Podcasts about twinkies

Tony and NWI Steve recap the White Sox's strong 3-1 series win over the Minnesota Twins, including a dominant 15-2 blowout and a frustrating extra-innings loss. The guys break down Munetaka Murakami's continued power surge, Chase Meidroth's grand slam, and David Sandlin's impressive MLB debut after being recalled from Triple-A.They also discuss Rikuu Nishida's early impact since his call-up, Sam Antonacci's base-running adventures, and whether the current batting order is getting the most out of the lineup. The conversation touches on the growing energy at Rate Field, the “tarps off” section, and what Murakami's hot start could mean for the franchise long-term.It's a fun, honest, and at times fiery episode as the Sox continue to show signs of life in 2026.

Can broccoli make you fat? Or cause inflammation? What about sugar, carbs, seed oils, dairy, gluten, lectins, fructose, or ultra-processed foods?Why does every fitness influencer blame a different food for your health problems? Learn about the composition fallacy in nutrition, where we blame one food for what the whole diet (or lifestyle) is responsible for.This episode covers the logical error underneath every single-food blame claim, the evidence on the 4 loudest food villains right now, and how to think about food without organizing your diet around fear.We examine studies on linoleic acid and inflammation, plant oils vs. butter,  ultra-processed foods, flexible vs. rigid dieting, and the prevalence of orthorexia. If you're over 40 and navigating fat loss, body composition, and decades of contradictory food advice, learn to avoid rigid food rules, binge cycles, or wellness panic.Join in Eat More Lift Heavy, the 26-week coached program where adults over 40 build the nutrition and training skills to preserve muscle, lose fat, and manage their physique for life, WITHOUT restrictive food rules.Timestamps:0:00 - Food villain claims 2:57 - Composition fallacy 8:01 - Seed oils, linoleic acid, and inflammation 10:36 - Sugar and the Twinkie diet experiment 13:28 - Ultra-processed food and how fast you eat 16:44 - Celiac, gluten sensitivity, and carbs 18:48 - Skills vs. food rules 19:56 - Energy balance and food quality 22:30 - Sumo wrestlers and Paracelsus 25:10 - 80/20 flexible eating framework 27:30 - Orthorexia and binge eating cycles 29:16 - Bonus: 3-question food villain test

Episode Summary: In this episode, I look at diet soda, artificial sweeteners, and the real-world question that matters most: compared with what, at what dose, for whom, and at what tradeoff?Diet Coke, Twinkies, and the Questions That MatterI start with a memory from medical training: a cardiology professor walking around with a Diet Coke in one hand and a Twinkie in his pocket. Was he making a smart tradeoff, or fooling himself? That image captures the artificial sweetener debate well. A diet soda may be a useful substitute if it replaces a sugary drink, but it becomes less compelling if it simply gives us permission to eat more ultra-processed foods.The cleanest case for artificial sweeteners is substitution. In the CHOICE trial, adults who replaced caloric beverages with water or diet drinks lost a modest amount of weight over six months, suggesting that noncaloric beverages can help when they replace sugar-sweetened drinks.  The SWITCH trial similarly found that people assigned to non-nutritive sweetened beverages did at least as well as those assigned to water after a 52-week weight management program. I also explore the common fears around artificial sweeteners. The cancer concern has roots in older animal studies involving very high doses, but the National Cancer Institute notes that the saccharin bladder cancer mechanism seen in rats does not apply to humans, and saccharin was removed from the U.S. carcinogen list in 2000.  A large French observational study, NutriNet-Santé, did find a small association between artificial sweetener intake and cancer risk, especially aspartame and acesulfame-K, but observational studies can't prove causation and are vulnerable to residual confounding. On weight gain and glucose metabolism, the evidence is less alarming than the headlines. Randomized trials do not support the idea that diet soda inevitably causes weight gain. And in the SODAS trial, replacing artificially sweetened beverages with water in adults with type 2 diabetes did not improve glycemic measures, which weakens the claim that diet drinks secretly worsen blood sugar control. The microbiome question is interesting but not settled. A well-known 2014 study suggested artificial sweeteners could alter the gut microbiome and glucose tolerance, but much of that evidence came from mice and a very small human experiment.  More recently, the SWEET study found that sweeteners and sweetness enhancers, when used within a healthy diet, supported weight-loss maintenance and were linked with beneficial gut microbiome shifts in adults with overweight or obesity. The real issue may not be whether Diet Coke is “good” or “bad.” Water wins the purity contest. But food and drink also provide pleasure, ritual, and sustainability. If a diet soda helps someone avoid sugar and enjoy lunch, that may be a reasonable bargain. But if it becomes a permission slip for a daily Twinkie, we should pay attention. Ultra-processed foods matter because in a controlled feeding study, people ate about 500 more calories per day when eating an ultra-processed diet. TakeawaysAsk the better question: not “Is diet soda good or bad?” but “Compared with what, at what dose, for whom, and at what tradeoff?”Artificial sweeteners appear most useful when they replace sugar-sweetened drinks, and less useful when they replace water.Diet soda may be a reasonable pleasure for many people, but it is worth noticing whether it helps reduce sugar—or simply makes the Twinkie in your pocket easier to justify.Send us Fan Mail

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What a batshit crazy weekend! I actually got a short nap on Friday before my 50th Birthday party that night, which helped…because I was out WAY past my normal bedtime. 11pm & I just don't mix anymore. Saturday was an absolutely spectacular day for a charity motorcycle ride…and yesterday was my first ever parade as an Oktoberfest Grenadier. I'm pooped! Back to work this morning with LOTS to talk about, including what's on TV today/tonight, rock stars with NO tattoos, male cleavage becoming a "thing", and 21% of people who DON'T do this. In the news this morning, Pabst is discontinuing production of Schlitz beer, the African stork seen in Wisconsin just got a new home, the lead singer of Dr. Hook passed away at age 76, a recent survey on how safe people feel when it comes to cruise ships, a wild video of a car YEETING in Fond du Lac, everyone survived after a couple of jets collided, and apparently the Hantavirus can remain in human sperm for up to six years! In sports, the Brew Crew took 2-out-of-3 from the Twinkies this weekend, the Cavs beat the Pistons in game seven last night to advance to the Eastern Conference Finals in the NBA, SGA is the MVP for the second year in a row, game seven between Montreal & Buffalo is tonight, the Vegas Golden Knights get penalized for skipping media availability, Ronda Rousey gets a win over the weekend, and Jake Paul's reaction to the Conor McGregor announcement. Hero stuff right here as a man helped save a woman & her child after their SUV ended up in a pond, and a burnt kitten gets saved. Elsewhere in sports, the results of yesterday's NASCAR All-Star race…along with the results of the Preakness & the PGA Championship. Plus, Aaron Rodgers is coming back for another year with the Steelers, and strippers in Montreal are planning a strike during the Formula-1 Canadian Grand Prix weekend. Played a round of "Who'd you rather?" - Weird foods edition. A SPAM hot dog? Asparagus flavored ice cream? Or wasp cookies? And in today's "Bad News with Happy Music", we had stories about another issue with Waymo vehicles, a #FloridaMan who blew "sugar"(aka FENTANYL) in a cop's face, a woman in Arizona who was selling land mines, and a septic truck that got destroyed by a train!See omnystudio.com/listener for privacy information.

Snack Crate World Taste Test | Stay Outta My Fridge turned our kitchen into an international snack battlefield. Matt, Megh, Iyla, and Lo traveled around the world through food trying snacks from Malaysia, Scotland, Sweden, Greece, and France… and some of these flavors absolutely blindsided us. This Snack Crate taste test delivered everything from incredible chocolate and chips to snacks that tasted like they were invented during a fever dream at 2 AM. One country completely shocked us with amazing candy, while another nearly made somebody tap out on camera. Family food challenges always get chaotic in this house, but international snacks somehow unlocked a whole new level of confusion. This week on Stay Outta My Fridge, the family dives into global snack culture, weird flavors, hilarious reactions, and some unexpectedly elite treats from around the world. If you love food reviews, taste tests, family vlogs, and seeing people question their life choices after eating mystery candy… welcome home. What's In The Fridge This Week: Malaysia snack taste test Scotland candy and chips review Sweden snacks challenge Greece food reactions France snack haul and family food vlog Stay Outta My Fridge is the show where the kids take over the kitchen. Join Beard Laws, Avery, Isla, and the whole family for the most chaotic food reviews on the internet. Every episode feels like a family sitcom powered by snacks and poor decision-making. The best part? Every country brought something completely different. Scotland came in strong with bold flavors. France tried to get fancy. Sweden got weird. Malaysia surprised everybody. Greece showed up like the underdog nobody saw coming. Timestamps 00:00 - Tasting the purple Millions black currant chewy treats 00:23 - Isla's first reaction: tastes like grapes or blackberry 00:55 - Discussion of flavor profile: fizzy, soda-like candy with bold black currant flavor 01:27 - Comparison: Blackcurrant Millions versus other snacks, rating 4/5 01:57 - Moving from Scotland to France, guessing snack flavors 02:39 - Tasting French Lay's chips, flavor is savory rotisserie chicken 03:10 - Honest reactions to intense flavors, guesses based on French seasoning 03:55 - Trying Indian-inspired baked potato flavor chip, surprisingly savory and herby 04:24 - Transition to Sweden, tasting Polly milk chocolate with marshmallow-like texture 05:21 - Canada's favorite candy, enjoyed as a cozy, movie-night treat 07:24 - Transition back to Scotland for haggis-flavored chips 08:12 - Scottish chips: spicy, herby, capturing national flavor 09:42 - Comparing Scottish pepper chips with American snacks 10:12 - Texture and flavor critiques, Isla's reactions 11:34 - Tasting Scottish haggis chips, fun facts about Burns Night 12:33 - Scottish sheepherding-inspired snack, not a fan but interesting profile 14:22 - Moving to Malaysia for crunchy barbecue Curry twisties 15:47 - Malaysian snack featuring chewy ramen noodle treats, some enjoyed more than others 16:46 - Back to Malaysia for more regional snacks, some flavors reminiscent of seafood boil 18:24 - Returning to Scotland for spicy black pepper chips—perfect with cheese or panini 20:21 - Exploring snacks from France, including bubble gum gummies with a hint of blueberry 21:11 - Tasting crispy black truffle breadsticks, a delicacy from France 22:31 - Ending in Greece with a layered pastry snack, tasting like a banana Twinkie, a sweet highlight A proud production of the Beard Laws Network. New Stay Outta My Fridge episodes every Thursday — subscribe and join the family! [SOCIALS] #StayOuttaMyFridge #SnackCrate #FoodReview #FamilyVlog #SnackChallenge If you enjoyed this episode, please subscribe and leave a 5-star review on your favorite podcast app! It's the best way to help our family show reach more people.This has been The Stay Outta My Fridge Podcast, your source for family comedy, snack reviews, and '90s nostalgia.Find us on social media The Stay Outta My Fridge Podcast is a part of the Bleav Network. Hosted by Simplecast, an AdsWizz company. See pcm.adswizz.com for information about our collection and use of personal data for advertising.

Snack Crate World Taste Test | Stay Outta My Fridge turned our kitchen into an international snack battlefield. Matt, Megh, Iyla, and Lo traveled around the world through food trying snacks from Malaysia, Scotland, Sweden, Greece, and France… and some of these flavors absolutely blindsided us. This Snack Crate taste test delivered everything from incredible chocolate and chips to snacks that tasted like they were invented during a fever dream at 2 AM. One country completely shocked us with amazing candy, while another nearly made somebody tap out on camera. Family food challenges always get chaotic in this house, but international snacks somehow unlocked a whole new level of confusion. This week on Stay Outta My Fridge, the family dives into global snack culture, weird flavors, hilarious reactions, and some unexpectedly elite treats from around the world. If you love food reviews, taste tests, family vlogs, and seeing people question their life choices after eating mystery candy… welcome home. What's In The Fridge This Week: Malaysia snack taste test Scotland candy and chips review Sweden snacks challenge Greece food reactions France snack haul and family food vlog Stay Outta My Fridge is the show where the kids take over the kitchen. Join Beard Laws, Avery, Isla, and the whole family for the most chaotic food reviews on the internet. Every episode feels like a family sitcom powered by snacks and poor decision-making. The best part? Every country brought something completely different. Scotland came in strong with bold flavors. France tried to get fancy. Sweden got weird. Malaysia surprised everybody. Greece showed up like the underdog nobody saw coming. Timestamps 00:00 - Tasting the purple Millions black currant chewy treats 00:23 - Isla's first reaction: tastes like grapes or blackberry 00:55 - Discussion of flavor profile: fizzy, soda-like candy with bold black currant flavor 01:27 - Comparison: Blackcurrant Millions versus other snacks, rating 4/5 01:57 - Moving from Scotland to France, guessing snack flavors 02:39 - Tasting French Lay's chips, flavor is savory rotisserie chicken 03:10 - Honest reactions to intense flavors, guesses based on French seasoning 03:55 - Trying Indian-inspired baked potato flavor chip, surprisingly savory and herby 04:24 - Transition to Sweden, tasting Polly milk chocolate with marshmallow-like texture 05:21 - Canada's favorite candy, enjoyed as a cozy, movie-night treat 07:24 - Transition back to Scotland for haggis-flavored chips 08:12 - Scottish chips: spicy, herby, capturing national flavor 09:42 - Comparing Scottish pepper chips with American snacks 10:12 - Texture and flavor critiques, Isla's reactions 11:34 - Tasting Scottish haggis chips, fun facts about Burns Night 12:33 - Scottish sheepherding-inspired snack, not a fan but interesting profile 14:22 - Moving to Malaysia for crunchy barbecue Curry twisties 15:47 - Malaysian snack featuring chewy ramen noodle treats, some enjoyed more than others 16:46 - Back to Malaysia for more regional snacks, some flavors reminiscent of seafood boil 18:24 - Returning to Scotland for spicy black pepper chips—perfect with cheese or panini 20:21 - Exploring snacks from France, including bubble gum gummies with a hint of blueberry 21:11 - Tasting crispy black truffle breadsticks, a delicacy from France 22:31 - Ending in Greece with a layered pastry snack, tasting like a banana Twinkie, a sweet highlight A proud production of the Beard Laws Network. New Stay Outta My Fridge episodes every Thursday — subscribe and join the family! [SOCIALS] #StayOuttaMyFridge #SnackCrate #FoodReview #FamilyVlog #SnackChallenge If you enjoyed this episode, please subscribe and leave a 5-star review on your favorite podcast app! It's the best way to help our family show reach more people.This has been The Stay Outta My Fridge Podcast, your source for family comedy, snack reviews, and '90s nostalgia.Find us on social media The Stay Outta My Fridge Podcast is a part of the Bleav Network. Hosted by Simplecast, an AdsWizz company. See pcm.adswizz.com for information about our collection and use of personal data for advertising.

Take off all your clothes and climb into bed with your female pal, as David Lynch's twisty neo-noir nightmare-dream that tickles the seedy underbelly of Hollywood gets Rated or Dated. Join Mick, Hannah and Jen, as they ask questions, such as ‘what the fuck is happening?', ‘who cares?' and ‘WHY?' about a film some regard as one of the greatest movies of the 21st century. Is that a dolphin? What's in this Twinkie? WHO CARES. Learn more about your ad choices. Visit megaphone.fm/adchoices

Sunday was Mother's Day. Not all mothers are the same, and our experiences vary greatly. That's why the following story is so interesting. Perhaps you had a mother like this one. I don't know where this story comes from or who the author is. “We had the meanest mother in the whole world! While other kids ate candy for breakfast, we had to have cereal, eggs, and toast. When others had a Pepsi and a Twinkie for lunch, we had to eat sandwiches. And what our mother fixed for us for dinner was a whole lot different from what other... Article Link

In this solo episode, Karl Bryan powers through day two of a fast (and confesses to feeling extra ornery) to deliver rapid-fire wisdom on the realities of luck, the psychology of sales, the pain and pride of cold calling, and the crucial moment of hiring your first staff member. Karl unpacks why so many coaches get stuck at plateaus, how to genuinely engineer a lucky streak in business, and what most people get wrong about networking, cold calls, and building high-value relationships. Key Topics Covered The Psychology and Strategy of Luck in Business Karl explains why believing yourself lucky matters, how neediness repels, and why you must align energy and action. He outlines a three-step formula for attracting luck: know what you want, know why you want it, and commit to paying the price—while detaching from the outcome. Powerful personal rituals, visualization, and "proximity is power" are explored as ways to up-level your circle, thinking, and probability of "lucky" breaks. Networking Groups: BNI and Beyond BNI and similar groups are "sandboxes"—solid training grounds, but not where high-level, long-term business happens. True growth and influential relationships occur in higher-level spaces: golf clubs, yacht clubs, exclusive networks, and private schools—where the real deals get done. Hiring Your First Staff Member Karl demystifies the fear around hiring—especially the belief, "I'll do it when I'm ready." The lesson: you're never ready. Hiring forces growth and creates positive pressure, opening streams of revenue and opportunity. He warns against hiring people just like yourself (e.g., coaches hire coaches, graphic designers hire designers) rather than plugging your real gaps (typically, admins or lead generators). Cold Calling: Embracing the Pain for Lasting Pride Cold calling's pain is fleeting, but the pride (and results) are lasting. Karl likens it to taking a cold plunge or completing a mental fast. Shows how incremental changes in expenses and pricing can dramatically impact profits—clear, compelling reasons to reach out to business owners. The bigger point: most successful business icons started with or mastered door-to-door/cold outreach. Sales: It's Everything—Especially Listening Everything in life is selling, from brushing your daughter's teeth to getting invited to a party. Hosting "epic" entrepreneur gatherings or dinners builds authority, status, and a referral pipeline. Karl spotlights Tony Robbins' mastery: real influence comes from asking questions and letting others do most of the talking. Timing & Luck with Legendary Examples Behind giants like Apple, Amazon, Nike, and Walmart is always a combination of strategic effort and perfect timing. Understanding and engineering timing increases your "luck surface area"—but you must remain unattached to specific outcomes. Notable Quotes "Who's stronger—the Twinkie or you?" "Needing nothing attracts everything." "You can't win if you don't enter... a business coach who says 'I suck at cold calling'—I don't even need to meet them to know they don't do it." "Hiring your first team member: you're never going to be ready. Just do it." "The labor passes quickly, but the pride remains." "Everything is sales. Hosting the party, getting the invite, getting the client... it's always sales." "Luck is as much a strategy as anything else. But timing—timing is the secret no one talks about." Actionable Takeaways Embrace Discomfort—Pride Follows: Do the hard things (fasts, cold calls, taking risks) because the short-term pain gives way to lifelong confidence and skill. Engineer Your Own Luck: Actively seek higher-level circles, visualize outcomes, and invest effort into "being around" the kind of clients and environment you want to serve. Detach from the Outcome: Work fiercely, but avoid neediness. Focus on what you can control—your energy, your effort, your network. On Hiring: Don't wait for perfect timing. Hire to fill genuine business gaps, not duplicate yourself. Take the leap and adjust after 90 days as needed. Sell with Questions, Not Monologues: Great sales (and influence) is about listening 80% of the time and speaking 20%. Practice the Tony Robbins method of curiosity. Throw the Party: Create communities and gatherings for entrepreneurs rather than just trying to get invited. Authority is built by being the connector. Resources Mentioned Profit Acceleration Software (by Karl Bryan) The tool for demonstrating instant, practical value to business owners and clients. BNI and High-Level Networking Contrast drawn between mainstream groups (BNI, chambers) and higher-level venues (golf, yacht clubs, private schools) for real business development. Book Recommendations Shoe Dog (Phil Knight, Nike story; timing and risk) Arnold Schwarzenegger documentary (Netflix; lessons in detachment and strategic positioning) If you enjoyed the episode, please subscribe, share with a fellow coach, and leave a review. See you next week on Business Coaching Secrets! Ready to elevate your coaching business? Don't wait! Listen to this episode now and make strides towards your goals. Visit Focused.com for more information on Profit Acceleration Software™ and join the community of thriving coaches. Get a demo at https://go.focused.com/profit-acceleration

I sat down with Jason Gagne, fitness trainer and creator of the 90-day beginner program Good 2 Go Body. Jason has been training people for over 20 years and specializes in beginners — the people who've been told they're not in good enough shape to start working out. Check out Jason's 90-day program → https://www.good2gobody.com (Every sign-up puts a few bucks in my pocket. Thank you. ) Here's what we got into:  Three things you need to get in shape. Sleep. 100–128oz of water a day. A 20-minute walk. Everything else is built on top of those three basics — and most people are skipping all three and wondering why they're not getting results.  Consistency beats intensity. The human body responds to consistency far more than intensity.  You're only in shape for the gym. Most people who work out regularly are fit for the specific movements they do at the gym — and nothing else. Jason calls this "gym functionality." He built Good 2 Go Body around functional training, so your body is ready for anything: softball, hiking, chasing your kids, not throwing your back out moving furniture.  Fitness influencers are lying to you. Most of what you see on Instagram is either athletes whose full-time job is their body, or guys making trips to Mexico for gear. Comparing yourself to that as a beginner isn't motivation — it's a trap.  Don't change your diet and your exercise at the same time. Jason's take: People know how to eat. They don't need another nutrition program — they need to build the exercise habit first, get their first results, and then the nutrition questions start answering themselves naturally.  The 85/90 rule. 85–90% of what you eat should be real food — meat, vegetables, fruit, and seeds. The other 10–15%? Deep fry a Twinkie and put it on a hot dog. You're not working out to be a monk. You're working out so the Twinkie doesn't matter.  TIMESTAMPS: 00:00 — Intro: Jason Gagne and Good 2 Go Body 03:00 — Why 20-day intense programs set beginners up to fail 07:00 — The three basics everyone skips: sleep, water, walking 10:00 — Consistency vs. intensity: why 25% every day beats 90% three times a week 14:00 — Gym functionality vs. functional training — what's the difference? 18:00 — Pilates, yoga, and the small muscles nobody talks about 22:00 — Fitness influencers, gear, and the Instagram trap 26:00 — Nutrition: don't change everything at once 30:00 — The 85/90 rule — and why the Twinkie is fine 35:00 — How 40-year-olds today look nothing like 40-year-olds used to Watch full episodes of The Lou Perez Podcast and more on YouTube → https://www.youtube.com/watch?v=J4Vb53s4I0A&list=PLb5trMQQvT077-L1roE0iZyAgT4dD4EtJ  Listen on Apple Podcasts → https://podcasts.apple.com/us/podcast/the-lou-perez-podcast/id1535032081  Listen on Spotify → https://open.spotify.com/show/2KAtC7eFS3NHWMZp2UgMVU  Lou's book — That Joke Isn't Funny Anymore: https://amzn.to/3VhFa1r  TheLouPerez.com |  info@thelouperez.com  Newsletter: https://substack.com/@louperez #Fitness #BeginnerWorkout #Good2GoBody #FunctionalTraining #LouPerezPodcast #WorkoutMotivation #FitnessAdvice #HealthyLifestyle Learn more about your ad choices. Visit megaphone.fm/adchoices

I sat down with Jason Gagne, fitness trainer and creator of the 90-day beginner program Good 2 Go Body. Jason has been training people for over 20 years and specializes in beginners — the people who've been told they're not in good enough shape to start working out. Check out Jason's 90-day program → https://good2go.podia.com/good2go/ibk0g (Every sign-up puts a few bucks in my pocket. Thank you. ) Here's what we got into:  Three things you need to get in shape. Sleep. 100–128oz of water a day. A 20-minute walk. Everything else is built on top of those three basics — and most people are skipping all three and wondering why they're not getting results.  Consistency beats intensity. The human body responds to consistency far more than intensity.  You're only in shape for the gym. Most people who work out regularly are fit for the specific movements they do at the gym — and nothing else. Jason calls this "gym functionality." He built Good 2 Go Body around functional training, so your body is ready for anything: softball, hiking, chasing your kids, not throwing your back out moving furniture.  Fitness influencers are lying to you. Most of what you see on Instagram is either athletes whose full-time job is their body, or guys making trips to Mexico for gear. Comparing yourself to that as a beginner isn't motivation — it's a trap.  Don't change your diet and your exercise at the same time. Jason's take: People know how to eat. They don't need another nutrition program — they need to build the exercise habit first, get their first results, and then the nutrition questions start answering themselves naturally.  The 85/90 rule. 85–90% of what you eat should be real food — meat, vegetables, fruit, and seeds. The other 10–15%? Deep fry a Twinkie and put it on a hot dog. You're not working out to be a monk. You're working out so the Twinkie doesn't matter.  TIMESTAMPS: 00:00 — Intro: Jason Gagne and Good 2 Go Body 03:00 — Why 20-day intense programs set beginners up to fail 07:00 — The three basics everyone skips: sleep, water, walking 10:00 — Consistency vs. intensity: why 25% every day beats 90% three times a week 14:00 — Gym functionality vs. functional training — what's the difference? 18:00 — Pilates, yoga, and the small muscles nobody talks about 22:00 — Fitness influencers, gear, and the Instagram trap 26:00 — Nutrition: don't change everything at once 30:00 — The 85/90 rule — and why the Twinkie is fine 35:00 — How 40-year-olds today look nothing like 40-year-olds used to Watch full episodes of The Lou Perez Podcast and more on YouTube → https://www.youtube.com/watch?v=J4Vb53s4I0A&list=PLb5trMQQvT077-L1roE0iZyAgT4dD4EtJ  Listen on Apple Podcasts → https://podcasts.apple.com/us/podcast/the-lou-perez-podcast/id1535032081  Listen on Spotify → https://open.spotify.com/show/2KAtC7eFS3NHWMZp2UgMVU  Lou's book — That Joke Isn't Funny Anymore: https://amzn.to/3VhFa1r  TheLouPerez.com |  info@thelouperez.com  Newsletter: https://substack.com/@louperez #Fitness #BeginnerWorkout #Good2GoBody #FunctionalTraining #LouPerezPodcast #WorkoutMotivation #FitnessAdvice #HealthyLifestyle Learn more about your ad choices. Visit megaphone.fm/adchoices

Hosts Pendy and Jay welcome back PKFC, Jen, and Twinkie as we all give our final thoughts on the DQ VII Reimagined. Did the additional content make up for all the cuts? What did we think of the post game and the arena? All that and more in this episode. Ultimate Post Game XP Farm - Dragon Quest VII ReimaginedSlime Time t-shirt found here!For more about the Slime Time team, hit us up @DQSlimeTime on X, Bluesky, and Instagram, email us at slimetimepodcast@gmail.com, or join in all the DQ discussions taking place at the Dragon's Den or on the Dragon's Den Discord and the Dragon Questers DiscordFeel free to hang out with us at our respective FB groups: Slime Time and Dragon QuestersThanks to the the Descendants of Erdrick for our intro and outro Slime Time Podcast website

Send us Fan MailOkay, here's the 4-1-1: Four men delve into science and figure out that ghosts are real and can be contained. It seems like this would change everything we ever thought about the afterlife. Hmmm… better to not think too hard about this.  Kids, this is the story of how this ghost-busting show came to syndication.              Who created this clever idea?              Where did that earworm theme song come from?              Twinkies? Why did it have to be Twinkies?              All these questions, and more, will be answered in this look at THE REAL GHOSTBUSTERS!Thanks for 'tooning in!

Send a FanMail to the GenX Stories gang via text message!Before Google Drive, Gen X processed artifacts the way we handled most everything else: by burying it and hoping future people would care. Yup, you guessed it - this episode is all about time capsules — a concept so ironically Gen X it practically comes with a side of Twinkie and the sense of impending doom. From bicentennial school projects we definitely forgot about, to NASA flinging a gold record into deep space like 'here, aliens, have some Chuck Berry,' to Nickelodeon's pop culture treasure trove sitting somewhere underground until 2042, get comfy.  We have a ton to talk about. Tune in like, NOW.Episode linksA Brief History of Time (Capsules)Time in a BoxBlasts from the Past: 7 Cool Historical Time Capsules30 Interesting And Cool Historical Time CapsulesTime capsules are more popular than ever, as Americans take history into their own handsHow to create a time capsuleAndy Warhol's Time CapsulesFor America's 250th Year, a Time Capsule to Stay Buried for 250 MoreHow engineers designed the America250 time capsule to last a quarter millenniaConnect with usSubscribe to GenX Stories in your favorite podcast appBuy some kickass merchWrite us a reviewVisit our site

The Idiots talk with Zul Arifin about everything Godzilla and realize we all want to destroy a city. Ted tells a talentless buffoon to accept his fate.  Scott helps people start small to win big. 

Emails, Your Guess is as Good as Mine Categories: Rich Musical Artists & Countries! Plus The Mens Room Top 10 and the Shot of the Day!

The Mens Room Top 10

Full show - Monday | Worst movie ever | News or Nope - Artemis II, Love on the Spectrum, and Twinkies | Erin is jealous of the rest of us | OPP - Can she trust her neighbor to watch her kid | The show is divided...and alliances have been formed | Did Slacker uncover a scandal? | The naked mom theory | Erica's doggy car seat | Stupid stories www.instagram.com/theslackershow www.instagram.com/ericasheaaa www.instagram.com/thackiswack www.instagram.com/radioerin

Dan, Manny, & Billy celebrate the anniversary of the Twinkie by putting this classic snack to the ultimate test—THE NOSTALGIA TEST!   “The literal first ingredient is sugar, even before flour.” -Billy D'Elia   The food episodes are back with a vengeance as the boys test their childhood and stomachs with the Twinkie. So many god memories, so many tangents, and let's not forget Billy's kickass hat, “IMMIGRANTS MAKE AMERICA GREAT!” Because the f***in do! The guys talk about the possibly poisonous ingredients, what it was like top track Twinkles down, how Hostess was taken over by the Mexican company Bimbo, and the history of Twinkies being filled with banana cream pre-WWII. Then they eat them, and, well, you'll have to listen to see the reactions because it's the greatest reactions to food in the podcast's history. They guys also talk about their childhood memories of Entenmann's cakes and chocolate chip cookies, the Ghostbusters Twinkie reference, and they read the results of the online poll. Oh, and wait for a sort of “secret track” to get Dan. Manny, & Billy's off the mic reactions. So, grab a tall glass of strawberry milk, stare into the abyss of despair that is 2026, and get ready to go on a gastric nostalgia test journey like no other. Special shoutout to Beleafer CBD for getting Dan through this episode. Email us (thenostalgiatest@gmail.com) your thoughts, opinions, & episode idea for The Wheel of Nostalgia! Suggest A Test & Be Our Guest! We're always looking for a fun new topic for The Nostalgia Test. Hit the link above, tell us what you'd like to see tested, and be our guest for that episode!   Approximate Rundown 00:00 Cold Open Chaos 00:17 Twinkie Myth Setup 00:52 Podcast Intro Twinkie Test 01:23 Text Thread vs Podcast 02:07 Vaping Sponsor Tangent 02:35 Why Food Hits Different Now 03:21 Twinkie Obsession Memories 04:04 Ingredients and Dye Rant 05:10 Hunting for Twinkies 08:06 Captain Crunch Mouth Cuts 08:47 Regional Snacks and Mann's 11:09  Entenmann's Cookie Debate 12:24 Ghostbusters Pop Culture 13:32 Twinkie Origin Story Stats 16:43 Bankruptcy and Iconic Junk Food 17:34 Hostess Snack Cake Roll Call 18:07 Snack Cake Throwbacks 18:46 Unwrapping Road Trip Classics 19:18 Shrinkflation And Smell Test 20:02 Recipe Change Reveal 21:16 First Bite Reality Check 23:00 Nutrition Label Shock 24:08 Rant And Better Alternatives 31:03 Instagram Poll Results 34:00 Final Verdict And Aftermath   Book The Nostalgia Test Podcast Bring The Nostalgia Test Podcast's high energy fun and comedy on your podcast, to host your themed parties & special events!  The Nostalgia Test Podcast will create an unforgettable Nostalgic experience for any occasion because we are the party! We bring it 100% of the time! Email us at thenostalgiatest@gmail.com or fill out the form at this link. LET'S GET NOSTALGIC!       Keep up with all things The Nostalgia Test Podcast on Instagram | Substack | Discord | TikTok | Bluesky | YouTube | Facebook   The intro and outro music ('Neon Attack 80s') is by Emanmusic. The Lithology Brewing ad music ("Red, White, Black, & Blue") is by PEG and the Rejected

We're talking deep dives into childhood memories involving Twinkies, neighbors who definitely shouldn't have let random kids walk into their houses, and the kind of nostalgia that makes you question how any of us survived the 80s.Naturally, because this is a funny podcast, things don't stay wholesome for long.The crew somehow finds their way into one of the strangest medical stories you'll ever hear — a story so bizarre that half the room doesn't believe it, and the other half wishes they didn't. It sparks a debate that swings wildly between science, skepticism, and jokes that probably shouldn't be made before 7am.From there, it only gets better (or worse, depending on your standards). We get into Siamese cats and why they might secretly be broken, relationship talk that goes from thoughtful to brutally honest in seconds, and a surprisingly real conversation about divorce, friendship, and what NOT to say when someone's life is falling apart.Oh, and apparently we're all supposed to be hugging more? Cool. Good luck with that.This episode is everything you expect from a funny podcast like The Rizzuto Show — unpredictable, sarcastic, slightly unhinged, and packed with the kind of conversations that make you laugh while also questioning humanity just a little bit.Whether you're here for the weird news, the ridiculous debates, or just to feel better about your own life choices, this funny podcast delivers exactly what you didn't know you needed.Follow The Rizzuto Show → linktr.ee/rizzshow for more from your favorite daily comedy show.Connect with The Rizzuto Show Comedy Podcast online → 1057thepoint.com/RizzShow.Hear The Rizz Show daily on the radio at 105.7 The Point | Hubbard Radio in St. Louis, MO.See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Welcome to another completely normal episode of The Rizzuto Show — which is to say, absolutely nothing about this is normal.We kick things off and it quickly spirals into a nostalgic deep dive about Twinkies, childhood snack theft, and the kind of neighborhood freedom that would absolutely get your parents arrested today. Somewhere along the way, we uncover the truth about Twinkie shelf life (sorry, apocalypse preppers), and debate whether deep-fried snack foods are a gift or a cry for help.Then comes the story that divides the room: a man claiming to suffer from a condition that causes spontaneous… let's call them “moments”… up to 100 times a day. Is it real? Is it exaggerated? Is it the worst possible superpower ever? The show investigates with the scientific precision of people who also just argued about snack cakes.And speaking of questionable life choices — we pivot into one of the most heated debates of the episode: what do you throw up in? A toilet? A trash can? Or, if you grew up a certain way… a literal cooking pot that goes right back into circulation after a dishwasher cycle. Yes, this is real. Yes, friendships are tested.But the crown jewel of chaos? Riz admitting to committing a suburban sin: tossing a bag of dog poop into a neighbor's freshly emptied trash bin — and then discovering the entire incident has been immortalized on the Nextdoor app like a digital wanted poster. The crew conducts a full mock trial, and let's just say… the verdict is not looking great.It's messy, it's ridiculous, and it's everything you expect from a funny podcast that thrives on real-life chaos, questionable decisions, and stories that somehow keep getting worse.If you like your daily entertainment loud, sarcastic, and just a little unhinged, this funny podcast is exactly what your ears deserve.Follow The Rizzuto Show → https://linktr.ee/rizzshow for more from your favorite daily comedy show.Connect with The Rizzuto Show Comedy Podcast online → https://1057thepoint.com/RizzShowHear The Rizz Show daily on the radio at 105.7 The Point | Hubbard Radio in St. Louis, MO.“Consequences”: Florida Chick-Fil-A Sparks Heated Debate After Firing Entire Staff Over Suggestive Viral VideoThe living hell of a man who orgasms 100 times a dayAre humans monogamous by nature? Here's what Americans think2 high school teachers accused of sexual misconduct with same teenage student: ‘It's not an achievement'See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

These are the headlines you NEED to know about!

The Twinkie was invented on this day and Dan Levy shuts down hopes of a Schitt's Creek reunion. 

How do you like your Twinkies?

National Siamese cat day. Entertainment from 1995. First modern Olympics began, Twinkies invented, Teflon invented, post-it notes invented. Todays birthdays - William Dawes, Ivon Dixon, Billy Dee Williams, Merle Haggard, John Ratzenberger, Marilu Henner, Paul Rudd, Zach Braff, Candice Cameron Bure. Merle Haggard diedIntro - God Did good - Dianna Corcoran https://www.diannacorcoran.com/The Siamese cat song - Hillary DuffTake a bow - MadonnaThinkin about you - Trisha YearwoodBirthdays - In da club - 50 Cent https://www.50cent.com/Think I'll just stay here and drink - Merle HaggardCheers tv themeOkie from Muskogee - Merle HaggardExit - I feel like drinkin today - Tommy Alverson https://tommyalverson.com/History & Factoids about today Playlist on SpotifyHistory & Factoids about today webpagecooolmedia.comcountryundergroundradio.com

His research on the neuroscience of aesthetics suggests that people crave the human touch. "If they think something is made by a person, they like it more; if they think it's made by a machine they don't like it." He does not mention Twinkies.  Or the late Joan Rivers. Presented with the Viñoly Foundation. Music: Rupert Boyd, Laura Metcalf.

How does a private prayer pillow encounter in Corvallis become a recorded document in the Library of Congress? In this "Mashup" episode, Kristen Wambach revisits the raw, emotional "first fruits" of her spiritual journey. Through a rare archival transcript of her first book release, we witness the "rabbi trails," red Converse All-Stars, and "Twinkie" communion that started it all.This isn't just a look back; it's a masterclass in the growth of a vision. Kristen bridges the gap between the scribbled notes of The UnFinished Book and the global authority found in her latest release, HOW GOOD IS GOD!. Experience the evolution of a spiritual investigative journalist and discover that your "small" beginnings are simply the first chapter of a divine sequel.Episode Takeaways The Power of the First Fruit: Understand the spiritual law of "first mention" and why dedicating your initial victories to God creates a "bubble" of grace for everything that follows. Decoding Spiritual Symbols: From the "Conversation All-Star" red shoes to the "Rabbit/Rabbi Trail," learn how God uses personal, even "goofy" symbols to anchor deep identity and calling. The Evolution of a Vision: Witness the transition from the internal "Gates" structure (Hell, Pew, Pulpit, Heaven) to a "Beyond" posture that prioritizes hope and redemption over doctrine. Outcome-Focused Activation: Experience the "Monday-morning" logic of the Barrel and Gondola activation—a practical path to exchanging wilderness debris for divine resources. A Special Invitation: Step Into the "Beyond"If the echoes of this first book release stirred a hunger in you, then the journey is just beginning. We are officially inviting you to step out of the "unfinished" and into the fullness of the Father's heart.How Good is God! is now available. This isn't just a sequel; it is a practical path featuring raw stories, prayer, and simple activations designed for the seeker, the entrepreneur, and the spiritually brave. Move past the "gates" and into a reality where heaven isn't a destination, but your current atmosphere."Brokenness was always supposed to reveal the cream center." — Kristen Wambach

Transcript Paper: Gearhardt AN, Brownell KD, Brandt AM. From Tobacco to Ultraprocessed Food: How Industry Engineering Fuels the Epidemic of Preventable Disease. Milbank Q. 2026;104(1):0202.https://doi.org/10.1111/1468-0009.70066 https://www.milbank.org/quarterly/articles/from-tobacco-to-ultraprocessed-food-how-industry-engineering-fuels-the-epidemic-of-preventable-disease/ Ashley, let's talk a little bit about, just set the stage for what this paper was all about, and since it was your brainchild, you approached Allan and me about being involved. Tell us what you set out to do and why you thought these issues were worth digging into. Ashley - You know, I've just been so struck that when we think of cigarettes, they were something that's so common, so normal that we kind of think, oh, they've always just sort of been there. But truly, they're just taking a natural plant from the ground and through advancements and corporate engineering and technology and knowhow, they took a poisonous plant and made it into the most deadly and addictive drug in human history. And yet that was, you know, just accompanied by tons of debate. It didn't look like other addictive substances. And I just really felt like, man, we're reliving this history right now when it comes to how we've altered our food supply. I wanted to really bring you all together and see if we could really lay that story out of the, the parallels of these two public health crises. We'll get in a minute into the issue of what you discovered, but tell us what you covered, what the paper was meant to do. Ashley - The paper really goes back from how you take the tobacco plant in the field, or the corn in the field, and walks essentially through all the kind of levers that are being pulled to transform it in very specific ways. And through specific technologies and corporate practices that are being shared by modern cigarettes and ultra processed foods. These products maybe look harmless on their face initially, or don't look like they're just maybe pleasurable or craveable. But truly, I would argue that they've crossed thresholds into things that are addictive and clearly damaging many people's lives. Okay, so several decades ago, I don't know who came up with a term, but there was a lot of discussion about similarities between tobacco industry behavior and food industry behavior. And the press started publishing cover pieces that would say food is the next tobacco. And it was a term that the food industry really didn't like, and they don't want that comparison at all. It'll be interesting to see whether they deserve it. You clearly made that connection in this paper. Allan, let's turn to you. Oh my God. I mean, we could do a 15-hour podcast and not cover the history of the tobacco industry. There's so much to say, enough that you wrote a massive book about it. But give an overall sense, if you will, of the kind of tactics and morality of that industry. Allan - Well, as Ashley already mentioned, early in the 20th Century we wouldn't really be thinking much of cigarettes, and they were just a very peripheral sales consumer item. And over the course of the 20th Century, we came to a point in the middle of the century of the 1970s, and '80s where about half of all American adults were smoking cigarettes regularly. I wanted to understand that. How do you take something that's at the very margin of the economy and culture and make it a dominant consumer force? And I think in that way, we have certain parallels to ultra processed foods. But then there were the questions, how do you make it so popular? Is it dangerous to use? Is it addictive? Does it cause disease? And how do you resist regulation and other public health approaches to try to keep people smoking? And I found a lot of evidence in each of those areas, both of how the industry acted. And when you say, you know, it's ultra processed food like cigarettes, we're learning a lot about ultra processed foods. But we know a ton about what the industry did to make the 20th Century what I call the Cigarette Century. And we have seen really important declines in smoking in the last 30-40 years. It's a remarkable public health effort. But at the same time, the industry worked incredibly hard and, in some ways brilliantly, to maintain the popularity of their product. And underlying all this is the idea that nicotine is highly addictive. And the industry came to understand that certainly before consumers did. And as a result, they could engineer, manage, manipulate the addictive character of a product that kills. I think looking for parallels, both in terms of how the industry did it and how perhaps public health law regulation can undo it, is the critical aspect of what we've been working on together. Okay. So, the tobacco industry did more than just take a plant, dry it out, chop it up, and roll it up in some paper. Then people might be driving whatever natural pleasure there would be from that product. But they did more, didn't they? Allan - Yes. And you talked about nicotine in particular. So how manipulated was this industrial process and was it designed to create such high levels of addiction? Allan - Well, for a long time we couldn't be sure about that. And we have learned that the industry had learned sophisticated techniques of industrial production of cigarettes. So, it wasn't like just chopping up tobacco and putting it in paper. You know, they added many additives. They added liquids. They dried it out, they put it in long strips of tobacco for cutting and packaging. And they had innovated the technologies, instead of human beings rolling cigarettes, they were able through machinery and technology to produce hundreds of thousands of cigarettes a day. And then they had to figure out how do we sell this tremendous volume of cigarettes in order to make our industry truly lucrative. So, there were those aspects. And certainly by the middle of the 20th Century, many people realize that - I smoke regularly and I crave my next cigarette and I'm smoking a pack a day, sometimes two packs a day. And people would ask, well, is it a habit? Is it habituating? Is it addictive? And as the science of addiction really grew in the middle of the 20th Century, we began to realize it had all the characteristics of addiction. But we really didn't know exactly what the companies were doing. And what we did learn in the '80s and '90s is that the companies had a precise ability to manage the nicotine in their product. And they did, so that even as they put filters on and they claimed they had safer cigarettes, they were also producing increasingly addictive cigarettes where we have craving, we have withdrawal, we have tolerance. The basic categories, that structure, how we understand addiction. Okay. We'll dive into some of those in a little more detail, but thanks for that background. Ashley, people kind of get it that drugs can be addictive and they know that alcohol can be addictive. They know that cigarettes can. But what about food? Ashley - Yes, so I think one of the things that when I take a step back, is that the reward and motivation system that alcoholic beverages, cigarettes can start to hijack and drive towards compulsive problematic use, that was laid down in the brain to make sure we were getting enough food. It's really sensitive to food reward, energy density. But the thing is you actually consume nicotine probably most days. Nicotine is actually in a lot of plants like tomato and eggplant, but nobody's getting addicted to the chemical in that delivery vehicle. I would argue the same thing's happening. When we look at our research nobody's getting addicted to minimally processed foods like bananas and broccoli, and salmon filets. It's when you're able to process and titrate and hedonically engineer food reward in a way that mimics the intensity and the sensory appeal and the spikes and crashes and the craveability of something like cigarettes, that you start to see people losing control. And when I read Allan's book, my husband was watching over my shoulder. And he's like, you know, if you highlight every single sentence, it's not gonna help you because you've highlighted the whole book. And reading what Allan laid out about how each wave of cigarette addiction, it wasn't because we suddenly discovered what nicotine was, it's because the industry got better at manipulating engineering, designing, flooding the market with it. And then health washing it, so people didn't really understand what they were getting into. And to me, that is what we've done to our food supply. And the result of that has been the astronomical increases in diet related disease and health concerns. Tell us about the concept of ultra processed food and how that fits in. Ashley - Yes. Yeah, that's a great question. So, ultra processed food is a concept that actually came out at about the same time as the Yale Food Addiction Scale, that Kelly and I published together, about how to operationalize who might be showing signs of addiction and certain foods. Carlos Monteiro from Brazil was noticing that his grocery store was starting to be flooded by foods that you could not make in your home kitchen. I have exactly no idea how to make a double stuffed Oreo or a flaming hot Cheeto, or a Cherry Coca-Cola. And as these products that were industrially created with additives and flavor enhancers that are kind of biologically novel, that's when the disease risk started to go up. And so, these foods are so fundamentally changed in they're kind of most archetypal forms of things, like sodas and, you know, your sweet, savory sort of snacks, that a whole new category had to be created for them. To really distinguish them from, you know, grandma's homemade cookies or, you know, an apple or an orange. Ashley, you're brilliant at framing things. And one of the things that I learned from you a long time ago, and I've used a thousand times in discussions with people, is thinking about food, like turning the coca plant into cocaine and into crack cocaine. That if you take the coca plant into its natural form, people can live in harmony with it. You don't really have addiction. But when you process it and it becomes cocaine, then things change dramatically. And when you hyper process it, like the hyper palatable foods and the ultra processed foods, then the crack cocaine becomes incredibly addictive. So that same sort of phenomenon I think applies here. And it's a very compelling way to think about this. Allan, let's get back to the addiction thing and tobacco. One of the most stunning things I remember about the tobacco history. Is the videotape of the seven tobacco company executives testifying before Congress that nicotine wasn't addictive. Swearing, you know, sworn statements about nicotine. Tell us about that and what that kind of meant in history. Allan - It's a great story and it has a kind of visual linkage to many of us who actually saw those congressional hearings. And it was a brilliant sort of performative politics, if you will. And there had been more and more knowledge that the industry was manipulating nicotine to make cigarettes that they were claiming were safer and not addictive, even more highly addictive. And David Kessler, the head of the FDA under Clinton, had really been a major player in this. And one thing I should say is we were learning more and more about the industry because people were suing them. And they would typically lose the suits, but they would get hundreds, hundreds of thousands of documents. And the industry also had whistleblowers who were coming forward and saying, of course we know it's addictive. So, Henry Waxman, a really fantastic congressman who represented consumers invited all seven of the major tobacco CEOs to a hearing on nicotine. And he went one by one - do you believe nicotine is addictive? And they would say, Congressman, I do not believe that nicotine is addictive. And it's like any great prosecutor, he had figured out how to get them essentially to perjure themselves in front of a congressional, and video news audience. And in fact, the Department of Justice considered for some time whether they should be put on trial and indicted for perjury before Congress. But it was so in congress, with what we had come to know, especially experts, but even, you know, parents and the public and citizens had come to know that it was incredibly difficult to get off of nicotine. It just didn't comport with our existing knowledge. And we're not quite to that point with ultra processed foods yet, but I think we have a good chance to get there because as we understand what they're doing better and we have a sophisticated understanding of the characteristics of addiction, that same question will be put ultimately to CEOs of the food industry. Especially those who are producing these highly addictive products. And there are many people who are involved in this. So, they will tell a story of how we understood we could make our product sell better and be used at a much higher level if we could make it addictive. And regrettably, as we learn more about addictive addiction, we not only learn perhaps how to help people who are addicted. But we often learn how to make certain products even more highly addictive. Ashley, let's take what Allan said and apply it into the food arena. So, if you think about the criteria for addiction, like Allan had mentioned: cravings, withdrawal, and tolerance, and, tolerance being the need to have more of the substance over time in, in order to produce the same pharmacologic effect. How do those things apply to foods? Ashley - Yes. There there's very strong parallels there. And I actually have a paper I wrote with Dr. Alex DiFeliceantonio, where we took the 1988 Surgeon General's report on the addictiveness of tobacco and nicotine in particular. And we took what they identified as the necessary and sufficient criteria to prove that it was addictive. It was a watershed moment for tobacco. And the major one is that people consume it compulsively. Meaning, you know, they want to cut down and they can't. They know it's harming them and they can't. Clearly we see that with ultra processed food. That it shifts mood. It increases pleasure. It reduces negative affect through its mechanism on the brain. And I think if you look at any marketing, you know, they're always saying you're craving meet your maker, get your bliss point. You're not you unless you're eating a Snickers. They show that it was highly reinforced. And that is, you know, animals and humans will work really hard to get access to it. With nicotine one of the major points of that is that animals, about 20% of the time, would work to get nicotine over cocaine. And that was quite striking because cocaine is so powerfully addictive. Well in those same models, animals will work for processed sweet taste and choose it 80% of the time over cocaine. It just shows that when we start altering, processing food reward into these unnaturally intensely stimulating packages, our brains were not evolved to protect itself against that. And then the final pieces that's been kind of added over time has been the cravings. I mean, if you think about what is the core of addiction, it's the craveability of it. That they maximize that. So, you can't stop thinking about anything else. And when I read, and we even quote in our paper, spots where, you know, industries, the big food is having webinars and how to turn cravings into corporate wins. And how to take snackers who are consuming, because their cravings feel unmanageable, but here's how you can keep them snacking even though they want to quit. And so, the craving really seems to me, based on my read of what I've seen from the industry, is the core engine of driving and selling ultra processed food. So, these foods, and I've heard you say this, Ashley, you know, they have less to do with the farm and, you know, these sort of romantic ideas of the farmer growing crops and the crops being harvested and coming to a farmer's market. These are really industrial lab-based, you know, heavy duty factory related products. And there's a real question, isn't there, about what you even should call them food. Ashley - Yes, absolutely. I actually grew up on a farm and I never ate anything that we grew on the farm because it was all due to Ag policy. Just, corn to go into high fructose corn syrup, soy to go into soybean oil. And I was surrounded by what looked like lots of food, but in reality, it was not. And some of the things that I learned in writing this paper with you all is just to what degree ultra processing allows them to even control the molecular structure and size of the different starch chemicals. That carby kind of access point in food. Allan talks in his book about how you can treat tobacco. So, you break it down and make it molecularly more bioavailable so nicotine gets more rapidly into the body. That's a huge driver of addictive potential. I found in ours that they were actually using enzymes that mimic what's in the saliva in your mouth. And hitting starches with it. Essentially you were predigesting, pre salivating, essentially the starch creating what's called a starch slurry. And that's a base of so many common ultra processed foods like cereals and savory snacks. Many of these products really have far more in common with that cigarette and have almost nothing in common, you know, with the apple or the can of beans anymore. You know, that image that you said about pre salivating food. I mean, it's in some ways as if the industry is spitting in your food to bypass your own biological mechanisms that occur when the food gets in the mouth and. People get a kind of a yuck response to that, but it deserves that kind of a response. Let's dive into the paper and talk about what you reported, Ashley. You talk a lot about the kind of processes. You just mentioned one of them, but there are a lot more. What are some of the specific techniques to food processing that surprised you when you started digging in. How did you get this information? Ashley - Yes, so one of the functions that actually didn't surprise me, but it made me look at it in new light, is the work on how we really changed the way we saw cigarettes when we realized they weren't just taking a plant and drying it and rolling it up. But that they were actually curating and titrating these just right doses of nicotine. So, you get stimulated, but not too satisfied and you don't feel overwhelmed by the amount of nicotine. When we realized that was very intentional and designed and titrated, that really changed this from a natural kind of product, it's just a plant to, oh, this is an in industry engineered product. They're controlling so much of this. We all know that they are altering the amount of sweetened refined carbohydrates and fats in our food. I mean, that's just plain knowledge. And at levels that go way beyond what exists in nature. But I think I've become very obsessed with extrusion technology. Extrusion is something where they take really high pressure, high shear mechanical impact, high pH, high temperature. And they can break the corn or the potatoes and things into this slurry that is broken down again into this kind of predigested molecular base that on its own is nasty. No one is like, oh, starch, slurry, yes! They need all the sensory and flavor additives to blitz that and texturize it so it can trick your brain into thinking it's appealing. I realized that actually has such a strong parallel to modern cigarette where, as Allan talks about in his book, one of the major technological advances was creating reconstituted tobacco where they take the tobacco scraps and they do the same sort of process to create what they call a tobacco slurry. That was then very easy to manipulate by putting flavor and preservative additives in it, and that's what makes up a large component of modern cigarette. And so, when we look at these processes and those sensory additives, the flavors, that are put in it, cigarettes have more sugar and flavor additives in them by weight than they do nicotine. And so many of those flavor additives are actually in our ultra processed food supply. Why? Because the flavor and sensory profiles are what you start to become really emotionally attached to. And that starts to drive brand loyalty from a very young age. I could go on and on and on. Oh man, we could be here for a day, so I'm really inhibiting myself. I'll be exhausted. I'll have to go get an ultra processed food from this. But it was stunning to me to see how the goals of the engineering were so shared. And I guess it shouldn't surprise us because, you know, we know that the tobacco companies like Philip Morris and RJ Reynolds actually created, manufactured and sold many of our favorite ultra processed foods that are now in our modern food supply, like Fig Newton's and you know, Hawaiian Punch and things. It really came from the same industrial practices. So Allan, I want to bring this back to the tobacco industry in a minute, but Ashley, I wanted to ask you first. I'm going to make a characterization. Tell me if I'm off on this. The industry is kind of manipulating every possible characteristic of a product. Its fragrance, its color, its texture, everything in the ways you mentioned. It becomes this industrialized product much more than a food. People consume it. They get immense reward from it because it's delivering a drug, basically, to the brain very quickly in a very efficient way. People then, of course, want more of that sensation. If tolerance exists, then it means they need more of the food over time in order to get the same reward. And then you've got a public health nightmare on your hand because people aren't just eating a little bit of these foods, they're eating a lot of these foods. And they're designed in order to produce that very impact. Does that seem fair? Ashley - Absolutely. That sums it up quite nicely. Okay, Allan, back to the tobacco experience. This kind of information that Ashley is talking about in the context of food, and you talked about in the context of tobacco. Manipulation of the product. As this kind of damning information became public knowledge, how did that happen in the tobacco arena? And then what was the consequence? Was it, you mentioned whistleblowers; was it investigative journalism? The hearings you mentioned were important. Scientific research, discovery. It sounds like a whole lot of things happened that made this information available to the public, which in turn changed public opinion against the industry. Allan - Yes, I think that's exactly right. It changed public opinion and it changed public policy and it took a long time. So, these are aspects that I think we have to, you know, acknowledge in thinking about public health and especially these powerful commercial interests that spend a lot of money on lobbying. They spend a lot of money on advertising. They know how to get to kids. These are very challenging. I do think, you know, early in the anti-tobacco campaigns, there were a few lawyers who said, well, we're going to sue them because they have misled, deceived, and in some instances probably acted criminally to build their addictive and extremely harmful life-threatening product. And people said, well, you know, it's everybody's decision whether they want to smoke and people quit all the time, so you're not going to do very well. And I think as a young academic type, I was very skeptical of the suits against the companies. But one thing that happened that I think was unanticipated, the lawyers asked for the company's records and their research reports and what people were doing. And they took depositions and the lawyers often lost the case, but they won an incredible archive that was incredibly self-incriminating of what the industry knew. When they knew it and how they continued to act to sell a harmful product. And I think that began to change things. So once you have documents, you know you're going to be more successful in court. Once you have some documents, you can call the CEOs in and say is it addictive? When they say no, you have documentation to challenge them about their own industry. Obviously, education is important. Investigative journalism. A lot of the documents not only came from the court suits, but from whistleblowers who snuck them out of law firms. Some of the whistleblowers came directly from the industry where they said, here's what my bosses told me. They need to know can you make this cigarette even more addictive? And they knew, for example, that taking nicotine out of cigarettes, which is not that difficult to do given the extent of manipulation, had to be something that was resisted. We could end the tobacco pandemic by just removing nicotine. Even if we did, you know, 10% a year. Many people would be able to stop smoking who cannot. But we had to array a kind of knowledge and practice and advocacy that really hadn't existed till the second half of the 20th Century. Ashley, when Allan mentioned these archives that exist on tobacco industry behavior, there's some food things in there, aren't there? Tell us about that connection between tobacco and food companies. Ashley - Yes, so you know, actually, Dr. Laura Schmidt at University of California - San Francisco, has done this just stunning work by using those same tobacco archives. Because they owned alcoholic beverage and ultra processed food and beverage companies she's been able to show really how much these industries kind of spoke back and forth. The different sectors of Philip Morris and RJ Reynolds, you know, they're big conglomerates. They were pulling scientists working on the cigarettes, or the marketers working on marketing cigarettes to kids, and putting them on and intentionally using that playbook to sell their ultra processed foods and beverages. That's very clear and very intentional. They might not say as blatantly. I feel like they learned their lesson a little bit. Oh, we're going to make this more addictive. They use synonyms even out in the public. Some of it that we report in this paper is not hidden. It's industry trade newsletters. It's interviews on 60 minutes with labor scientists where they're saying, yeah, we design these products, so you get a big flavor burst. And then it fades really rapidly because that makes you want to keep coming back for more and more and more. And yeah, addictive is a good word for that. And so there is this moment where it just becomes so implausible that they don't know that they have crossed the Rubicon into something that is hooking people. That plausible deniability that we're just, you know, giving consumers what they want, not actually engineering their desires to override what they know they should have to nourish themselves. It just feels beyond the pale to me to believe that's the case. Allan, look, you mentioned delay. And I'd like to talk about that a little bit more. There's a point in time when the science on something becomes robust. And you're very certain say that tobacco is causing lung cancer and heart disease.  And then you can't change things the next day or the next week. So, a little bit of delay is probably acceptable and to be understood. But the delay in this case between that knowledge and significant public health action policy action wasn't measured in days, weeks, months, or even years. It was decades. And you can count the number of attributable deaths to that delay in the millions. What did the industry do to make that delay as long as possible in terms of planting doubt, conflicts of interest with science and things like that? Allan - This is highly relevant to our moment because I make a few claims in the book. One is that the industry invented disinformation and misinformation. And there's always this way that says, well, I know that study appeared, but we need more information. And this was very clever on the part of the tobacco companies because they said, well, you know, that science shows this, but that science is unreliable. And we need to use different methods. And lung cancer is not a result of cigarette smoking, it's actually genetic. And maybe there are a few people that shouldn't be smoking cigarettes. We should be able to identify what's different about them. They kept finding strategies of delay, manipulation, building uncertainty. There's one of the tobacco documents in this phase that says, from now on, our product is doubt. And what they really needed to do to sell the product was to create doubt about a science that was highly robust and really important to consumers. On the other hand, I think consumers are sensitive to being manipulated. They don't like that. They don't like being tricked. They know these industries, especially tobacco industry, you know, is disreputable. And as that became the case, what did they know and what are they selling. We began to see some slow shifts in public awareness. And, you know, it's so interesting presenting the cigarette problem to a jury in 1970 became radically different than presenting the case against the tobacco companies in the 1990s. And a lot had changed, A lot had been documented and, you know, we never even thought of the idea that a company would scientifically mislead us probably until in any consequential way till the middle of the 20th Century. And now we're incredibly skeptical and I think taking advantage of the public skepticism, both politically and culturally is going to be one of the important issues of pushing back against what I've called rogue industries. They're operating unethically; in many cases, unlawfully. They're misrepresenting what they produce. And they have the idea that having addicted customers is the best customer. And Warren Buffet once said, you know the tobacco industry, that's crazy. It cost a dime to make it. You sell it for a dollar and its addictive. He said, what industry could be more, you know, lucrative than tobacco? Ashley, how do those things apply into the food area now? Ashley - Oh, my brain is just exploding with all the things I want to say. But I think I have an answer to Warren Buffett, which is if you've pulled all those same levers and pretend to people that it's food, and it's because we all have to eat, you know? And I walk around a grocery store and I, in my head, I'm like, if I waved a magic wand, and all the products in here that are masquerading as food but are actually ultra processed, chemically adulterated starch, slurries essentially disappeared. There is so little food in my grocery store. Real food. And it's also expensive. We would be rioting in the streets if we really saw the degree that we're not being adequately nourished or supported in our current environment. And it's the mirage of abundance that is totally hooking us. You know, taking us hook, line, and sinker. And so, you know, I'll have people often say to me, you know, it's food. Like can't really be addictive. We all need to eat. And to me that is absolutely true. Just like we all need pain management. And there used to be a belief, a myth, that if you were in pain, you couldn't get addicted to painkillers like opiates which we now know is incredibly wrong. That just because we need calories to survive doesn't mean that if you manipulate and hedonically engineer those products, that it won't impact the brain in a way that can drive it in compulsive problematic ways. It's so essential for us to carve out, yes, you need real nourishing food. This is real nourishing food and these other things. I'd love it if the grocery store, it's like you're walking around this spot, you know you're getting real food. Sure, you want to go get those Cheetos, go for it. But it's in a very clear designated area that you're not being tricked into thinking that you're eating something that's nourishing you when it's really addicting you. So, people have very strong affective attachments to foods. Particular foods that they like. Some of it is kind of what you grew up with, what your parents gave you, but a lot of it's marketing as well. And you mentioned a Cheeto or Coca-Cola, or a Dorito or a Twinkie or whatever it is. People don't want that taken away from them. Tell me if this is correct, the problem isn't so much that people eat Cheetos. It's that they overeat Cheetos, and then you add to that all the other thing, not just that food. But then you've got a real problem. Could it be a matter of just removing some of the especially troublesome ingredients from that. If you look at the list of ingredients on these foods, there could be 25 or 30 different ingredients. Well, what if, what if 12 of them got taken out or 13 or 15 of them got taken out? You'd still have the food; it would still have its taste. People could enjoy it, but it's not hijacking your biology. Ashley - Yes, I'm very skeptical of that as the response, because as Allan lays out in his book, we were like, okay, if we just get the tar out of the cigarette. You know, it's all fine, Vapes, right? Oh, you're vaping. It's fine. It will be harmless because our reward system is so porous to different levers that signal food reward. We see it with the non-sugar sweeteners. Look, we took all the sugar out, we gave you Diet Coke, we gave you non-sugar sweeteners. It's a get out of jail free card. And now we're realizing how much that messes up our gut microbiome, could potentially lead to earlier brain aging and so, you know, abstinence, clearly making this stuff illegal, that's never the goal. But I think that sense of saying, oh, we can just engineer our way out of this is unlikely. And we have the alternative. You know, for what should be the majority of what we're eating. I love a Reese's Cup, right? I will have an ultra processed food, but it shouldn't be 60% of the food supply, or 70% of what my kids are getting for their calories. And so again, that clear understanding that this is something that's fundamentally different from the food that nourishes us. We have the answer which is real food. If we poured even a tiny amount of the investment, even closing the tax loopholes on things like ultra processed food marketing to kids that they get tax breaks on and invested that into technology to make real food in its original food matrix affordable, accessible, convenient. That stuff is tasty. Have a fresh apple. It's just everything's been wired for that to be the minority of our food supply. That's often unaffordable and we all feel really time poor. These are solvable problems. We've just been shoving all our money towards how we make new flavor additives to sell high fructose corn syrup, starch, slurries. So, we just need to have the right in incentives in mind. Your point is very well taken that government trying to say, okay, let take out this ingredient or that ingredient is stepping into a trap. It makes all the sense to me in the world that that is a trap because. Using that philosophy requires a trust in the industry that if you ask them to take out these 12 things, they're not going to put in 12 new things that might even make things worse. And both of these industries, tobacco and the food industry have done everything but earn our trust so that's a very good cautionary note that you raised. I would say in the tobacco area, the idea of that we think that, you know, vaping will be harm reduction. And there's been a strong political notion that we should be, you know, doing harm reduction. And of course, in many instances, harm reduction can be helpful. But I found in tobacco, that I can't trust the industry to make a harm reduction product that's not going to get kids addicted. That's going to, you know, make sure that we're not using both tobacco and nicotine in the form of vape or other products. And so while many people who I admire in the public health world have said, yes, harm reduction is the way to go. I don't think that's true with tobacco. We have a lot of children and adolescents today who are profoundly addicted to nicotine. So, this discussion has led to lots of, oh my God, kind of observations from both of you. Paints a pretty scary picture of the food supply. How much manipulation there is. And how much harm gets caused by it. I'm hoping we might end on a bit of a positive note if there is one here. I'd like to ask each of you, is there a reason to be hopeful about the future? Allan, let me start with you. You're looking in on this with a unique perspective because of your years and years of working on tobacco. As you look in on the food space and see what's happening, what do you think? Allan - Well, I tend to be an optimist. I believe public policies can make a difference. I believe the courts can be used to serve consumers who have been harmed in the market. So, I have seen those things work to a really significant degree around the cigarette. Especially in countries where we have resources for education, where we can make policies that sometimes work or mostly work. I don't think I ever would've thought when I started this work in like the 1980s that we would've gotten so far. I once said to my son when he was seven, he was taking a flight with me. And I said, you know, people used to smoke on airplanes. And he said, no, that's impossible. And he just couldn't believe the idea that we had let people smoke on airplanes. And I've been collecting cigarette packages that were given out by the big airlines. Of course, you and I, Kelly, remember probably, when they start to put smokers in the back of the plane. But the smoke was wafting throughout it. And a lot of things that seem almost impossible now, were actually reduced through regulation and politics and public health. I'm very hopeful that we can use what we've learned about how to get smoking from 50% of the population down to 15 or 12, as bad as that is. And apply it to other gigantic risks like ultra processed foods. All right, thanks for that positive note. Ashley, what do you think are there grounds for being positive? Ashley - Yes, I'm also a huge optimist. I feel wildly optimistic. I just, from listening to consumer sentiment right now, the degree to which corporations are able to hack our limbic systems, I mean, you see it right now with social media and sports betting. I think in our bones as a society, we're starting to just get fed up. And to me there is nothing that is more clear cut of how industries can manipulate us than taking food, the thing we most evolved to care about and to find rewarding and nourishing, and somehow jacking it up into an addictive, harmful substance. And I have two little kids. I have a five and 7-year-old and I am just as a mom full of rage every time I go grocery shopping because they've just shoved protein in a Pop-Tart, now they're trying to tell me it's a health food. I think we're catching onto them, and I think that there is no way to go but up. And again, we already have the solution. In opiates, we are still struggling to find non-addictive pain management. We have non-addictive food and it's called, you know, minimally processed real foods. So, it's just about putting the incentives in the right place. BIOS Ashley Gearhardt, Ph.D., is a Professor of Psychology in the Clinical Science area at the University of Michigan. She also earned her B.A. in psychology from The University of Michigan as an undergraduate. While working on her doctorate in clinical psychology at Yale University, Dr. Gearhardt became interested in the possibility that certain foods may be capable of triggering an addictive process. To explore this further, she developed the Yale Food Addiction Scale (YFAS) to operationalize addictive eating behaviors, which has been linked with more frequent binge eating episodes, an increased prevalence of obesity and patterns of neural activation implicated in other addictive behaviors. It has been cited over 800 times and translated into over ten foreign languages. Her areas of research also include investigating how food advertising activates reward systems to drive eating behavior and the development of food preferences and eating patterns in infants. She has published over 100 academic publications and her research has been featured on media outlets, such as ABC News, Good Morning America, the Today Show, the Wall Street Journal, and NPR. Allan M. Brandt is the Amalie Moses Kass Professor of the History of Medicine and Professor of the History of Science at Harvard University, where he holds a joint appointment between the Faculty of Arts and Sciences and Harvard Medical School.  Brandt served as Dean of the Graduate School of Arts and Sciences from 2008 to 2012.  He earned his undergraduate degree at Brandeis University and a Ph.D. in American History from Columbia University.  His work focuses on social and ethical aspects of health, disease, medical practices, and global health in the twentieth century.  Brandt is the author of No Magic Bullet:  A Social History of Venereal Disease in the United States since 1880 (paperback, 1987; 35th Anniversary Edition, 2020); and co-editor of Morality and Health (1997).  He has written on the social history of epidemic disease, the history of public health and health policy, and the history of human experimentation, among other topics.  His book on the social and cultural history of cigarette smoking in the U.S., The Cigarette Century: The Rise, Fall, and Deadly Persistence of the Product that Defined America, was published by Basic Books in 2007 (paperback, 2009).  It received the Bancroft Prize from Columbia University in 2008 and the Welch Medal from the American Association for the History of Medicine in 2011, among other awards.   Brandt has been elected to the National Academy of Medicine and the American Academy of Arts and Sciences.  In 2015, he was awarded the Everett Mendelsohn Excellence in Mentoring Award by the Harvard Graduate School of Arts and Sciences.  In 2019-20, Brandt was a recipient of fellowships from the American Council of Learned Societies and the Radcliffe Institute for Advanced Study.  He recently served as the interim chair of the Department of Global Health and Social Medicine at Harvard Medical School.  Brandt is currently writing about the history and ethics of stigma and its impact on patients and health outcomes.  

The “mad scientist” behind 2 Fast 2 Gekido, Michael Krukar, joins us to hit the streets of Japan for The Fast & The Furious: Tokyo Drift! After hearing about Michael's history with the franchise (and his thoughts about its future), he floors us by answering the Hobbs screentime question in a brand new way. We then share new thoughts on Tokyo Drift, like whether Han is the Dom of this particular racing scene, a new vision of the Family's happy ending, and our “Twinkie turnaround.” Michael injects a bit of anime into the Fastiverse, which ties into an observation by Joey and Wes's automancer theory. We talk about the tasteful inclusion of the Karate Kid, the film's many father figures, and which franchise would be best-suited to a Fast and Furious crossover (including many horror options). Michael pitches a Logan-like movie called Toretto. Email us: ⁠⁠⁠⁠family@cageclub.me⁠⁠⁠⁠⁠⁠⁠⁠Visit our Patreon page at patreon.com/2fast2forever⁠⁠⁠⁠. ⁠⁠⁠⁠Show your support at the 2 Fast 2 Forever shop⁠⁠⁠⁠!Extra special shout-out to Alex Elonen, Brian Rodriguez (High School Slumber Party), Lane Middleton, Jason Rainey, Wes Hampton, Josh Buckley (Whole Lotta Wolves), Michael Moser, Terra New One, Aaron Woloszyn, and Randy Carter for joining at the “Interpol's Most Wanted” level or above!Intro music by Nico Vasilo. Interlude and outro music by Wes Hampton.

Burying the Ex - "Twinkies Don't Expire"We are back with another Joe Dante flick this week - BURYING THE EX (2014). Evelyn (Ashley Greene) and Max (Anton Yelchin) are opposites that eventually don't attract. Unfortunately, their love has been sealed by a magic pact from a Satanic genie that is intent on keeping them together forever & beyond. This horror rom-com is full of hijinks and some bitter sweet moments featuring the late Anton Yelchin.We hope you enjoy this freshly risen episode!Support the show

Using Talib Kweli and Busta Rhymes' "Conversations" as a launching pad, Moulz & Mel dive into other times Talib hopped on J Dilla beats, then somehow end up trying to avoid a wrestling match against a Twinkie.Full episode: https://www.patreon.com/posts/rap-rankings-e54-153318595

Hosts Pendy & Jay welcome back Slime Time regular Twinkie as well as new guest PKFC as they give their latest impressions of the earlier parts of Dragon Quest VII Reimagined. We'll go over moonlighting, cheating, I mean, experiencing the new Lucky Panel, and some of the cuts and changes made to this new interpretation of DQ VII.  Slime Time t-shirt found here!For more about the Slime Time team, hit us up @DQSlimeTime on X, Bluesky, and Instagram, email us at slimetimepodcast@gmail.com, or join in all the DQ discussions taking place at the Dragon's Den or on the Dragon's Den Discord and the Dragon Questers DiscordFeel free to hang out with us at our respective FB groups: Slime Time and Dragon QuestersThanks to the the Descendants of Erdrick for our intro and outro Slime Time Podcast website

Rax King (Sloppy, Low Culture Boil) joins the lads in Patagonia for adventures in catching fish and staving off the dread as they cover the third season of the History Channel's hit reality TV show: Alone. Topics include the history of the History Channel, the appeal of Dad TV, and what it means to make a show there's always a puma lurking right off screen. Rax King: Bluesky // Instagram // Website BUY RAX'S BOOK SLOPPY HERE! Low Culture Boil: Hosted by trashy babes Rax King and Amber Rollo. If you've ever asked yourself “would Susan Sontag have enjoyed ‘Jersey Shore',” why did Twinkie file for bankruptcy, or if you don't know how to read and at this point you know it's too late to ask, this is the podcast for you! Spotify // Apple Podcasts // Patreon Media Referenced in this Episode: Alone Season Three. The History Channel. “Whoever Starves Least, Wins” by Nicholas Quah. Vulture. June 13th, 2024. “Why Did Jami Fowler Leave?” by Jami Fowler TWOAPW theme by Brendan Dalton: Patreon // brendan-dalton.com // brendandalton.bandcamp.com Interstitial: “Zac Skatchewan: Days 1-2" // Written by A.J. Ditty // Feat. David Armstrong as “Zac/Mr. Producer” and A.J. Ditty as “Monty/Intern”

Ryan and Derek look for some Twinkies and talk about Zombieland!Support the show

Rosalía's star has been on the rise over the past few years, and with her fourth studio album, Lux, which has been widely acclaimed with features from music giant Björk and accompanied by The London Symphony Orchestra (plus lyrics in 13 different languages!), she's become a force within the music industry. Now, embarking on her tour for the album and even making an appearance in the hit TV show, Euphoria, Rosalía is also gracing the cover of Vogue's Spring issue (her first solo US Vogue cover) – and maybe equally as important – she is the first print cover star in the “Chloe Malle era”.For today's episode of The Run-Through, Chloe tells Chioma all about how her first print issue was made. You'll hear from some of the people who made the issue come to life, like Vogue's new contributing style director, Carlos Nazario, and Vogue's Fashion Market Director, Naomi Elizee. You'll also hear how the team was able to obtain the amazing Dior couture dress before it hit the runway, why shooting on the beach isn't a simple feat, and why the mule Twinkie was the secret ingredient for the shoot.  Learn about your ad choices: dovetail.prx.org/ad-choices

Welcome to the FAST FOREVER era! Always remember the immortal words of Vin Diesel: “And a legacy… lasts Forever.” After discussing what a “Forever” lap could look like, we then move to the Tokyo Drift Minute to discuss the knowledge gap in Twinkie's mind between art and cars. We then Run the VIN to get some Fast Forever promo and to discuss the rise of “Vin Fake News” among our listeners. When will Bad Bunny join the Fast Family? We discuss. We also share some sad news. The Fast & Furious personality quiz is now online! You can take that here. We source some alternate titles to Fast Forever, hear a pitch for Fast Forever that features no Vin Diesel, and discuss Skyscraper Live, Send Help, 28 Years Later/The Bone Temple, and The Testament of Ann Lee. Email us: ⁠⁠⁠⁠family@cageclub.me⁠⁠⁠⁠⁠⁠⁠⁠Visit our Patreon page at patreon.com/2fast2forever⁠⁠⁠⁠. ⁠⁠⁠⁠Show your support at the 2 Fast 2 Forever shop⁠⁠⁠⁠!Extra special shout-out to Alex Elonen, Brian Rodriguez (High School Slumber Party), Michael McGahon, Lane Middleton, Jason Rainey, Wes Hampton, Josh Buckley (Whole Lotta Wolves), Michael Moser, Christian Larson, Terra New One, Aaron Woloszyn, and Randy Carter for joining at the “Interpol's Most Wanted” level or above!Intro music by Nico Vasilo. Interlude and outro music by Wes Hampton.

Today's interview highlights an ordinary citizen who uncovered an extraordinary truth. It's a story of courage, determination, and grassroots mobilization that rallied more than 25,000 people. Sandy Rosenthal changed the national conversation about the deadly flooding in New Orleans during Hurricane Katrina—proving that one person can make a powerful difference. She may be an everyday woman with two small dogs, Twinkie and Cupcake, but her passion for justice shows what's possible when a "David" decides to stand up to the "Goliaths." Despite facing powerful opposition, Sandy persevered, drawing on expert input, bold communication, and an unshakable belief in her mission. Her award-winning book, Words Whispered in Water, chronicles how she challenged the system — and won. Full article here: https://goalsforyourlife.com/katrina-uncovered  You can contact Sandy at https://levees.org YouTube Video: https://youtu.be/Ykg3XtgPuso Watch, listen and subscribe! Get POWER OF AFTER BOOK HERE: https://amzn.to/3GpEGlJ Make sure you're getting all our podcast updates and articles! Get them here: https://goalsforyourlife.com/newsletter Resources with tools and guidance for mid-career individuals, professionals & those at the halftime of life seeking growth and fulfillment: http://HalftimeSuccess.com #midlifepurpose #communitymobilization #hurricanekatrina #activism #grassrootsmovement CHAPTERS: 00:00 - Sandy Rosenthal Changed the National Conversation 01:16 - Power of After: Midcareer Insights 01:46 - Introduction to the Discussion 03:44 - Hurricane Katrina's Impact on Career Path 07:18 - Igniting Moment: Becoming a Community Mobilizer 12:41 - Education's Role in Disaster Prevention 14:04 - Importance of Inquiry and Questions 19:38 - Learning from Criticism and Feedback 22:24 - Staying Motivated in Advocacy 26:50 - Navigating Self-Doubts and Setbacks 29:37 - Advice for Aspiring Change-Makers 30:17 - Steps to Start a Movement 35:55 - Overcoming Challenges in Activism 41:09 - Reflections: What Would You Do Differently? 42:59 - Future Plans for Sandy Rosenthal 45:24 - Connecting with Sandy Rosenthal 47:30 - Conclusion and Outro

The best thing to wake up to.. People that cheat at Uno.. Foods you should avoid, and the oldest Twinkie.. And, the password mistakes you're probably making.

Hosts Plattym3 & Pendy welcome back some Slime Time regulars as they give their first impressions of the recently released Demo of Dragon Quest VII Reimagined. Thanks to Twinkie and Roto!Feel free to hang out with us at our respective FB groups: Dragon Questers and Slime TimeSlime Time t-shirt found here!For more about the Slime Time team, hit us up @DQSlimeTime on X and Instagram, email us at slimetimepodcast@gmail.com, or join in all the DQ discussions taking place at the Dragon's Den or on the Dragon's Den DiscordThanks to the the Descendants of Erdrick for our intro and outro Slime Time Podcast website

Dave and Chuck the Freak talk about Dave locking himself out of the station, National Pass Gas Day, kids don't laugh at farts anymore, Consumer Electronics Show, plane's tires exploded on landing, man shot child who ding-dong-ditched him, jewelry store employee tied up and robbed, blind woman says a longtime acquaintance stole thousands from her, guy dropped ring through grates on sky bridge while proposing, former NFL player sues ex-wife for talking about his privates on podcast, NFL coach firings, Nick Reiner lawyer withdrawals, Mickey Rourke doesn't want help with GoFundMe, rapper shot over chain, bring your own popcorn bucket promotion, Netflix adding James Bond movies, Pat Smear broke foot in gardening accident, woman lit BF's clothes on fire, guy stole lady's car while she was giving birth, man facing charges after fight at Pizza Hut, woman robbed Chick Fil A to get gambling money, the man with world's smallest penis, fortune teller arrested, guy flipped car during chase, man uses sword to remove squatters, pizza and ranch candle, world's oldest Twinkie, and more!See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Let's bring those generations closer together. Steiny is back to defend his seat. Can he beat newcomer Lindsey from Sales and take home the winner's robe? San Francisco is having a super flu season - Don't go to work sick, please! Vinnie is updating us on the world's oldest Twinkie. The first GLP-1 pill is launching in the US. What's the worst pain you've ever felt?

Hour 1: Is another Stranger Things episode dropping today? Let's talk about Conformity Gate. Plus, Sarah shares why Prince's Purple Rain was chosen for Eleven and Mike's final moment. Vinnie is reporting the weather in Caracas, apples live a shockingly long time, and Bugs Bunny was surprisingly educational. Plus, if you missed National take down your christmas tree down day - get to it! Hour 2: “Tron: Ares” is now streaming on Disney+. Ben Affleck and Matt Damon star in a new Netflix movie, premiering January 16th. A former NFL player is suing his ex-wife for talking about his two Coke cans, and the gang is divided. The Winter Olympics is coming, and our first phone call of 2026 is here! Stuff our kids do that make us say, “Oh, it's genetic!” Scott Budman is reporting on a new electric vehicle charger that might be a game changer for the future of EVs. Plus, Uber unveils their Robotaxi design at CES. (47:51) Hour 3: Let's bring those generations closer together. Steiny is back to defend his seat. Can he beat newcomer Lindsey from Sales and take home the winner's robe? San Francisco is having a super flu season - Don't go to work sick, please! Vinnie is updating us on the world's oldest Twinkie. The first GLP-1 pill is launching in the US. What's the worst pain you've ever felt? (1:29:16) Hour 4: We're thinking a little too much about Vinnie's moves, on and off screen. Mariah Carey is out, Taylor Swift is back on top of the charts. DJO is having a moment as well. Netflix is bringing Star Search back LIVE later this month. Jelly Roll, Sarah Michelle Gellar, and Crissy Teigan set to judge. Let's revisit some ridiculously wrong predictions from the 1950s. The kids aren't drinking in January or any other month. Time changes things: remember these luxury items? A listener calls in with a great idea for picking up chicks in the modern era. And, how old is that guy? (2:02:28)

The Alan Cox Show

The Alan Cox ShowSee omnystudio.com/listener for privacy information.

Ty Law joins to go through the rest of The News with Courtney. A man was run over by his girlfriend at a Taco Bell. Would Wiggy eat a 50 year old Twinkie?

Mickey Rourke says he didn't set up that GoFundMe page about him needing rent money, Ashley Tisdale is breaking up with "toxic moms" and the world's oldest Twinkie just turned 50.See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Hour 3 of A&G features... Stephen Miller & the topic of Greenland New CBS has a rough start & Tucker... what? 50 year old Twinkie & some Bingo, Bango, Bongo Joe's tattoo & the dude in the woman's bathroom at Planet Fitness See omnystudio.com/listener for privacy information.

Every January, millions of people make bold resolutions.And by mid-January… they're negotiating with a Twinkie.In this teaching, John Ortberg draws on wisdom from Dallas Willard to explain why willpower alone always fails—and why that's not because you're weak, lazy, or spiritually defective.The real issue isn't effort. It's vision.We don't fail because we want the Twinkie too much. We fail because we don't yet have a compelling vision of life without it. This episode invites you to stop trying harder and start living inside a bigger, truer vision of life with God—one where God is here, God is able, and God is good.Also, yes. Everyone has a Twinkie.

His wet flesh smashed against her normal mound "im the vampire that fucks you. and I remember every bad fuckin thing that ever happened to me in my whole goddamn life." patreon.com/pendejotime PHILLY