and Kevin cover a gamut of HVAC topics while keeping things light and entertaining. Whether you're an HVAC professional or just love a good laugh, this episode promises both insights and hilarity!

You're Terrible! Advanced Refrigeration Podcast #Banter & HVAC TipsJoin hosts Brett Wetzel and Kevin Compass in this rib-tickling episode of the Advanced Refrigeration Podcast. The duo kicks off with humorous banter and accusations of manipulation before diving into a detailed discussion about starting up and troubleshooting cases at Trader Joe's and an independent supermarket. From dealing with refurb cases to the intricacies of ipro programming, Brett and Kevin cover a gamut of HVAC topics while keeping things light and entertaining. Whether you're an HVAC professional or just love a good laugh, this episode promises both insights and hilarity!

I still can't believe we pulled this off. Twenty-five women gathered at my house for a tea party that turned into so much more than food and flowers. We had homemade dips, Red Lobster-style cheddar biscuits, Trader Joe's blooms, and all the laughter that happens when women who love business and life show up in one space together. As we prepped and cooked, the conversation got real. We talked about investing, partnerships, managing properties from across the country, raising kids who think like entrepreneurs, and even curly hair routines (because of course it did). Somewhere between the biscuits and the charcuterie board, we found ourselves talking about what it really means to build wealth, freedom, and community without losing ourselves in the process. This day reminded me why I love what I do and why the Society of Entrepreneurial Women exists in the first place. When women come together, share openly, and cheer each other on, there's nothing we can't build. If you've been craving a space where ambition meets authenticity, this episode is for you. Chapters: 00:00 - Intro 00:54 - The Game Plan: Cooking for 25 Investors and Dividing Prep Tasks 05:35 - Switching Asset Classes: Why Residential Assisted Living (RAL) Beat Hospitality 07:56 - Investor Mindset: Managing Stress During the Deal Waiting Period 10:15 - Personal Talk: The Reality of Curly Hair & The "Plastic" Hair Treatment 14:38 - The Pressure on Investor Kids: Why Rushing Adulthood is a Mistake 17:02 - Who Do You Want to Be? Redefining Identity Beyond Your W2 Job 23:32 - The Iceberg Effect of Success: The Sacrifices People Don't See 27:27 - Lessons Learned: Why a Short-Term Rental Model Failed One Investor 29:39 - Investing in California: High-Cost Market Strategies for Cash Flow and Appreciation 41:57 - Partnership Breakups: Why You Need a "Divorce Clause" in Your Contract 44:45 - Freedom Over Volume: Why a Smaller Portfolio is Better Than Syndications

We know what you're thinking: how different could two of the same wines from different vintages taste really?!? We're here to tell you, they were vastly different. Not even close. This week, we put Costco Kirkland Signature head to head with itself. Same wine: Kirkland Signature Chianti Classico Riserva, but different vintages - 2020 vs. 2022 - and two different producers. And hands down one was a winner. We expected it to be closer, but it just wasn't. We also dig into what the different designations of Chianti mean - Chianti vs. Classico vs. Riserva vs. Gran Selezione. And we talk about why Chianti can be a bit of a polarizing wine. We also dared to try the Trader Joe's Pumpkin Spice Chardonnay. There is only one way to describe it, and it rhymes with ducking spitty. You'll definitely want to hear our reaction on that one. Wines reviewed in this episode: 2020 Kirkland Signature Chianti Classico Riserva, 2022  Kirkland Signature Chianti Classico RiservaSend us a Text Message and we'll respond in our next episode!Contact The Wine Pair Podcast - we'd love to hear from you!Visit our website, leave a review, and reach out to us: https://thewinepairpodcast.com/Follow and DM us on Instagram: https://www.instagram.com/thewinepairpodcast/Send us an email: joe@thewinepairpodcast.com

Chomps co-founders Rashid Ali and Pete Maldonado had an unusual side hustle: selling meat sticks online. The co-founders join host Jeff Berman to reveal the phone call from Trader Joe's that changed everything, how they used lessons from failed startups, and how they built Chomps into a snack empire.Subscribe to the Masters of Scale weekly newsletter: https://mastersofscale.com/subscribeSee Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

In this episode of the Life Coach BFF Show, Heather Pettey, your host and life coach, delves into the importance of food in our lives, especially during midlife. She shares tips on what foods can help alleviate menopause symptoms according to a study and personal anecdotes that many can relate to.   The episode includes exciting announcements like the upcoming Midlife Moxie Friendsgiving feast in Memphis and the launch of the My Midlife Moxie 90-Day Health, Wellness, and Mindset Journal. Join the Midlife Moxie community, and together, make midlife the time to thrive, not just survive.   Mentioned in this episode: Warm Fall Salad with Apple and Prosciutto   Join The Facebook Group: @ourmidlifemoxie   Purchase My Midlife Moxie Journal   Purchase chase Digital Version of My Midlife Moxie Journal: https://payhip.com/OurMidlifeMoxie     Connect with Host Heather Pettey: Email: hpetteyoffice@gmail.com Private Coaching with Heather:https://www.ourmidlifemoxie.com/heatherpetteycoaching Speaker Request Here Instagram @HeatherPettey_ Facebook: @HeatherPettey1 Linkedin: @HeatherPettey Book: "Keep It Simple, Sarah" (Amazon bestseller) Connect with Dr. Carol Lynn: Linkedin Website: https://www.drcarollynn.com Facebook Group: @ourmidlifemoxie Website: www.ourmidlifemoxie.com Don't forget to subscribe to the Life Coach BFF Show for more inspiring content and practical life advice!   *Quick Disclaimer- Heather Pettey is a certified coach and not a therapist. Always seek the support of a therapist for clinical mental health issues. *As an Amazon Associate, we earn from qualifying purchases. Please note that this does not affect the price you pay for any item. The cost to you remains exactly the same, but using these links helps support our community and the resources we provide.           00:00 Welcome to Life Coach BFF Show 00:33 Today's Topic: Food and Friendship 00:52 Navigating Midlife Challenges 02:18 Trader Joe's Adventures 04:17 Foods to Ease Menopause Symptoms 05:42 Foods to Avoid During Menopause 07:51 Delicious Fall Salad Recipe 08:29 Additional Tips for Midlife Wellness 09:03 Exciting Community Announcements 10:55 Final Thoughts and Farewell  

Alex and Courtney from OKC met at Trader Joe's. Went out, and you would have thought with the shared love of TJ's (not our TJ, Trader Joe's lol)" it might be enough to at least get a 2nd Date. So we will need to find out what happened here. No cookie butter?

Flying solo this week due to a last minute brewery cancelation, I decided to dip into my own beer fridge and do a week of Okotberfest beers! There are a bunch of local options but I wanted to highlight some of the ones you'll find in the wild...today's I found just yesterday while shopping at Trader Joe's. Oktoberfest Festbier, brewered in Germany's own Flensburger Brauerei; this beer is a great jumping off point to dip your toe in the Festbier style.

Send us a textA ten-dollar Pinot shouldn't be this intriguing—and that's exactly why we opened it. We dive into Trader Joe's Reserve Santa Barbara County Pinot Noir 2023 and unpack how a sideways coastline, cold Pacific winds, and transverse valleys conspire to make Santa Barbara a cool-climate haven for Pinot Noir. From thin skins to see-through color, we decode the visual and structural clues that tell you whether a Pinot is honest, balanced, and worth your glass.We share what “classic California Pinot” means in practical terms: ripe cherry and strawberry up front, rough-edged spice in the mid-palate, and that elusive “what is that?” note—tar, crushed leaves, herbs—that keeps you curious. You'll hear how producer know-how (hat tip to Bozzano & Company) and smart sourcing can deliver complexity at value pricing, and why alcohol labeled at 14.5% can still drink seamlessly when acidity and texture line up. Along the way, we challenge the myth that price predicts pleasure, explain how retail costs get set, and make the case for judging wine by enjoyment, not hype.If you're Pinot-curious or Santa Barbara-bound, we've got practical takeaways: ideal serving temp, easy pairings like roast chicken, salmon, and mushroom-forward dishes, and a simple framework for spotting authentic Pinot in the glass. The bottom line: this TJ's Reserve offers real Santa Barbara character without the $40 price tag. If that sounds like your kind of weeknight win, hit play, taste along, and tell us where you're finding the best value bottles.Enjoyed the pour? Follow the show, share with a friend who loves Pinot, and leave a quick review so more value-seekers can find us.Check us out at www.cheapwinefinder.comor email us at podcast@cheapwinefinder.com

Hurray's Girl Beer isn't just another craft brand. It's a calculated rebellion against an industry stuck in the past. In this episode, Hurray's founder Ray Biebuyck joins Taste Radio editor Ray Latif and Brewbound managing editor Jess Infante to share her vision for a beer brand that doesn't just challenge convention, it openly mocks it. Witty, unapologetic, and intentionally unorthodox, Hurray's markets flavored light beers, including Pineapple Yuzu and Blueberry Lavender varieties, crafted not to honor tradition, but to disrupt it. The brand's satirical, female-forward positioning flips the script in a category that has long overlooked nearly a third of its audience: women. Ray discusses how Hurray's draws more from stand-up comedy than legacy brewing playbooks, using humor and irreverence as tools for connection, and conversion. She also reveals how this disruptive approach is translating into real-world traction, with Hurray's on track to reach over 3,000 retail locations, including Whole Foods, Trader Joe's, BevMo, Total Wine, Sprouts, and Walmart, by Q1 2026. Show notes: 0:25: Interview: Ray Biebuyck, Founder & CEO, Hurray's Girl Beer – Ray traces her roots back to New England and her early career in the corporate world, with stints at J.P. Morgan and WeWork after graduating from college in New York City. She discussed how, at the onset of the pandemic, she stepped in to support operations for a local beverage alcohol brand and recognized a gap in the market: a disconnect between male-dominated beer branding and female consumers. Ray eventually launched Hurray's Girl Beer in 2024 and shares the uphill journey of pitching a new beer brand in a male-dominated, slowing market, and how she carved out a niche by courting an underserved audience. She recalls self-distributing cases out of a Toyota Camry to landing shelf space in 200 retail doors across Los Angeles and Orange County and how Girl Beer secured distribution at Whole Foods, BevMo, and Total Wine. Ray also details the pivotal relationship with an Anheuser-Busch-aligned distributor, which accelerated growth and expanded reach and why she believes the brand is on track for a breakout year in 2026. Brands in this episode: Hurray's Girl Beer, Shacksbury Cider, Woodchuck Cider, Magic Hat, Ben & Jerry's, Seventh Generation, Green Mountain Coffee, Poppi, Olipop, Liquid Death, Garage Beer, Surfside, Budweiser, Bud Light, Golden Road, Elysian, Busch, Heineken, White Claw, Truly, Bud Light Seltzer, Michelob Ultra, Friday Beers

Send us a textDiscover a hidden gem that defies wine pricing expectations with our deep dive into Trader Joe's Grand Reserve Oak Knoll District Chardonnay 2024. At just $12.99, this exclusive offering delivers authentic Napa Valley quality that would typically command three times the price elsewhere.What makes this wine special begins with its prestigious origin. The Oak Knoll District sits at Napa Valley's southern end, where cooling fog creates the perfect environment for Chardonnay grapes to develop complex flavors while maintaining crucial acidity. This microclimate produces wines with remarkable balance—exactly what we found in this bottle. Created by the veteran winemaking team at DNA Vineyards (Dennis Patton and Andrea Silverstein), who bring over 40 years of experience and a track record of crafting Trader Joe's most beloved wine offerings, this Chardonnay showcases their considerable expertise.Upon tasting, this wine makes a bold statement without falling into the over-oaked butter trap that plagues many California Chardonnays. Instead, it offers a sophisticated interplay of stone fruits, citrus notes, and subtle spices, all supported by excellent structural acidity and satisfying mouthfeel. While initially striking in its confidence, the wine reveals additional layers with each sip, growing more intriguing throughout the experience. This isn't a shy, delicate Chardonnay—it's a full-flavored expression that demands attention while maintaining remarkable balance for its price point.Have you discovered a similar value wine that delivers way above its price? We'd love to hear about your finds! Subscribe to our podcast for more affordable wine recommendations, and visit cheapwineplanner.com for extended tasting notes and value wine discoveries that won't break the bank.Check us out at www.cheapwinefinder.comor email us at podcast@cheapwinefinder.com

Welcome to another LEGENDARY episode of Storybeast! Our Legendaries are special guests who are an expert within their area of storytelling. In this episode, Ghabiba Weston and Courtney Shack have the pleasure of interviewing legendary Heather Herrman.Heather Herrman is the author of the adult horror novel, Consumption, and the Junior Library Guild selected Young Adult Novel, The Corpse Queen. The Lady or the Tiger, a new YA novel by Heather about a female serial killer in the Wild West will be available from Nancy Paulsen Books June 10, 2025.In this episode you'll hear:All about the Lady or the TigerThe importance of Horror (and an academia perspective)An important digression into fairies, magic, and keeping hope in difficult timesAdvice on how to keep your pacing engaging and "earn" slower momentsNSFW jerkyMust-get snacks at Trader Joe'sFor more storytelling content to your inbox, ⁠subscribe to our newsletter.⁠⁠⁠⁠Feel free to reach out if you want to talk story or snacks!A warm thank you to Deore for our musical number. You can find more of her creative work on Spotify.As ever, thank you for listening, Beasties! Please consider leaving a review to support this podcast.Be brave, stay beastly!

Pre-order Phoebe Berman's Gonna Lose It: sites.prh.com/phoebe-bermans-gonna-lose-it SUBSCRIBE TO THE BNC CHANNEL: https://bit.ly/45Pspyl   Ad Free & Bonus Episodes: https://bit.ly/3OZxwpr MERCH: https://shoptmgstudios.com  This week, Brooke and Connor are celebrating big. Connor gets serenaded for his birthday (2 weeks late) and Brooke reveals the cover of her book Phoebe Berman's Gonna Lose It! Plus, they talk about hitting rock bottom and answer more of your questions!  Join our Facebook page: https://www.facebook.com/groups/5356639204457124/  Goodwipes is giving away FREE wipes! Want to try a FREE pack of Goodwipes? Just buy a pack at Target, Walmart, Kroger—or your local store—then head to https://www.goodwipes.com/BNC, text them your receipt and get reimbursed! Goodwipes—because butts deserve better. Cancel your unwanted subscriptions and reach your financial goals faster with Rocket Money. Go to http://RocketMoney.com/bandc today Download Cash App Today: https://capl.onelink.me/vFut/5vj8zukj #CashAppPod  As a Cash App partner, we may earn a commission when you sign up for a Cash App account. Cash App is a financial services platform, not a bank. Banking services provided by Cash App's bank partner(s). Prepaid debit cards issued by Sutton Bank, Member FDIC. Visit cash.app/legal/podcast for full disclosures. Visit gemini.google/students to learn more and sign up. Terms apply. B+C IG: https://www.instagram.com/bncmap/ B+C Twitter: https://twitter.com/bncmap TMG Studios YouTube: https://www.youtube.com/tinymeatgang TMG Studios IG: https://www.instagram.com/realtmgstudios/ TMG Studios Twitter: https://twitter.com/realtmgstudios BROOKE https://www.instagram.com/brookeaverick https://twitter.com/ladyefron https://www.tiktok.com/@ladyefron  CONNOR https://www.instagram.com/fibula/ https://twitter.com/fibulaa https://www.tiktok.com/@fibulaa Hosted by Brooke Averick & Connor Wood, Created by TMG Studios, Brooke Averick & Connor Wood, and Produced by TMG Studios, Brooke Averick & Connor Wood. 0:00 The Never Ending Birthday 0:56 Intro  1:18 Walking Around LA 2:30 Feliz Cumpleaños 5:02 An Energy Shift 7:35 Phoebe Berman Cover Reveal!!! 13:56 Phoebe Berman Synopsis  17:59 Goodwipes 19:30 Rocket Money 21:25 Getting Attacked By Bugs 23:12 Time Isn't Real 24:19 Circling Back On NATO 25:39 TSITP Recap 28:28 Diving Into Moby Dick 31:13 House By The Cerulean Sea Review 35:02 Happy Friday Mr. Fantasy 37:30 Answering Your Questions 43:47 Cash App 46:06 Google Gemini 47:03 Breaking Down at Trader Joe's 48:39 Moving Rock Bottom 50:24 Is Cheating OK? 52:40 Absolutely Drenched  53:23 Favorite Movies  55:55 Hooking Up With Your Roommates 58:05 Copying Your Roommates & Femcels 1:02:37 Worst Hyperfixation  1:05:28 See You In Bonus Learn more about your ad choices. Visit megaphone.fm/adchoices

The air is getting cooler, the days are getting shorter, autumn is officially upon us! Mabon, also knows as the Autumn Equinox, is a time to prepare for the darker months to come. With a little intentional planning, the dark half of the year can be a time of thriving rather than simply enduring. What will this season look like for you? Is there healing work that deserves your attention? Maybe a creative project or a learning pursuit is beckoning? After the fall decor has been hung, take some time to explore what's under the surface. As we stroll through the changing woods, consider the preparations that your life requires this Mabon. What am I reading?A Fellowship of Bakers & Magic by J. Penner https://bookshop.org/a/111301/9781464243769Reveal: A Sacred Manual for Getting Spiritually Naked by Meggan Watterson https://bookshop.org/a/111301/9781401938208https://bookshop.org/shop/witchywomanwalkingWhat's playing on repeat?Bobby Sox by Green DayWhat's for dinner?Arugula Pumpkin Pizza Ingredients:1 lb pizza dough (I got mine from Trader Joe's)⅓ cup pumpkin apple cider vinaigrette (recipe below)2 cups mozzarella cheese shredded½ cup goat cheese crumbled1 cup arugula1 yellow onion 1 tbsp olive oilChicken apple sausage crumbled For the Pumpkin Apple Cider Vinaigrette:½ cup olive oil¼ cup apple cider vinegar¼ cup canned pumpkin purée2 tbsp honey (maple syrup works too!)1 tsp Dijon mustard1 clove garlic peeled and minced¼ tsp sea saltfreshly ground black pepper2 tbsp waterInstructions:Preheat oven to 425° F. Remove pizza dough from refrigerator and let sit on counter for 10-20 minutes to warm up.While the oven is preheating, make your pumpkin apple cider vinaigrette. Place all ingredients in blender or food processor or mix in a bowl.When pizza dough has sat out for 20 minutes, form it into a 10-12 inch circle-ish! Spread out pumpkin apple cider vinaigrette evenly and top with sausage, mozzarella, Parmesan, and goat cheese. Bake for 25 minutes. Pull out pizza and add arugula and another sprinkle of cheese. Bake for a couple more minutes until arugula has wilted and cheese and crust are golden brown. Enjoy! Apple Cider MocktailIngredients:4 cups apple cider2 cups sparkling water or club soda or natural soda like Poppy or Ollipop 1 tablespoon fresh lemon juice1 teaspoon ground cinnamonApple slices and cinnamon sticks for garnishIce cubesInstructions:Mix the Base: In a large pitcher, combine the apple cider, sparkling water, lemon juice, and ground cinnamon. Stir gently to mix the flavors without losing too much carbonation. Prepare Serving Glasses: Fill glasses with ice cubes to keep the mocktail chilled.Pour and Garnish: Pour the apple cider mixture over the ice in each glass. Garnish with fresh apple slices and a cinnamon stick. Enjoy!Support the show

In this episode of The Level Up Podcast w/ Paul Alex, we sit down with Luke Dobson (@lukedobsonn), a 24-year-old entrepreneur who went from stocking shelves at Trader Joe's to scaling his digital marketing business to $220K a month.

Shoot us a Text.Episode #1146: Automotive News's 100th anniversary Congress celebrated industry icons and looked towards the future, Elon Musk bets big on Tesla, shoppers get overwhelmed by too many choices (sound familiar?)Show Notes with links:At its 100th anniversary Congress, Automotive News celebrated legacy while tackling the industry's most pressing challenges—from EV adoption to geopolitical threats.Centennial Awards went to GM's Mary Barra and Hyundai's Euisun Chung for transformational leadership.Chung addressed the ICE worker raid, signaling cross-government cooperation: “I hope we can make together a better system for that.”Barra emphasized EV commitment despite headwinds: “From an EV perspective, that is still our North Star.”Industry insiders warned of China's dominance—EV share grew from 6% to 50% in five years, while foreign brands lost half their market share.Asbury CEO David Hult called fixed ops the “backbone” of the dealership, with aging vehicles and tech shifts fueling long-term growth saying he's “really bullish on the next six to 10 years.”Tesla stock surged after CEO Elon Musk disclosed a nearly $1B stock buy, calming investor nerves amid political distractions and sagging EV demand.Musk bought 2.57M shares on Friday, spending between $372 and $396 each.Tesla shares jumped over 8% in premarket trading Monday, continuing a late-week rally.Despite a 2% year-to-date dip, the stock is on pace for its third straight daily gain.Investor concerns had grown over Musk's political focus and waning EV demand.Tesla Chair Robyn Denholm pushed back: “Elon is back front and center at the company.”A new survey reveals grocery shoppers are overwhelmed by too many choices—and many now treat food labels like vehicle window stickers.36% of Americans report “aisle anxiety,” triggered by too many options and crowded stores.Shoppers spend an average of 4 minutes per item, with 71% trying to be more intentional.Retailers like Trader Joe's and Aldi combat “choice paralysis” by limiting SKUs per category.Certifications matter: 40% research products for health, ethics, and sustainability—but many confuse terms like “natural” and “organic.”“When consumers see a trusted certification, it's like a shortcut to feeling good about their decision,” said Jamie Horst, Traditional Medicinals' Chief Purpose Officer.0:00 Intro with Paul J Daly and Kyle Mountsier2:45 Announcements: Upcoming Webinar3:17 Automotive New 100th Anniversary Congress6:12 Elon Musk Buys $1B of Tesla Stock8:39 36% Of Americans Have "Aisle Anxiety"Join Paul J Daly and Kyle Mountsier every morning for the Automotive State of the Union podcast as they connect the dots across car dealerships, retail trends, emerging tech like AI, and cultural shifts—bringing clarity, speed, and people-first insight to automotive leaders navigating a rapidly changing industry.Get the Daily Push Back email at https://www.asotu.com/ JOIN the conversation on LinkedIn at: https://www.linkedin.com/company/asotu/

It's a common misconception that healthy food is too expensive, making it difficult for most people to eat healthily. That's why in this episode I'm debunking this myth and helping YOU find nutritious options at affordable prices.Yes, it takes some detective work and time to scour labels and compare products, but it's absolutely doable. I've already shared tips on finding healthy foods at Costco and Trader Joe's. Now, it's time to tackle one of the most accessible retailers in the country: WAL-MART.See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

304: Mollie Engelhart is back again as she has now become a regular on the Digest This podcast, but this time, she shares about her new book, Debunked By Nature, and how nature truly can be the ultimate debunker of all the agendas pushed on us today. We get into how to opt out of TSA scanners at airports because I bet many didn't know that you actually have a right to refuse to walk through the radiation scanners, we talk about immigration and what she thinks should be the proper way to handle it all as a woman who's married to someone who migrated, we get into digital devices, wearables, fertility issues in not only humans but farm animals, how we've lost 170,000 farms in just the past 8 years (and no one is talking about it) and the hot topic of Trader Joe's Chicken and so much more. Mollie is the sweetest vegan turned farmer butcher you may ever meet. She's a mother, wife, and author of Debunked By Nature. Topics Discussed: → Texas floods → Fertility in humans AND animals  → “Reproductive rights” → 170,000 farms destroyed in 8 years → Wearables  → Lab grown meat → Butter made from air? → How to opt out of TSA radiation machines → Our right to say no → Immigration issues and how to work together  → Debunked By Nature 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:  → Timeline | They're offering my audience a 20% discount on all first-time purchases! Go to timeline.com/digest and Use code DIGEST at checkout.  → Birch | Go to BirchLiving.com/digest and get 25% off sitewide. → LMNT | Get your FREE sample pack with any LMNT purchase at drinklmnt.com/DIGEST → Pique Life | Go to piquelife.com/digest for up to 20% OFF and a free starter kit Check Out Mollie Engelhart: → Order Debunked By Nature Book Club! | https://debunkedbynature.com → https://www.sovereigntyranch.com  → https://www.instagram.com/sovereigntyranch  → Mollie's Instagram 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 gets ready for his visit to Los Angeles. The two watch new paint hack videos, react to a fan's tattoo that Link designed, and talk being at the hospital for their kids' births. Plus, Charles tries to pronounce Trader Joe's products. C'mon and have a good time with us! Paint Hack Videos: youtube.com/shorts/EHLE1a9cTIQ youtube.com/shorts/spHq5JxkruI Pronunciation List: Pork Gyoza Potstickers Chipotle Vegetable Quesadillas Beef Birria Thai Style Red Curry Sauce Ube Ice Cream 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

Is it still summer in your neck of the woods? Scorching temps and sunny skies? Call us crazy, but even when the weather is wonderful, we're hankering for the flavors of fall. And it just so happens that fall is well underway at your neighborhood Trader Joe's. Maple Ice Cream Sandwiches, Juicy Apple Gummies, Maple Brown Sugar Cold Foam (YES!), Butternut Squash Risotto, Maple Brown Butter Almonds… perhaps you've realized we're mad for maple! This list is filled with so many new products, destined to be seasonal stalwarts. Have a listen, then pay us a visit and pick up your faves. Check out traderjoes.com and @traderjoes on Instagram for more on what's new and what's back (finally!) at your Trader Joe's. Transcript (PDF)

This week on It's Happening: This week on It's Happening, Snooki and Joey cover Wiggles' recovery, back-to-school chaos, and Halloween plans. They chat about VMAs, Taylor Swift's engagement buzz, Dancing with the Stars, and their latest Trader Joe's finds and Netflix binges. Wanna join the party? Text or leave a voicemail for your favorite messy mawmas at (646) 580-5251 and you might just get featured next week! Subscribe and Watch on YouTube This episode is sponsored by: Hiya Health Get 25% off goPure with code SNOOKI at goPure.com Get 35% off your entire order at LolaBlankets.com by using code SNOOKI at checkout. Connect with It's Happening: Instagram | TikTok | Snooki and Joey on Cameo

Joe is out (Tom says he isn't making salsa, but he was recently spotted at Trader Joe's buying all the ingredients...), so Kevin and Tom forge ahead with their review of CAUGH STEALING, directed by Darron Aronofsky and starring Austin Butler, Regina King, Zoë Kravitz, Matt Smith, Liev Schreiber, Vincent D'Onofrio, Benito Martínez Ocasio, Griffin Dunne, and Carol Kane.Watch on YouTube: https://youtu.be/4DyOeqOpXRkSupport this show http://supporter.acast.com/reelspoilers. Hosted on Acast. See acast.com/privacy for more information.

It's fall at Trader Joe's, and Lisa, Jamie & Mikey are diving into a brand-new haul packed with cozy, creative, and can't-miss finds! From savory egg bites to Japanese veggie pancakes, crispy oatmeal cookies, and even deli sandwich–flavored potato chips, the gang tastes their way through a lineup that screams autumn comfort. Plus, two standouts scored a perfect 10 on Lisa's grading scale (a rarity worth tuning in for!). Find out which products you'll want to grab on your next Trader Joe's run. Don't miss this tasty, fun fall adventure! So push play now, then head on over to the Foodcast page for a list of all the finds mentioned in the episode. 

Jared is back with another Ticked Off Tuesday, diving headfirst into life's little annoyances like why bacon still isn't packaged with a zip-top, gyms doubling as water bottle obstacle courses, and grocery store shoppers who treat the aisles like a family reunion. Along the way, he shares his undying love for Trader Joe's peanut butter pretzel nuggets, vents about YouTube frustrations, and previews his upcoming tour stops. Listeners write in with their own hilarious complaints, from restaurants overloading delivery bags with cutlery to streaming services that make binge-watching way harder than it should be. It's classic JTrain: funny, relatable, and just the right amount of petty!Support the show and get $10 off your first month's subscription of Nutrafol, plus free shipping with promo code FEATHER at https://www.nutrafol.com

This week on It's Happening: Snooki and Joey dish on fall bucket lists, birthday chaos, and spooky Trader Joe's snacks. They dive into sovereign citizens, pet psychics, and a wild story about pickpockets in Italy, plus the antics of a Justin Bieber impersonator. Wanna join the party? Text or leave a voicemail for your favorite messy mawmas at (646) 580-5251 and you might just get featured next week! Subscribe and Watch on YouTube This episode is sponsored by: NurtureLife - For 55% off your order + FREE shipping, use code SNOOKI. BetterHelp Willie's Remedy - Promo code: SNOOKI Connect with It's Happening: Instagram | TikTok | Snooki and Joey on Cameo