Podcasts about vicious cycle

Affordable Care Act premiums are higher this year, after Congress declined to renew subsidies for the health insurance program. As a result, about a million fewer Americans enrolled for 2026 and even more are slated to drop by the year's end. In this episode, why falling enrollment will raise premiums further. Plus: Bond yields hit record highs around the globe, businesses start to see tariff refunds ahead of schedule, and utility rates are about to get worse.Every story has an economic angle. Want some in your inbox? Subscribe to our daily or weekly newsletter.Marketplace is more than a radio show. Check out our original reporting and financial literacy content at marketplace.org — and consider making an investment in our future.

Affordable Care Act premiums are higher this year, after Congress declined to renew subsidies for the health insurance program. As a result, about a million fewer Americans enrolled for 2026 and even more are slated to drop by the year's end. In this episode, why falling enrollment will raise premiums further. Plus: Bond yields hit record highs around the globe, businesses start to see tariff refunds ahead of schedule, and utility rates are about to get worse.Every story has an economic angle. Want some in your inbox? Subscribe to our daily or weekly newsletter.Marketplace is more than a radio show. Check out our original reporting and financial literacy content at marketplace.org — and consider making an investment in our future.

Send us Fan MailThe American Dream depends on something we rarely measure directly: whether ordinary people can still shape the rules they live under. When wealth concentrates into the hands of a tiny elite, the damage isn't just economic. It changes what democracy can even do. We dig into how today's inequality is driven by “super wealth,” why that concentration is historically familiar, and how it quietly kills class mobility by making stable work, home ownership, and upward movement harder to reach.We follow the money as it moves from boardrooms into politics, turning elections into high-priced contests that pull parties toward major donors and corporate power. Along the way, we connect the dots between financialization, offshoring, wage pressure, and the deliberate use of worker insecurity to weaken bargaining power. We also get specific about the policy pipeline: tax shifts away from wealth and toward wages, deregulation that invites crashes, and a bailout cycle where the public absorbs the risk while the gains stay private. If you've ever wondered why public opinion can feel irrelevant, this is the mechanism.Then we step back and ask what's happening to solidarity itself. Social Security and public schools aren't just programs; they're shared commitments, and they become targets when the goal is to turn citizens into isolated consumers. We also unpack corporate personhood, money as speech, and Citizens United, plus how advertising logic bleeds into political messaging to produce an uninformed electorate. The episode ends where it should: with the practical lesson that rights and reforms are won through organizing, sustained pressure, and countless small deeds that build real movements.If this connects with what you're seeing in your community, subscribe, share the episode, and leave a review so more people can find it. What part of this cycle do you think is most urgent to break first? Support the show

Have you been waking up every day with a hunger for your dream life? Your dream reality. Your dream routine. Your dream income. Your dream life. You're probably wondering: "How long is this going to take?" "Why haven't I made progress yet!?" Well, the reason is simple girl… You don't have what you want right now because a past version of you chose comfort. There is a version of you from October, November, and December of last year that led you to this very moment. You didn't work out or eat healthier meals, so you still have that layer of fat you want to shed. You didn't apply for better jobs on Indeed (which is honestly sooo easy, by the way), so you're still miserable at your current job. As the saying goes, the best time to plant a tree was 20 years ago… but the second-best time is NOW. ​So, with that being said, on this week's episode I want to share some actionable steps that will help you finally get things moving towards your dream reality! Listen in to hear all about it!

A new report has found Canadian caregivers are struggling with their own well-being. Published by the Canadian Centre for Caregiving Excellence, the report says caregivers face immense financial, physical and emotional strain. James Janeiro, director of policy and government relations at the centre, and Brenda Lenahan, executive director of the B.C. Complex Kids Society, joined the program to discuss what caregiver supports should look like.

April 30, 2026-We consider what happens to people facing criminal charges and are found not guilty because of a medical condition. We talk about reforming the mental health system with Garrett Smith, a statewide organizer for the Center for Community Alternatives, and Jayette Lansbury, a member of the New York State Criminal Justice Committee for the National Alliance on Mental Illness.

Send us Fan MailSnoring might be the sound you notice, but the real danger of obstructive sleep apnea is what you don't hear: your brain repeatedly yanking you out of deep sleep to keep you breathing, over and over, all night long. Dr. Mitchell Rothstein, a board-certified pulmonary and sleep medicine physician, joins us to give a clear update on what modern sleep medicine understands about sleep apnea and why it has become so widespread as BMI rises in the community. If you found this helpful, subscribe, and share the episode with someone who wakes up exhausted.Be a part of advancing science by participating in clinical research.Have a question for Dr. Koren? Email him at askDrKoren@MedEvidence.comListen on SpotifyListen on Apple PodcastsWatch on YouTubeShare with a friend. Rate, Review, and Subscribe to the MedEvidence! podcast to be notified when new episodes are released.Follow us on Social Media:FacebookInstagramX (Formerly Twitter)LinkedInWant to learn more? Checkout our entire library of podcasts, videos, articles and presentations at www.MedEvidence.comMusic: Storyblocks - Corporate InspiredThank you for listening!

Welcome to How Humans Heal®, I'm Dr. Doni. In this episode, I'm so excited to introduce you to Cynthia Thurlow. She is a nurse practitioner, host of the Everyday Wellness Podcast, bestselling author, international speaker, and author of the brand new book The Menopause Gut: Balance Your Microbiome to Reclaim Your Health in Midlife and Beyond. Her TED Talk has over 15 million views, and I have to say, this book feels like her story — like she finally gets to share what she's been living and learning over the past decade. We're diving deep today into the gut-hormone connection, and I think this conversation is going to be eye-opening for so many of you. We're here to help you! LINKS FROM THE EPISODE:   Get Cynthia's book here: https://www.amazon.com/Menopause-Gut-Balance-Microbiome-Reclaim/dp/0593855191/ref=sr_1_2?crid=1MLZC8EDCO836&dib=eyJ2IjoiMSJ9.UigxhM4X9Cd-KtdBi4dWyhaRmSdLw9B2crmE-Ir53KX1uQlx6PY8e41n_8z7Vo7KQvzoJXhty0fnJxSDPphMzHnlygOUCiPCKIX7Sov1_KoJeSwrLXbxLz5rBr0EV783U_wl4KyG8WCvlgMSXqmfNnd9PEahlQx1_Pw5fAMhxQ_mqYuN-Flz9PAbVRU7h6q7SVXs3w5uQFoVL0s_UuUppycZxvZ7e_VEP-9Ps4EE0Dw.MCHd9BZ2aEArnk7iKcNc9__JZ4KLtYrYzkKqrtz8zIo&dib_tag=se&keywords=menopause+gut+book&qid=1777567851&sbo=RZvfv%2F%2FHxDF%2BO5021pAnSA%3D%3D&sprefix=menopause+gut+book%2Caps%2C157&sr=8-2   Join Dr. Doni's "Say Goodbye To HPV" Program: https://hpv.doctordoni.com/hpv/checkout-12week-program   Schedule A Chat With Dr. Doni: https://intakeq.com/new/hhsnib/vuaovx    Read the full episode notes and find more information: https://doctordoni.com/blog/podcasts/ MORE RESOURCES FROM DR. DONI:   Quick links to social media, free guides and programs, and more: https://doctordoni.com/links     Disclosure: Some of the links in this post are product links and affiliate links and if you go through them to make a purchase I will earn a commission at no cost to you. Keep in mind that I link these companies and their products because of their quality and not because of the commission I receive from your purchases. The decision is yours, and whether or not you decide to buy something is completely up to you.

Femke Jonkmans, senior innovation associate at Fashion for Good, talks with Innovation Forum's Niamh Campbell about the Price Parity Toolkit, a financing mechanism designed to break the cycle of high prices and fragmented demands. They discuss how premium decoupling works in practice, supply chain alignment, traceability requirements and how the toolkit is evolving.

Portland startup news for the week of April 24, 2026 — I finally wrote up the "Vicious Cycle of Venture Capital" — the dynamic I've been talking about for years that explains why early-stage fundraising is so hard in Portland. Plus: Portland is hosting its first-ever Startup World Cup regional (applications due early May, $1M investment on the line), the Oregon UAS Accelerator just held demo day with 12 companies pitching drone and counter-drone solutions, Panic continues to be the most delightful company in Portland, Portland Startup Slack hit 8,000 members, and Mayor Keith Wilson delivered his State of the City address.Chapters00:00 Oregon startup news intro06:30 VC Squared: The Vicious Cycle of Venture Capital11:15 Startup World Cup comes to Portland ($1M prize)14:00 Oregon UAS Accelerator Demo Day (12 companies)17:50 Secrets

One “bad” meal. One skipped workout. One night of doom scrolling. Then the familiar thought hits: I blew it, so why bother?That is not a personality flaw. It is black-and-white thinking, a common cognitive bias that kills more progress than failure ever could.We walk through how all-or-nothing mindset shows up in dieting, intermittent fasting, exercise routines, reading goals, and even work habits. You will learn 3 practical tools you can use immediately.  If you want a stronger growth mindset, better follow-through, and sustainable behavior change, press play.After you listen, share it with a friend who gets stuck in all-or-nothing thinking, and please subscribe, rate, and review so more people can keep growing.Text Me Your Thoughts and IdeasSupport the showBrought to you by Angela Shurina  Certified Health, Sleep, Performance & Executive Coach 360 with 18 years of experience helping people change to feel, be and do their best.

Many of us go about our daily lives unaware that from the moment we wake up until we go to sleep, we are engaged in spiritual warfare. There is a battle being fought for our very souls. This may sound extreme, but if we examine our thoughts, words, and actions, we can see how our values are constantly being undermined. Throughout our day, we gather all sorts of useless and harmful thoughts which we later struggle to get rid of, for they become deeply rooted in us. Thus, we constantly struggle with sinister thoughts, and cannot think clearly.Habit builds character; we become what we repeatedly do. The attention we give to bad thoughts begins to shape our words and deeds; these, in turn, reinforce those same thoughts, forming a vicious cycle that tightens around us like a cobra constricting its prey. It becomes increasingly difficult to break free from its grip. "All spiritual life is based on thoughts. Progress in spiritual life depends on our thoughts… The best enterprise is for someone to establish a factory of good thoughts. Then, even bad thoughts will be transformed into good ones by his mind. For example, when you look upon a person as a soul, as an angel, you can ascend angelically to heaven and your life becomes a festival. But if you look upon a person in a carnal way, you descend into hell" (St. Paisios the Athonite, Spiritual Counsels, Volume III: Spiritual Struggle).We must learn to guard our minds in order to break destructive patterns, and fight back through prayer, discipline, and spiritual discernment. True change does not begin with actions, it begins with your thoughts.

In this interview, Kirk Schneider discusses his upcoming book 'The Vibrant Center,' exploring a new consciousness to address polarization, fear, and the importance of presence, discernment, and embracing life's mystery. Discover practical applications for fostering inner resilience and societal harmony.Chapters00:00 Introduction to Kirk Schneider and His Work02:25 The Vibrant Center: A New Consciousness04:59 Fear-Based Decisions and Their Impact07:10 The Role of Government and Psychological Advisors09:45 Understanding Fear and Discernment12:29 The Drama of Birth and Its Consequences14:35 Cultivating Presence and Connection17:03 Navigating Anxiety and Existentialism28:17 Embracing Life Enhancing Anxiety31:45 The Balance of Risk and Choice34:53 The Vicious Cycle of Polarization38:07 Reclaiming Agency in a Fear-Based World42:00 The Core of Depth Healers Program46:37 Taking Our Relationship to Mystery SeriouslyGrab your copy of The Time is Now and start your journey toward living a more intentional and fulfilling life -⁠⁠ https://a.co/d/aDYCQ9oJoin this channel to get access to exclusive perks:https://www.youtube.com/channel/UCl67XqJVdVtBqiCWahS776g/join// Connect With Me //ORDER MY BOOK, THE TIME IS NOW: A GUIDE TO HONOR YOUR TIME ON EARTH: ⁠⁠⁠⁠https://www.timeisnowbook.comWebsite: ⁠⁠⁠https://throughconversations.com⁠⁠Substack - https://throughconversations.substack.comYouTube community -https://www.youtube.com/channel/UCl67XqJVdVtBqiCWahS776g/join// Social //X: ⁠⁠⁠https://x.com/ThruConvPodcast⁠⁠Instagram: ⁠⁠⁠https://www.instagram.com/thruconvpodcast/?hl=en⁠⁠⁠YouTube: ⁠⁠https:⁠//www.youtube.com/channel/UCl67XqJVdVtBqiCWahS776g

Ready to break through your Keto or low-carb plateau? Book a free consultation call with Robert Sikes here: https://www.ketobodybuilding.com/callMost people fail their fitness goals because they live in a state of restriction, not abundance. They believe hours in the gym and endless cardio are the keys to fat loss, but this approach often wrecks metabolism and leads to burnout. In episode 871 of the Savage Perspective Podcast, host Robert Sikes sits down with coach Martin Silva to reveal why building muscle is the true secret to sustainable fat loss and metabolic health. They discuss how to break the cycle of binge eating, why your leanest body isn't your healthiest, and how to build a resilient mindset that guarantees long-term success. This is your guide to building the powerful physique you want without destroying your relationship with food.Get Keto Brick: https://www.ketobrick.com/Subscribe to the podcast: https://open.spotify.com/show/42cjJssghqD01bdWBxRYEg?si=1XYKmPXmR4eKw2O9gGCEuQChapters:0:00 - How Much Muscle REALLY Boosts Your Metabolism1:21 - From Family Tragedy to Fitness Coach: Martin's Origin Story3:02 - Why High-Achievers Neglect Their Health (& How to Fix It)5:08 - The "All-or-Nothing" Trap That Keeps You Unfit7:10 - Do You Actually Need to Spend Hours in the Gym?8:28 - Stop Focusing on The Pebbles: The "Big Rocks" of Fitness9:48 - A Bodybuilder's Confession: My Battle with Binge Eating12:39 - The Vicious Cycle of Punishing Yourself in the Gym14:01 - The Unspoken Truth About Natural Bodybuilding & Health15:59 - Fat Loss vs. Muscle Gain: What Should You Focus On First?17:07 - Why The Mental & Emotional Benefits of Fitness Outweigh The Physical19:39 - Is Tracking Your Food a Necessary Evil for Results?21:30 - Why Carnivore Dieters Stop Seeing Results (And Gain Weight)22:37 - The #1 Most Overlooked Factor for Diet Success23:35 - The Simple Habit-Building Process Most People Ignore25:40 - "When Was The Last Time You Were Consistent for a Full Year?"29:00 - The "Adding, Not Subtracting" Method for Sustainable Fat Loss31:10 - Why You Should Focus on a "Building Phase" (Even if You're Overweight)34:03 - The Truth About How Strength Training Impacts Your Metabolism35:04 - Living in Abundance vs. Scarcity to Fuel Your Body36:30 - How to Shift Your Mindset from Aesthetics to Performance38:12 - Why Your Leanest Physique Isn't Your Healthiest Physique40:15 - Why Muscle Is The Ultimate "Longevity Organ"41:29 - The Biggest Obstacle High-Achieving Clients Face44:08 - The "Never Miss Twice" Rule for Unstoppable Consistency46:40 - The Best Apps for Tracking Fitness & Nutrition48:48 - A Coach's Ideal Body Fat Percentage for Health & Performance50:22 - Is a Full-Body MRI Worth The Investment for Your Health?51:36 - Your Health is The Foundation of All Ambition51:52 - Where to Find More from Martin Silva

In this video, we explore the deep-seated belief that money equals safety and how tying your personal worth to financial success can create a cycle of insecurity. We discuss the importance of cultivating a healthy money mindset to achieve true financial freedom, and why many spiritual women and entrepreneurs find it impossible to stop hustling, even when they are on the verge of burnout.The path to abundance and peace isn't through more effort; it's through shifting into the Creation Loop. I break down the 3 essential steps of this soulful alternative to help you regulate your nervous system, quiet the mind, and move into a state of ease and flow. By identifying these loops, you can stop performing for your worth and start leading from your essence, allowing your business and life to thrive without the heavy weight of hustle culture.In this video, you'll learn:

In this episode of Develop This!, host Dennis Fraise sits down with Ron Kresha, Chief Financial Officer and founding member of Golden Shovel Agency, to explore the powerful — and often overlooked — role of community airports in economic development. Drawing from his professional expertise and personal passion for aviation, Ron makes a compelling case for why community airports must be viewed not as line-item expenses, but as anchor institutions that drive investment, healthcare access, business recruitment, and long-term growth. From general aviation to essential air service, airport marketing to emerging aviation technology, this episode delivers actionable insights for community and economic development leaders ready to elevate their local airport strategy. 1. Community Airports: Expense or Economic Engine? Ron challenges the common misconception that airports are financial drains. Instead, he reframes them as infrastructure investments that produce measurable ROI through: Business attraction and retention Corporate aviation access Site selection competitiveness Tourism and regional connectivity 2. The Critical Role of General Aviation While commercial flights often dominate the conversation, general aviation is a major contributor to local economies. Corporate aircraft, medical flights, flight training, agricultural aviation, and logistics operations all rely on well-maintained community airports. For many communities, general aviation is the real driver of economic activity. 3. Essential Air Service & Small Community Survival Ron highlights the importance of Essential Air Service (EAS) for rural and smaller communities. Reliable air connectivity supports: Healthcare access Executive travel Talent recruitment Emergency response 4. Airport Marketing & Community Engagement One of the strongest themes of the episode is airport awareness. Many residents — and even local leaders — don't fully understand what their airport contributes. Ron emphasizes proactive airport marketing, storytelling, and community engagement to bridge the knowledge gap. Airports must: Share economic impact data Highlight business users Showcase medical and emergency benefits Build pride and awareness locally 5. Avoiding the Vicious Cycle of Decline Underinvestment leads to reduced usage. Reduced usage leads to funding challenges. Funding challenges lead to further decline. Ron urges communities to: Maintain and modernize infrastructure Pursue airport funding opportunities Treat airports as strategic assets Align airport strategy with broader economic development plans 6. The Future of Aviation Technology Looking ahead, the conversation explores: Autonomous aircraft Advanced air mobility Emerging aviation technologies Increased efficiency in general aviation Communities that prepare now will be positioned to capitalize on the next evolution of aviation. Takeaways for Economic Development Professionals Community airports are anchor institutions — not optional amenities. Investment in airport infrastructure generates long-term economic returns. General aviation plays a larger role in local economies than many realize. Essential air service can determine whether small communities thrive or struggle. Airport engagement and marketing are essential to sustaining funding and support. Education and awareness campaigns can transform public perception. The future of aviation presents new opportunities for proactive communities.

In this episode, Louise Digby shares a powerful conversation with a listener who struggles to maintain healthy habits despite knowing what to do. Louise explains why willpower alone isn't enough and delves into the physiological reasons behind failed attempts at weight loss and lifestyle changes. Through personal stories and practical advice, she teaches how small, supportive changes can create sustainable momentum. Louise highlights the importance of understanding one's own body and offers actionable steps to achieve lasting wellness.**Links:**- Get my free guide: https://pages.louisedigbynutrition.uk/metabolism-guide- Join my next free masterclass: https://www.louisedigbynutrition.com/meno-belly- Book a free discovery call: https://pages.louisedigbynutrition.uk/discovery00:00 Introduction: A Conversation That Resonated00:59 Understanding the Real Barriers to Weight Loss01:43 The Vicious Cycle of Low Energy and Poor Habits03:35 Physiology Over Willpower: The Key to Change06:25 A Real-Life Example of Transformation10:43 The Power of Small, Strategic Changes15:33 The Importance of Personalised Support20:07 Starting in the Right PlaceRegister for my free masterclass: https://www.louisedigbynutrition.com/meno-belly

Send us a textWriter and podcaster Jaime Parker Stickle visits to talk about her book, Vicious Cycle, creating accurate portrayals of postpartum anxiety and depression, and why increasing conversations on this subject is important.▬Check out Jaime's website and grab a copy of Vicious Cycle:https://www.jaimeparkerstickle.com/Follow Jaime on her socials to keep up with her ventures:https://www.instagram.com/jaimeparkerstickle/#https://www.facebook.com/JaimeParkerStickleSpeculative Fiction Writing Made Simple: Write, Edit, and Publish Your Debut NovelMost writing podcasts just inspire. This one teaches the craft skills that hook readers.Listen on: Apple Podcasts Spotify

Jalen Hurts doesn't leave a lot to the immagination when asked about Kevin Patullo's future with the Philadelphia Eagles. 76ers ROLL the Raptors as Maxey drops 33pts and Kyle Lowry gets ALL THE LOVE! Flyers BEAT UP by the Lightning in 5-1 loss.  Gametime Ticket Offer: $20 off with code "FARZY" at gametime.co The Farzy Show presented by MyBookie Promo: No-strings-attached cash bonus up to $200 Promo Codes: FARZY ..  https://mybookie.website/joinwithFARZYManscaped Offer: 20% off AND Free Shipping with code "Farzy20" at Manscaped.comCopyright Disclaimer under section 107 of the Copyright Act 1976, allowance is made for “fair use” for purposes such as criticism, comment, news reporting, teaching, scholarship, education and research. Fair use is a use permitted by copyright statute that might otherwise be infringing.

Jaime Parker Stickle is the author of Vicious Cycle, her debut novel. We chat the fun of colon cancer screenings, how I shouldn’t be a misogynist anymore, life of marriage and kids, how every date needs proof of no STDs even before the first kiss, and so much more. Subscribe to DuShane.substack.com and listen to Drinks with Tony on iTunes, Spotify, Pandora, Stitcher, and other podcast outlets. It also airs every Tuesday at 4pm on 92.9FM, Los Gatos and 101.9FM, Santa Cruz.

In this episode of The Birth Lounge podcast, HeHe sits down with lactation superstar Kelly Kendall, RN and International Board Certified Lactation Consultant (IBCLC), to get real about breastfeeding — the joys, the struggles, and everything in between. They dive into the realities new parents face, from hand-expressing colostrum and mastering proper latching to managing oversupply, nipple trauma, and sleepy newborns. HeHe also introduces the Birth Lounge app, packed with bite-sized, evidence-based tools to help you feel confident navigating parenthood. Kelly shares practical, heart-centered advice for building a supportive environment, getting your partner involved, using pumps effectively, and keeping your milk supply healthy — without shame or pressure. Whether you're expecting your first baby or navigating feeding with a little one already at home, this episode is overflowing with actionable strategies, evidence-backed guidance, and a dose of compassion only HeHe can deliver/ 00:00 Embracing the Realities of Parenting 01:06 Introduction to The Birth Lounge App 02:16 Features of The Birth Lounge App 05:04 Breastfeeding Statistics and Challenges 08:27 Interview with Lactation Consultant Kelly Kendall 13:52 Breastfeeding Techniques and Tips 25:41 The Importance of Baby-Led Latching 36:03 Common Breastfeeding Challenges and Solutions 38:31 Avoiding the Vicious Cycle of Breastfeeding 38:43 Frequency of Feeding and Its Impact on Supply 39:32 Sleepy Newborns and Feeding Challenges 46:11 The Importance of Night Feedings 47:48 Breastfeeding and Postpartum Self-Care 48:57 Navigating Social Media Expectations 49:33 Breastfeeding Subsequent Children 52:55 Dealing with Nipple Trauma 58:17 Introducing a Pump: Timing and Tips 01:03:40 Partner Support in Breastfeeding 01:05:22 Final Thoughts and Advice for New Parents   Guest Bio: Kelly Kendall is a registered nurse and internationally board-certified lactation consultant (IBCLC) who's been elbows-deep in boobs and babies for years—both in the hospital and as a private practice After watching too many parents get steamrolled by outdated advice and sugarcoated nonsense, she created Boob School: a no-fluff, all-facts lactation program that shows you how to prevent breastfeeding chaos, survive the messy middle, and get back on track when it all goes sideways. INSTAGRAM: Connect with HeHe on IG  Connect with Kelly on IG    BIRTH EDUCATION: Join The Birth Lounge here for judgment-free childbirth education that prepares you for an informed birth and how to confidently navigate hospital policy to have a trauma-free labor experience!   Download The Birth Lounge App for birth & postpartum prep delivered straight to your phone!   LINKS MENTIONED: https://www.cdc.gov/breastfeeding-data/media/pdfs/2024/05/Dietary_Guidelines_for_Americans_2020-2025.pdf#page=65   https://www.cdc.gov/breastfeeding-data/about/index.html?utm_source=chatgpt.com https://firstdroplets.com/ Listen to episode 240 of The Birth Lounge Podcast all about hand expression here!  Listen to episode 356 of The Birth Lounge Podcast all about perceived low milk supply here!  Get 10% off Silverettes to support your breastfeeding journey with code HEHE  

Antibiotics can save lives, but they can also silently disrupt your gut, energy, skin, and immunity long after you've finished the prescription. If you've noticed new bloating, food sensitivities, fatigue, or recurring infections since taking them, this episode connects the dots and explains why. We explore what really happens inside your body after antibiotics and how to restore balance naturally through smarter gut, immune, and detox support. Tune in to hear: The hidden connection between antibiotics and your symptoms (00:51) What no one warns you about after antibiotics (02:13) The client story that revealed the real damage (03:45) The shocking truth about what antibiotics really do (05:11) Why probiotics can't undo the harm (08:04) How to rebuild your gut after antibiotics the right way (09:53) Head to www.paulabenedi.com/episode397 for the show notes Join our newsletter: www.synergised.info/newsletter Follow Synergised on Instagram: @synergiseduk Follow Paula on Instagram: @paulabenedi . P.S. This podcast and website represent the opinions of Paula Benedi. The content here should not be taken as medical advice and is for informational purposes only and is not intended to diagnose, treat, cure, or prevent any disease. Please consult your healthcare professional for any medical questions.

Most teams obsess over new business and ignore the people already paying them. That blind spot is killing retention, bloating acquisition costs, and making growth harder than it needs to be.In this episode, Toni sits down with Mallory Lee, a three time VP of Revenue Operations, to unpack why Customer Success is still treated like an afterthought and why that mindset breaks companies over time.(00:00) - Introduction (02:35) - CS Teams are the Forgotten Child (08:18) - The Customer Journey and Handoffs (11:46) - Maintaining Customer Context (22:02) - Product Usage Data and Signals (26:30) - Building Trust Through Customer References (32:17) - Identifying and Leveraging Power Users (35:03) - Gamification and User Engagement (38:14) - Systematizing Customer Loyalty (42:38) - Financial Implications of Customer Retention (44:24) - The Vicious Cycle of Churn (51:31) - Final Thoughts

Tyler shares his raw and emotional journey, detailing a chaotic childhood where addiction was the family norm. He recounts the shocking progression of his own drug use, the moment his mother introduced him to heroin, and how his father was the first person to put a needle in his arm. After years of the "jail, rehab, rehab, jail" cycle, hear how the loss of his 'perfect' life and a moment of desperation led him to a permanent path of recovery. Now sober and working at the very treatment center that saved him, Tyler discusses finding his identity, the power of fellowship, and how he navigated the grief of losing both parents while staying clean. [00:00] Podcast Introduction and Tyler's Clean Date (October 1st, 2023) [00:00:45] The Host's Initial Doubt: "He's not gonna make it" [00:02:29] Finding God and a "Physically New Person" [00:03:30] Growing Up in a Vicious Cycle of Family Addiction My Mother Gave Me My First Perk; Sniffing Heroin Together [00:07:28] "My Father Was the First Person to Put a Needle in My Arm"[00:07:47] Playing the Shitty Cards: Winning with the Disease of Addiction [00:09:26] The 10-Year Cycle: Jail, Rehab, Rehab, Jail [00:11:37] The Gift of Desperation: Leaving the "White Picket Fence" [00:14:13] The Genetic Factor of Opiate Addiction[00:15:55] Identity Crisis: Who Am I Without Drugs? [00:17:59] Life in Recovery & The Power of Fellowship (NA/AA) [00:20:18] Faking the Funk: Why Half-Stepping the Work Fails[00:30:52] Nothing Changes If Nothing Changes [00:31:35] Grieving in Sobriety: Losing Both Parents [00:34:33] Final Thought: It's Easier to Keep Your Seat Than to Get It Back [00:36:06] Conclusion and Gratitude ----Across the Web----

In this episode, Dr. Jockers uncovers the real story behind red meat and cholesterol. He breaks down why processed carbs, seed oils, and insulin resistance—not red meat—are driving heart disease. You'll also learn how cholesterol actually supports cell health and hormone balance.   You'll discover how grass-fed red meat fuels your body with essential nutrients like carnitine, zinc, and vitamin B12 while reducing inflammation. Dr. Jockers explains why nutrient quality matters more than quantity and how modern research challenges old diet myths.   If you've ever felt bloated, sluggish, or uneasy after eating meat, this episode shows what's really going on. Learn how low stomach acid, sluggish bile, or gut imbalances may be the issue—and the simple, natural ways to fix them for better digestion and energy.   In This Episode:  00:00 Introduction to Beef Tallow and Seed Oils 00:41 Interview with Steven Ano: The Journey of Ancient Crunch 05:39 The Birth of Masa Chips 10:26 Challenges in Perfecting the Recipe 14:14 The Importance of Organic Ingredients 19:37 The Rise of Vandy Crisps 26:39 The Vicious Cycle of Non-Organic Farming 27:58 The Benefits and Drawbacks of Avocado Oil 28:40 Comparing Cooking Oils: Olive Oil, Coconut Oil, and Beef Tallow 30:40 The Science Behind Cooking Oils and Their Properties 37:57 Challenges and Innovations in Healthy Snack Production 40:09 Expanding Product Lines and Future Plans 41:41 The Philosophy of Real Food and Health 45:00 Conclusion and Final Thoughts   Hydration is one of the fastest ways to boost your energy, sharpen your focus, curb cravings, and even improve the look and feel of your skin — but water alone isn't enough. Your cells need electrolytes to actually absorb and use that hydration. Paleovalley Essential Electrolytes delivers premium, full-spectrum minerals with zero sugar, no artificial ingredients, and unprocessed sea salt, helping you feel more energized, clear-headed, and vibrant — and look more radiant from the inside out. Just one scoop a day can make a noticeable difference. Try Paleovalley Essential Electrolytes and save 15% by visiting Paleovalley.com/jockers and using code JOCKERS at checkout.   If you want to burn belly fat…boost your energy levels…balance blood sugar…or relieve swelling in your legs or feet… Then you need to check out PureHealth Research immediately.   This company makes some amazing health-boosting supplements that are manufactured right here in America.   They only use natural, non-GMO ingredients that are backed by the latest science and proven to work.   And right now, you can save 35% on all of their products with this special subscriber-only offer. Just use your exclusive coupon code JOCKERS at checkout.      "Seed oils force your body into sugar-burning mode, damage mitochondria, and accelerate aging."  ~ Dr. Jockers     Subscribe to the podcast on: Apple Podcast Stitcher Spotify PodBean TuneIn Radio     Resources: Get 15% off Paleovalley Electrolites: paleovalley.com/jockers – Use code JOCKERS Get 35% off: https://www.purehealthresearch.com/ use code JOCKERS   Connect with Steven Rofrano: Website - Save 20% on MASA Chips and Vandy Crisps:   https://www.masachips.com/DRDAVID-JOCKERS Connect with Dr. Jockers: Instagram – https://www.instagram.com/drjockers/ Facebook – https://www.facebook.com/DrDavidJockers YouTube – https://www.youtube.com/user/djockers Website – https://drjockers.com/ If you are interested in being a guest on the show, we would love to hear from you! Please contact us here! - https://drjockers.com/join-us-dr-jockers-functional-nutrition-podcast/ 

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 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 Hosted by Simplecast, an AdsWizz company. See pcm.adswizz.com for information about our collection and use of personal data for advertising.

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 Hosted by Simplecast, an AdsWizz company. See pcm.adswizz.com for information about our collection and use of personal data for advertising.

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

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)

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.

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.

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

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.

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, 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

"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 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