Podcasts about vicious cycle

The vicious cycle of not buying tickets against not boosting payroll. Hear award-winning columnist Dejan Kovacevic's Daily Shots of Steelers, Penguins and Pirates -- three separate podcasts -- every weekday morning on the DK Pittsburgh Sports podcasting network, available on all platforms: https://linktr.ee/dkpghsports Learn more about your ad choices. Visit megaphone.fm/adchoices

The Jets are stuck in a vicious cycle and the Rangers are off to a slow start. The Jets are outsmarting themselves.

Dr. Jen Unwin discusses her extensive experience with low carbohydrate diets and their impact on health, particularly in reversing metabolic diseases. She delves into the complexities of food addiction, its psychological implications, and the neurobiological mechanisms at play, particularly focusing on dopamine resistance. Dr. Unwin emphasizes the importance of community support and practical strategies for managing food addiction, advocating for a shift in public perception and healthcare training regarding food addiction as a serious condition. She also shares her future plans for research and advocacy in this field.Chapters00:00 Introduction to Dr. Jen Unwin's Work03:28 Transitioning to Low Carb and Keto Diets06:43 The Impact of Sugar Addiction on Mental Health09:34 Understanding the Brain's Response to Sugar15:37 The Vicious Cycle of Food Addiction18:42 Strategies for Managing Food Addiction24:40 Understanding Food Addiction and Community Support27:31 The Role of Environment in Food Choices31:49 Practical Strategies for Overcoming Cravings37:51 Future Directions in Food Addiction Research and AdvocacyBookFork in the Road: A Hopeful Guide to Food Freedomhttps://www.amazon.co.uk/dp/B0FR29WNWY?ref_=cm_sw_r_ffobk_cp_ud_dp_HZ2WMJRM6Y0BWAFMXQSQSupport the WHO application https://www.the-chc.org/fas/whoRegister for HCP Traininghttps://www.the-chc.org/fas/health-professionalsSpecial issue of Frontiers I co-edited 14 articles https://www.frontiersin.org/research-topics/65607/ultra-processed-food-addiction-moving-toward-consensus-on-mechanisms-definitions-assessment-and-intervention/articles

In this edition of 32 Thoughts, Kyle Bukauskas and Elliotte Friedman begin the podcast by highlighting the electric play of the Montreal Canadiens. Elliotte adds to the Lane Hutson contract extension (11:39). The fellas highlight Bo Horvat's unique hat-trick on Thursday night (16:51) and Carolina being the last remaining undefeated team (21:40). Kyle brings up Connor Bedard and Frank Nazar's interview with TNT and how exciting Chicago looks (23:46). Kyle and Elliotte talk about the Ottawa Senators and Brady Tkachuk's thumb surgery that'll have him out 6-8 weeks (31:09). The guys check in with Rangers prospect Brennan Othmann and a possible fresh-start (35:31). They talk about the LA Kings losing Anze Kopitar on Thursday (41:08). Elliotte provides his notes coming out of the BOG's in New York including updates on the "cap-stuff" and where the game is going internationally (43:02). The Final Thought focuses on Carter Hart signing with the Vegas Golden Knights (54:26).Kyle and Elliotte answer your emails and voicemails in the Thoughtline (1:01:37).Today we highlight Montreal artist Meggie Lennon her song Vicious Cycle. Check it out here. Email the podcast at 32thoughts@sportsnet.ca or call the Thought Line at 1-833-311-3232 and leave us a voicemail.This podcast was produced and mixed by Dominic Sramaty and hosted by Elliotte Friedman & Kyle Bukauskas.The views and opinions expressed in this podcast are those of the hosts and guests and do not necessarily reflect the position of Rogers Sports & Media or any affiliates

Welcome to "Dishing with Stephanie's Dish." In this episode, Stephanie sits down with Emily Maxson—two time cookbook author, chef, and the creative mind behind @EmilysFreshKitchen. Emily shares her personal health journey, navigating Crohn's disease through diet and lifestyle changes, and how that experience fueled her passion for approachable, healthy, and delicious recipes for everyone. Her New Book, “Real Food Every Day” (ships October 21) is a follow up to “Emilys Fresh Kitchen.”With real talk about creating cookbooks, food photography, adapting to dietary needs, and the ups and downs of life as a food creator, this episode is for home cooks, entertainers, and anyone curious about the connections between food, health, and community. Stephanie's Dish Newsletter is a reader-supported publication. To receive new posts and support my work, consider becoming a free or paid subscriber.Emily mentioned two influential books in the Podcast from her food journey:"Breaking the Vicious Cycle" by Elaine Gottschall"Against All Grain" by Danielle WalkerEmily shared her recipe for Roasted Carrot and Miso Butter Soup from the “Real Food Every Day” cookbook that is available now for pre-order.Roasted Carrot and Miso Butter SoupGluten-Free, Grain-Free (Adaptable for Dairy-Free and Vegan)PREP 10 minutes COOK 60 minutes TOTAL 70 minutes SERVES 6Roasted Carrot and Miso Butter Soup is one of my favorite soups to make in the winter. It warms you up and is very satisfying. The recipe calls for simple ingredients that produce layers of flavor. The Miso butter adds another depth of flavor and is worth the extra step, but the soup is still delicious without it.To adapt for dairy-free and vegan, use miso butter made with vegan butter.INGREDIENTS:* 2 pounds carrots* 4 Tablespoons olive oil, divided* 2 cups diced yellow onion* 2 Tablespoons minced garlic* 2 Tablespoons grated ginger* 2 teaspoons sea salt* 1/4 teaspoon cayenne pepper* 7-8 cups vegetable broth* 2 Tablespoons fresh lime juice* 2 Tablespoons Miso ButterDIRECTIONS:1. Preheat the oven to 400 degrees.2. Scrub the carrots and cut them into large chunks, removing the tops.3. Place the carrots on a baking sheet lined with parchment paper.4. Coat the carrot pieces in 1 Tablespoon of olive oil.5. Roast the carrots for 45-60 minutes or until tender.6. Meanwhile, heat 3 Tablespoons of olive oil in a large pot over medium-high heat.7. Add the onions and cook until they are translucent, about 10 minutes.8. Add the garlic, ginger, salt and cayenne pepper and sauté for an additional 3 minutes.9. Add the roasted carrots and 7 cups of broth.10. Cook for an additional 2 minutes.11. Remove from heat and ladle into a blender.12. Blend the soup until smooth.13. Wipe out the pot and pour in the blended soup.14. Return the soup to the stove over medium heat, adding additional stock to achieve desired consistency.15. Whisk in the lime juice and miso butter.16. Adjust seasoning if needed and serve.17. Top with additional miso butter if desired.Miso ButterGluten-Free, Grain-Free (Adaptable for Dairy-Free and Vegan)PREP 5 minutes COOK 0 minutes TOTAL 5 minutes MAKES about 1/2 cupMiso Butter is made with only two ingredients:butter and miso paste. This compound butter is so versatile. You can add it to fish, chicken, steak, vegetables and potatoes. I add it to my roasted carrot soup on page_ and it adds another depth of flavor. Miso Butter is one of my favorite condiments to keep on hand.To adapt for dairy-free or vegan, use vegan butter.INGREDIENTS:* 8 Tablespoons butter, softened* 3 Tablespoons white miso pasteInstructions:Place the softened butter and miso paste in a small bowl.Using a hand blender or fork, cream the butter and miso paste together until smooth.Store covered in the refrigerator for up to 2 weeks.Transcript Episode Follows:Stephanie [00:00:00]:Hello, everybody, and welcome to Dishing with Stephanie's Dish, the podcast where we talk to people in the food space. And today I'm talking with another Minnesota favorite, Emily Maxson. She is the author of Emily's Fresh Kitchen. And you have a second book coming out that is Emily's real food every day, similar to Emily's Fresh Kitchen, but more goodness, more healthy for you recipes. Emily Maxson, welcome to the show.Emily Maxson [00:00:31]:Thank you, Stephanie. Thanks so much for having me.Stephanie [00:00:34]:So when we first started talking, you had your first book, and you and I were on a similar publishing schedule. And that book, your book did super well, I think, of self published cookbooks because you worked with publisher, my friend Chris Olsen. I think that you sold, like, way more than a lot of cookbook authors do.Emily Maxson [00:00:57]:I did sell quite a few, and I'm very grateful for that. I had built a pretty good online community, and I think a lot of people resonated with my health story of healing through diet from Crohn's. So I think that helped with sales.Stephanie [00:01:13]:I think too, the thing about your book that I loved so much was you get a lot of diet books or health books that come across the way in the business that I'm in. But yours felt very much like a real cookbook, like real food, real approachable, a way that you could heal your gut and the way that you could eat healthier, but also with, like, regular foods, not with, like weird supplements. And also the recipes were just delicious. Like you could feed them to your whole family, not just be making separate things for yourself. Does that make sense?Emily Maxson [00:01:53]:Yeah. Well, yes. Thank you. That is a huge compliment because that is my goal with both books. Just to make healthier food that's very approachable, very easy, and just to taste good and that you don't know you're eating something that is gluten free or dairy free, and it tastes the same as a traditional version of that recipe.Stephanie [00:02:13]:So can you talk a little bit about your health, about your health journey, how book one started, and then obviously you had more to say with book two.Emily Maxson [00:02:23]:Yeah. So my health journey, I was in my late 20s and I was diagnosed with Crohn's disease through severe abdominal pain. Had thought they thought I had appendicitis. Was rushed into the hospital for surgery. They found out I had diseased intestines and removed part of my small and large intestine. Diagnosed with Crohn's disease. So I spent about 10 years in and out of the hospital on lots of different medications. And then I approached it differently through diet and lifestyle changes.Emily Maxson [00:02:57]:And learned about a diet called the specific carbohydrate diet. And that is a diet where you eliminate you, you eliminate disaccharides and polysaccharides. It gets to the chemical structure of food. So basically you can only have monosaccharid because they're the easiest to absorb in your intestines. So meat, fish, nuts, seeds, vegetables, fruit. No starches, no grains, no lactose. The only sugar I could have was honey or fruit. So I followed that.Emily Maxson [00:03:32]:The theory is if you follow that for one to two years, you can reset your gut. And that's what I did. And fortunately for me, I was able to totally reset it after 18 months of following really strict program. And then now I can eat things that weren't allowed then. Like I can go out and have pizza. And it's not, it doesn't upset me and, but I mostly try to cook the similarly to the way I was on that diet at home so that I can enjoy things in restaurants and have treats and things like that.Stephanie [00:04:07]:And so that someone could use your book to follow to try and heal their own guts, as it were.Emily Maxson [00:04:13]:Absolutely. I have a lot of recipes that follow that diet and they're all labeled if it's specific carbohydrate, if it's vegan, if it's grain free or paleo. And I also recommend the book if somebody wants to try to do that. The Specific Carbohydrate Diet by Elaine Gottschel. That is the book that got me started and she outlines everything.Stephanie [00:04:36]:Okay, I'll make sure to include that link in the show notes. One other way I think that your book has been helpful for me is when I'm entertaining and I have someone that's coming with a certain dietary restriction. It just, I don't know when more dietary restrictions became on my radar or in the zeitgeist. But you know, I've been entertaining a long time and now it's customary to ask people like do you have any dietary restrictions? And when you ask, people always do. And if I'm stumped or I don't know, like, oh, what can I do here? Like one time I had a cocktail party that I was having and we had a gluten free, a dairy free, a vegan, someone that was allergic to nuts. Like it was really a long exhausted list where I was like, oh my gosh, what's left to cook?Emily Maxson [00:05:32]:Yes, I can relate to that. It is it all. It seems like in every family or every friend group there's one or two people with dietary restrictions. And I don't know if it's just that we know more today or our food has changed or what. What it is, but that's definitely very common. So it is helpful to have something at your fingertips to look through and find something that would hopefully fit all those.Stephanie [00:05:59]:I think it's a combination almost of both. Like, we do know more about our food, and that's great. But also, you know, since the 70s, they've been putting a lot more processed food chemicals into our food. There's no, you know, it doesn't take a rocket scientist, I don't think, to like, correlate the rise of obesity and the rise of the packaged food industry and what people have been putting in our foods. And now you can see with Ozempic, you know, that 7 to 10% of the population are on GLP1 medications. And we're seeing that the packaged food industry is having to change again. And. And obviously recessionary thoughts, tariff pricing.Stephanie [00:06:42]:We're seeing product sizes shrink, too. It's interesting that I'm just. I've. I do a lot of work and hear a lot about restaurant culture because of the radio show that I do. And there's now like a whole subset of restaurants that are making like, mini versions of things so that people that are on medications and not eating as much can still enjoy coming to their restaurant and have something for them. It's so crazy how food becomes so fashionable and trendy.Emily Maxson [00:07:11]:I know that. I agree with you and I agree with the processed food and that impacting our health. And that's part of my second book, Real Food Every Day, where I talk about the difference between processed and unprocessed food. And, you know, it's great the. The things that we can do today, the. But we also are hurting a lot of our food, stripping it of nutrients and adding chemicals that are causing damage to our health, our microbiome and things.Stephanie [00:07:43]:I think too, one thing about your book that I really enjoyed and I'm a huge fan. Can you tell it also isn't hard, like, if you're not. I think sometimes if you're not a cook or you don't cook a lot, you feel like certain books are intimidating. Your book is very approachable, and that is something that was important to me with mine. Like, I'm not a fussy cook. I'm not a fancy cook. Your book feels really like I can make all the recipes in it. And it's not like weekend project cooking, which has its place you know, sometimes it's fun to do a recipe that takes two or three days and you're gonna have a special event, but for the most part when you're eating, you just like want something.Stephanie [00:08:25]:And the reason I think that people eat poorly is a lot of times due to convenience and just speed of our lives.Emily Maxson [00:08:32]:I agree. And that's why the majority of the recipes are very simple. Simple ingredients, easy to prepare. I joke that because I did go to culinary school, I am a chef, but I say I'm a chef turned home cook. I keep it nice and simple, focus on whole foods, real ingredients, and doesn't have to be complicated to make good.Stephanie [00:08:54]:Your food in the book is so beautiful. And you have a really close relationship with the person who photographs your books. And I'm assuming she's doing a lot of your edit, editing, video work too. Do you want to talk about Baylin a little bit?Emily Maxson [00:09:08]:Yes. Balin Fleming B Photography. She is phenomenal. I've worked with her for seven plus years now. She's just one of the most talented creatives I know. She takes all the beautiful photographs in both of the books. And when we've worked together, we have so much fun. She's great to collaborate with.Emily Maxson [00:09:32]:She has lots of great ideas and how to style the food. She always loves to hear the story behind the food and that just helps set the stage. Stage. We. I'm very grateful. It's been such a blessing in my life to have that relationship with her because as you know, Stephanie, writing your books, when you write a book, it's a very, it's a very lonely solo mission, other than maybe your husband's, your taste tester or your kids, but otherwise, you know, you're not working with a lot of other people on it. So to have a photographer who I have a close relationship with, who's really talented is great because I can bounce my ideas off of her and it doesn't feel so like such an isolating project.Stephanie [00:10:14]:You. I think that's a really good point. And I think that a lot of my extroverted activities, like I always look super busy and I always look like I'm doing a million things. And of course I am, but so is everybody else. Right? The, the actual process of making food and creating recipes and writing a substack and posting beautiful pictures, like, it's all very solitary and it is kind of lonely. And when you kind of do the entertaining piece, it feels like, oh, it's so nice to share that because a lot of times you're Just running from house to house trying to give them food to get it out of your kitchen.Emily Maxson [00:10:55]:Yes, yes, definitely. I agree.Stephanie [00:10:58]:When you think about this career, because it's a later in life career for you. Later in life career for me. Are you glad you landed on it? Has it been joyful?Emily Maxson [00:11:09]:Yes, definitely, it has been joyful. I, yes, I have really enjoyed it. There have been hard times, writer's block, lack of creativity, but it always comes again and I'm really enjoying it. It's so fun to have this new thing later in life because I think when you're younger, you think, these are the years I've got to get it all in and think of, you know, for me, I'm 55. That's old. Well, you know, it isn't. I don't feel old. And there's still so much more to do.Stephanie [00:11:41]:Yeah. What has been the thing you hate the most about this journey?Emily Maxson [00:11:46]:Oh, that's a great question. I think sometimes I have a hard time with the writing of the non recipe content or like, how to put. Put my thoughts into words. I have this information that I really want to share with and it's finding the right words to say it.Stephanie [00:12:08]:And it is like, if you think about a cookbook, the way that I think the best cookbooks work is there's a narrative, there's a through line. So if your through line is this health journey and starts with health, then, you know, how do you make that not boring? How do you turn that into a story? How do you make that feel personal to you but yet relatable to someone else? And then like, sometimes, let's just be honest, I'm staring at a recipe, I've made the recipe, I like the recipe, I like the pictures. It's all coming together. And then I have to write like a head note. Like, how many times can you say, you know, grandma's sugar cookies are the best sugar cookies in the world, made with real butter. And like, I just don't even have the words to get you excited about this thing. And then you have to still come up with it and then a story to go with it. And it can be just challenging to find the words.Emily Maxson [00:13:04]:I, I agree. That is my biggest struggle too. And like, how many times can I say simple to make, so delicious family and yeah, how, how can you reword that and how can you. Yeah, I know, I agree. I struggle with that as well.Stephanie [00:13:23]:When you think about the actual making of the recipes, like, how many times do you test each one and is it always the Same because for me it's not. Sometimes I'll make something once and be like, this is great, I love it. I know it's going to work. I make something like it all the time. Let's just be done.Emily Maxson [00:13:41]:Yeah, I have a handful of those. But then I get concerned like, oh no, this is, this is how I do it. I want to make sure that I've got it written out clearly for somebody else to do it because I'll have, I've had in the past, people say, when I'll make something, just somebody be over, well, tell me what you did with that and I'll send them the recipe. They'll be like, it didn't turn out like yours. So I want to make sure. So I would say I on average make a recipe three or four times. And it depends. There are a handful where I just do one like, oh my gosh, this is, this is spot on.Emily Maxson [00:14:20]:And it's simple enough. That you know, But a lot of them are things I make regularly at home anyway. So I am just cooking. Well just for my husband now or when my kids are home.Stephanie [00:14:32]:Right. When you, when you go back, like, have you had any recipes where there's been an error or like the way you wrote it isn't the way that someone else experience it and it's in the book and you're stuck and you're like, oh, oh, shoot.Emily Maxson [00:14:48]:I, I taught a cooking class at the Fox and Pantry, a holiday cooking class. And it was one of my newer recipes. And I did these molasses grain free molasses cookies for dessert. And I had baked them ahead of time to serve as dessert. I was demonstrating other recipes and then I gave the, the, the people in the class the recipes and I had a woman email me and say, I made your molasses cookies. And they didn't turn out at all like that. And I just panicked. And so I went to make them again.Emily Maxson [00:15:17]:I said, let me get into it, I will get back to you. And I made them. And I think I, I forget what it was off the top of my head, but I had one of the measurements incorrect. Like a third of a cup instead of two thirds or a quarter instead of three quarters. And so I was able to correct it and email her back like, so sorry, this is what the mistake was. I haven't found one in my book yet. There's always mistakes, but that was good. I'm glad that I got that corrected because that is in my new book.Emily Maxson [00:15:47]:So I'm glad that she tested it out.Stephanie [00:15:50]:It's funny, too, because I just cooked something from my first book that's now, I guess, three years old. And I'm at my cabin, and I had a bunch of tomatoes, and I was like, oh, I'm gonna make the tomato pie here. And I have a really bad oven at the cabin. It's a new stove, but it's just. It's beyond terrible. So I'm, like, looking at the instructions, and it says to cook it for 30 minutes. I ended up cooking something for 50 minutes. And I don't know, like, I think it's my terrible oven that's 75 degrees off.Stephanie [00:16:22]:But I was just like, oh, gosh, you know, I hope it isn't the recipe itself, because when I've made it at home, like, it worked fine. But also, like, that's weird, too, when you're calibrating different ovens or you're cooking different places or in stoves you're not familiar with, it's just like. That's why when you see, like, 20 to 25 minutes on a baking time, it used to bug me, but now I'm like, oh, I get why there's that range.Emily Maxson [00:16:47]:Yeah. I mean, it's bound to happen. You test the recipe multiple times. You have a. You have a copy editor. You proofread it multiple, multiple times. There's always. I've heard this from writers.Emily Maxson [00:16:58]:There's always going to be an error.Stephanie [00:17:00]:And there's like, my husband's a fiction writer, so there's always pages that there's a spelling error or a pronoun that's used incorrectly. So I guess that's just part of the. Part of the journey. So you have the cookbooks, have you, like, let's talk about the whole creator, Emily Maxson. Like, are you doing, like, substacks? Are you doing cooking clubs? Are you really leaning into all these other ways of monetizing your brand now that you are on your second book?Emily Maxson [00:17:31]:Current? I mean, I am not. I have my website and I post recipes there and tips and things there and social media, but I have not tapped into the substack or other things yet to generate revenue. I also help with our. We have a fireplace manufacturing company, and I do some work with my husband there, so I haven't had put as much time into that. But I. There are. There are products I'd like to recreate and do more with it, but I'm not yet. I have a few ideas, but.Stephanie [00:18:09]:Yeah, because I imagine with this health angle, like, there's ways to really get more into that and to help people on that journey, do nutritional or health coaching or, you know, meal plans if you're on specific type of restrictions or. I would imagine that there's a lot of gold to mine there, should you decide to. But do you feel pressured by that? Like, because, I mean, for a lot of us, this starts as a side hustle, and then it, like, becomes your thing. And, you know, groceries are expensive. It's not producing a lot of revenue. Usually people make money from books, but it's usually the second, third, and fourth books, not the first.Emily Maxson [00:18:53]:Fingers crossed on the second.Stephanie [00:18:56]:Yes.Emily Maxson [00:18:56]:But I know there is a little pressure because, honestly, I love creating recipes. I mean, I like that part of it, and I think the meal planning with dietary restrictions would be a good avenue for me. But, yeah, there is a little pressure for that. And with the other things going on in my life, sometimes I think, I don't know if I can do it, but if. Hopefully there'll be a window that will open up.Stephanie [00:19:23]:Are you a. Like, type A, where you're only going to do it if you can do it to the maximum degree of wanting to do it, or are you, like, more like me, where you'll do everything and it all might be just a little sloppy, but you'll just put as much work out there as you can.Emily Maxson [00:19:40]:I would say more type A. Yeah.Stephanie [00:19:42]:I. I wish I was more like that because I think I would be more refined in all the offerings that I have. But I get so excited about so many different things. I'm just like, oh, yeah, let's do this. Oh, yeah, let's do that.Emily Maxson [00:19:55]:But I love that about you. I love your approach. I love seeing you everywhere and all the things that you do and you're so casual about it, and just you. You produce good products, and people are like, yeah, I can do that. I think that's awesome, the way you approach it.Stephanie [00:20:10]:Thanks. Because I would say casual is how I showed up for the podcast today, because I'm at my cabin. I don't. My husband basically lives up here in the summertime, and I'm doing reverse commuting because of filming of the show. And I literally have, like, there's one day off a week that I have, and it's Sundays. And so, like, when I'm up here, like, okay, I have to do this podcast. I used to do audio only, and then everybody wanted video, so I'm like, okay, fine, I'm gonna video it, but I'm gonna have dirty hair, and I'm not Gonna put lipstick stick on. And it kind of just is what it is because I also want to live the quality of life that I want to live.Stephanie [00:20:49]:That feels good to me, and it's honest and it's authentic to a fault, probably because, you know, sometimes the dog will bark in the background, even when we're doing the TV show. Like, I don't know, and never say never. But that TV show that we do came sort of by accident, and it happens in my kitchen. It's my real life. My dog barks. My husband runs to the bathroom in the background. I don't know if I know how to do things any other way. I'm just not that good at being that polished, I guess.Emily Maxson [00:21:24]:I think people love real life. That's why, I mean, keeping it real. It's very approachable, and that's why reality TV is so popular. People want to see. Yeah. How people are really living and how people are doing and hear the dog bark in the background, because that's what's happening in their homes.Stephanie [00:21:42]:We can be real. The real cookbook writers of the Twin Cities. Wouldn't that be funny?Emily Maxson [00:21:47]:Yes. I love it.Stephanie [00:21:48]:Okay. Another weird thing that I discovered, and I'm curious if this for you. Like, I cook a lot. I just. I do. I cook a lot. I cook a lot for my family. I'm cooking for the shows.Stephanie [00:21:59]:I'm cooking for tv. I'm doing all this cooking, but I really have anxiety about cooking in front of people. And you would think that, like, TV would be people, but it's not. It's two camera people who are my friends now, and there's no anxiety about cooking in front of them. But, like, when I'm going, like, people want me to do cooking classes, and they want me to do all this cooking in front of them, and I'm realizing it really causes me a lot of stress, and I don't love it, and it doesn't give me joy. I have so much anxiety. I wake up in the middle of the night before the class, wondering. I don't.Stephanie [00:22:36]:I'm not a professionally trained cook. I'm not a chef. I didn't go to cooking school. So I feel like people are going to be looking to me for answers to things that I have no business giving. I have so much impostor syndrome around the actual cooking, and yet I have this whole life that's building up around this being a cook. Do you have any of that?Emily Maxson [00:22:58]:Definitely. I have the same thing. I don't. I get nervous. I get anxious about Cooking in front of people. Even when I'm on TV shows where it is just a couple cameras, I still am. I still get nervous, and I think it is that pressure. You want to give people the right information.Emily Maxson [00:23:16]:And I did go to culinary school. It was a long, long time ago, and I still have imposter syndrome. Like, what do I know? Yeah, but. But this is how I do it. And you share it with people and. But I do. I get that as well.Stephanie [00:23:30]:Yeah. And then people will be like, well, I know I have terrible knife skills. Do you have good knife skills?Emily Maxson [00:23:35]:I don't think so. I mean, I know what to do. I mean, sometimes I look at the pictures of my chopped up cilantro, and I'm like, ooh, a chef would look at that and say, that's not so good.Stephanie [00:23:45]:Yeah. And, like, you know when you're making, like, a mirepoix, and it's all like, my carrots are 16 different sizes instead of just, like, unifor and batons. Right. So I took. I actually took a class, and I did learn a lot, but I'm finding now that I'm not good at staying with it or practicing it because it requires, like, practice. Right. And if you were in a classroom setting or being judged on it, you would keep going. And now I'm just like, oh, I know I'm supposed to hold my hand this way, but I really got to get these carrots chopped.Emily Maxson [00:24:17]:Exactly. Yeah.Stephanie [00:24:19]:So it's kind of funny. Are there people that inspire you that are in the cookbook or the cooking space?Emily Maxson [00:24:27]:Oh, that's a great question. I mean, there's a lot of great cookbook authors out there.Stephanie [00:24:33]:You.Emily Maxson [00:24:33]:You're an excellent author. I love your book. I ordered your second one. I'm excited to get that. I mean, I remember early on, early in my culinary career, I just had so much respect for Jamie Oliver, the Naked Chef, because he was just so different than everybody else. And I still have a lot of respect for him. And he's put out a ton of.Stephanie [00:25:03]:And he's changing too, which I also love. Like, you know, he went from. He's just. He's evolved, I think, as a chef, and he's really gotten more to the space where I think he's feeling the most comfortable in his skin, too, in his own kitchen, cooking for his own family. He's a very rustic cook, actually, versus, like, when you see him doing more of the chefy things that he started with. I just. I really like him too, and I like how much he simplifies. Things.Emily Maxson [00:25:33]:Yeah, he's insanely talented, but he brings it down to our level and I appreciate that. It's, it's. He. He's very approachable and just real. So, yeah, I really like him a lot. He's good. And Danielle Walker, who wrote Against All Grain, she has, I don't know, maybe five books out now. She was.Emily Maxson [00:25:54]:Her first book, I remember getting that. And I had done the specific carbohydrate diet and was writing my own recipes and doing some blogging, and that was the first book that I was like, you know what? I could do this. And so I think she's been inspiring to me because a similar health journey and did it. And I was the one person who I was like, okay, I think I can do this.Stephanie [00:26:16]:So you know what would be cool? Not that you need more ideas, but I'm going to give you one because that's how I think it would. Like there. There's a woman, her name's Carolyn Chambers, and she's a cookbook writer and she's a family cook. We'll say, like, lots of variety. And the thing that she does that really resonates with people is she has all the substitutions in a recipe. So, like, she'll make a rice salad, but she'll give you all the different grains you could substitute for the rice. And if you can't have rice vinegar, there's the five other vinegars you could use. One thing that would be cool, that I would love to see is if you, like, took a recipe that you liked and you made it so that it could be healthier or in a way that more people could enjoy it.Stephanie [00:27:00]:So, like, my recipe book, for instance, is not at all diet, not at all. It's. It's whole, it's regular ingredients, it's not weird stuff. But, like, I think that could be a real interesting thing to follow for you.Emily Maxson [00:27:16]:I have done that with some recipes. Like in my Real food, every day, I have my strawberry shortcake recipe, which is grain free, which I loved growing up. My mom would make the Bisquick. Yes, Strawberry shortcakes, and I loved. It was the perfect balance of sweet and savory. It's a little salty. And so I wanted to re. I mean, that was a recipe I did multiple times to try to recreate that, so things like that.Emily Maxson [00:27:41]:But I love your idea. I could just cook through a book and try to do a version that would fit the different dietary guidelines.Stephanie [00:27:49]:Yeah. Or even just picking different recipes from different books and like filming that, like here's because when you have a cookbook that you like or when you're looking for inspiration, you probably pull out this recipe and you look at it and you think, oh, I have these six things. I don't have these three. You know, and especially I think about this because I'm at the cabin a lot, and I. It's 20 minutes to get to a store and a boat ride and a car ride, and it's complicated. So I will want to make something, but I'll have to really improvise a lot of times on the exact ingredients and figure out how I'm going to get it all to go. So I think that could be really interesting and also educational for people that are on a dietary journey, that maybe it's new for them and they do know some cooking, but they haven't cooked in the way that is maybe more helpful for them. Yeah, this is a weird thought, too, but I've been spending a lot of time at the cabin, and there's all these people that come and go and they bring all their groceries and then they leave.Stephanie [00:28:49]:And I keep looking at this refrigerator full of food, and I, I, I feel like, oh, I'm gonna have to make dinner here now for the rest of us that are left, but there's not, like, food you can eat. Like, it's so much like processed food and cheese spreads and salsas and condiments and breads that, like, there's just so much food that I actually wouldn't probably eat. And it's fascinating to me how people grocery shop.Emily Maxson [00:29:19]:Yeah. And I suppose too, if they're coming to your cabin as a guest, they're on vacation, so they're eating maybe more treats or processed foods that they eat on a regular basis. So it's their snacks and things like that.Stephanie [00:29:34]:Yes, that's like, what I'm left with. And I'm like, oh, okay, now I have to make a meal. It's a Sunday night. Which is why we make a lot of pizza, because we're using up all those dribs and drabs. And I hate to waste things. So, like, sometimes I have this horrible salsa that tastes like just a sugary mess. I'm like, what am I going to do with this? And I've got tons of vegetables in the garden. I was like, well, I could probably use a cup of it to make a soup.Stephanie [00:29:59]:And if I fortified it enough with vegetables and broth and it wouldn't be so terrible to have this sort of super sweet base. But yeah, that's my life.Emily Maxson [00:30:16]:I like your soup idea. That's a great way to use up the salsa.Stephanie [00:30:20]:All right, so where can people follow you? And how can they get the book?Emily Maxson [00:30:24]:Okay, my website, emily'sfreshkitchen.com the book is on Amazon. It will be in local stores. Five Swans, Gray and Excelsior. The Fox and Pantry, Golden Fig. Yes. So I love it.Stephanie [00:30:42]:Well, thanks for spending time with me. Emily and I will see you around. And maybe we'll do a taste bud episode together. You never know.Emily Maxson [00:30:49]:I'd love it. Thank you. Always good to see you.Stephanie [00:30:51]:Yeah, same. We'll talk soon. Thanks.Emily Maxson [00:30:54]:Bye. Bye.Stephanie's Dish Newsletter is a reader-supported publication. 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Welcome to "Dishing with Stephanie's Dish." In this episode, Stephanie sits down with Emily Maxson—two time cookbook author, chef, and the creative mind behind @EmilysFreshKitchen. Emily shares her personal health journey, navigating Crohn's disease through diet and lifestyle changes, and how that experience fueled her passion for approachable, healthy, and delicious recipes for everyone. Her New Book, “Real Food Every Day” (ships October 21) is a follow up to “Emilys Fresh Kitchen.”With real talk about creating cookbooks, food photography, adapting to dietary needs, and the ups and downs of life as a food creator, this episode is for home cooks, entertainers, and anyone curious about the connections between food, health, and community. Stephanie's Dish Newsletter is a reader-supported publication. To receive new posts and support my work, consider becoming a free or paid subscriber.Emily mentioned two influential books in the Podcast from her food journey:"Breaking the Vicious Cycle" by Elaine Gottschall"Against All Grain" by Danielle WalkerEmily shared her recipe for Roasted Carrot and Miso Butter Soup from the “Real Food Every Day” cookbook that is available now for pre-order.Roasted Carrot and Miso Butter SoupGluten-Free, Grain-Free (Adaptable for Dairy-Free and Vegan)PREP 10 minutes COOK 60 minutes TOTAL 70 minutes SERVES 6Roasted Carrot and Miso Butter Soup is one of my favorite soups to make in the winter. It warms you up and is very satisfying. The recipe calls for simple ingredients that produce layers of flavor. The Miso butter adds another depth of flavor and is worth the extra step, but the soup is still delicious without it.To adapt for dairy-free and vegan, use miso butter made with vegan butter.INGREDIENTS:* 2 pounds carrots* 4 Tablespoons olive oil, divided* 2 cups diced yellow onion* 2 Tablespoons minced garlic* 2 Tablespoons grated ginger* 2 teaspoons sea salt* 1/4 teaspoon cayenne pepper* 7-8 cups vegetable broth* 2 Tablespoons fresh lime juice* 2 Tablespoons Miso ButterDIRECTIONS:1. Preheat the oven to 400 degrees.2. Scrub the carrots and cut them into large chunks, removing the tops.3. Place the carrots on a baking sheet lined with parchment paper.4. Coat the carrot pieces in 1 Tablespoon of olive oil.5. Roast the carrots for 45-60 minutes or until tender.6. Meanwhile, heat 3 Tablespoons of olive oil in a large pot over medium-high heat.7. Add the onions and cook until they are translucent, about 10 minutes.8. Add the garlic, ginger, salt and cayenne pepper and sauté for an additional 3 minutes.9. Add the roasted carrots and 7 cups of broth.10. Cook for an additional 2 minutes.11. Remove from heat and ladle into a blender.12. Blend the soup until smooth.13. Wipe out the pot and pour in the blended soup.14. Return the soup to the stove over medium heat, adding additional stock to achieve desired consistency.15. Whisk in the lime juice and miso butter.16. Adjust seasoning if needed and serve.17. Top with additional miso butter if desired.Miso ButterGluten-Free, Grain-Free (Adaptable for Dairy-Free and Vegan)PREP 5 minutes COOK 0 minutes TOTAL 5 minutes MAKES about 1/2 cupMiso Butter is made with only two ingredients:butter and miso paste. This compound butter is so versatile. You can add it to fish, chicken, steak, vegetables and potatoes. I add it to my roasted carrot soup on page_ and it adds another depth of flavor. Miso Butter is one of my favorite condiments to keep on hand.To adapt for dairy-free or vegan, use vegan butter.INGREDIENTS:* 8 Tablespoons butter, softened* 3 Tablespoons white miso pasteInstructions:Place the softened butter and miso paste in a small bowl.Using a hand blender or fork, cream the butter and miso paste together until smooth.Store covered in the refrigerator for up to 2 weeks.Transcript Episode Follows:Stephanie [00:00:00]:Hello, everybody, and welcome to Dishing with Stephanie's Dish, the podcast where we talk to people in the food space. And today I'm talking with another Minnesota favorite, Emily Maxson. She is the author of Emily's Fresh Kitchen. And you have a second book coming out that is Emily's real food every day, similar to Emily's Fresh Kitchen, but more goodness, more healthy for you recipes. Emily Maxson, welcome to the show.Emily Maxson [00:00:31]:Thank you, Stephanie. Thanks so much for having me.Stephanie [00:00:34]:So when we first started talking, you had your first book, and you and I were on a similar publishing schedule. And that book, your book did super well, I think, of self published cookbooks because you worked with publisher, my friend Chris Olsen. I think that you sold, like, way more than a lot of cookbook authors do.Emily Maxson [00:00:57]:I did sell quite a few, and I'm very grateful for that. I had built a pretty good online community, and I think a lot of people resonated with my health story of healing through diet from Crohn's. So I think that helped with sales.Stephanie [00:01:13]:I think too, the thing about your book that I loved so much was you get a lot of diet books or health books that come across the way in the business that I'm in. But yours felt very much like a real cookbook, like real food, real approachable, a way that you could heal your gut and the way that you could eat healthier, but also with, like, regular foods, not with, like weird supplements. And also the recipes were just delicious. Like you could feed them to your whole family, not just be making separate things for yourself. Does that make sense?Emily Maxson [00:01:53]:Yeah. Well, yes. Thank you. That is a huge compliment because that is my goal with both books. Just to make healthier food that's very approachable, very easy, and just to taste good and that you don't know you're eating something that is gluten free or dairy free, and it tastes the same as a traditional version of that recipe.Stephanie [00:02:13]:So can you talk a little bit about your health, about your health journey, how book one started, and then obviously you had more to say with book two.Emily Maxson [00:02:23]:Yeah. So my health journey, I was in my late 20s and I was diagnosed with Crohn's disease through severe abdominal pain. Had thought they thought I had appendicitis. Was rushed into the hospital for surgery. They found out I had diseased intestines and removed part of my small and large intestine. Diagnosed with Crohn's disease. So I spent about 10 years in and out of the hospital on lots of different medications. And then I approached it differently through diet and lifestyle changes.Emily Maxson [00:02:57]:And learned about a diet called the specific carbohydrate diet. And that is a diet where you eliminate you, you eliminate disaccharides and polysaccharides. It gets to the chemical structure of food. So basically you can only have monosaccharid because they're the easiest to absorb in your intestines. So meat, fish, nuts, seeds, vegetables, fruit. No starches, no grains, no lactose. The only sugar I could have was honey or fruit. So I followed that.Emily Maxson [00:03:32]:The theory is if you follow that for one to two years, you can reset your gut. And that's what I did. And fortunately for me, I was able to totally reset it after 18 months of following really strict program. And then now I can eat things that weren't allowed then. Like I can go out and have pizza. And it's not, it doesn't upset me and, but I mostly try to cook the similarly to the way I was on that diet at home so that I can enjoy things in restaurants and have treats and things like that.Stephanie [00:04:07]:And so that someone could use your book to follow to try and heal their own guts, as it were.Emily Maxson [00:04:13]:Absolutely. I have a lot of recipes that follow that diet and they're all labeled if it's specific carbohydrate, if it's vegan, if it's grain free or paleo. And I also recommend the book if somebody wants to try to do that. The Specific Carbohydrate Diet by Elaine Gottschel. That is the book that got me started and she outlines everything.Stephanie [00:04:36]:Okay, I'll make sure to include that link in the show notes. One other way I think that your book has been helpful for me is when I'm entertaining and I have someone that's coming with a certain dietary restriction. It just, I don't know when more dietary restrictions became on my radar or in the zeitgeist. But you know, I've been entertaining a long time and now it's customary to ask people like do you have any dietary restrictions? And when you ask, people always do. And if I'm stumped or I don't know, like, oh, what can I do here? Like one time I had a cocktail party that I was having and we had a gluten free, a dairy free, a vegan, someone that was allergic to nuts. Like it was really a long exhausted list where I was like, oh my gosh, what's left to cook?Emily Maxson [00:05:32]:Yes, I can relate to that. It is it all. It seems like in every family or every friend group there's one or two people with dietary restrictions. And I don't know if it's just that we know more today or our food has changed or what. What it is, but that's definitely very common. So it is helpful to have something at your fingertips to look through and find something that would hopefully fit all those.Stephanie [00:05:59]:I think it's a combination almost of both. Like, we do know more about our food, and that's great. But also, you know, since the 70s, they've been putting a lot more processed food chemicals into our food. There's no, you know, it doesn't take a rocket scientist, I don't think, to like, correlate the rise of obesity and the rise of the packaged food industry and what people have been putting in our foods. And now you can see with Ozempic, you know, that 7 to 10% of the population are on GLP1 medications. And we're seeing that the packaged food industry is having to change again. And. And obviously recessionary thoughts, tariff pricing.Stephanie [00:06:42]:We're seeing product sizes shrink, too. It's interesting that I'm just. I've. I do a lot of work and hear a lot about restaurant culture because of the radio show that I do. And there's now like a whole subset of restaurants that are making like, mini versions of things so that people that are on medications and not eating as much can still enjoy coming to their restaurant and have something for them. It's so crazy how food becomes so fashionable and trendy.Emily Maxson [00:07:11]:I know that. I agree with you and I agree with the processed food and that impacting our health. And that's part of my second book, Real Food Every Day, where I talk about the difference between processed and unprocessed food. And, you know, it's great the. The things that we can do today, the. But we also are hurting a lot of our food, stripping it of nutrients and adding chemicals that are causing damage to our health, our microbiome and things.Stephanie [00:07:43]:I think too, one thing about your book that I really enjoyed and I'm a huge fan. Can you tell it also isn't hard, like, if you're not. I think sometimes if you're not a cook or you don't cook a lot, you feel like certain books are intimidating. Your book is very approachable, and that is something that was important to me with mine. Like, I'm not a fussy cook. I'm not a fancy cook. Your book feels really like I can make all the recipes in it. And it's not like weekend project cooking, which has its place you know, sometimes it's fun to do a recipe that takes two or three days and you're gonna have a special event, but for the most part when you're eating, you just like want something.Stephanie [00:08:25]:And the reason I think that people eat poorly is a lot of times due to convenience and just speed of our lives.Emily Maxson [00:08:32]:I agree. And that's why the majority of the recipes are very simple. Simple ingredients, easy to prepare. I joke that because I did go to culinary school, I am a chef, but I say I'm a chef turned home cook. I keep it nice and simple, focus on whole foods, real ingredients, and doesn't have to be complicated to make good.Stephanie [00:08:54]:Your food in the book is so beautiful. And you have a really close relationship with the person who photographs your books. And I'm assuming she's doing a lot of your edit, editing, video work too. Do you want to talk about Baylin a little bit?Emily Maxson [00:09:08]:Yes. Balin Fleming B Photography. She is phenomenal. I've worked with her for seven plus years now. She's just one of the most talented creatives I know. She takes all the beautiful photographs in both of the books. And when we've worked together, we have so much fun. She's great to collaborate with.Emily Maxson [00:09:32]:She has lots of great ideas and how to style the food. She always loves to hear the story behind the food and that just helps set the stage. Stage. We. I'm very grateful. It's been such a blessing in my life to have that relationship with her because as you know, Stephanie, writing your books, when you write a book, it's a very, it's a very lonely solo mission, other than maybe your husband's, your taste tester or your kids, but otherwise, you know, you're not working with a lot of other people on it. So to have a photographer who I have a close relationship with, who's really talented is great because I can bounce my ideas off of her and it doesn't feel so like such an isolating project.Stephanie [00:10:14]:You. I think that's a really good point. And I think that a lot of my extroverted activities, like I always look super busy and I always look like I'm doing a million things. And of course I am, but so is everybody else. Right? The, the actual process of making food and creating recipes and writing a substack and posting beautiful pictures, like, it's all very solitary and it is kind of lonely. And when you kind of do the entertaining piece, it feels like, oh, it's so nice to share that because a lot of times you're Just running from house to house trying to give them food to get it out of your kitchen.Emily Maxson [00:10:55]:Yes, yes, definitely. I agree.Stephanie [00:10:58]:When you think about this career, because it's a later in life career for you. Later in life career for me. Are you glad you landed on it? Has it been joyful?Emily Maxson [00:11:09]:Yes, definitely, it has been joyful. I, yes, I have really enjoyed it. There have been hard times, writer's block, lack of creativity, but it always comes again and I'm really enjoying it. It's so fun to have this new thing later in life because I think when you're younger, you think, these are the years I've got to get it all in and think of, you know, for me, I'm 55. That's old. Well, you know, it isn't. I don't feel old. And there's still so much more to do.Stephanie [00:11:41]:Yeah. What has been the thing you hate the most about this journey?Emily Maxson [00:11:46]:Oh, that's a great question. I think sometimes I have a hard time with the writing of the non recipe content or like, how to put. Put my thoughts into words. I have this information that I really want to share with and it's finding the right words to say it.Stephanie [00:12:08]:And it is like, if you think about a cookbook, the way that I think the best cookbooks work is there's a narrative, there's a through line. So if your through line is this health journey and starts with health, then, you know, how do you make that not boring? How do you turn that into a story? How do you make that feel personal to you but yet relatable to someone else? And then like, sometimes, let's just be honest, I'm staring at a recipe, I've made the recipe, I like the recipe, I like the pictures. It's all coming together. And then I have to write like a head note. Like, how many times can you say, you know, grandma's sugar cookies are the best sugar cookies in the world, made with real butter. And like, I just don't even have the words to get you excited about this thing. And then you have to still come up with it and then a story to go with it. And it can be just challenging to find the words.Emily Maxson [00:13:04]:I, I agree. That is my biggest struggle too. And like, how many times can I say simple to make, so delicious family and yeah, how, how can you reword that and how can you. Yeah, I know, I agree. I struggle with that as well.Stephanie [00:13:23]:When you think about the actual making of the recipes, like, how many times do you test each one and is it always the Same because for me it's not. Sometimes I'll make something once and be like, this is great, I love it. I know it's going to work. I make something like it all the time. Let's just be done.Emily Maxson [00:13:41]:Yeah, I have a handful of those. But then I get concerned like, oh no, this is, this is how I do it. I want to make sure that I've got it written out clearly for somebody else to do it because I'll have, I've had in the past, people say, when I'll make something, just somebody be over, well, tell me what you did with that and I'll send them the recipe. They'll be like, it didn't turn out like yours. So I want to make sure. So I would say I on average make a recipe three or four times. And it depends. There are a handful where I just do one like, oh my gosh, this is, this is spot on.Emily Maxson [00:14:20]:And it's simple enough. That you know, But a lot of them are things I make regularly at home anyway. So I am just cooking. Well just for my husband now or when my kids are home.Stephanie [00:14:32]:Right. When you, when you go back, like, have you had any recipes where there's been an error or like the way you wrote it isn't the way that someone else experience it and it's in the book and you're stuck and you're like, oh, oh, shoot.Emily Maxson [00:14:48]:I, I taught a cooking class at the Fox and Pantry, a holiday cooking class. And it was one of my newer recipes. And I did these molasses grain free molasses cookies for dessert. And I had baked them ahead of time to serve as dessert. I was demonstrating other recipes and then I gave the, the, the people in the class the recipes and I had a woman email me and say, I made your molasses cookies. And they didn't turn out at all like that. And I just panicked. And so I went to make them again.Emily Maxson [00:15:17]:I said, let me get into it, I will get back to you. And I made them. And I think I, I forget what it was off the top of my head, but I had one of the measurements incorrect. Like a third of a cup instead of two thirds or a quarter instead of three quarters. And so I was able to correct it and email her back like, so sorry, this is what the mistake was. I haven't found one in my book yet. There's always mistakes, but that was good. I'm glad that I got that corrected because that is in my new book.Emily Maxson [00:15:47]:So I'm glad that she tested it out.Stephanie [00:15:50]:It's funny, too, because I just cooked something from my first book that's now, I guess, three years old. And I'm at my cabin, and I had a bunch of tomatoes, and I was like, oh, I'm gonna make the tomato pie here. And I have a really bad oven at the cabin. It's a new stove, but it's just. It's beyond terrible. So I'm, like, looking at the instructions, and it says to cook it for 30 minutes. I ended up cooking something for 50 minutes. And I don't know, like, I think it's my terrible oven that's 75 degrees off.Stephanie [00:16:22]:But I was just like, oh, gosh, you know, I hope it isn't the recipe itself, because when I've made it at home, like, it worked fine. But also, like, that's weird, too, when you're calibrating different ovens or you're cooking different places or in stoves you're not familiar with, it's just like. That's why when you see, like, 20 to 25 minutes on a baking time, it used to bug me, but now I'm like, oh, I get why there's that range.Emily Maxson [00:16:47]:Yeah. I mean, it's bound to happen. You test the recipe multiple times. You have a. You have a copy editor. You proofread it multiple, multiple times. There's always. I've heard this from writers.Emily Maxson [00:16:58]:There's always going to be an error.Stephanie [00:17:00]:And there's like, my husband's a fiction writer, so there's always pages that there's a spelling error or a pronoun that's used incorrectly. So I guess that's just part of the. Part of the journey. So you have the cookbooks, have you, like, let's talk about the whole creator, Emily Maxson. Like, are you doing, like, substacks? Are you doing cooking clubs? Are you really leaning into all these other ways of monetizing your brand now that you are on your second book?Emily Maxson [00:17:31]:Current? I mean, I am not. I have my website and I post recipes there and tips and things there and social media, but I have not tapped into the substack or other things yet to generate revenue. I also help with our. We have a fireplace manufacturing company, and I do some work with my husband there, so I haven't had put as much time into that. But I. There are. There are products I'd like to recreate and do more with it, but I'm not yet. I have a few ideas, but.Stephanie [00:18:09]:Yeah, because I imagine with this health angle, like, there's ways to really get more into that and to help people on that journey, do nutritional or health coaching or, you know, meal plans if you're on specific type of restrictions or. I would imagine that there's a lot of gold to mine there, should you decide to. But do you feel pressured by that? Like, because, I mean, for a lot of us, this starts as a side hustle, and then it, like, becomes your thing. And, you know, groceries are expensive. It's not producing a lot of revenue. Usually people make money from books, but it's usually the second, third, and fourth books, not the first.Emily Maxson [00:18:53]:Fingers crossed on the second.Stephanie [00:18:56]:Yes.Emily Maxson [00:18:56]:But I know there is a little pressure because, honestly, I love creating recipes. I mean, I like that part of it, and I think the meal planning with dietary restrictions would be a good avenue for me. But, yeah, there is a little pressure for that. And with the other things going on in my life, sometimes I think, I don't know if I can do it, but if. Hopefully there'll be a window that will open up.Stephanie [00:19:23]:Are you a. Like, type A, where you're only going to do it if you can do it to the maximum degree of wanting to do it, or are you, like, more like me, where you'll do everything and it all might be just a little sloppy, but you'll just put as much work out there as you can.Emily Maxson [00:19:40]:I would say more type A. Yeah.Stephanie [00:19:42]:I. I wish I was more like that because I think I would be more refined in all the offerings that I have. But I get so excited about so many different things. I'm just like, oh, yeah, let's do this. Oh, yeah, let's do that.Emily Maxson [00:19:55]:But I love that about you. I love your approach. I love seeing you everywhere and all the things that you do and you're so casual about it, and just you. You produce good products, and people are like, yeah, I can do that. I think that's awesome, the way you approach it.Stephanie [00:20:10]:Thanks. Because I would say casual is how I showed up for the podcast today, because I'm at my cabin. I don't. My husband basically lives up here in the summertime, and I'm doing reverse commuting because of filming of the show. And I literally have, like, there's one day off a week that I have, and it's Sundays. And so, like, when I'm up here, like, okay, I have to do this podcast. I used to do audio only, and then everybody wanted video, so I'm like, okay, fine, I'm gonna video it, but I'm gonna have dirty hair, and I'm not Gonna put lipstick stick on. And it kind of just is what it is because I also want to live the quality of life that I want to live.Stephanie [00:20:49]:That feels good to me, and it's honest and it's authentic to a fault, probably because, you know, sometimes the dog will bark in the background, even when we're doing the TV show. Like, I don't know, and never say never. But that TV show that we do came sort of by accident, and it happens in my kitchen. It's my real life. My dog barks. My husband runs to the bathroom in the background. I don't know if I know how to do things any other way. I'm just not that good at being that polished, I guess.Emily Maxson [00:21:24]:I think people love real life. That's why, I mean, keeping it real. It's very approachable, and that's why reality TV is so popular. People want to see. Yeah. How people are really living and how people are doing and hear the dog bark in the background, because that's what's happening in their homes.Stephanie [00:21:42]:We can be real. The real cookbook writers of the Twin Cities. Wouldn't that be funny?Emily Maxson [00:21:47]:Yes. I love it.Stephanie [00:21:48]:Okay. Another weird thing that I discovered, and I'm curious if this for you. Like, I cook a lot. I just. I do. I cook a lot. I cook a lot for my family. I'm cooking for the shows.Stephanie [00:21:59]:I'm cooking for tv. I'm doing all this cooking, but I really have anxiety about cooking in front of people. And you would think that, like, TV would be people, but it's not. It's two camera people who are my friends now, and there's no anxiety about cooking in front of them. But, like, when I'm going, like, people want me to do cooking classes, and they want me to do all this cooking in front of them, and I'm realizing it really causes me a lot of stress, and I don't love it, and it doesn't give me joy. I have so much anxiety. I wake up in the middle of the night before the class, wondering. I don't.Stephanie [00:22:36]:I'm not a professionally trained cook. I'm not a chef. I didn't go to cooking school. So I feel like people are going to be looking to me for answers to things that I have no business giving. I have so much impostor syndrome around the actual cooking, and yet I have this whole life that's building up around this being a cook. Do you have any of that?Emily Maxson [00:22:58]:Definitely. I have the same thing. I don't. I get nervous. I get anxious about Cooking in front of people. Even when I'm on TV shows where it is just a couple cameras, I still am. I still get nervous, and I think it is that pressure. You want to give people the right information.Emily Maxson [00:23:16]:And I did go to culinary school. It was a long, long time ago, and I still have imposter syndrome. Like, what do I know? Yeah, but. But this is how I do it. And you share it with people and. But I do. I get that as well.Stephanie [00:23:30]:Yeah. And then people will be like, well, I know I have terrible knife skills. Do you have good knife skills?Emily Maxson [00:23:35]:I don't think so. I mean, I know what to do. I mean, sometimes I look at the pictures of my chopped up cilantro, and I'm like, ooh, a chef would look at that and say, that's not so good.Stephanie [00:23:45]:Yeah. And, like, you know when you're making, like, a mirepoix, and it's all like, my carrots are 16 different sizes instead of just, like, unifor and batons. Right. So I took. I actually took a class, and I did learn a lot, but I'm finding now that I'm not good at staying with it or practicing it because it requires, like, practice. Right. And if you were in a classroom setting or being judged on it, you would keep going. And now I'm just like, oh, I know I'm supposed to hold my hand this way, but I really got to get these carrots chopped.Emily Maxson [00:24:17]:Exactly. Yeah.Stephanie [00:24:19]:So it's kind of funny. Are there people that inspire you that are in the cookbook or the cooking space?Emily Maxson [00:24:27]:Oh, that's a great question. I mean, there's a lot of great cookbook authors out there.Stephanie [00:24:33]:You.Emily Maxson [00:24:33]:You're an excellent author. I love your book. I ordered your second one. I'm excited to get that. I mean, I remember early on, early in my culinary career, I just had so much respect for Jamie Oliver, the Naked Chef, because he was just so different than everybody else. And I still have a lot of respect for him. And he's put out a ton of.Stephanie [00:25:03]:And he's changing too, which I also love. Like, you know, he went from. He's just. He's evolved, I think, as a chef, and he's really gotten more to the space where I think he's feeling the most comfortable in his skin, too, in his own kitchen, cooking for his own family. He's a very rustic cook, actually, versus, like, when you see him doing more of the chefy things that he started with. I just. I really like him too, and I like how much he simplifies. Things.Emily Maxson [00:25:33]:Yeah, he's insanely talented, but he brings it down to our level and I appreciate that. It's, it's. He. He's very approachable and just real. So, yeah, I really like him a lot. He's good. And Danielle Walker, who wrote Against All Grain, she has, I don't know, maybe five books out now. She was.Emily Maxson [00:25:54]:Her first book, I remember getting that. And I had done the specific carbohydrate diet and was writing my own recipes and doing some blogging, and that was the first book that I was like, you know what? I could do this. And so I think she's been inspiring to me because a similar health journey and did it. And I was the one person who I was like, okay, I think I can do this.Stephanie [00:26:16]:So you know what would be cool? Not that you need more ideas, but I'm going to give you one because that's how I think it would. Like there. There's a woman, her name's Carolyn Chambers, and she's a cookbook writer and she's a family cook. We'll say, like, lots of variety. And the thing that she does that really resonates with people is she has all the substitutions in a recipe. So, like, she'll make a rice salad, but she'll give you all the different grains you could substitute for the rice. And if you can't have rice vinegar, there's the five other vinegars you could use. One thing that would be cool, that I would love to see is if you, like, took a recipe that you liked and you made it so that it could be healthier or in a way that more people could enjoy it.Stephanie [00:27:00]:So, like, my recipe book, for instance, is not at all diet, not at all. It's. It's whole, it's regular ingredients, it's not weird stuff. But, like, I think that could be a real interesting thing to follow for you.Emily Maxson [00:27:16]:I have done that with some recipes. Like in my Real food, every day, I have my strawberry shortcake recipe, which is grain free, which I loved growing up. My mom would make the Bisquick. Yes, Strawberry shortcakes, and I loved. It was the perfect balance of sweet and savory. It's a little salty. And so I wanted to re. I mean, that was a recipe I did multiple times to try to recreate that, so things like that.Emily Maxson [00:27:41]:But I love your idea. I could just cook through a book and try to do a version that would fit the different dietary guidelines.Stephanie [00:27:49]:Yeah. Or even just picking different recipes from different books and like filming that, like here's because when you have a cookbook that you like or when you're looking for inspiration, you probably pull out this recipe and you look at it and you think, oh, I have these six things. I don't have these three. You know, and especially I think about this because I'm at the cabin a lot, and I. It's 20 minutes to get to a store and a boat ride and a car ride, and it's complicated. So I will want to make something, but I'll have to really improvise a lot of times on the exact ingredients and figure out how I'm going to get it all to go. So I think that could be really interesting and also educational for people that are on a dietary journey, that maybe it's new for them and they do know some cooking, but they haven't cooked in the way that is maybe more helpful for them. Yeah, this is a weird thought, too, but I've been spending a lot of time at the cabin, and there's all these people that come and go and they bring all their groceries and then they leave.Stephanie [00:28:49]:And I keep looking at this refrigerator full of food, and I, I, I feel like, oh, I'm gonna have to make dinner here now for the rest of us that are left, but there's not, like, food you can eat. Like, it's so much like processed food and cheese spreads and salsas and condiments and breads that, like, there's just so much food that I actually wouldn't probably eat. And it's fascinating to me how people grocery shop.Emily Maxson [00:29:19]:Yeah. And I suppose too, if they're coming to your cabin as a guest, they're on vacation, so they're eating maybe more treats or processed foods that they eat on a regular basis. So it's their snacks and things like that.Stephanie [00:29:34]:Yes, that's like, what I'm left with. And I'm like, oh, okay, now I have to make a meal. It's a Sunday night. Which is why we make a lot of pizza, because we're using up all those dribs and drabs. And I hate to waste things. So, like, sometimes I have this horrible salsa that tastes like just a sugary mess. I'm like, what am I going to do with this? And I've got tons of vegetables in the garden. I was like, well, I could probably use a cup of it to make a soup.Stephanie [00:29:59]:And if I fortified it enough with vegetables and broth and it wouldn't be so terrible to have this sort of super sweet base. But yeah, that's my life.Emily Maxson [00:30:16]:I like your soup idea. That's a great way to use up the salsa.Stephanie [00:30:20]:All right, so where can people follow you? And how can they get the book?Emily Maxson [00:30:24]:Okay, my website, emily'sfreshkitchen.com the book is on Amazon. It will be in local stores. Five Swans, Gray and Excelsior. The Fox and Pantry, Golden Fig. Yes. So I love it.Stephanie [00:30:42]:Well, thanks for spending time with me. Emily and I will see you around. And maybe we'll do a taste bud episode together. You never know.Emily Maxson [00:30:49]:I'd love it. Thank you. Always good to see you.Stephanie [00:30:51]:Yeah, same. We'll talk soon. Thanks.Emily Maxson [00:30:54]:Bye. Bye.Stephanie's Dish Newsletter is a reader-supported publication. To receive new posts and support my work, consider becoming a free or paid subscriber. This is a public episode. If you'd like to discuss this with other subscribers or get access to bonus episodes, visit stephaniehansen.substack.com/subscribe

Hello and welcome to the Heal Yourself with Sarah Dawkins podcast. In this episode, we're joined by Barry Kerry, a health and fitness coach, entrepreneur, public speaker and mental health first-aider. Barry's incredible story of transformation from battling severe depression to becoming an elite athlete and published author is a testament to the power of resilience.Barry opens up about his journey, sharing deeply personal experiences from his childhood in Ireland, including the tragic loss of his father and the struggles with bullying and anxiety. He recounts how these early traumas, coupled with a cultural reluctance to discuss mental health, laid the groundwork for future challenges.This episode offers an honest look at the dark moments Barry faced, including his lowest point where he attempted to end his life. He shares the pivotal moment that changed everything and the actionable strategies that helped him heal, including journaling, breathwork, cold water therapy and finding a strong support network. Join us as we explore how Barry turned his life around and discover his number one piece of advice for anyone struggling with their own mental health journey: never give up on yourself. This conversation is a powerful message of hope and a guide to finding your own path to healing.Time Stamps 01:35 Early Trauma & Mental Health: Barry reveals how the tragic death of his father and a childhood of bullying in rural Ireland set the stage for his future mental health struggles.04:12 Suppressing Emotions: Learn how growing up in a culture that didn't discuss mental health led Barry to suppress his feelings, which he says "haunted" him for years.06:30 The Vicious Cycle of Anxiety & Depression: Discover how severe health anxiety and panic attacks were the first signs of Barry's long-term battle with depression and a turning point in his life.10:07 The Road to Relapse: An honest look at how Barry's initial recovery, including running his first marathon, was derailed by a new trauma and a return to suppressing emotions.19:09 From Rock Bottom to Revelation: In a powerful and deeply moving moment, Barry recounts his suicide attempts and the life-changing realization he had in a hospital bed that he was meant to survive.23:15 The Keys to Healing: Explore the non-physical methods Barry used to recover, including journaling, breathwork, visualization and creating a strong support network to overcome his trauma.27:25 Transformation & Resilience: Witness the incredible transformation of Barry from a broken man to an elite athlete, published author and mental health advocate, offering hope and inspiration to others.31:27 Tip for Healing Depression: Never give up, believe in yourself, rewire your brain, work on yourself every day, get outside, cold water therapyBarry's Bio Barry Carey is a Health & Fitness Coach, entrepreneur, public speaker, elite athlete and mental health first aider. But behind all those titles is a powerful story of transformation, from battling depression to completely turning his life around.Connect with Barry https://www.facebook.com/barry.carey.71https://www.instagram.com/careybarry/Who am I?Sarah is a Holistic Health and Healing Coach, International Speaker and the Author of HEAL YOURSELF.She's also a Multi-Award-Winning Entrepreneur and Award Winning Host of the popular health-focused podcast, Heal Yourself with Sarah Dawkins. As a former Registered Nurse with over twenty years of medical experience, Sarah brings a unique, integrative perspective to her work. Sarah's expertise spans from self-healing multiple chronic health issues to supporting clients in uncovering and addressing the root causes of their symptoms, empowering them to achieve vibrant, lasting health and transformative wellness.www.sarahdawkins.com#darknightofthesoul #depressionhelp #depressionawareness #darkthoughts #suicidalthoughts #healingdepression #physicalfitness #eliteathlete

Are the Miami Dolphins finally ready to break free from decades of heartbreak?

Are you tired of chasing your acid reflux symptoms with PPI's, annoying food restrictions like the GERD diet, or hyper-vigilance about when and how much food you eat? When you ask your doctor if there's ANYTHING else you can do to help your acid reflux, do they tell you that you just need to pop another antacid, avoid trigger foods, or sleep on a wedge pillow? Do you wish there was a solution to acid reflux that was permanent, so you could eat late at night without worrying about a reflux flare, or that you could eat your favorite foods again without feeling punished for it later? If you said yes to any of these questions, then this episode is for you. On today's episode, my goal is to lay out acid reflux in one MASTER episode so that, by the end of it, you can have a map for exactly how to find, and deal with, the root cause(s) of your acid reflux. In this episode, I'm talking about: The real causes of acid reflux and GERD symptoms (and why it's not “too much acid”)The difference between acid reflux, GERD, LPR, and silent reflux — and why this episode can help ALL of these diagnosesWhy standard acid reflux drugs (PPIs, acid reducers) give quick relief but cause long-term problemsHow the acid reflux diet and GERD diet miss the root causeAnd, most importantly, 2 steps to reversing your acid reflux (for good!) If you're tired of relying on medication to manage your acid reflux and want freedom from your stomach terror - then this episode is for you. TIMESTAMPS:00:00 - Introduction to Acid Reflux Struggles 00:56 - Understanding Acid Reflux and GERD 01:44 - Welcome to the Better Belly Podcast 04:27 - The Anatomy and Symptoms of Acid Reflux 08:16 - Diagnosing Acid Reflux 10:24 - Causes of Acid Reflux 13:00 - Pressure Systems and Acid Reflux 25:49 - Conventional Treatments for Acid Reflux 28:25 - The Impact of Low Stomach Acid on Nutrient Absorption 29:32 - The Vicious Cycle of PPIs and Acid Reflux 31:29 - Steps to Reverse Acid Reflux 33:37 - Identifying Pathogens and Their Effects 40:09 - The Role of Histamine in Acid Reflux 40:49 - Fascial Restrictions and Their Impact 44:53 - Testing for Low Stomach Acid 48:05 - Comprehensive Testing and Treatment Plan 51:22 - Client Success Stories and Testimonials 53:08 - Conclusion and Next Steps EPISODES MENTIONED:47// The Gut-Sinus Connection233// H. Pylori: Symptoms of H. Pylori, How to Interpret H. Pylori Test Results, and Why H. Pylori Treatments Fail40// Reduce Acid Reflux with the Magic Power of Zinc68// 10 Markers on Your Bloodwork Linked to Acid Reflux

Are you tired of chasing your acid reflux symptoms with PPI's, annoying food restrictions like the GERD diet, or hyper-vigilance about when and how much food you eat? When you ask your doctor if there's ANYTHING else you can do to help your acid reflux, do they tell you that you just need to pop another antacid, avoid trigger foods, or sleep on a wedge pillow? Do you wish there was a solution to acid reflux that was permanent, so you could eat late at night without worrying about a reflux flare, or that you could eat your favorite foods again without feeling punished for it later? If you said yes to any of these questions, then this episode is for you. On today's episode, my goal is to lay out acid reflux in one MASTER episode so that, by the end of it, you can have a map for exactly how to find, and deal with, the root cause(s) of your acid reflux. In this episode, I'm talking about: The real causes of acid reflux and GERD symptoms (and why it's not “too much acid”)The difference between acid reflux, GERD, LPR, and silent reflux — and why this episode can help ALL of these diagnosesWhy standard acid reflux drugs (PPIs, acid reducers) give quick relief but cause long-term problemsHow the acid reflux diet and GERD diet miss the root causeAnd, most importantly, 2 steps to reversing your acid reflux (for good!) If you're tired of relying on medication to manage your acid reflux and want freedom from your stomach terror - then this episode is for you. TIMESTAMPS:00:00 - Introduction to Acid Reflux Struggles 00:56 - Understanding Acid Reflux and GERD 01:44 - Welcome to the Better Belly Podcast 04:27 - The Anatomy and Symptoms of Acid Reflux 08:16 - Diagnosing Acid Reflux 10:24 - Causes of Acid Reflux 13:00 - Pressure Systems and Acid Reflux 25:49 - Conventional Treatments for Acid Reflux 28:25 - The Impact of Low Stomach Acid on Nutrient Absorption 29:32 - The Vicious Cycle of PPIs and Acid Reflux 31:29 - Steps to Reverse Acid Reflux 33:37 - Identifying Pathogens and Their Effects 40:09 - The Role of Histamine in Acid Reflux 40:49 - Fascial Restrictions and Their Impact 44:53 - Testing for Low Stomach Acid 48:05 - Comprehensive Testing and Treatment Plan 51:22 - Client Success Stories and Testimonials 53:08 - Conclusion and Next Steps EPISODES MENTIONED:47// The Gut-Sinus Connection233// H. Pylori: Symptoms of H. Pylori, How to Interpret H. Pylori Test Results, and Why H. Pylori Treatments Fail40// Reduce Acid Reflux with the Magic Power of Zinc68// 10 Markers on Your Bloodwork Linked to Acid Reflux

What if the only way to truly live was to accept the things you fear most? In this raw and deeply personal episode, we unpack how radical acceptance can transform the pain of anxiety, addiction, and shame into peace, purpose, and power.In this conversation with licensed therapist Rachael DeKoning, we explore the hidden connection between anxiety, addiction, and the fear of losing control. Rachael shares how her battle with alcoholism and crippling anxiety became the catalyst for her healing and why the willingness to feel everything is the real path to freedom.We dive deep into the emotional cost of denial, the danger of living a “safe” but joyless life, and how radical acceptance helps you reclaim your life even if that means accepting heartbreaking realities like losing someone you love.You'll also hear an honest, unscripted “mini therapy session” as I open up about my own struggles with social anxiety and identity, revealing how growth often means outgrowing old versions of yourself.If you've ever felt trapped by fear, shame, or anxiety, this conversation will remind you that healing begins with acceptance. Watch this episode to rediscover what it means to have a life worth living.Key Moments:0:00 What Makes Life Worth Living3:51 Radical Acceptance Changes Everything5:23 Inside the Vicious Cycle of Anxiety10:47 How Alcohol Rewires the Brain13:10 The Shame That Finally Broke Me16:37 Why Familiar Pain Feels Safe22:58 How to Befriend Your Anxiety25:30 When Anxiety Is Just Information28:24 Why Connection Gets Harder With Age31:18 Learning to Sit With Discomfort35:02 Why Nice Guys Burn Out37:53 Why I Crave Deep Connections40:00 How Sobriety Forced Me to Start Over44:15 What If You're Not Anxious, You're Just Done?48:10 The “Parts” Within You51:00 Finding the Self You Lost54:55 The Power of Being Misunderstood56:10 Rachael's Message to Anyone Losing HopeGuest Info:IG: @‌rach2978 (https://www.instagram.com/rach2978/reels/?hl=en)TikTok: @‌therapistinrecovery (https://www.tiktok.com/@therapistinrecovery)

In this engaging podcast episode, Miriam Hussey, a former pharmacist who transitioned from traditional pharmacy to holistic health, discusses her transformative journey. Miriam shares her 'aha moment' that led her to realise that true health goes beyond prescriptions and requires addressing lifestyle and preventative measures.Highlighting the interconnectedness of the mind, body, and soul, Miriam elaborates on the concept of dis-ease, emphasising the need to look beyond mere symptoms to find the root causes of health issues. She outlines her approach through key pillars: physical health, mental well-being, and soul nourishment. She also offers insights into overcoming emotional eating, achieving balance in modern life, and the importance of self-love and care.This episode underscores the necessity of holistic wellness in achieving a balanced, fulfilling life, and it encourages listeners to make meaningful changes to align with their true selves.Timestamps04:00 Introduction to Miriam Hussy's Journey04:35 The Aha Moment: Realising the Need for Change05:51 The Concept of Dis-ease and Its Roots07:59 Exploring the Three Pillars of Wellness09:20 The Importance of the Soul in Modern Wellness13:19 Personal Struggles and Overcoming Challenges14:14 The Impact of Early Life Experiences16:31 The Role of Energy and Ancestral Trauma17:48 Navigating Life's Difficult Decisions18:59 The Butterfly Analogy: Embracing Transformation19:47 The Power of Listening to Your Soul21:57 Balancing Practicality and Passion24:17 The Interconnectedness of Mind, Body, and Soul35:40 Finding Joy and Regulating Your Nervous System36:20 Choosing Your Path: Following Your Passion37:11 Understanding Emotional Eating39:22 The Vicious Cycle of Overeating44:32 Healing Through Mirror Work48:25 Balancing Primary and Secondary Foods01:04:32 Advice for Young People: Staying True to Yourself01:06:30 The Meaning of Life: Joy and PeaceThanks for listening! You can watch the full episode on YouTube here. Don't forget to follow The Laura Dowling Experience podcast on Instagram @lauradowlingexperience for updates and more information. You can also follow our host, Laura Dowling, @fabulouspharmacist for more insights and tips. If you enjoyed this episode, please subscribe and leave a review—it really helps us out! Stay tuned for more great conversations. Hosted on Acast. See acast.com/privacy for more information.

We're In the thick of the NFL season and the NBA is merelydays away from starting! We start with some NBA media day talk as Zion Williamson wows with his transformation (4:09) and also Fred VanVleet injures his ACL, where do the Houston Rockets go from here? (11:17) Afterwards we eachdeliver our reviews for the movie "HIM" and also share our top 5 sports movies (16:31) Next we get into some NFL as we share our top 3 takeaways from week 3(32:22) and also share our predictions for the week 4 slate of games(46:55)  Intro Song: "Die On The Hill" By BlueHillBill  FOLLOW THE BRAND!SUPPORT THE BRAND!IG: @GetYaBarsOffPodcastTiktok: @GetYaBarsOffPodcastX/Twitter: @GetYaBarsOffPodcastYoutube: Get Ya Bars Off PodcastFacebook: Get Ya Bars Off Podcast  Follow Suplex Dinner Club:IG: @SuplexDinnerClubYoutube: Suplex Dinner Club

It's time to break the vicious visibility cycle. You know the one, where you disappear for weeks, then expect everything to fall back into place on social media. In this episode, Maddie Peschong joins us to dive deep into what visibility really means (and why it matters more than you think).We talk about what happens when you drop off the map, the lag‑effect of silence, and how even if you're visible, your strategy might still be sabotaging you. Maddie and I share concrete ways to stay on people's radars without feeling like you're running a 24/7 show.Find It Quickly01:28 - The Importance of Visibility02:09 - Social Media Strategies for Photographers06:01 - The Vicious Visibility Cycle10:03 - Effective Marketing Practices15:37 - Email Marketing and Content Repurposing18:27 - Engaging Your Audience with Personal Stories19:05 - The Importance of Consistency in Marketing19:58 - Visibility Beyond Face-to-Camera22:02 - Overcoming Insecurities on Camera23:58 - Client Comfort and Trust Building26:12 - The Vicious Cycle of Visibility28:23 - Planning for Inconsistency30:17 - Repurposing Content for ConsistencyMentioned in this EpisodeHow to Create Systems for Your Worst Days in Business with Sandra HendersonConnect with MaddieWebsite: maddiepeschong.comInstagram: @maddiepeschongRebrand: maddiepeschong.com/rebrand

Dan Go is a fitness coach for entrepreneurs who's build a massive media presence with actionable advice while ignoring the combativeness of the fitness industry. Dan guests to share his wisdom on:-What you need to focus on to feel better in your 40's and beyond than you did in your 20's-Beliefs to let go of to be healthier -A nuanced approach to reducing alcohol intake -Getting away from victim mentality -The mindset of not seeing change in your 40's as already too late-What to focus on for long term longevity -Why financial stress negatively impacts your health-The importance of curating the environment, the people, and the media you surround yourself with -And much more00:16 Guest Introduction: Dan's Journey02:59 Fitness in Your Forties: Key Strategies04:58 Beliefs and Behaviors for Success11:22 The Impact of Alcohol on Health24:40 Blame and Responsibility in Fitness27:20 Misrepresentation in Health Studies28:30 The Vicious Cycle of Misinformation29:46 Promoting Longevity and Healthy Living35:09 Financial Health and Stress Management40:19 The Importance of Your Social Environment46:17 Curating Your Environment for Success49:41 Final Thoughts and ResourcesI've been putting a lot of time and effort into making these new episodes valuable for you. You can help me get these great guests and their knowledge in front of more people by:-Subscribing and checking out more episodes-Sharing on your social media (please tag me - I promise I'll respond)-Sharing with the friend you think of who needs this episodeFollow Andrew Coates:Instagram:⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠@andrewcoatesfitness⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Join My Email List:⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠www.andrewcoatesfitness.com⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Get the RP App at ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠www.rpstrength.com/coates⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ - use the code COATESRPUse Code ANDREWCOATESFITNESS to save 10% off at ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠https://justbitememeals.com/⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Use MacrosFirst for tracking nutrition ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠https://www.macrosfirst.com/⁠⁠Go to www.knkg.com/Andrew59676 for 15% off your KNKG bag.

EP 402 - Is the UK stock market dying or is it the biggest bargain in global investing? This week we welcome back investor and author Andrew Craig who argues that British equities are deeply undervalued and overlooked by international investors. From political uncertainty to structural challenges, Craig explains why the UK is seen as “on sale” - and why that could be a once-in-a-generation opportunity. We pack market misperceptions, long-term risks, and where savvy investors should be looking now. Essential listening for entrepreneurs, business leaders, and anyone questioning the future of the UK economy.*For Apple Podcast chapters, access them from the menu in the bottom right corner of your player*Spotify Video Chapters:00:00 BWB with Andrew Craig01:29 The Decline of the UK Stock Market06:08 Impact of Passive Investing on the Economy11:07 IPO Market Challenges13:01 The Role of Equity Markets in Innovation and Growth17:31 The Vicious Cycle of Economic Policies22:38 Global Comparisons and UK Economy Future34:45 The Importance of Entrepreneurial Wealth Creation38:03 The Impact of Amazon on Society39:30 The Role of Wealthy Individuals in Society41:33 Government vs. Private Sector Efficiency44:39 The Future of Technology and Innovation50:00 Challenges in the UK Infrastructure and Economy58:54 QUICKFIRE - Get To Know Andrew01:02:22 !BUSINESS or BULLSHIT QUIZ! 01:11:16 Wrap Upbusinesswithoutbullshit.meWatch and subscribe to us on YouTubeFollow us:InstagramTikTokLinkedinTwitterFacebookIf you'd like to be on the show, get in contact - mail@businesswithoutbullshit.meBWB is powered by Oury Clark

Daniel talks about how the Chinese policymakers are adding supply side reforms, and combining with existing demand stimulus, in order to boost PPI and inflation.Speaker:  - Daniel Lam, Head of Equity Strategy, Standard Chartered Bank For more of our latest market insights, visit Market views on-the-go or subscribe to Standard Chartered Wealth Insights on YouTube.

a negative series of events that build on and reinforce each other, making a situation progressively worse.

Tucker and his ilk have found a way to monetize many of our grievances while ensuring we never solve them. The same people who foisted Trump upon us for 10 years without building a parallel movement on any other issue are now complaining that he is betraying us, but they are offering no path forward. Today, I explain why grievance-mongering without actually trying to solve the problem just creates a false dichotomy between communism and fascism. Meanwhile, with social media algorithms, these people are able to earn millions off the monetization of grievance, which disincentivizes them to actually follow through on their stated beliefs when it matters. From COVID and immigration to Ukraine, foreign influence, crime, and marijuana, I demonstrate how Tucker never focuses on his stated beliefs when they would actually matter. Learn more about your ad choices. Visit megaphone.fm/adchoices

John Maytham is joined by Minister of Home Affairs, Dr. Leon Schreiber, to unpack how South Africa’s identity system will be undergoing a major transformatiomed – aimed at, protecting national security, improving service delivery, and correcting a decade-long imbalance in how identity verification services are priced. Presenter John Maytham is an actor and author-turned-talk radio veteran and seasoned journalist. His show serves a round-up of local and international news coupled with the latest in business, sport, traffic and weather. The host’s eclectic interests mean the program often surprises the audience with intriguing book reviews and inspiring interviews profiling artists. A daily highlight is Rapid Fire, just after 5:30pm. CapeTalk fans call in, to stump the presenter with their general knowledge questions. Another firm favourite is the humorous Thursday crossing with award-winning journalist Rebecca Davis, called “Plan B”. Thank you for listening to a podcast from Afternoon Drive with John Maytham Listen live on Primedia+ weekdays from 15:00 and 18:00 (SA Time) to Afternoon Drive with John Maytham broadcast on CapeTalk https://buff.ly/NnFM3Nk For more from the show go to https://buff.ly/BSFy4Cn or find all the catch-up podcasts here https://buff.ly/n8nWt4x Subscribe to the CapeTalk Daily and Weekly Newsletters https://buff.ly/sbvVZD5 Follow us on social media: CapeTalk on Facebook: https://www.facebook.com/CapeTalk CapeTalk on TikTok: https://www.tiktok.com/@capetalk CapeTalk on Instagram: https://www.instagram.com/ CapeTalk on X: https://x.com/CapeTalk CapeTalk on YouTube: https://www.youtube.com/@CapeTalk567 See omnystudio.com/listener for privacy information.

“I do not understand what I do. For what I want to do I do not do, but what I hate I do.” These profound words by St. Paul express the struggle between the desire to do good and the inability to carry it out, due to the power of sin within human nature. The misalignment between our intentions and our actions is part of our daily life. For example, we may know that we love someone deeply, yet find ourselves acting with wrath towards that person. We want to be humble, but fall into pride. We intend to work hard or study, but give in to sloth. This lack of self-control reveals an inner split, an age-old problem that lies at the heart of the human condition. It is more than mere weakness; it is a symptom of sin. But sin is not just the breaking of moral rules. It is a rupture in our very being, a loss of inner harmony. Since this condition is something we all share, it cannot merely be seen as a personal sickness but as a universal aspect of the human condition.

Here in L.A. this ain't our first rodeo. All that "mostly peaceful" regurgitation from politicians like Mayor Karen Bass and her willing co-conspirators in the legacy media isn't going to fly. Mayor Bass isn't Ready for Rain. Are you? https://www.youtube.com/watch?v=NWD-x3GIUFA

Send us a textStep into the raw, powerful journey of Justin, a guest returning to the Self Reflection Podcast, as he joins host Lira Ndifon for an unvarnished conversation on mental health. Justin Witte, author of "The Shadowed Soul" and "A Vicious Cycle," shares his extraordinary experience navigating a life marked by profound childhood abuse, chronic suicidal depression, and a litany of diagnoses including schizoaffective bipolar type, ADHD, dyslexia, PTSD, and an organic brain disorder. Now 19 years sober, Justin reveals how self-reflection, a radical shift in perspective, and the ancient practice of meditation (specifically Chautaka or single-pointed concentration) became his roadmap to rewiring his brain and finding inner peace, even when traditional medications failed.This episode fearlessly confronts the escalating mental health crisis, particularly among men. Lira cites jarring statistics: in 2022, men died by suicide 3.85 times more often than women, with white men accounting for 68.46% of these deaths. Suicide was the 11th leading cause of death in America, with 49,476 lives lost and an estimated 1.6 million attempts. Justin unpacks complex societal factors contributing to this crisis, including the isolating impact of technology, shifting gender roles, economic pressures requiring higher education, and the often-unacknowledged struggles of men in modern society. He argues that the increasing disconnect from genuine human interaction and the curated realities of social media exacerbate feelings of worthlessness and contribute to the alarming rise in depression and anxiety. Justin offers profound insights into the nature of suffering, panic attacks, and the illusion of external reality, drawing from his unique blend of personal experience, Western science, and Eastern philosophies like Vedanta. He vividly describes the terrifying grip of panic attacks and how he overcame them through focused meditation, emphasizing the neuroplasticity of the human brain. This conversation is a vital call for empathy and action, urging listeners to seek support if struggling, and to embrace the transformative power of self-expression and connection. Discover how to reframe your thoughts, challenge perceptions, and navigate your own path to healing, purpose, and a life lived in conscious awareness.Support the showCall to Action: Engage with the Self-Reflection Podcast community! Like, follow, and subscribe on Spotify, Apple Podcasts, YouTube (Self-Reflection Podcast by Lira Ndifon), and all major podcast platforms. Share your insights and feedback—we value your contributions! Suggest topics you'd like us to explore. Your support amplifies our reach, sharing these vital messages of self-love and empowerment. Until our next conversation, prioritize self-care and embrace your journey. Grab your copy of "Awaken Your True Self" on Amazon. Until next time, be kind to yourself and keep reflecting.

Bobby started by talking about all the weird weather we’ve been having and why he is motivated to get a generator every time this happens. Amy is in California to receive an award and Bobby calls her out on a Freudian Slip she had on her post. Bobby revealed the one person recently he wanted to get a photo with. We talked about George Wendt, the Beer-Loving Norm on ‘Cheers,’ who died at 76. Eddie found out after Lunchbox rode his bike to work that it’s a really expensive bike!See omnystudio.com/listener for privacy information.

Bobby started by talking about all the weird weather we’ve been having and why he is motivated to get a generator every time this happens. Amy is in California to receive an award and Bobby calls her out on a Freudian Slip she had on her post. Bobby revealed the one person recently he wanted to get a photo with. We talked about George Wendt, the Beer-Loving Norm on ‘Cheers,’ who died at 76. Eddie found out after Lunchbox rode his bike to work that it’s a really expensive bike!See omnystudio.com/listener for privacy information.See omnystudio.com/listener for privacy information.

Kiesha Lalama is an internationally recognized dancer, choreographer, and teacher who has created works for stage, film and TV. She is currently Point Park University's interim Dean of Theatre, Film and Animation, and the Executive Producer of the Pittsburgh Playhouse. Kiesha co-founded and has choreographed 15 years of Broadway's the Jimmy Awards, which has reached over 120,000 students annually. She choreographed the feature films, “The Perks of Being a Wallflower,” and “Sorority Row,” the documentary series “Broadway or Bust” for PBS, and two critically acclaimed TV series, “Outsiders” and “American Rust”. Her international concert dance works continue to be performed throughout Europe and Asia, including: Shed, Catapult, Alegria, Kinex, Aftermath, Wish, Jolt, Unsung Moment, and Vicious Cycle. She's also created three critically acclaimed full-length dance theater productions including The Bench: Journey into Love, HeartShakes, and Bound in Before.Kiesha's regional theater highlights include: All Shook Up at North Shore Music Theatre, Jesus Christ Superstar at Kansas City Starlight Theatre, Into the Woods at the Arsht Center, and for the Pittsburgh CLO, Judge Jackie Justice, Ruthless! The Musical, First Date and the Gene Kelly Awards.For the record, Kiesha and I have known one another for a number of years as we were both faculty members in the Conservatory of Performing Arts at Point Park.https://kieshalalama.com/https://www.pointpark.edu/academics/schools/copa/copadeptsmajors/dance/faculty/kieshalalama

In this episode of the RWS Clinician's Corner, Margaret sits down with Ashok Gupta for a deep dive into the brain's pivotal role in chronic illness—exploring how conditions like Long Covid, chronic fatigue syndrome, fibromyalgia, mold toxicity, and persistent inflammation can often be rooted in neural and nervous system dysregulation. They discuss the distinction between hardware (the body) and software (the brain and nervous system), the science and process of limbic retraining, and practical ways clinicians can integrate these approaches into their practices.   In this interview, we discuss:       -Brain retraining vs. meditation/stress reduction      -The concept of creating and rewiring neural pathways      -Acute vs. chronic illness: transition due to overactive protective responses      -The role of genetic predispositions (e.g., detox ability, immune differences)      -The three “R”s of brain retraining: regulate, retrain, re-engage       -Practical considerations for implementation, maintenance, and long-term success      -Strategies for integrating these techniques/the Gupta program in clinical practice The Clinician's Corner is brought to you by Restorative Wellness Solutions.  Follow us: https://www.instagram.com/restorativewellnesssolutions/   Connect with Dr. Ashok Gupta: Website: http://www.guptaprogram.com Instagram: https://www.instagram.com/guptaprogram/?hl=en Facebook: https://www.facebook.com/guptaprogram/   Special Offer to RWS Listeners:  We offer all practicing clinicians free access to our brain retraining program for one year -  worth $499 - they can sign up/apply at: https://guptaprogram.com/health-professionals/ Timestamps:    00:00 Mind-Body Healing Hypothesis 09:27 "Integrating Brain-Gut Axis Approaches" 12:59 "Brain Retraining for Chronic Issues" 18:18 Chronic Illness: Break the Vicious Cycle 26:26 Reengage with Joy Program 32:23 "Commit to a Healing Journey" 36:17 Acute vs. Chronic Treatment Approaches 43:50 "Brain Retraining Effectiveness Factors" 49:53 Brain Retraining for Clinicians 52:55 Clinician Co-Branding Service Launch 56:10 Incorporating Nervous System in Health 01:06:22 "Neuroplasticity Healing Success Stories" 01:10:42 Clinician's Corner: Episode Recap Speaker bio: Ashok is an internationally renowned Speaker, Filmmaker & Health Practitioner who has dedicated his life to supporting people through chronic illness, and achieving their potential.   Ashok suffered from ME, or Chronic Fatigue Syndrome, around 25 years ago when he was studying at Cambridge University. Through neurological research that he conducted, he managed to get himself 100% better. He then set up a clinic to treat others, and then published the well-known neuroplasticity “limbic retraining” recovery program and app known as the Gupta Program in 2007.    He has published several medical papers including randomized controlled trials on Long Covid, ME/CFS & Fibromyalgia, showing that the treatment is effective, and he is continually researching these conditions.   Keywords:  brain retraining, limbic retraining, neuroplasticity, chronic illness, chronic fatigue syndrome, ME/CFS, long Covid, fibromyalgia, mold toxicity, autoimmunity, gut health, nervous system regulation, functional medicine, integrative health, immune system, inflammation, trauma healing, stress reduction, somatic techniques, meditation, breath work, Gupta Program, functional health practitioners, clinical studies, pain management, anxiety, depression, food sensitivities, neuroscience, recovery   Disclaimer: The views expressed in the RWS Clinician's Corner series are those of the individual speakers and interviewees, and do not necessarily reflect the views of Restorative Wellness Solutions, LLC. Restorative Wellness Solutions, LLC does not specifically endorse or approve of any of the information or opinions expressed in the RWS Clinician's Corner series. The information and opinions expressed in the RWS Clinician's Corner series are for educational purposes only and should not be construed as medical advice. If you have any medical concerns, please consult with a qualified healthcare professional. Restorative Wellness Solutions, LLC is not liable for any damages or injuries that may result from the use of the information or opinions expressed in the RWS Clinician's Corner series. By viewing or listening to this information, you agree to hold Restorative Wellness Solutions, LLC harmless from any and all claims, demands, and causes of action arising out of or in connection with your participation. Thank you for your understanding.  

In this episode, join my conversation originally aired on Read Between The Signs podcast.We delve into the misconceptions around porn addiction, its subtle yet profound impacts on relationships, intimacy, mental clarity, and physical health. I share my personal journey of overcoming a problematic relationship with porn and emphasizes the importance of community, mindfulness, and vulnerability in the recovery process. We also discuss the societal normalization of porn, the three A's of porn addiction (Affordability, Accessibility, Anonymity), and the role of shame in keeping people stuck in unhealthy habits. Tune in for an eye-opening conversation with valuable insights and practical advice on breaking free from addiction and living a healthier, more fulfilling life.

Are you experiencing hair loss and wondering if it's related to menopause? You're not alone. In this episode of Menopause Mastery, Dr. Betty Murray talks with Julie Olson, a triple-certified nutritionist and functional medicine expert, about the complex causes of hair loss in women. Julie shares her five-step process and root cause analysis to help you understand why you're losing your hair and how to address it effectively.   Explore the critical role of gut health, hormonal balance, and stress management in maintaining healthy hair. Julie also discusses the impact of toxins and inflammation on hair loss and offers practical tips on nutrition and supplements to support hair growth.   If you're a woman dealing with hair loss or interested in understanding the underlying health issues, this episode is a must-listen. Gain the insights and tools you need to tackle hair loss from the inside out.   Links:   Menrva Telemedicine: https://gethormonesnow.com/   FREE Hormone Quiz: https://bit.ly/3wNJOec   Living Well Dallas: https://www.livingwelldallas.com/   Hormone Reset: https://hormonereset.net/   Betty Murray Website: https://www.bettymurray.com/   Facebook: https://www.facebook.com/BettyAMurrayCN/   Instagram: https://www.instagram.com/bettymurray_phd/   Produced by Evolved Podcasting: www.evolvedpodcasting.com     Connect with Dr. Betty Murray:   Website: https://www.bettymurray.com/   Facebook: https://www.facebook.com/BettyAMurrayCN/   Instagram: https://www.instagram.com/bettymurray_phd/   Thank you for listening to Menopause Mastery. Empowering your health journey, one episode at a time.   Connect with Julie Olson Website: https://fortitudefunctionalnutrition.com/ Linkedin: https://www.linkedin.com/in/julie-olson-fn/ Instagram: https://www.instagram.com/julieolsonfn/ Youtube: https://www.youtube.com/channel/UCcU-iJ5YWvGpxSC_EqEJsLA

While folly leads to more folly, wisdom leads to a crown of knowledge

While folly leads to more folly, wisdom leads to a crown of knowledge

A new MP3 sermon from Hopewell Associate Reformed Presbyterian is now available on SermonAudio with the following details: Title: Vicious Cycle of a Hasty Spirit Subtitle: Family Worship Speaker: James Hakim Broadcaster: Hopewell Associate Reformed Presbyterian Event: Devotional Date: 5/12/2025 Bible: Proverbs 14:15-18 Length: 9 min.

To what are fools "quick"? Proverbs 14:15–18 looks forward to the sermon in this week's midweek meeting. In these four verses of Holy Scripture, the Holy Spirit teaches us that fools are quick to believe anything and to rage for any reason.

I sat down with someone who left me speechless. Nico DeGiacomo, better known as Mass of Man, isn't just a rapper or internet personality. He's a fighter. At 6'6" and 665 pounds, Nico hit rock bottom physically, mentally, and emotionally. Showering hurt. Driving was nearly impossible. Life was slipping away. But instead of giving up, Nico chose to change everything.In this raw, deeply vulnerable conversation, Nico opens up about food addiction, mental illness, his darkest moments, and the turning point that sparked a viral 100-day transformation, one that's now inspired millions. We talk about the power of accountability, his unbreakable friendship with Anakin, the emotional weight behind his music, and how he's rewriting his story in real time.This episode is for anyone who's ever felt stuck in a cycle they couldn't escape. It's about addiction, healing, resilience, and what's possible when someone finally believes in you and when you believe in yourself.Whether you're battling your own demons or know someone who is, Nico's story will move you. Share this one. Someone needs to hear it.Key Moments:0:00 A Day in the Life at 665lbs3:50 “Anakin Saved My Life”6:04 The Vicious Cycle of Food Addiction12:23 How Do You Get to 665lbs?17:53 Hitting the Three-Week Wall22:01 The Meaning Behind His Music29:06 Performing “Fallen Angel”35:00 The Abuse No One Saw39:48 The Song That Changed Everything44:38 “If It Doesn't Move You, It's Not a Good Song”47:24 That Song Is for People Who Want to Die54:50 If You're Not Accepted, Create Something Better59:07 The $1 Magic TrickGuest Info:Instagram: @massofman (https://www.instagram.com/massofman/)YouTube: @massofman (https://www.youtube.com/MASSOFMAN)-Where to find Tyler Hall: LinkedIn: https://www.linkedin.com/in/tylerchall/ Newsletter: https://www.linkedin.com/newsletters/the-tyler-hall-archives-7018241874482122753/ Twitter: https://twitter.com/sirTHALL Work with Tyler: https://www.tylerchristianhall.com/

Robert Breedlove is a freedom maximalist, philosopher, and host of the acclaimed "What is Money?" podcast, where he explores profound questions about money, Bitcoin, and their role in shaping human civilization.› Follow Robert: https://x.com/Breedlove22› “What is Money” podcast: https://www.youtube.com/@RobertBreedlove22SPONSORS

  There's a vicious downward cycle that's been at work in North Carolina state government in recent years. And here's how it worked: First, conservative politicians blast quote “government bureaucracy” and enact big tax and spending cuts in response. Next, core services like schools, mental health, transportation, and public safety – plagued by funding cuts […]

Send us a textAddiction isn't just about the amount or type of substance used—it's also about the distorted thinking that develops alongside it. For alcoholics and addicts, substance use is often supported by irrational beliefs that make it difficult to see the truth. What begins as a perceived solution to life's challenges can quickly become the very source of even greater problems.Support the showWe're eager to hear from you! Feel free to share your thoughts through our anonymous form or simply write to info@freshouttaplans.com with your topic requests or any burning questions you'd like us to explore on the podcast. https://linktr.ee/freshouttaplans

Patrick Belisle, Director of Philanthropy at the Hoffman Institute Foundation, is our guest today. A self-described practical mystic, Patrick embarked upon a spiritual journey that took him around the world and the country. In 2022, he participated in what he calls the pinnacle of his spiritual journey, the Hoffman Process. In this conversation with Drew, Patrick shares his unique perspective on money as “financial energy.” He explains how philanthropic giving is a win-win; a way to fulfill both parties' goals and dreams. Patrick's approach to money will inspire you to craft your own financial story. We hope you enjoy this conversation with Patrick and Drew. More about Patrick Belisle: Patrick Belisle is a self-described "practical mystic" who studied theology with Benedictine monks at his college in Minnesota, meditated with Buddhist monks in Thailand, and had a powerful spiritual awakening at the Osho Commune in Pune, India. He and his wife Jane, also a Hoffman graduate, traveled around the world for a year, and around North America for another three years, in search of the meaning of life. They live happily and authentically in Charlottesville, Virginia. Over the years, Patrick has worn many hats: He is a longtime student and teacher of famous psychic Edgar Cayce's readings. Patrick had a 15-year tenure as a Director at Edgar Cayce's Association for Research and Enlightenment (A.R.E.) in Virginia Beach, VA. He's also worked for  Dr. Ian Stevenson's Division of Perceptual Studies at the University of Virginia for many years. UVADOPS.org applies rigorous scientific research to Near-Death Experiences (NDEs), children who seem to remember past lives, psychic phenomena, and other consciousness-related topics. Patrick has practiced hypnotherapy for many years. He has worked with young people in many capacities, facilitated various relationship workshops, and officiated over 60 weddings, baby blessings, and celebrations of life. Patrick currently serves as Director of Philanthropy at the Hoffman Institute Foundation. He helps raise over $2 million annually for student scholarships and teacher training. Beginning in 2025, Patrick and Hoffman's Board has set a goal to raise $25 million to purchase and renovate Hoffman's new Santa Sabina campus in San Rafael, CA. Santa Sabina will open in 2026. His unique perspective on money as “financial energy” will inspire you to think of your financial energy in a whole new way; how it comes to you, how you use it, and how it all works. As mentioned in this episode: Ways to Donate to Hoffman Catholic Benedictine monks Eastern Philosophy Mysticism Breathwork David Brooks •   How to Know a Person: The Art of Seeing Others Deeply and Being Deeply Seen •   The Second Mountain: The Quest for a Moral Life The Post-Process Weekend Integration: Participants often feel very different after completing their Process, almost like a new self inhabiting a new life. It is important to orient and synthesize everything you have experienced and learned. We strongly recommend taking the weekend to complete this quiet integration. Raz Ingrasci & Liza Ingrasci, Founders of the Hoffman Institute Foundation •   Listen to Raz on the Hoffman Podcast Hoffman Scholarships Hoffman tools mentioned The Hoffman App Join Hoffman's Instagram Daily Quad Checks at 8:00 am PT Hoffman 1-Day Graduate Refreshers in the US and Canada The Hand-on-Heart Practice Left Road/Right Road - Making a Choice Negative Love Patterns •   Pattern tools: Pre-Cycling, Vicious Cycle, Recycling

People may fear giving credit because they worry it will diminish their status. But research shows the opposite is true: sharing credit actually boosts respect and trust. This paradox lies at the heart of status insecurity, a psychological trap that drives maladaptive behaviors and undermines relationships, careers, and personal wellbeing. In this episode of The Gentle Rebel Podcast, we explore the vicious cycle of status insecurity, its impact on individuals and society, and how we can gently rebel against its allure. We'll also consider the story of self-help author Mel Robbins refusing to acknowledge poet Cassie Phillips or the pre-existing "Let Them" movement in her recent book. Does this move reflect elements of status insecurity? What Is Status Insecurity? Status insecurity arises when individuals feel their social standing is unstable or at risk. This can stem from comparisons with others, societal pressures, or personal failures. According to research by Katherine Hoff, Derek Rucker, and Adam Galinsky, status insecurity triggers a self-perpetuating cycle: Status Insecurity: Doubts about one's social rank or standing. Compensatory Consumption: Buying luxury goods or status symbols to "prove" worth. Financial Strain: Overspending leads to stress and anxiety. Reinforced Status Insecurity: Financial and emotional strain further undermines self-worth. Cycle Repeats: The individual doubles down on status-seeking behaviors, worsening the cycle. This cycle is particularly prevalent in consumer-driven cultures, where status is often equated with material wealth and individual achievement. The Reluctance to Share Credit Status insecurity is fueled by the fear that acknowledging others' contributions will diminish one's own standing. Yet, studies show that sharing credit increases respect and trust. As Adam Grant shared on Instagram: "Sharing credit doesn't detract from your success. It displays your character. 17 studies show that when people feel insecure, they hesitate to celebrate others—and fail to earn respect." Ironically, withholding credit can damage credibility over time. When individuals prioritise image over integrity, they risk eroding trust and undermining their long-term reputation. The Mel Robbins Controversy: A Case Study The recent controversy involving self-help author Mel Robbins and the "Let Them Theory" may illustrate the dangers of status insecurity. Robbins presented the "Let Them Theory" as her own idea, omitting any acknowledgement to Cassie Phillips, whose viral "Let Them" poem and tattoo movement led to Robbins' discovery. This decision may have stemmed from the pressure to maintain her status as an innovative thought leader in a competitive industry that celebrates stories of "self-made" figures. Yet, as the truth has emerged, her credibility has been questioned, with many followers expressing disappointed and even feelings of betrayal. Robbins' experience is a cautionary tale: prioritising status over transparency doesn't go down well in the long run. Honesty about the theory's origins could have enhanced her reputation, demonstrating humility and collaboration—qualities audiences value. The Broader Implications of Status Insecurity On Individuals: It leads to stress, anxiety, burnout, and self-sabotaging behaviors like overworking or people-pleasing. On Relationships: It fosters competition, jealousy, and transactional interactions, making genuine connections harder to form. I once knew someone trapped in this mindset. Every conversation turned into an opportunity to boast about their achievements and experiences. Over time, the group grew exasperated, and this person was inadvertently left out of the proverbial weekend brunch invitation. Their presence created tension and unease because they believed that name-dropping, one-upping, and status-signalling were ways to impress rather than frustrate us.

The Exhausting Chore of Engaging with the News and How We Can Fix It: Matt Robison discusses the increasing difficulty and demoralization of modern news consumption and its negative impact on America--including how it empowers Trump. Important Links: Newsweek article Matt's Substack Cliff's Substack00:00 Introduction: The Exhausting Chore of Getting the News00:39 The Vicious Cycle of News Consumption02:08 Exploring the Change Research Study04:09 The Impact of Avoiding the News08:47 Trust in Media and Institutions09:22 Potential Solutions and Media Examples13:52 Conclusion: Fixing Trust First16:39 Personal Reflections and Future Plans

A leader's attitude toward his or her teammates either starts an upward cycle of success or a downward cycle toward poor performance and frustration. This is part 82 in my series on godly leadership. You can check out all of my posts in this series by clicking here. ►► Would you please prayerfully consider supporting this ministry? My Patreon supporters get behind-the-scenes access to exclusive materials. ◀︎◀︎

"What I See Is a Form of Vengeance." – A Course in Miracles Workbook, Lesson 22Where in your life do you feel like the world or someone else is against you? In this episode of Love & Learn, we explore Lesson 22 from A Course in Miracles Workbook, which teaches that the way we see the world is a direct reflection of our own inner fears and attack thoughts. The word vengeance comes from the Latin vindicare, meaning to punish or claim justice—but in spiritual truth, the only thing being punished is ourselves when we hold onto attack thoughts.Key Insights from Lesson 221. We Project What We Fear: If you believe the world is harsh and unforgiving, you will find proof of it everywhere. Our perception is not neutral—it reinforces what we already expect.2. The Vicious Cycle of Attack Thoughts: When we see the world as full of threats, we live in defense mode, which fuels more conflict and suffering. This lesson invites us to break the cycle.3. There's a Way Out: The most freeing truth of this lesson is that what we fear does not actually exist—except in our minds. By choosing to see differently, we reclaim our peace.By practicing this lesson with openness, we begin to release the illusion of attack and step into a reality shaped by love instead of fear.Press play to explore how shifting your perception can free you from resentment, conflict, and the weight of seeing the world through a lens of vengeance.CONNECT WITH JESSICA FLINTWebsiteInstagramBOOK MENTIONEDAstrology for the Soul by Jan SpillerORACLE DECKS USEDTea Leaf Fortune CardsAnimal Spirit DeckThe Rose Oracle Deck

In this episode, Molly dives into a topic that resonates deeply with anyone struggling to build a peaceful relationship with alcohol: perfectionist or all-or-nothing thinking. Often disguised in subtle ways, this mindset can block progress and contribute to cycles of shame and guilt. Molly uncovers how this cognitive distortion manifests in our drinking habits, why it keeps us stuck, and how to break free by understanding our mind's powerful role in shaping behavior.What is All-or-Nothing Thinking? Understanding how perfectionism leads to feelings of failure when plans don't go perfectly.The Vicious Cycle of Shame and Off-Plan Drinking: How small setbacks can snowball due to mental distortions and negative self-talk.The Cognitive Distortions That Trick Our Brains:Mental filtering – focusing on failures while ignoring successes.Disqualifying the positive – dismissing progress due to minor missteps.Why Being at Peace with Alcohol Doesn't Mean It's Always Easy: Learn how peace is rooted in mindset shifts, not perfection.Rewiring the Brain for Sustainable Change: Molly discusses why progress isn't erased by one mistake and how small consistent efforts build resilience.Challenging AA's “Day One” Mentality: Explore the science-backed benefits of avoiding the punitive “start over” mindset.Key Takeaways:Progress isn't linear: One setback doesn't erase the steps you've already taken.Curiosity and compassion: Treat off-plan drinking as an opportunity to learn, not a failure.Replace rigid rules with flexible strategies: The key to long-term success is a mindset shift, not perfect adherence to plans.Mentioned in This Episode:Cognitive distortions like mental filtering and disqualifying the positive.The role of neural pathways in forming and breaking habits.The behavior map-results cycle for effective habit change.Resources & Links:Join the Alcohol Minimalist Facebook Group for support and connection.Molly's Book: Breaking the Bottle Legacy – Learn more about shifting your relationship with alcohol.Connect with Molly:mollywatts.comWebsite: Instagram: @alcoholminimalistEmail: molly@mollywatts.com ★ Support this podcast ★

In this episode we have Steven who shares his journey battling alcohol addiction. Steven shares how his normal childhood quickly spiraled into heavy drinking during his early police career, leading to decades of escalating dependency and withdrawal struggles. He recounts staring death in the eye after drinking took a massive toll on his health and he was unsure if he would live or die.  For Steven quitting alcohol changed everything, and he has been able to make massive changes in his life. From prints with the boys to the operating table, this is Steven's story on the sober motivation podcast. --------------- Steven's YouTube Channel: https://www.youtube.com/channel/UC6OuaPmR7xqSDfUxkcYVkrA Steven on Instagram: https://www.instagram.com/stevenalcoholfreelifestyle 00:00 Introduction and Guest Welcome 00:23 Early Life and First Encounters with Alcohol 02:05 Adolescence and Escalation of Drinking 03:30 Joining the Police and Drinking Culture 04:43 Marriage, Parenthood, and Increased Drinking 06:32 First Attempts at Recovery and Relapse 12:07 Struggles with Support Systems and Self-Medication 15:29 The Vicious Cycle of Relapse 27:11 The Collapse: Losing Everything 28:16 The Stigma of Not Drinking 28:57 Struggles with Alcohol Dependency 31:37 Failed Attempts at Recovery 33:14 A Turning Point: Seeking Help 35:42 The Road to Recovery 36:20 Rebuilding Relationships 38:50 Life After Sobriety 52:42 Final Reflections and Advice

Kevin Leach is the main director for Sabre Training Advisory Group, a professional military training non-profit. Their aim is to give Ukrainian defenders the skills to come home alive. Kevin is a Canadian Armed Forces veteran, with a long history of working in Ukraine and in military affairs. He served as a sergeant from 2008-2018, specialising in armoured reconnaissance. He leads a weekly segment on the Mriya Report called “Come Home Alive” covering the Key Elements of Training for the Ukrainian army. ---------- LINKS: https://x.com/SabreAdvisory https://www.sabretag.org/donate https://www.instagram.com/sabre_tag/ https://podcasters.spotify.com/pod/show/mriyareport/episodes/Kevin-Leach--Sabre-Advisory-Training-on-Key-Elements-of-Training---May-29--2024-e2kavap ---------- SUPPORT THE CHANNEL: https://www.buymeacoffee.com/siliconcurtain https://www.patreon.com/siliconcurtain ---------- TRUSTED CHARITIES ON THE GROUND: Save Ukraine https://www.saveukraineua.org/ Superhumans - Hospital for war traumas https://superhumans.com/en/ UNBROKEN - Treatment. Prosthesis. Rehabilitation for Ukrainians in Ukraine https://unbroken.org.ua/ Come Back Alive https://savelife.in.ua/en/ Chefs For Ukraine - World Central Kitchen https://wck.org/relief/activation-chefs-for-ukraine UNITED24 - An initiative of President Zelenskyy https://u24.gov.ua/ Serhiy Prytula Charity Foundation https://prytulafoundation.org NGO “Herojam Slava” https://heroiamslava.org/ kharpp - Reconstruction project supporting communities in Kharkiv and Przemyśl https://kharpp.com/ NOR DOG Animal Rescue https://www.nor-dog.org/home/ ---------- PLATFORMS: Twitter: https://twitter.com/CurtainSilicon Instagram: https://www.instagram.com/siliconcurtain/ Podcast: https://open.spotify.com/show/4thRZj6NO7y93zG11JMtqm Linkedin: https://www.linkedin.com/in/finkjonathan/ Patreon: https://www.patreon.com/siliconcurtain ---------- Welcome to the Silicon Curtain podcast. Please like and subscribe if you like the content we produce. It will really help to increase the popularity of our content in YouTube's algorithm. Our material is now being made available on popular podcasting platforms as well, such as Spotify and Apple Podcasts.

In this episode of "Transparency in Teaching," we tackle the hot topic of school choice and its potential impact on public education. On the surface, letting families decide where to spend their educational tax dollars on the school of their choice seems to make sense. But once we pull back the curtain on the consequences of this financial diversion of public funds, the idea seems more like nonsense. Are the potentially devastating effects school choice can wreak on public school resources and the people they serve worth it? We get into: 00:06:16 - Understanding Different Types of Vouchers 00:08:01 - Arguments For and Against Vouchers 00:10:17 - Demographics of Private School Students 00:12:24 - Access and Limitations of Voucher Programs 00:13:39 - Financial Instability of Voucher Schools 00:15:10 - Teacher Qualifications and Regulations 00:16:02 - Impact on Resources and Facilities 00:17:27 - Concerns About Accountability in Private Schools 00:19:28 - Jen's Anecdote on Her Private School Experience 00:24:28 - Racial and Economic Segregation in Private Schools 00:26:20 - Research Findings on Voucher Effectiveness 00:30:33 - Potential Benefits of Competition 00:32:41 - Quality Concerns in Private Education 00:34:41 - Impact of Vouchers on Public School Funding 00:37:07 - Vicious Cycle of Underfunding Public Schools 00:39:29 - The Business Model vs. Education 00:40:54 - Concerns from Private School Administrators 00:43:05 - Need for Accountability in Voucher Programs 00:44:19 - Alternative Solutions to Vouchers 00:46:04 - Investing in Public School Improvements 00:49:17 - Community Schools and Support Services 00:50:33 - Addressing Systemic Inequalities in Education What do you think? Is it time to “defund” public education? Tune in for a thought-provoking look at the future of education. 

This episode jumps into the intricate relationship between sleep and pain, particularly focusing on how pain can disrupt sleep and vice versa. Dr. Ashley shares practical strategies to improve sleep quality, especially when dealing with sciatica. Key topics include understanding the stages of pain, the importance of sleep hygiene, and finding the right sleep position and environment to maximize rest and recovery.Check out Magic Mind's 45% discount: https://www.magicmind.com/FYSPJAN Amazon affiliate link for my favorite Casper Mattress: https://amzn.to/42vLo29Time00:00 The Importance of Sleep and Pain Interrelation03:01 Understanding Pain Stages and Their Impact on Sleep05:46 Breaking the Vicious Cycle of Pain and Sleep08:24 Strategies for Improving Sleep Hygiene12:06 Optimal Sleep Positions and Surface for Comforthttps://pmc.ncbi.nlm.nih.gov/articles/PMC6980709/https://news.berkeley.edu/2019/01/28/sleep-pain-connection/https://www.sleepfoundation.org/bedroom-environment/best-temperature-for-sleepFrog Stretch: https://youtu.be/D4iGBk5X3tADid you know that our YouTube channel has a growing number of videos including this podcast? Give us a follow here- https://youtube.com/@fixyoursciatica?si=1svrz6M7RsnFaswNAre you looking for a more affordable way to manage your pain? Check out the patient advocate program here: ptpatientadvocate.comHere's the self cheat sheet for symptom management: https://ifixyoursciatica.gymleadmachine.co/self-treatment-cheat-sheet-8707Book a free strategy call: https://msgsndr.com/widget/appointment/ifixyoursciatica/strategy-callSupport this podcast at — https://redcircle.com/fix-your-sciatica-podcast/donationsAdvertising Inquiries: https://redcircle.com/brandsPrivacy & Opt-Out: https://redcircle.com/privacy

In this TALKS Episode, Tim engages with scholars Dr. Sergio Gonzalez and Dr. Lloyd Barba to discuss the Sanctuary Movement and its historical and contemporary significance in the context of immigration. They explore the Christian obligation to welcome immigrants, the political dynamics surrounding immigration policy, and the importance of recognizing the humanity of immigrants amidst prevalent anti-immigrant narratives. The conversation highlights the ongoing relevance of the Sanctuary Movement and the need for a compassionate response to those seeking refuge. Chapters 02:22 Meet the Scholars: Sergio Gonzalez and Lloyd Barba 08:28 Understanding the Sanctuary Movement 15:33 The Ongoing Relevance of the Sanctuary Movement 27:24 Human Dignity and the Immigrant Experience 35:21 The Role of Propaganda in Immigration Narratives 40:22 The Vicious Cycle of Undocumented Labor 46:35 Sanctuary Movement: Protecting Immigrants 52:12 Speculations on Future Immigration Policies Lloyd & Sergio's Podcast | Sanctuary: On the Border Between Church and State _______________________________ If you'd like to support our work, you can DONATE here! Follow Us On Instagram @thenewevangelicals  Subscribe On YouTube @thenewevangelicals The New Evangelicals exists to support those who are tired of how evangelical church has been done before and want to see an authentic faith lived out with Jesus at the center. We are committed to building a caring community that emulates the ways of Jesus by reclaiming the evangelical tradition and embracing values that build a better way forward. If you've been marginalized by your faith, you are welcome here. We've built an empathetic and inclusive space that encourages authentic conversations, connections and faith. Whether you consider yourself a Christian, an exvangelical, someone who's questioning your faith, or someone who's left the faith entirely, you are welcome here! Learn more about your ad choices. Visit megaphone.fm/adchoices

Are you tired of setting the same old New Year's resolutions only to find yourself back at square one by February? You're not alone. So many of us struggle to stay on track with our fitness goals, but it doesn't have to be that way.In this episode of the Tara Talk podcast, I dive into the 10 most common mistakes people make when trying to stick to their New Year's fitness resolutions. I also share actionable strategies to avoid these pitfalls and emphasize the importance of setting specific goals, creating a plan, and anticipating obstacles. If you're ready to break the cycle of New Year's resolution frustration and finally achieve your fitness goals, this episode is a must-listen. No more guesswork, no more overwhelm - just a straightforward, science-backed approach to getting stronger and feeling your best.Thank you to our sponsors: Legion: Use code TaraTalk for 20% off your first order and double loyalty cash back any order after that when you shop at LegionAthletics.comTry Broads for 7 days free and surprise yourself with what's possible. Find more from Tara:Website: https://www.taralaferrara.com/Instagram: @taralaferrara @thetaratalk @broads.appYoutube: Tara LaFerraraWhat I Discuss:04:27 Mistake #1: Treating January like a magic reset button06:26 Mistake #2: Setting super vague resolutions09:25 Mistake #3: Not having a plan11:16 Breaking down goals into smaller, actionable steps13:41 Mistake #4: Expecting instant results16:14 Focusing on the process and celebrating small victories16:58 Mistake #5: Falling for quick fixes20:11 Mistake #6: Going too hard and too fast22:33 Mistake #7: Getting overwhelmed by the bigger picture24:55 Mistake #8: Not tracking progress27:11 Mistake #9: Guessing on what to do28:11 Mistake #10: Not addressing common hurdles

In this episode of the WholeCEO Podcast, Lisa G. sits down with Melissa McCreery to discuss the common yet perplexing issue of why smart people often make poor food choices. Episode Highlights: Hidden Hungers: Melissa and Lisa explore the underlying emotional and psychological factors that contribute to unhealthy eating habits, even for those who are otherwise intelligent and successful. The Vicious Cycle of Weight Loss: They delve into the reasons why weight loss can be a frustrating cycle, often leading to feelings of discouragement and further overeating. Why Smart Women Struggle with Overeating: Melissa shares insights into the unique challenges faced by women who are both intelligent and prone to emotional eating. Breaking Free from Traditional Approaches: Lisa and Melissa discuss why traditional diet and exercise methods often fail to address the root causes of unhealthy eating behaviors. Listen to the full episode on your favorite podcast platform to learn more about how to break free from unhealthy eating patterns and live a healthier, happier life. About Melissa McCreery: Dr. Melissa McCreery is a psychologist, emotional eating expert, author,  host of the Too Much on Her Plate podcast, and the creator of Your Missing Peace, the program that supports smart, busy women in creating freedom from overeating and peace with food. She has helped thousands break cycles with overwhelm, overload, and overeating without feeling deprived, and without depending on ridiculous amounts of willpower. Participants in her signature program lose their cravings and their overeating habits. Dr. McCreery's approach to helping working mothers, busy professionals, and stressed-out business owners emphasizes leveraging your unique strengths, ditching diet mentality, and using the power of psychology. Her perspective has been featured in The Wall Street Journal, CNN Health, Weight Watchers Magazine, Good Housekeeping, Working Mother, Fitness, Women's Health, Real Simple, and Self.  About Lisa G.: Lisa Goldenthal is the host of the WholeCEO Podcast. Lisa G., ranked Top 15 Executive Coach by CEO World Magazine, isn't your average speaker. She's a performance architect who partners with CEOs like you to shatter plateaus and unlock exponential growth.