Podcasts about vegetarians

What's it like when you are the only African American dancer in a world of all white dancers? Lisa continues our very special interview with Jennifer Jones, the first African American Rockette. Jennifer talks about growing up seeing Broadway shows with her parents. She told her high school guidance counselor that she wanted to go to college and major in dance. Her counselor told her that she wasn't ready for college yet, although at a very early age, she always dreamed of being on stage. She was so passionate and started at a local community college before moving to New York City, auditioning, and getting hired to be a Rockette. She talks about how spectacular Radio City Music Hall is. It literally took her breath away! She shares the excitement of the famous Christmas Spectacular show and how she poured her heart into each show. She was performing up to six shows a day. Jennifer discusses resilience, and what she had to break through to make her dreams come true. She noted that this year is the 100-year anniversary of the Rockettes and a big event will be planned to celebrate. She also talks about her challenges, and how important it is to believe in yourself. She discusses the importance of being resilient. When she turned 50, she went to her doctor to request a colonoscopy. The doctor told her she was young and had nothing to worry about as she was healthy and had no family members with colorectal cancer. Jennifer listened to her powerful intuition and got a colonoscopy anyway. The doctors determined that she had colorectal cancer, and she was told she had five years to live. She felt embarrassed by this diagnosis as she was always the “healthy one” in her family. She was physically fit and a vegetarian. She met with a specialist and had four rounds of chemotherapy. To the amazement of her doctors, the tests showed dramatic improvement. She explains how she decided to meditate more, let go of toxic relationships, drink green juices, and so much more. She knew she needed to change the way she ate and the way she thought. In 2019, she was deemed cancer-free! Jennifer talks about testing early for colorectal cancer, and especially in the African American community. If there's a history in your family, it's important to test even earlier. She shares how her symptoms started as pressure in her abdomen, so she began changing her diet and meeting with doctors. She talks about organizations who can offer early detection and additional support including Colorectal Cancer Alliance: https://colorectalcancer.org and Colon Cancer Foundation: https://coloncancerfoundation.org. Jennifer's groundbreaking memoir is titled “Becoming Spectacular: The Rhythm of Resilience from the First African American Rockette.” This is Part 2 of the interview. Info: rockettejenn.com.

Craving vegetarian fast food? Discover the best plant-based menu items at major chains like Taco Bell and Burger King—plus insider tips for smart ordering. Check out the full show notes here. 

This is a free preview of a paid episode. To hear more, visit www.thelesbianprojectpod.comMarrying your twin sisterhttps://www.theguardian.com/commentisfree/2025/jun/11/pride-wife-twin-sister-similar Lesbian vegetarian cookbookhttps://www.theguardian.com/lifeandstyle/ng-interactive/2025/jun/12/my-unexpected-pride-icon-the-green-roasting-tin-a-cookbook-no-lesbian-vegetarian-can-be-withoutFemme fashion – are you doing it right?https://www.elle…

In this episode Jory has a nametag, Roland enjoys the board games, Ethan hasn't got the clearance, and Elias heard about that one. The Plot... Thickens!

Do you fear aging? Do you dread getting older? Do you think that you'll likely be sick or have a disease? Many people are living longer yet not living healthier. Today's guest is health expert, environmental pioneer, and best-selling author John Robbins. John is the author of the best-selling books “Diet For a New America,” “The Food Revolution,” and “Reclaiming Our Health.” He talks about the growing population of people who are currently over 65 years old. Globally it continues to increase. John would like our older years to be a time of celebration and not a time to fear. It is possible to become much healthier as we age. It can be a time to be stable and connected. If we feel more positive about aging, we can add many healthy years to our life. On the other hand, if we shun it, and try to protect ourselves from the aging process, we close down possibilities. In the US especially, we can feel divided and separated. Many people ultimately die of loneliness. John talks about four cultures that he has explored where people live to be healthy at 100. The older people in these cultures are not interested in fast foods. They tend to have much more community. They eat simply, with many being basically vegetarian. This diet includes nuts, seeds, vegetables, fruits, and no artificial sweets. They don't have processed sugar. They are connected to the local food and eat seasonally. Family and friends are extremely important. The communities work together. By comparing the diets and attitudes of different world cultures with the American lifestyle, John shares the truth about the health effects of the foods we eat. The only son of the founder of the Baskin-Robbins ice cream empire, John was groomed to follow in his father's footsteps but chose to walk away from Baskin-Robbins and the immense wealth it represented to “…pursue the deeper American Dream…the dream of a society at peace with its conscience because it respects and lives in harmony with all life forms. A dream of a society that is truly healthy, practicing a wise and compassionate stewardship of a balanced ecosystem.” We air this interview today to honor health pioneer John Robbins, who passed away in mid-June.  Info: www.johnrobbins.com

Welcome back to eLEXYfy: The Place for Fashion! This week, we're diving into the flavorful intersection of food, culture, sustainability, and mindful living with a truly inspiring guest — Jocelyn Ramirez, founder of Todo Verde and member of 1% for the Planet.Jocelyn left behind a career in higher education to launch a mission-driven plant-based food company rooted in her Mexican-Ecuadorian heritage. From seasonings that honor traditional Latin flavors to her work with the Los Angeles Food Policy Council, Jocelyn is reshaping the way we think about sustainability—one meal, one community, and one policy at a time.This episode is full of wisdom, flavor, and purpose—just like Jocelyn herself.Follow Jocelyn:Instagram: @todoverdeWebsite: todoverde.org

On this episode Hope talks with author John Sanbonmatsu about his new book The Omnivore's Deception: What We Get Wrong about Meat, Animals, and Ourselves. This engaging book covers a variety of philosophical aspects of meat-eating culture, offers insight into our fraught relationship with farmed animal and explores the importance of incorporating love into our ethics. John and Hope discuss humanewashing and the deception around the reality of animal farming, the cognitive dissonance of loving and eating animals, and how eating meat is an aspect  of the US culture wars. They also debate a pessimistic vs. optimistic view of the trajectory of the last few decades of vegan and animal activism. John Sanbonmatsu is a Professor of Philosophy at the Worcester Polytechnic Institute in Massachusetts, where he teaches ethics and politics, among other topics.   He is the author of The Postmodern Prince and editor of the book Critical Theory and Animal Liberation. His new book, The Omnivore's Deception:  What We Get Wrong about Meat, Animals, and Ourselves (New York University Press) challenges the myth of "enlightened" omnivorism and the idea that we can have our meat and our conscience too.  MUSICAL BONUS:At the conclusion of the episode, we share with you a new song by vegan musician Brent Ratkovich titled “Trying.” This beautiful song is a heartfelt love letter to farmed animals that conveys a profound vegan message.Resources:Book: The Omnivore's DeceptionHumane Hoax Panel Discussion: July 19, information and registration here: https://www.humanehoax.org/upcoming-eventBrent Ratkovich: preview and purchase music: brentratkovich.bandcamp.comSupport this Podcast:Hope for the Animals PodcastCompassionate Living

Short and sweet quickie for a Friday episode, plus OVERTIME bonus segment is available now for members. Membership Specials https://swolenormousx.com/membershipsDownload The Swolenormous App https://swolenormousx.com/swolenormousappMERCH - https://papaswolio.com/Watch the full episodes here: https://rumble.com/thedailyswoleSubmit A Question⁠ For The Show: https://swolenormousx.com/apsGet On Papa Swolio's Email List: https://swolenormousx.com/emailDownload The 7 Pillars Ebook: https://swolenormousx.com/7-Pillars-EbookTry A Swolega Class From Inside Swolenormous X: https://www.swolenormousx.com/swolegaGet Your Free $10 In Bitcoin: https://www.swanbitcoin.com/papaswolio/   Questions? Email Us: Support@Swolenormous.com

Are you plant-based curious or ready to get started with plant-based eating, but feel lost and confused by all the different terms you see? It doesn't help either that terms like ‘vegan' and ‘plant-based' are often used interchangeably on social media, news media channels, in cookbooks, and by celebrities.  And what about the other terms you've seen - like vegetarian, pescatarian and whole food plant-based – are these one and the same?   Navigating the plant-based world can seem scary, especially if you've been used to your current way of eating for so long. But it can be infinitely harder to get started if you don't even have a clear understanding of what plant-based eating is in the first place and how to best eat for health.   In today's episode, I break down key plant-based diet terms and make them simple to understand, so you can get absolute clarity on them to start your plant-based diet journey with confidence. I'll also show you the BEST way to eat so you can have true success and real health transformation through plant-based eating. Let's lift any fog and confusion you may have around plant-based diets, so you can move forward and reach your health and weight goals faster with ease!       Next Steps: Contact -> healthnow@plantnourished.com Learn -> www.plantnourished.com Join -> Plant-Powered Life Transformation Course: www.plantnourished.com/ppltcourse Connect with Community -> www.facebook.com/groups/beginnerplantbaseddietsuccess Free Resource -> Quick Start Grocery Guide for Plant-Based Essentials: www.plantnourished.com/groceryguide       Have a question about plant-based diets that you would like answered on the Plant Based Eating Made Easy Podcast? Send it by email (healthnow@plantnourished.com) or submit it by a voice message here: www.speakpipe.com/plantnourished     [Plant Based Diet, Whole Foods, Plantbased Eating, Starter Tips, Transition Tips, Vegetarian, Vegan, How to Start, Eat for Health, Heart Health, Diabetes, Blood Sugar Control, Cholesterol, High Blood Pressure]

This week's episode began with an interview of Suzanne O'Brien, CEO of Royal Restaurant Group, who discussed her career in the restaurant industry and the success of their partnership with the Philadelphia Horticultural Society's pop-up garden. This was followed by an interview with Maria Stewart, who is the owner of Gorgeous Goat Creamery. Maria shared her background in academia and nutrition before transitioning to goat farming and dairy production. The final segment featured Danny O'Malley, Founder of Before the Butcher, a plant-based meat company. Danny explained his journey from acting to food service and production, and discussed his company's plant-based protein products along with the environmental impact of meat eating versus consuming plant-based foods. *Food Farms And Chefs Radio Show, Episode 325

Laura Lee Flanagan's Hardcore Vegetarian (Feral House, 2025) is a celebration of food and love for everyone! Hardcore Vegetarian is a journey into vegetarianism led by someone who fell into it inadvertently and is happily still learning as she goes. As a passionate home cook, Flanagan became what she describes as a "lazy vegetarian" while figuring out how to cook for herself and her vegetarian husband, musician Harley Flanagan. It is a narrative guide for the vegetarian-curious, for home cooks who want to explore vegetarianism and introduce plant-based recipes into their households. It explores the meaning of food in our lives, how we interact with it, and how our relationship to it evolves as over time. Included are short personal accounts, as Flanagan engages readers as she gently and humorously shares her own learning curve, along with road-tested, beloved, and delicious recipes. Hardcore Vegetarian brings readers along for the successes and sometimes failures as Flanagan overhauls her kitchen and recipes from meaty to beety. She shares tips and insights from the people who taught her how to cook for the people she loves. Hardcore Vegetarian is organized into easily digestible sections that cover every meal and includes a guide to vegetarian pantry essentials. As she writes, "Food is a primordial expression of love," and there is nothing more Hardcore than love. Learn more about your ad choices. Visit megaphone.fm/adchoices Support our show by becoming a premium member! https://newbooksnetwork.supportingcast.fm/new-books-network

Laura Lee Flanagan's Hardcore Vegetarian (Feral House, 2025) is a celebration of food and love for everyone! Hardcore Vegetarian is a journey into vegetarianism led by someone who fell into it inadvertently and is happily still learning as she goes. As a passionate home cook, Flanagan became what she describes as a "lazy vegetarian" while figuring out how to cook for herself and her vegetarian husband, musician Harley Flanagan. It is a narrative guide for the vegetarian-curious, for home cooks who want to explore vegetarianism and introduce plant-based recipes into their households. It explores the meaning of food in our lives, how we interact with it, and how our relationship to it evolves as over time. Included are short personal accounts, as Flanagan engages readers as she gently and humorously shares her own learning curve, along with road-tested, beloved, and delicious recipes. Hardcore Vegetarian brings readers along for the successes and sometimes failures as Flanagan overhauls her kitchen and recipes from meaty to beety. She shares tips and insights from the people who taught her how to cook for the people she loves. Hardcore Vegetarian is organized into easily digestible sections that cover every meal and includes a guide to vegetarian pantry essentials. As she writes, "Food is a primordial expression of love," and there is nothing more Hardcore than love. Learn more about your ad choices. Visit megaphone.fm/adchoices Support our show by becoming a premium member! https://newbooksnetwork.supportingcast.fm/food

Roman Pawlak is a professor of nutrition at East Carolina University in North Carolina. He holds a doctorate in nutrition from the University of Southern Mississippi and an M.S. in human nutrition from Andrews University. A registered dietitian nutritionist, he is a member of the Academy of Nutrition and Dietetics and its Vegetarian Nutrition Dietetic Practice Group. With expertise in vegan and vegetarian nutrition, he has published around 50 peer-reviewed articles, several books, and numerous popular articles, and has lectured on five continents. He lives with his wife, Jinsun, and their two dogs.

Laura Lee Flanagan's Hardcore Vegetarian (Feral House, 2025) is a celebration of food and love for everyone! Hardcore Vegetarian is a journey into vegetarianism led by someone who fell into it inadvertently and is happily still learning as she goes. As a passionate home cook, Flanagan became what she describes as a "lazy vegetarian" while figuring out how to cook for herself and her vegetarian husband, musician Harley Flanagan. It is a narrative guide for the vegetarian-curious, for home cooks who want to explore vegetarianism and introduce plant-based recipes into their households. It explores the meaning of food in our lives, how we interact with it, and how our relationship to it evolves as over time. Included are short personal accounts, as Flanagan engages readers as she gently and humorously shares her own learning curve, along with road-tested, beloved, and delicious recipes. Hardcore Vegetarian brings readers along for the successes and sometimes failures as Flanagan overhauls her kitchen and recipes from meaty to beety. She shares tips and insights from the people who taught her how to cook for the people she loves. Hardcore Vegetarian is organized into easily digestible sections that cover every meal and includes a guide to vegetarian pantry essentials. As she writes, "Food is a primordial expression of love," and there is nothing more Hardcore than love. Learn more about your ad choices. Visit megaphone.fm/adchoices Support our show by becoming a premium member! https://newbooksnetwork.supportingcast.fm/popular-culture

Roman Pawlak is a professor of nutrition at East Carolina University in North Carolina. He holds a doctorate in nutrition from the University of Southern Mississippi and an M.S. in human nutrition from Andrews University. A registered dietitian nutritionist, he is a member of the Academy of Nutrition and Dietetics and its Vegetarian Nutrition Dietetic Practice Group. With expertise in vegan and vegetarian nutrition, he has published around 50 peer-reviewed articles, several books, and numerous popular articles, and has lectured on five continents. He lives with his wife, Jinsun, and their two dogs.

Roman Pawlak is a professor of nutrition at East Carolina University in North Carolina. He holds a doctorate in nutrition from the University of Southern Mississippi and an M.S. in human nutrition from Andrews University. A registered dietitian nutritionist, he is a member of the Academy of Nutrition and Dietetics and its Vegetarian Nutrition Dietetic Practice Group. With expertise in vegan and vegetarian nutrition, he has published around 50 peer-reviewed articles, several books, and numerous popular articles, and has lectured on five continents. He lives with his wife, Jinsun, and their two dogs.

Bangalore Cafe brings you a rich tapestry of flavors that have delighted generations, each dish in a traditional approach, focusing on a vegetarian experience. Discover multi-cuisine Veg restaurant chain, offering a variety of flavorful curries, savory dishes that capture the essence of South Indian cuisine. Synergy Global Enterprise LLC City: singapore Address: 111 North Bridge Road #21-01 Website: https://pixelproduction.com/

Join our Patreon and get access to monthly bonus episodes and more nutriton content!Can fasting really slow aging? Does calorie restriction work for humans, or just for mice and yeast? And how much protein do you actually need to age well? This week on Your Diet Sucks, we break down the evidence behind the most talked-about interventions in the longevity space, what holds up under scrutiny, what doesn't, and why you might not need a supplement stack to live longer, and enjoy life. We dig into:The actual science on calorie restriction, fasting, and supplements—and where the evidence stopsWhat inflammation, oxidative stress, and telomeres have to do with how we ageThe best-researched dietary patterns for living longer (hint: it's not sexy, but it might include red wine)Why protein becomes more important as we ageThe difference between lifespan and healthspan, and why quality of life needs to be part of the conversation

Roman Pawlak is a professor of nutrition at East CarolinaUniversity in North Carolina. He holds a doctorate innutrition from the University of Southern Mississippi andan M.S. in human nutrition from Andrews University. Aregistered dietitian nutritionist, he is a member of theAcademy of Nutrition and Dietetics and its VegetarianNutrition Dietetic Practice Group. With expertise in veganand vegetarian nutrition, he has published around 50 peer-reviewedarticles, several books, and numerous popular articles, and has lectured onfive continents. He lives with his wife, Jinsun, and their two dogs.

In this episode, we explore the psychological aspects of living vegan on our social, emotional, and even spiritual psychology. Angela Crawford, the author of “The Vegan Transformation: A Journey to Heal Yourself and the World,” shares her research having interviewed hundreds of vegans to uncover common themes related to the benefits and challenges of living vegan. She talks about value alignment, the different stages of readiness for people to hear the vegan message, and the importance of including ourselves in our circle of compassion. Angela Crawford, Ph.D. is a psychologist, vegan educator, and author of The Vegan Transformation: A Journey to Heal Yourself and the World (Lantern, 2025). She holds a doctorate in clinical psychology and previously worked as a psychotherapist for 25 years, empowering clients toward greater holistic well-being. She is certified as a Master Vegan Lifestyle Coach and Educator (MSVA), licensed PCRM Food for Life instructor, and Transformational Coach. Resources:Angela's WebsiteBuy the Book from LanternSocial media links:  @angelacrawfordphd on Facebook and Instagram and LinkedInSupport this Podcast:Hope for the Animals PodcastCompassionate Living

Vegetarians and vegans, do you ever find it difficult to keep your diet balanced? Meat-eaters, if you've ever considered going veggie, was that something that dissuaded you? It's certainly fair to say that simply loading up on fruit and veg isn't enough to stick to a balanced meat-free diet. You really need to be including grains, legumes, nuts, and seeds, perhaps not on a daily basis, but as a regular source of protein. Where exactly are the best sources? Is there real risk of a protein deficiency as a vegetarian? What about legumes? In under 3 minutes, we answer your questions! To listen to the last episodes, you can click here: ⁠Do I really need to flush toxins out of my body?⁠ ⁠Is skipping meals bad for you?⁠ ⁠Do "light" food products really help you lose weight?⁠ A podcast written and realised by Joseph Chance. First Broadcast the 23/11/2024 Learn more about your ad choices. Visit megaphone.fm/adchoices

What role do vegetarian diets and organic foods play in the prevention or promotion of a birth defect called hypospadias?

Gunnar Svanbergsson sjúkraþjálfari kom í þáttinn í dag, hann fékk Covid um jólin 2020, sem hann lýsti þá eins og bara ansi týpískri skítapest, en eftir hana var hann eiginlega alveg máttlaus og til að gera langa sögu stutta þá er hann ekki enn þann dag í dag búinn að jafna sig. Áður en hann veiktist var hann mikill útvistar- og ævintýramaður í toppformi. Nú, um það bil fjórum og hálfu ári eftir að hann veiktist líkir hann því við að hann þurfi að klífa Everest, eða yfirþyrmandi hindrun, bara til að komast fram úr rúminu og ná sér í kaffi. Við fengum Gunnar til að segja okkur þessa erfiðu reynslusögu, hvernig ferlið hefur verið og hvernig útlitið er framundan. Lesandi vikunnar í þetta sinn var Eydís Blöndal, hugmynda- og textasmiður og ljóðskáld. Við fengum að vita hvaða bækur hún hefur verið að lesa undanfarið og hvaða bækur og höfundar hafa haft mest áhrif á hana í gegnum tíðina. Eydís talaði um eftirfarandi bækur og höfunda: The Vegetarian e. Han Kang When Things Fall Apart e. Pema Chödrön Límonaði frá Díafani e. Elísabetu Jökulsdóttur Piranesi e. Susanna Clarke I Who Have Never Known Men e. Jacqueline Harpman Hús andanna e. Isabel Allende Lovestar e. Andra Snæ Magnason Tónlist í þættinum í dag: Sól bros þín / Bubbi Morthens (Bubbi Morthens) Sólarsamban / Rebekka Blöndal (Ásgeir Jón Ásgeirsson, texti Rebekka Blöndal og Stefán Örn Gunnlaugsson) UMSJÓN GUÐRÚN GUNNARSDÓTTIR OG GUNNAR HANSSON

Shivam Restaurant started by a group of passionate people who are interested in Food & Beverages business. Food, at Shivam is going to be not only tasty, but with variety and full of fusion keeping in mind, the healthy requirements of the customer. Synergy Global Enterprise LLC City: singapore Address: 111 North Bridge Road #21-01 Website: https://pixelproduction.com/

As plant-based diets continue to gain traction for their health and environmental benefits, an important question is emerging: could going vegetarian be silently compromising your thyroid health?In this hot health topic episode of Accelerated Health with Sara Banta, I explore the groundbreaking study published in BMC Medicine that analyzed data from over 466,000 participants in the UK Biobank. The research explored the connection between dietary patterns—particularly those low in animal-based foods—and the risk of developing hypothyroidism.Hypothyroidism can lead to fatigue, weight gain, depression, brain fog, and a weakened immune system. Could your well-intentioned vegetarian or vegan diet be setting the stage for these symptoms?Tune in to discover the surprising findings of the study, the key nutrients your thyroid needs to thrive, and what you can do to protect your metabolism and energy levels—without compromising your dietary values. If you follow a plant-based diet or are considering one, this episode is essential listening.Supplements Featured In This Episode:• Acceleradine® Iodine https://www.acceleratedhealthproducts.com/products/acceleradine-iodine-supplement • Accelerated AMINOS™ https://www.acceleratedhealthproducts.com/products/accelerated-aminos Not sure what food to eat and avoid? This guide is for you.⬇️

Discover 20 delicious vegetarian freezer meals perfect for meal prep. Say goodbye to mealtime stress with these easy, freezer-friendly recipes.​ Check out the full show notes here.

LET THEM COOK! Over the last 5 months, the Krewe has been hard at work cooking up a massive Season 6 line-up. While the main course will begin being served on May 16, how about an appetizer? Just like the carb-loaded instant yakisoba, this preview is CHOU CHOU CHOU Gigamax packed with sneak peeks at what's to come in Season 6. Some snippets include:- Laughing & learning about the world of Rakugo with master storyteller Katsura Sunshine- Prepping for Expo 2025 with Sachiko Yoshimura, Director General of Public Relations & Promotion for Expo 2025- Studying Japanese via language schools with Nihongo enthusiast Langston Hill- Bridging New Orleans & Japan through music with Jazz Trombonist Haruka Kikuchi- Kicking off 2 episodes on Japan's soccer footprint domestically & worldwide with journalist Dan Orlowitz- Exploring vegan cuisine in Japan with Leonore Steffan of ItadakiHealthy- Diving into social media's role in establishing perceptions of Japan - Revisiting Matsue with Sister City Exchange participants Katherine Heller & Wade Trosclair- Brewing up some craft beer with Chris Madere of Baird Brewing & Chris Poel of Shiokaze BrewLab- Restoring some abandoned homes with Akiya enthusiast & YouTuber Anton Wormann of Anton in JapanThis is only HALF of what's to come this season... the 2nd half is top secret! So stay tuned for our season 6 premiere on May 16, 2025 and stick around for the rest of the season to find out what else we have in store on Season 6 of Krewe of Japan Podcast!!------ About the Krewe ------The Krewe of Japan Podcast is a weekly episodic podcast sponsored by the Japan Society of New Orleans. Check them out every Friday afternoon around noon CST on Apple, Google, Spotify, Amazon, Stitcher, or wherever you get your podcasts.  Want to share your experiences with the Krewe? Or perhaps you have ideas for episodes, feedback, comments, or questions? Let the Krewe know by e-mail at kreweofjapanpodcast@gmail.com or on social media (Twitter: @kreweofjapan, Instagram: @kreweofjapanpodcast, Facebook: Krewe of Japan Podcast Page, TikTok: @kreweofjapanpodcast, LinkedIn: Krewe of Japan LinkedIn Page, Blue Sky Social: @kreweofjapan.bsky.social, & the Krewe of Japan Youtube Channel). Until next time, enjoy!------ Support the Krewe! Offer Links for Affiliates ------Use the referral links below & our promo code from the episode!Support your favorite NFL Team AND podcast! Shop NFLShop to gear up for football season!Zencastr Offer Link - Use my special link to save 30% off your 1st month of any Zencastr paid plan! ------ JSNO Upcoming Events ------JSNO Event CalendarJoin JSNO Today!

Hey friends, welcome back to Awakening Aphrodite!Today, we're diving into a hot topic—is eating meat really bad for you and the planet? My guest, Jayne Buxton, is an investigative journalist and author of The Great Plant-Based Con, a book packed with research that challenges what we've been told about plant-based diets.We get into nutrient deficiencies, the “vegan honeymoon” effect, and the real environmental impact of meat vs. plants. If you or someone you know is a vegetarian for health or ethical reasons, this is a must-listen!We also talk about media myths, sustainability, and what most people don't realize about modern farming. My goal isn't to tell you what to eat—I just want you to have the right information to make the best choices for yourself.Products Mentioned In This Episode:https://amyfournier.com/earthing-2/For All Amy's Approved Products: https://amyfournier.com/recommended-products/Final Audio Timestamps:00:00 Intro10:06 Jane Buxton's Background11:20 The Great Plant-Based Con12:39 Shifts In Veganism & Public Perception16:07 Compassion & Food Choices28:39 Challenges In Investigative Writing39:36 Vitamin Deficiencies & Brain Health42:54 Mental Health & Diet46:04 Veganism & Environmental Impact01:00:54 Respect For Food & Final ThoughtsIf you enjoyed this episode, be sure to check out:⁠165. Is The Anti-Meat Narrative Legit? Understanding The Food System | Autumn Smith⁠86. Plant Intelligence: Communicating With Plants, Nature and the Self With Dr. Monica GaglianoTune in and let me know what resonated with you—this is one of those episodes that truly touches the soul. If you found this episode helpful or interesting, please ⁠⁠⁠⁠⁠⁠⁠let us know and leave a review⁠⁠⁠⁠⁠⁠⁠!Jump on Amy's ⁠⁠⁠⁠⁠⁠⁠⁠email list⁠⁠⁠⁠⁠⁠⁠⁠ to receive tips and inspiration on holistic health and wellness as well as deeper insights and perspectives on current world events.Get notified when Amy's exciting new online course, ⁠⁠⁠⁠⁠⁠⁠⁠Goddess Rising: Thriving in the 4 Life Stages of Womanhood⁠⁠⁠⁠⁠⁠⁠⁠⁠ is open for applications. Check out Amy's ⁠⁠⁠⁠⁠⁠⁠⁠on demand and in person ⁠classes⁠⁠⁠⁠⁠⁠⁠⁠⁠ and her favorite carefully cultivated products with discount coupons at her ⁠⁠⁠⁠⁠⁠⁠⁠⁠eStore⁠⁠⁠⁠⁠⁠⁠⁠⁠.Thank you for being on this journey with us and being part of the solution!Website: ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠amyfournier.com⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠YouTube: ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Awakening Aphrodite Podcast/FitAmyTV⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ Instagram: ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠@FitAmyTV⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ ⁠Facebook: ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Amy Fournier ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠

Hey friends, welcome back to Awakening Aphrodite!Today, we're diving into a hot topic—is eating meat really bad for you and the planet? My guest, Jayne Buxton, is an investigative journalist and author of The Great Plant-Based Con, a book packed with research that challenges what we've been told about plant-based diets.We get into nutrient deficiencies, the “vegan honeymoon” effect, and the real environmental impact of meat vs. plants. If you or someone you know is a vegetarian for health or ethical reasons, this is a must-listen!We also talk about media myths, sustainability, and what most people don't realize about modern farming. My goal isn't to tell you what to eat—I just want you to have the right information to make the best choices for yourself.Products Mentioned In This Episode:https://amyfournier.com/earthing-2/For All Amy's Approved Products: https://amyfournier.com/recommended-products/Final Audio Timestamps:00:00 Intro10:06 Jane Buxton's Background11:20 The Great Plant-Based Con12:39 Shifts In Veganism & Public Perception16:07 Compassion & Food Choices28:39 Challenges In Investigative Writing39:36 Vitamin Deficiencies & Brain Health42:54 Mental Health & Diet46:04 Veganism & Environmental Impact01:00:54 Respect For Food & Final ThoughtsIf you enjoyed this episode, be sure to check out:⁠165. Is The Anti-Meat Narrative Legit? Understanding The Food System | Autumn Smith⁠86. Plant Intelligence: Communicating With Plants, Nature and the Self With Dr. Monica GaglianoTune in and let me know what resonated with you—this is one of those episodes that truly touches the soul. If you found this episode helpful or interesting, please ⁠⁠⁠⁠⁠⁠⁠let us know and leave a review⁠⁠⁠⁠⁠⁠⁠!Jump on Amy's ⁠⁠⁠⁠⁠⁠⁠⁠email list⁠⁠⁠⁠⁠⁠⁠⁠ to receive tips and inspiration on holistic health and wellness as well as deeper insights and perspectives on current world events.Get notified when Amy's exciting new online course, ⁠⁠⁠⁠⁠⁠⁠⁠Goddess Rising: Thriving in the 4 Life Stages of Womanhood⁠⁠⁠⁠⁠⁠⁠⁠⁠ is open for applications. Check out Amy's ⁠⁠⁠⁠⁠⁠⁠⁠on demand and in person ⁠classes⁠⁠⁠⁠⁠⁠⁠⁠⁠ and her favorite carefully cultivated products with discount coupons at her ⁠⁠⁠⁠⁠⁠⁠⁠⁠eStore⁠⁠⁠⁠⁠⁠⁠⁠⁠.Thank you for being on this journey with us and being part of the solution!Website: ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠amyfournier.com⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠YouTube: ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Awakening Aphrodite Podcast/FitAmyTV⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ Instagram: ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠@FitAmyTV⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ ⁠Facebook: ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Amy Fournier ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠

Hey friends, welcome back to Awakening Aphrodite!Today, we're diving into a hot topic—is eating meat really bad for you and the planet? My guest, Jayne Buxton, is an investigative journalist and author of The Great Plant-Based Con, a book packed with research that challenges what we've been told about plant-based diets.We get into nutrient deficiencies, the “vegan honeymoon” effect, and the real environmental impact of meat vs. plants. If you or someone you know is a vegetarian for health or ethical reasons, this is a must-listen!We also talk about media myths, sustainability, and what most people don't realize about modern farming. My goal isn't to tell you what to eat—I just want you to have the right information to make the best choices for yourself.Products Mentioned In This Episode:https://amyfournier.com/earthing-2/For All Amy's Approved Products: https://amyfournier.com/recommended-products/Final Audio Timestamps:00:00 Intro10:06 Jane Buxton's Background11:20 The Great Plant-Based Con12:39 Shifts In Veganism & Public Perception16:07 Compassion & Food Choices28:39 Challenges In Investigative Writing39:36 Vitamin Deficiencies & Brain Health42:54 Mental Health & Diet46:04 Veganism & Environmental Impact01:00:54 Respect For Food & Final ThoughtsIf you enjoyed this episode, be sure to check out:⁠165. Is The Anti-Meat Narrative Legit? Understanding The Food System | Autumn Smith⁠86. Plant Intelligence: Communicating With Plants, Nature and the Self With Dr. Monica GaglianoTune in and let me know what resonated with you—this is one of those episodes that truly touches the soul. If you found this episode helpful or interesting, please ⁠⁠⁠⁠⁠⁠⁠let us know and leave a review⁠⁠⁠⁠⁠⁠⁠!Jump on Amy's ⁠⁠⁠⁠⁠⁠⁠⁠email list⁠⁠⁠⁠⁠⁠⁠⁠ to receive tips and inspiration on holistic health and wellness as well as deeper insights and perspectives on current world events.Get notified when Amy's exciting new online course, ⁠⁠⁠⁠⁠⁠⁠⁠Goddess Rising: Thriving in the 4 Life Stages of Womanhood⁠⁠⁠⁠⁠⁠⁠⁠⁠ is open for applications. Check out Amy's ⁠⁠⁠⁠⁠⁠⁠⁠on demand and in person ⁠classes⁠⁠⁠⁠⁠⁠⁠⁠⁠ and her favorite carefully cultivated products with discount coupons at her ⁠⁠⁠⁠⁠⁠⁠⁠⁠eStore⁠⁠⁠⁠⁠⁠⁠⁠⁠.Thank you for being on this journey with us and being part of the solution!Website: ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠amyfournier.com⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠YouTube: ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Awakening Aphrodite Podcast/FitAmyTV⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ Instagram: ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠@FitAmyTV⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ ⁠Facebook: ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Amy Fournier ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠

Fires, hurricanes, floods—animals are also victims of recent unprecedented natural disasters. Diana Hulet, an environmental writer and animal photojournalist, shares her experience documenting the destruction of the recent LA fires and its impact on animals. She witnessed distressed wildlife, people risking their lives to protect animals, and participated in animal rescues. Diana and Hope discuss the climate crisis and how all these recent “un-natural” disasters are fueled by human actions. Diana also shares her personal contemplative practice, which helps her navigate the difficult subject matter she encounters in her work.Diana Hulet is a Pacific Northwest and Colorado-based environmental writer, animal photojournalist, and yoga teacher with over three decades of experience in yoga philosophy and contemplative traditions. After establishing her own Yoga studio and leading trainings and retreats internationally, Diana pivoted her attention and received a Bachelor of Science degree at Oregon State University in 2017, focusing on environmental ethics, ecology, and climate change. Diana's growing concern for the well-being of animals prompted her to pick up a camera and begin documenting the details of their lives. Her ongoing project, What if We Saw Them,  encourages reflection on our relationship with animals in various contexts, advocating for compassion as a catalyst for systemic change. She is a contributor to two animal photojournalist nonprofits We Animals and Sanctuary Doc, where she also serves as the Board Vice President. Resources:Diana Hulet WebsiteSanctuary Doc What If We Saw Them ProjectSupport this podcast:Hope for the Animals PodcastCompassionate Living 

This week's Addicted to Fitness focuses on how much and the best sources of a very important macronutrient. Nick and Shannon discuss why prioritizing protein is a must for anyone focus on losing weight & maintaining lean mass. They also explain how much protein someone should ingest on a daily basis and share numerous vegetarian and non-vegetarian protein sources. Follow the podcast profile on Instagram @TheATFPodcast. Give it a listen and let us know what you think by leaving a rating & review in Apple Podcasts. Like & Follow the Addicted to Fitness Podcast Facebook page (Facebook.com/addictedtofitnesspodcast). Follow Nick & Elemental Training Tampa on Facebook (www.facebook.com/ElementalTampa) and Instagram (www.instagram.com/ettampa/) to participate in free live workouts. Follow the podcast profile on Instagram @TheATFPodcast and send Nick a DM if you're interested in receiving a customized workout plan or visit shannonjb.com to learn more about Shannon's wellness coaching program.

What dairy should you be looking to consume? We discuss kefir, yogurt, cottage cheese, etc, also, dips vs JM press for triceps and can you make SFGs while being a vegetarian? Sure, but why would you want to?Membership Specials https://swolenormousx.com/membershipsDownload The Swolenormous App https://swolenormousx.com/swolenormousappMERCH - https://papaswolio.com/Watch the full episodes here: https://rumble.com/thedailyswoleSubmit A Question⁠ For The Show: https://swolenormousx.com/apsGet On Papa Swolio's Email List: https://swolenormousx.com/emailDownload The 7 Pillars Ebook: https://swolenormousx.com/7-Pillars-EbookTry A Swolega Class From Inside Swolenormous X: https://www.swolenormousx.com/swolegaGet Your Free $10 In Bitcoin: https://www.swanbitcoin.com/papaswolio/   Questions? Email Us: Support@Swolenormous.com

In this episode Suhag Shukla speaks with Vijay Satnarine about how different parts of the Hindu Dharma Traditions approach vegetarian diets, how vegetarianism has gotten politicized in both India and the United States, debunk misconceptions and stereotypes about Hindu approaches to diet, and more Hosted on Acast. See acast.com/privacy for more information.

What if your next favorite dinner took just 15 minutes—and started with a humble can of beans?In this bite-sized episode, we share delicious moments about the best things we ate this week to inspire each other – and you! By the end of this episode, you'll want to make a creamy, vegetarian butter bean recipe that you can whip in 15 minutes, but feels luxurious enough to bring to a dinner party. And you'll discover a classic French bistro dish that will transport you to Paris with its topping of warm goat cheese – it makes for an effortlessly elegant starter or even an enticing Tuesday night dinner!Tune in for a quick dose of home cooking inspiration! ***Links:Salade de Chèvre Chaud (Warm French goat's cheese salad) by Recipe Tin Eats Ina Garten's take on salad with warm goat cheeseJustine Doiron's spicy tomato beans with hot honey***Got a cooking question? Leave us a message on our hotline at: 323-452-9084For more recipes and cooking inspiration, sign up for our Substack here. You can also now find us on YouTube. Order Sonya's cookbook Braids for more Food Friends recipes!We love hearing from you — follow us on Instagram @foodfriendspod, or drop us a line at foodfriendspod@gmail.com!

The Plant-Based Reset: Nutrition, Disease Prevention & Longevity Facts You Can't IgnoreHealth isn't just about avoiding illness—it's about adopting strategies that fuel vitality, resilience, and longevity at every stage of life.Empower yourself with the knowledge to take control of your well-being, from reducing chronic disease risk to optimizing nutrition for long-term health.

What if your next vegetarian dinner could be packed with flavor - and made entirely on a sheet-pan in your oven? Whether you're trying to cook more plant-based meals, accommodate a vegetarian at your table, or need low-effort dinner ideas, this episode is packed with satisfying recipes that are anything but boring.By the end of this episode, you'll:Learn how to make a sheet pan lasagna dotted with creamy ricotta cheese — no layering or béchamel-making requiredLearn how to turn basic veggies into shawarma-spiced mains to serve up with warm pitas and creamy dips for a build-your-own weeknight feastDiscover a gluten-free, vegetable-packed noodle dish that can be ready in 30 minutes or lessHit play and turn your veggie drawer into crowd-pleasing vegetarian meals you'll want to make any night of the week! ***Links:Vegetarian sheet pan lasagna from Busy in Brooklyn inspired by Giada's original version (with meat)Sheet pan eggplant parm from Food & Wine, or sheet pan cauliflower parm from How Sweet Eats. Plus, here's a video of Sonya + Kari's version. And here's how to make crispy garlic breadcrumbs (to top your eggplant or cauli parm) Mushroom shawarma from Eating Well, or Sonya's eggplant shawarmaRoasted chickpea gyros by Sarah Bond from Live Eat Learn Sheet pan feta chickpea tomatoes by Ali Slagle for NYT Cooking (unlocked) Vegetarian stuffed peppers from Love & LemonsEric Kim's Sheet-pan Japchae for NYT Cooking (unlocked), and his sheet-pan bibimbap tooSweet potato and black bean tacos by Sarah Bond from Live Eat Learn***Got a cooking question? Leave us a message on our hotline at: 323-452-9084For more recipes and cooking inspiration, sign up for our Substack here. You can also...

The President's physical; CBD may help ameliorate autism symptoms; The controversy over Hypermobile Ehlers-Danlos Syndrome; As Wikipedia brands acupuncture “pseudoscience”, new study confirms efficacy for sciatica; Will AI replace doctors for diagnosis, medical information? Creatine, good for muscles, also delivers brain benefits.

Chasing the ‘perfect’ diet is a trap; which is really great news for our brand. Simon Hill, nutritionist, physiotherapist, and host of The Proof podcast, joins us in the Academy of Imperfection to break down whether the latest dietary trends on social media actually match up with nutrition science. In this episode, Simon unpacks the role of both genetics and lifestyle choices in shaping our health, and specifically our risk of disease. Acknowledging the pressure, and sometimes shame, that comes with chasing the ‘perfect’ diet, Hugh, Ryan, and Josh discuss how to encourage kids to build positive relationships with food, and the incredible significance of ‘joy’ and ‘human connection’, that occurs when we get together to eat. And then, of course, we play Simon Says and bust some food-myths about supplements, plant protein, and whether breakfast is the most important meal of the day. Simon, thank you for all that you says. To watch this full episode on YouTube, follow this link: https://bit.ly/4jyH2NL

The Drunk Guys refuse to not drink beer this week when they read The Vegetarian by Han Kang. They have a Han Kangering for: Mad River Maple by Lawson's Finest Liquids, Delicious IPA by Stone Brewing, and Double Delicious IPA by Stone Brewing. Join the Drunk Guys next Tuesday for

A new cookbook, All I Think About Is Food: A Vegetarian Cookbook That'll Keep the Party Going, provides suggestions for dinner party hosts looking to satisfy all of their guests' hunger needs. Author Mamrie Hart shares a few recipes from her debut cookbook, and listeners share some of their favorite vegetarian dishes.

Sign up to the vegetarian fat loss webinar

Kate O'Donnell is the author of four books on Ayurvedic cooking, lifestyle, and women's health, including the bestseller The Everyday Ayurveda Cookbook. With 25 years of experience studying the Vedic arts, she is an international presenter, a senior Ashtanga yoga teacher, and the founder of The Ayurvedic Living Institute—an online community space dedicated to Ayurveda education.In today's conversation, we dive into the inspiration behind her first bestseller and its newly revised 10th-anniversary edition. We break down what Ayurvedic cooking truly is, the role of tapas (discipline) in Ayurveda, and the ongoing Vegetarian vs. Non-Vegetarian debate. We also explore how to balance pleasure with discipline, navigate changing desires, and find harmony between rigidity and flexibility in lifestyle choices.This conversation was a full-circle moment for Sasha, reconnecting with Kate after first crossing paths in India five years ago. We know you'll love this discussion as much as we did.Send us a textSupport the showTo learn more about us, please visit www.OjasOasis.com Connect with us @ojasoasis on Instagram

Erin Wing is currently serving as the Deputy Director of Investigations for Animal Outlook and previously worked as an undercover investigator. Erin completed four investigations in the dairy, chicken and aquaculture industries, including the first-ever undercover expose of salmon aquaculture in the U.S. Her work has been featured in The Washington Post, The Guardian and The New York Times.Erin's investigations and her advocacy work shed light on the interconnection of human and animal exploitation that occurs on farms in the animal agriculture system. Erin shares personal accounts from her compelling investigations to illustrate the dangers speciesism poses to all sentient beings on the planet. She also shares what it's like to live on a farmed animal sanctuary and the stark contrast of the animals' experience from industry to freedom. Erin said, “When it comes to learning how to process trauma, my greatest teachers have been animals.” Resources:Animal OutlookAnimal PartisanEugene VeganFestErin's first episode on Hope for the Animals Support this Podcast:Hope for the Animals PodcastCompassionate Living

For decades, beef has been painted as the villain on our plates, blamed for heart disease, cancer, climate change, obesity, and even poor digestion. But have you ever stopped to question if these claims are backed by solid science, or are simply myths repeated often enough that they've become “common knowledge?” In this eye-opening episode of the Primal Shift Podcast, we're cutting straight to the facts about beef, debunking one myth at a time. Is beef really clogging arteries, causing cancer, and leading to environmental ruin? Or is the true culprit hiding in plain sight: the processed carbs and ultra-processed foods often served alongside a juicy steak? We also dive into popular beliefs about vegetarian longevity, cholesterol fears, and even those trendy plant-based burgers that are being pushed everywhere you look. Spoiler alert: nature already perfected nutrient density, and it's not found in highly-processed patties or lab-grown proteins. The truth is, beef can be one of your strongest nutritional allies, supporting metabolic health, lean muscle growth and overall vitality. And when cattle are raised properly, beef production doesn't harm the environment — it actually helps restore ecosystems and sequester carbon, becoming part of the climate solution rather than the problem. So next time you're told to swap your steak for quinoa or a lab-made burger, take a closer look at the facts and enjoy that ribeye without guilt. Join us as we dismantle decades of misinformation about beef, reclaiming our plates, our health, and even our planet. Stay primal, friends. Learn more: Aldi Grocery Haul: Animal-Based Diet: https://www.youtube.com/watch?v=w2woWi7T0GU  Walmart Grocery Haul: Animal-Based Diet: https://www.youtube.com/watch?v=3iQOoEAwzTc  Thank you to this episode's sponsor, Peluva! Peluva makes minimalist shoes to support optimal foot, back and joint health. I started wearing Peluvas several months ago, and I haven't worn regular shoes since. I encourage you to consider trading your sneakers or training shoes for a pair of Peluvas, and then watch the health of your feet and lower back improve while reducing your risk of injury.  To learn more about why I love Peluva barefoot shoes, check out my in-depth review: https://michaelkummer.com/health/peluva-review/  And use code MICHAEL to get 10% off your first pair: https://michaelkummer.com/go/peluva  In this episode: 00:00 - Intro   00:37 - Myth 1: Beef causes heart disease   01:53 - Myth 2: Beef causes cancer   04:07 - Myth 3: Vegetarians live longer   05:08 - Myth 4: Beef is bad for the environment   06:30 - Myth 5: Beef leads to weight gain   08:00 - Myth 6: Beef is hard to digest   10:02 - Myth 7: Plants have the same nutrients   11:15 - Myth 8: Beef is bad for cholesterol   12:42 - Final thoughts  Find me on social media for more health and wellness content: Website: https://michaelkummer.com/ YouTube: https://www.youtube.com/@MichaelKummer Instagram: https://www.instagram.com/primalshiftpodcast/ Pinterest: https://www.pinterest.com/michaelkummer/ Twitter/X: https://twitter.com/mkummer82 Facebook: https://www.facebook.com/realmichaelkummer/ [Medical Disclaimer] The information shared on this video is for educational purposes only, is not a substitute for the advice of medical doctors or registered dietitians (which I am not) and should not be used to prevent, diagnose, or treat any condition. Consult with a physician before starting a fitness regimen, adding supplements to your diet, or making other changes that may affect your medications, treatment plan, or overall health. [Affiliate Disclaimer] I earn affiliate commissions from some of the brands and products I review on this channel. While that doesn't change my editorial integrity, it helps make this channel happen. If you'd like to support me, please use my affiliate links or discount code. #Beef #BeefMyths #HealthyEating #MeatMyths  

The novel “We Do Not Part,” by the Nobel laureate Han Kang, involves a pet-sitting quest gone surreal: It follows a writer and documentarian whose hospitalized friend beseeches her to take care of her stranded pet parakeet on an island hundreds of miles away. When she arrives, the writer finds not only the bird but also an apparition of her friend, who has a devastating history to tell.Transforming real life into a haunting dreamscape, “We Do Not Part” is about grief, tragedy, the weight of the past, and the painful but essential work of remembering, delivered by one of the most electrifying writers working today. (Han's 2016 novel, “The Vegetarian,” won the International Booker Prize and was chosen as one of The New York Times's Best Books of the 21st Century.) On this week's episode, the Book Club host MJ Franklin discusses “We Do Not Part” with with fellow Book Review editors Lauren Christensen and Emily Eakin.  Unlock full access to New York Times podcasts and explore everything from politics to pop culture. Subscribe today at nytimes.com/podcasts or on Apple Podcasts and Spotify.

Whether it's for health or environmental reasons, more people are trying to cut down on their meat intake — but it can be hard to give it up entirely. The new cookbook Mostly Meatless: Green Up Your Plate Without Totally Ditching the Meat includes recipes that make vegetables and grains the star of the show — while giving meat an occasional cameo. Dan Souza of America's Test Kitchen shares recipes and techniques.This episode is guest-hosted by Kousha Navidar. Almost Beefless Beef StewServes 4 to 6 Total Time: 2 hours  Why This Recipe Works The hallmark of an excellent beef stew is exceedingly tender meat swimming in a deeply savory broth. This is usually achieved by using a large cut of meat, so we wondered if there could, or should, be space for such a dish in a book that aims to reduce meat consumption. Early tests seemed to confirm our skepticism—until we tried blade steaks, which consistently turned tender and were convenient to buy in small amounts. The chunks distributed plenty of richness to our medley of vegetables: potatoes, carrots, peas, and pearl onions. However, our glossy sauce seriously lacked beefiness. To rectify this, we turned to ingredients adept at building up tasty browning. Garlic, anchovies, and tomato paste created a flavor-rich base for our stew. We also added a pound of mushrooms, taking care to drive away moisture to concentrate their flavor. Our final recipe had over 4 pounds of veggies and under a pound of meat, yet every bite brimmed with beefy flavor. Use extra small Yukon Gold or red potatoes measuring less than 1 inch in diameter. You can substitute Yukon Gold or red potatoes that are 1 to 2 inches in diameter; just be sure to halve them before adding to the stew in step 4. Ingredients2 (6- to 8‑ounce) blade steaks, ¾ to 1 inch thick, trimmed and cut into 1½‑inch pieces3 tablespoons vegetable oil, divided1 pound cremini mushrooms, trimmed and halved if small or quartered if large or medium¾ teaspoon table salt, divided1 large onion, halved and sliced thin6 garlic cloves, minced2 tablespoons tomato paste6 anchovy fillets, minced¼ cup all-purpose flour1 cup plus 2 tablespoons red wine, divided2½ cups chicken or beef broth1 pound extra-small potatoes4 carrots, peeled and sliced 1/4 inch thick on bias1½ cups frozen pearl onions, thawed1 cup frozen peas, thawed¼ teaspoon pepper DirectionsAdjust oven rack to lower-middle position and heat oven to 325 degrees. Pat beef dry with paper towels. Heat 1 tablespoon oil in Dutch oven over medium-high heat until just smoking. Add beef and cook until well browned on all sides, 5 to 8 minutes; transfer to bowl.  Add mushrooms, 1 tablespoon oil, and ¼ teaspoon salt to fat left in pot and cook, covered, over medium-high heat until mushrooms have released their liquid, 3 to 5 minutes. Uncover and cook until mushrooms are well browned, 7 to 10 minutes, stirring occasionally. Transfer mushrooms to bowl with beef. Add onion, remaining 1 tablespoon oil, and remaining ½ teaspoon salt to now-empty pot and cook until golden brown, 7 to 10 minutes. Add garlic, tomato paste, and anchovies and cook, stirring constantly, until tomato paste is slightly darkened, about 2 minutes. Stir in flour and cook until no dry flour remains, about 30 seconds.  Slowly add 1 cup wine, scraping up any browned bits. Stir in broth, potatoes, and beef-mushroom mixture and any accumulated juices. Bring to simmer, cover, and transfer to oven. Cook for 1 hour.  Remove pot from oven. Stir in carrots and pearl onions and bring to simmer over medium heat. Cook, stirring occasionally and scraping bottom of pot, until carrots are tender, 8 to 12 minutes.  Stir in peas and cook until heated through, about 2 minutes. Stir in pepper and remaining 2 tablespoons wine and season with salt and pepper to taste. Serve. (Stew can be refrigerated for up to 2 days.)

Join Paula's manager, Bonnie Burns aka Captain Crinkle, Paula Poundstone, Adam Felber and former pod producer Toni Anita Hull for Captain Crinkle's sage advice. This week's problems: Partner with a long commute, Vegetarian splitting the check and a Co-worker who won't shut up. Become part of the show. Email your questions, useful tips and Updates! to DearCrinkle@gmail.com. We love to give advice and help improve your life. Learn more about your ad choices. Visit megaphone.fm/adchoices