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2 episodes with way we eat
2 episodes with way we eat
2 episodes with way we eat
2 episodes with way we eat
2 episodes with way we eat
2 episodes with way we eat
2 episodes with way we eat
2 episodes with way we eat
2 episodes with way we eat
In a special segment, recorded at the Hot Topics Studio stage at IFT FIRST 2025, we're listening in as The Rockefeller Foundation's Dana Thomas talks with IFT's Anna Rosales about scaling up food as medicine programs into sustainable models that can reach millions of people. Michiel Bakker, president of the Culinary Institute of America and … Continue reading EP 67: Scaling Food As Medicine, Redesigning the Way We Eat →
In 2025, wellness is the main ingredient at sea. From elaborate tea houses to shopping excursions with the chef—these are the fresh ways that cruise lines are shedding their overindulgent reputations. On this episode of Unpacked Minis, Cruise Edition, host Aislyn Greene sits down at F&B@Sea—the culinary showcase at Miami's Seatrade Cruise Global conference—with David Yeskel, a travel and food journalist who has covered cruising for 20 years. Together they uncover the most surprising—and delicious—trends shaping what we eat at sea. On this episode you'll learn: Why cruise lines are embracing plant-based menus—and what that means for travelers. How sourcing local ingredients works (and why small ships are able to lead the way). The ways that shoreline dining trends are making their way aboard cruise lines. Don't miss these moments: [02:48] Why swapping bars for tea houses is on trend in 2025. [05:25] Unique and inclusive food options at every level of the industry. [08:11] Sourcing local food? Sometimes it means taking travelers shopping with the chef. Featured in this episode: Virgin Voyages MSC Cruises Carnival Cruise Line Holland America Line Celebrity Princess Oceania Viking Cruises Azamara Cruises Explora Journeys Seabourn Cruises Celestyal Cruises Cunard Resources: Read the transcript of this episode. Explore more of David's work on his website or follow him on LinkedIn. Listen to other Unpacked Minis, Cruise Edition, like this one about innovations or this one about finding a cruise travel advisor. Looking for more content from Seatrade Global? Check out our sister podcast View From Afar, by the travel industry for the travel industry.
On this episode I'm chatting with James Collier - a Nutritionist, Author and Co-Founder & Chief Sustainable Nutrition Officer at Huel. On the back of his new book, Well Fed, we're discussing whether we need to change the way we eat. We discuss the complexities of the food system, the ethical considerations of food choices, the importance of consumer education, the challenges of overconsumption, why misinformation is impacting food and what James would do if he was advising the UK Government on food policy today.This podcast is brought to you by our mates at Shopify.Shopify is a key player that's revolutionising retail by empowering unified commerce across online, offline, and wholesale channels. With one of the largest and robust ecosystems among commerce platforms, we're excited to have them join us on this podcast journey. Check them outhere.Checkout Factoryhere.Sign up to our newsletterhere.
Gabby Reece and Abby Sharp delve into the complexities of nutrition, diet culture, and the impact of social media on eating habits. They discuss the importance of fostering a healthy relationship with food, the principles of intuitive eating, and the need for media literacy to combat misinformation. The conversation emphasizes the significance of mindset in nutrition, the role of gender in eating behaviors, and the necessity of establishing routines for healthy eating. They also explore how to optimize nutrition for performance and the emotional aspects of food. Sponsors Bon Charge (YOUTUBE): My listeners get 15% off when you order from boncharge.com and use my exclusive promo code GABBY at checkout Cornbread CBD (YOUTUBE): My listeners will receive 30% off your first order by going to cornbreadhemp.com/GABBY and using the code GABBY at checkout. OneSkin: Get 15% off OneSkin with the code REECE at https://www.oneskin.co/ #oneskinpod Chapters 00:00 Navigating the World of Social Media and Nutrition 02:28 Understanding Diet Culture and Intuitive Eating 04:33 The Importance of Mindset in Nutrition 05:01 Building a Healthy Relationship with Food 09:16 The Impact of Social Media on Eating Habits 15:10 Empowering Young People Through Media Literacy 20:39 Establishing a Routine for Healthy Eating 25:07 The Role of Gender in Eating Behaviors 29:31 Intuitive Eating: A Mind-Body Framework 36:01 Optimizing Nutrition for Performance 42:29 Food as a Tool for Emotional Wellbeing 44:50 Simplifying Nutrition for Everyone 51:09 The Importance of Visual Appeal in Nutrition 56:41 Raising Healthy Eaters: Strategies for Parents 01:01:00 Food as Medicine: Balancing Science and Practicality 01:07:34 Addressing Systemic Issues in Nutrition 01:12:18 Emotional Eating: Understanding and Managing Triggers 01:19:30 The Role of AI in Nutrition and Health 01:25:09 Personal Nutrition Practices and Daily Rituals To hear more from Abbey Sharp, check out her podcast Bite Back: https://www.youtube.com/@AbbeysKitchen/podcasts For more Gabby: Instagram: https://www.instagram.com/gabbyreece/ TikTok: https://www.tiktok.com/@gabbyreeceofficial The Gabby Reece Show Podcast on Youtube: https://www.youtube.com/channel/UCeEINLNlGvIceFOP7aAZk5A Keywords nutrition, diet culture, intuitive eating, social media, healthy eating, food relationship, media literacy, eating habits, performance nutrition, emotional wellbeing, nutrition, health, emotional eating, parenting, food trends, protein, hydration, food as medicine, systemic issues, AI in health Learn more about your ad choices. Visit megaphone.fm/adchoices
Hey smarties! We're on a break for the holidays and revisiting some of our top episodes from 2024. We can't do this show without you and we still need your support. If you can, donate today to keep independent journalism going strong into 2025 and beyond. Give now to support “Make Me Smart.” Thank you so much for your generosity, happy holidays and we'll see you in the new year. Today we’re talking about food. Specifically, Big Food. In his book, “Barons: Money, Power, and the Corruption of America's Food Industry,” Austin Frerick, agricultural and antitrust policy fellow at Yale, argues the food system is the most consolidated sector in the United States. On the show today, Frerick explains how the American food system became so concentrated, how that’s inflated prices and eroded quality, and what we should do about it. Plus, Walmart’s role as king of grocery kings. Then, we’ll get into why Boeing can’t keep up with SpaceX. And, an expert on youth mental health (and former guest on “Make Me Smart”) was wrong about how teens curate their social media feeds. Here’s everything else we talked about today: “Lax Antitrust Enforcement Imperils The Nation's Supply Chains” from Forbes “What Is “Big Ag,” and Why Should You Be Worried About Them?” from Union of Concerned Scientists “The problem with growing corporate concentration and power in the global food system” from Nature Food “Major retailers are offering summer deals to entice inflation-weary shoppers” from AP News “US Consumer Confidence Rises for First Time in Four Months” from Bloomberg “Inflation now means high prices, not just rising costs” from Axios “What do Americans think about inflation?” from The Brookings Institution “Boeing Prepared to Fly Crewed Space Taxi With Helium Leak” from Bloomberg We love to hear from you. Send your questions and comments to makemesmart@marketplace.org or leave us a voicemail at 508-U-B-SMART.
Hey smarties! We're on a break for the holidays and revisiting some of our top episodes from 2024. We can't do this show without you and we still need your support. If you can, donate today to keep independent journalism going strong into 2025 and beyond. Give now to support “Make Me Smart.” Thank you so much for your generosity, happy holidays and we'll see you in the new year. Today we’re talking about food. Specifically, Big Food. In his book, “Barons: Money, Power, and the Corruption of America's Food Industry,” Austin Frerick, agricultural and antitrust policy fellow at Yale, argues the food system is the most consolidated sector in the United States. On the show today, Frerick explains how the American food system became so concentrated, how that’s inflated prices and eroded quality, and what we should do about it. Plus, Walmart’s role as king of grocery kings. Then, we’ll get into why Boeing can’t keep up with SpaceX. And, an expert on youth mental health (and former guest on “Make Me Smart”) was wrong about how teens curate their social media feeds. Here’s everything else we talked about today: “Lax Antitrust Enforcement Imperils The Nation's Supply Chains” from Forbes “What Is “Big Ag,” and Why Should You Be Worried About Them?” from Union of Concerned Scientists “The problem with growing corporate concentration and power in the global food system” from Nature Food “Major retailers are offering summer deals to entice inflation-weary shoppers” from AP News “US Consumer Confidence Rises for First Time in Four Months” from Bloomberg “Inflation now means high prices, not just rising costs” from Axios “What do Americans think about inflation?” from The Brookings Institution “Boeing Prepared to Fly Crewed Space Taxi With Helium Leak” from Bloomberg We love to hear from you. Send your questions and comments to makemesmart@marketplace.org or leave us a voicemail at 508-U-B-SMART.
Hey smarties! We're on a break for the holidays and revisiting some of our top episodes from 2024. We can't do this show without you and we still need your support. If you can, donate today to keep independent journalism going strong into 2025 and beyond. Give now to support “Make Me Smart.” Thank you so much for your generosity, happy holidays and we'll see you in the new year. Today we’re talking about food. Specifically, Big Food. In his book, “Barons: Money, Power, and the Corruption of America's Food Industry,” Austin Frerick, agricultural and antitrust policy fellow at Yale, argues the food system is the most consolidated sector in the United States. On the show today, Frerick explains how the American food system became so concentrated, how that’s inflated prices and eroded quality, and what we should do about it. Plus, Walmart’s role as king of grocery kings. Then, we’ll get into why Boeing can’t keep up with SpaceX. And, an expert on youth mental health (and former guest on “Make Me Smart”) was wrong about how teens curate their social media feeds. Here’s everything else we talked about today: “Lax Antitrust Enforcement Imperils The Nation's Supply Chains” from Forbes “What Is “Big Ag,” and Why Should You Be Worried About Them?” from Union of Concerned Scientists “The problem with growing corporate concentration and power in the global food system” from Nature Food “Major retailers are offering summer deals to entice inflation-weary shoppers” from AP News “US Consumer Confidence Rises for First Time in Four Months” from Bloomberg “Inflation now means high prices, not just rising costs” from Axios “What do Americans think about inflation?” from The Brookings Institution “Boeing Prepared to Fly Crewed Space Taxi With Helium Leak” from Bloomberg We love to hear from you. Send your questions and comments to makemesmart@marketplace.org or leave us a voicemail at 508-U-B-SMART.
When it comes to sitting around that beautiful Holiday table, something happens when we're surrounded by people who love us, where the invisible adult line called independence and autonomy is blurred, wiped out somehow, and all topics seem like fair game. As vegans we need to deal with conversations about why we aren't eating the non-vegan apple pie and what's the difference if you just have "a little butter", navigate questions about grass fed beef, animals who are treated well, mom and pop farms, and the carnivore diet. If you're in recovery from an eating disorder or disordered eating you may have to listen to people talking about their exercise regimes and what diet they're on. If you're just a regular human, you may have to navigate comments on your single status, or your childless or child free status, your child raising ways, your job status, how your body has changed. Mix a large family gathering with some extended family you haven't seen in a while, alcohol, traditions and especially food traditions, and you'll find yourself in conversations around the table where you might need a few skills that run along a spectrum of brushing it off, to a little grace and understanding, to a big dose of boundary setting. This is what we'll be talking about in today's post and episode, how to set boundaries in conversations around the Holidays, whether these surround the topics of being vegan, or any other life choice or change. For all the links mentioned in today's episode, click here or visit brownble.com/blog
Americans are snacking more than ever before, a recent report found 95 percent of American adults eat at least a snack a day. It wasn't always that way. Atlantic writer Ellen Cushing writes that until recently, “There were no elaborate treats after soccer practice, or snack trays on strollers, or tubes of yogurt. Energy bars were for athletes, not accountants. National parks did not have vending machines.” Snacks have become so ubiquitous and easy that some have abandoned main, sit-down meals all together. We'll talk to experts about the dominance of snacking and how these in between meals impact our health. And we want to hear from you, how much do you snack? Guests: Ellen Cushing, staff writer, The Atlantic; author of recent article "Snacks Took Over American Life" Maya Feller, registered dietitian nutritionist; author of "Eating from Our Roots: 80+ Healthy Home-Cooked Favorites from Cultures Around the World"; host of Slate's Well, Now Podcast
3/4 In February 1882 the SS Dunedin departed New Zealand on a voyage that would revolutionise the way we eat and kickstart the world's food supply chain. Aboard were thousands of mutton, lamb and pig carcasses as well as 250 kegs of butter, hare, pheasant, turkey, chicken and 2226 sheep tongues. This cargo would be kept fresh in the ship's hold using a state-of-the-art Bell-Coleman compression refrigeration machine and would mark the first time fresh goods had ever been transported over such a distance. However, the route was far from plain sailing... For the third story in our series 'Ships that Made the British Empire' series, Dan is joined by Senior Archivist Max Wilson and former colleague Charlotte Ward from Lloyd's Register Foundation whose archives hold the greatest stories of Britain's maritime history. You can find out more about Lloyd's Register Foundation's history and its work that supports research, innovation and education to help the global community tackle the most pressing safety and risk challenges. Just go to https://hec.lrfoundation.org.uk/Produced by Mariana Des Forges and edited by Dougal Patmore. Peta Stamper is the production manager for this series, 'Ships that Made the British Empire'.We'd love to hear from you - what do you want to hear an episode on? You can email the podcast at ds.hh@historyhit.com.You can take part in our listener survey here.
Of entrepreneurship, and great men, and achievement. The written version of this review can be found here (https://theworthyhouse.com/2024/06/25/life-on-the-line-a-chefs-story-of-chasing-greatness-facing-death-and-redefining-the-way-we-eat-grant-achatz/) We strongly encourage, in these days of censorship and deplatforming, all readers to bookmark our main site (https://www.theworthyhouse.com). You can also subscribe for email notifications. The Worthy House does not solicit donations or other support, or have ads. Other than at the main site, you can follow Charles here: https://twitter.com/TheWorthyHouse
Today we’re talking about food. Specifically, Big Food. In his book, “Barons: Money, Power, and the Corruption of America's Food Industry,” Austin Frerick, agricultural and antitrust policy fellow at Yale, argues the food system is the most consolidated sector in the United States. On the show today, Frerick explains how the American food system became so concentrated, how that’s inflated prices and eroded quality, and what we should do about it. Plus, Walmart’s role as king of grocery kings. Then, we’ll get into why Boeing can’t keep up with SpaceX. And, an expert on youth mental health (and former guest on “Make Me Smart”) was wrong about how teens curate their social media feeds. Here’s everything else we talked about today: “Lax Antitrust Enforcement Imperils The Nation's Supply Chains” from Forbes “What Is “Big Ag,” and Why Should You Be Worried About Them?” from Union of Concerned Scientists “The problem with growing corporate concentration and power in the global food system” from Nature Food “Major retailers are offering summer deals to entice inflation-weary shoppers” from AP News “US Consumer Confidence Rises for First Time in Four Months” from Bloomberg “Inflation now means high prices, not just rising costs” from Axios “What do Americans think about inflation?” from The Brookings Institution “Boeing Prepared to Fly Crewed Space Taxi With Helium Leak” from Bloomberg We love to hear from you. Send your questions and comments to makemesmart@marketplace.org or leave us a voicemail at 508-U-B-SMART.
Today we’re talking about food. Specifically, Big Food. In his book, “Barons: Money, Power, and the Corruption of America's Food Industry,” Austin Frerick, agricultural and antitrust policy fellow at Yale, argues the food system is the most consolidated sector in the United States. On the show today, Frerick explains how the American food system became so concentrated, how that’s inflated prices and eroded quality, and what we should do about it. Plus, Walmart’s role as king of grocery kings. Then, we’ll get into why Boeing can’t keep up with SpaceX. And, an expert on youth mental health (and former guest on “Make Me Smart”) was wrong about how teens curate their social media feeds. Here’s everything else we talked about today: “Lax Antitrust Enforcement Imperils The Nation's Supply Chains” from Forbes “What Is “Big Ag,” and Why Should You Be Worried About Them?” from Union of Concerned Scientists “The problem with growing corporate concentration and power in the global food system” from Nature Food “Major retailers are offering summer deals to entice inflation-weary shoppers” from AP News “US Consumer Confidence Rises for First Time in Four Months” from Bloomberg “Inflation now means high prices, not just rising costs” from Axios “What do Americans think about inflation?” from The Brookings Institution “Boeing Prepared to Fly Crewed Space Taxi With Helium Leak” from Bloomberg We love to hear from you. Send your questions and comments to makemesmart@marketplace.org or leave us a voicemail at 508-U-B-SMART.
Today we’re talking about food. Specifically, Big Food. In his book, “Barons: Money, Power, and the Corruption of America's Food Industry,” Austin Frerick, agricultural and antitrust policy fellow at Yale, argues the food system is the most consolidated sector in the United States. On the show today, Frerick explains how the American food system became so concentrated, how that’s inflated prices and eroded quality, and what we should do about it. Plus, Walmart’s role as king of grocery kings. Then, we’ll get into why Boeing can’t keep up with SpaceX. And, an expert on youth mental health (and former guest on “Make Me Smart”) was wrong about how teens curate their social media feeds. Here’s everything else we talked about today: “Lax Antitrust Enforcement Imperils The Nation's Supply Chains” from Forbes “What Is “Big Ag,” and Why Should You Be Worried About Them?” from Union of Concerned Scientists “The problem with growing corporate concentration and power in the global food system” from Nature Food “Major retailers are offering summer deals to entice inflation-weary shoppers” from AP News “US Consumer Confidence Rises for First Time in Four Months” from Bloomberg “Inflation now means high prices, not just rising costs” from Axios “What do Americans think about inflation?” from The Brookings Institution “Boeing Prepared to Fly Crewed Space Taxi With Helium Leak” from Bloomberg We love to hear from you. Send your questions and comments to makemesmart@marketplace.org or leave us a voicemail at 508-U-B-SMART.
This week's guest Under the Cloche is award-winning, nutrition and mental health pioneer and Junior Doctor Ally Jaffee. Ally has been on an amazing and inspirational journey in her career thus far and her perspective on food is fascinating. This is really worth a listen!Check out more from Ally here: https://www.drallyjaffee.com/https://www.instagram.com/drallyjaffeeSubscribe to Under the Cloche wherever you get your podcasts: https://podfollow.com/1740025015 Hosted on Acast. See acast.com/privacy for more information.
There's lots of judgements that get made based on people's size - if someone is “too thin” they get told to eat more; if someone is “too big” they get told they should be eating less. There's this concept that you can tell if someone suffers from disordered eating based solely on the way they look. But what really matters is whether or not problems exist when someone eats - not their size, or any societal judgments like ordering dressing on the side or a scooped bagel. Registered dietitian Jessica Setnik is one of the most recognized experts on the topic of eating disorders - and my guest for this discussion. We talk about problems with eating that are more and less acceptable in society, shame and judgment around eating, which labels and definitions are not helpful in navigating disordered eating, is weight loss okay, and more. Stay tuned! Resources: https://www.jessicasetnick.com/ --- The Keri Report dissects health and nutrition with a no-nonsense approach. Nutritionist, yoga teacher, and author of The Small Change Diet Keri Gans delivers her straightforward and sometimes controversial approach to what's current in the health and nutrition world. Her fun and engaging personality will leave you with a wealth of information on need-to-know hot topics for your overall well-being. To find more information and to join Keri's mailing list, visit her website: https://kerigansny.com/ Instagram/Twitter: @kerigans Facebook Page: @KeriGansNY This episode was produced by Jess Schmidt. Visit her website at https://www.jessdoespodcasting.com
Restaurants across the UK are struggling with rising rents, food prices and customers tight on cash. How can they attract loyal diners? Grace Dent and Tony Naylor report. Help support our independent journalism at theguardian.com/infocus
If you are struggling, consider therapy with BetterHelp #ad. Click https://betterhelp.com/EEM for 10% discount on your first month of therapy with a credentialed professional specific to your needs. In this episode I discuss how our words and language affect our behaviour, reality and emotional eating. Do you say: “I am bad, I am weak, I am stupid…”? If so… this episode is for you. You can find my details here: https://linktr.ee/marilynrafih Including where to buy The Positive Journal on Emotional Eating, how to get coaching sessions with me and my social media accounts
Most people, if you're honest, have some baggage or hard history with your body image, your eating habits or excessive exercising or lack there of. In this culture, it's easy to get swept up in the image of it all and spend so much time obsessing over our looks. Join us as we have a raw and real conversation about the serious red flags that these thought and spending patterns could be producing in our minds turning us away from our true vision and identity in Christ. Craving more from Going There the Podcast? Come be our friend! Make sure you're following along on Instagram @goingtherethepodcast and subscribe to our podcast so that you never miss a new episode! If you love what you heard, we'd be so happy if you left us a rating and review on your podcast app. This way, more people can find us and join our fun convo! Resources GT Episodes that relate: Listen to the "How Do We Think About our Bodies in a Healthy Way" Episode Listen to the "Let's Talk About the Way We Eat with Intuitive Eating Coach, Victoria Yates" Episode
Podcast host Katie Kulla illustrated a new book! In this episode she interviews Kevin Hobbs and Artur Cisar-Erlach, the co-authors of the book, "Edible: 70 Sustainable Plants That Are Changing How We Eat." Over half of the modern diet is based on just a few plants, however with a rapidly changing climate, plants that can thrive under more challenging conditions will become more important in ensuring food security. This interview focuses on the crops from the book that have commercial potential and could be grown by market farmers, with the added bonus for growers that the crops are selected for resiliency. The fact that most of these crops are not currently widely grown in the USA by market farmers means growers may be able to set their farms apart by growing some of these crops. Plant nerds everywhere will enjoy learning about edible crops they never have heard of, some of which just might become your next favorite crop!Buy Edible: 70 Sustainable Plants That Are Changing How We Eathttps://growingformarket.com/store/products/249Connect With Guest:Kevin's Instagram @florafanaticaArtur's Instagram @artur_cisar_erlachArtur's website: https://arturcisar-erlach.com/Podcast Sponsors:Huge thanks to our podcast sponsors as they make this podcast FREE to everyone with their generous support:Bootstrap Farmer offers a complete range of growing supplies including heat mats, lighting, ground cover, frost blankets, silage tarps, irrigation, and trellising. They also make all-metal, all-inclusive greenhouse frames, constructed of steel made in the USA and fabricated in Texas. Their heavy-duty, Midwest-made propagation and microgreens trays will last for years and are available in a full spectrum of colors. For all that plus experienced support for everything they sell, check out Bootstrap Farmer.BCS America - BCS two-wheel tractors are designed and built in Italy where small-scale farming has been a way of life for generations. Discover the beauty of BCS on your farm with PTO-driven implements for soil-working, shredding cover crops, spreading compost, mowing under fences, clearing snow, and more – all powered by a single, gear-driven machine that's tailored to the size and scale of your operation. To learn more, view sale pricing, or locate your nearest dealer, visit BCS America.Vermont Compost Company - Since 1992, Vermont Compost Company has supplied premium living soils and compost-based amendments to thousands of successful growers all over the country. All ingredients used in Vermont Compost products are approved for certified organic production. In addition to product consistency, growers can depend on Vermont Compost as an invaluable resource for a breadth of soil and plant knowledge and the technical expertise it takes to grow organically in an ever-changing environment. Why Grow Alone? Subscribe To Our Magazine - FREE 28-Day Trial:Our Website: www.GrowingForMarket.com
There's a new trend on how to eat a banana and Gary and Jimmy want Nick to be Omaha's guinea pig.
Co-Founder + Chief Executive Officer at TMRW Foods, Dean Blignaut comes to talk about tomorrow, and how to effect change in the way we eat, and the way we think about 'protein' Caveat - Phil (me) talks about lying and deception as a marketing plan - I don't really believe that. :) Find Dean here: https://www.linkedin.com/in/dean-blignaut-7779a3210/Shop TMRW foods here: https://tmrwfoods.com/
In this episode, we speak to Shelley Macintyre, CMO of allplants. Shelley is a marketing powerhouse, having risen through the ranks at Unilever and Coca Cola, before joining challenger gin brand Sipsmith. Now at allplants, she's leading a transition in the way we eat: getting more plants into our diet and reducing ultra-processed food. Allplants is one of the most exciting scale ups in the UK, delivering delicious plant-based meals to people's doors. In this episode Shelley discusses: Being a 'nosy parker' as a child and how that informs her curiosity as an adult How an incident with handbags prompted her interest in marketing and retail How her children inspire her to be more radical How the benefit of experience allows her to shoulder the risk of failure Her principles for strong leadership How you build a challenger brand How her little boy provided the prompt to look at her personal impact and career trajectory How allplants is leading the charge against ultra-processed food in all its guises Her experience in creating behavioural change through marketing and the responsibility that comes with that Allplants' campaign to fight holiday hunger through 'Not at School Dinners' matching donations to provide thousands of meals for school children in North London Her work with WACL and their mission to achieve 50% female representation in the boardroom The importance of mentoring and the value for both mentee and mentor Her passion for volunteering Visit allplants here: allplants.com Shelley on linkedin: https://www.linkedin.com/in/shelley-macintyre/ Rob on linkedin: https://www.linkedin.com/in/rob-warren/ Want to appear? podcast@standingongiants.com
The tractor company John Deere has faced a lot of criticism for the tight hold it keeps over its products. If someone needs to repair their tractor, they've got to do it through John Deere's official channels, which farmers say creates unnecessary hassles. If a problem arises during harvest time, a days-long wait for a sanctioned repair could spell financial ruin. Now, in an effort to stave off lawsuits from right-to-repair advocates, John Deere is making some concessions about repairability. But the move has been criticized by some advocates, who say the company still has to do more to make its products truly accessible. This week on Gadget Lab, we dig into the dirt about John Deere and what the repairability of tractors means for the rest of the gadgets out there. Show Notes Read Lauren's story about John Deere. Follow all WIRED's coverage of the right-to-repair movement. Recommendations Mike recommends the book Hippie Food: How Back-to-the-Landers, Longhairs, and Revolutionaries Changed the Way We Eat by Jonathan Kaufmann. Lauren recommends taking the train. Choo choo! Lauren Goode is @LaurenGoode. Michael Calore is @snackfight. Bling the main hotline at @GadgetLab. The show is produced by Boone Ashworth (@booneashworth). Our theme music is by Solar Keys. Learn more about your ad choices. Visit podcastchoices.com/adchoices
In order to provide animal protein (egg, poultry, and meat) we humans use a third of the earth's landmass to feed the animals. In most countries, these animals are factory farmed in horrible conditions and then slaughtered to enable us to eat chicken sandwiches and steaks. There seems to be a way to cultivate meat, save the planet and pursue our values of not causing harm to other life forms. We will be talking with Josh Tetrick, the CEO of Just Food Inc. who has successfully shepherded a company to use modern technology to cultivate meat for human consumption. With success in Singapore, Just Inc might well be at the forefront of a revolution in the way we eat.
In this episode you will hear a conversation about The development of a small idea into a huge regenerative project, The importance of self-nourishment, Sophie´s background and guiding principles, Juntos House, Juntos House´s Team, The story and creator behind Juntos House mosaic, (link https://vimeo.com/537023013, Making of a mosaic wall by Danny Barak) Creators of Juntos interior, exterior design and merchandising, Conscious gifting, The products which Juntos is manufacturing, Ingredients at Juntos House, The care behind organically and locally sourced food. To support this podcast, share it with friends, subscribe or rate it. Where to find Sophie Daunais www.juntosibiza.com @sophiejuntos Where to find Oihana www.oihanagalordual.com @oihanagalordual11, @ibizarefugedreamers Music at the end of the episode by Bettina Maureen, Universal Symphonies https://open.spotify.com/track/23FPAMiEvEKPjNsIkX3Ogl?si=bd2c546479be4374 Audio Assistance Lasse, find him at www.sonicspheres.com En este episodio vas a escuchar una conversación a cerca de Cómo una idea sencilla se puede convertir en un gran proyecto, la importancia del descubrimiento personal, El pasado familiar y los principios que le guían a Sophie, Juntos house, El mosico de la entrada del patio de Juntos House, obra de Lucas Pereira (https://vimeo.com/537023013, Making of a mosaic wall by Danny Barak), El equipo de Juntos House, La historia detrás del mosaico de Juntos House, Creativos involucrados en Juntos, Los productos que Juntos House va a producir, Ingredientes en Juntos House, El cuidado detrás de la comida orgánica y cultivada regenerativamente. Para apoyar esta podcast compártelo con amig@s, suscríbete, y valoralo. Cómo encontrar a Sophie, www.juntosibiza.com @sophiejuntos Cómo entrar en contacto con Oihana, www.oihanagalordual.com @oihanagalordual11, @ibizarefugedreamers La música del trailer es de Mateos Ulrich. La música del final del episodio es de Bettina Maureen Universal Symphonies. https://open.spotify.com/track/23FPAMiEvEKPjNsIkX3Ogl?si=bd2c546479be4374 Audio Assistance, Lasse para contactarle www.sonicspheres.com
Hoch is still fascinated at how far radio has progressed with Crowder connecting from Europe yesterday. John Michaels vents about the Canes woes thus far this season. After, a fascinating insight from Paul Severino about the best way to eat a burger. Plus, Solana expects a big night from the Heat.
The Way We Eat by St. Simons Presbyterian Podcast
We talk with a food scientist Julian McClements about what we might eat in the future. Think: tastier, healthier versions of plant-based eggs, seafood, and meat. . .and fun stuff, like 3-D printed meat. Plus, we learn about meat grown from the cells of animals still mooing and clucking at the farm. COO Amy Chen of Upside Foods in California joins us. We also talk with Chase Purdy, author of Billion Dollar Burger: Inside Big Tech's Race for the Future of Food. And, Chef Plum experiments with grasshoppers and bakes a batch of gluten-free chocolate chip cookies with green banana flour. This show was produced by Robyn Doyon-Aitken and Catie Talarski. Guests: Julian McClements, Ph.D: Distinguished Professor at the Department of Food Science at the University of Massachusetts Amherst. He is the author of Future Foods: How Modern Science is Transforming the Way We Eat. Amy Chen: COO Upside Foods, a food technology company in Berkeley, CA. Chase Purdy: New York-based writer and author of Billion Dollar Burger: Inside Big Tech's Race for the Future of Food. Featured Recipe: Chef Plum's Green Banana Flour Chocolate Chip Cookies Seasoned is available as a podcast on Apple Podcasts, Spotify, Google Podcasts, Stitcher, or wherever you get your podcasts. Subscribe and never miss an episode! This episode originally aired January 13, 2022.Support the show: https://www.wnpr.org/donateSee omnystudio.com/listener for privacy information.
Social media, or society in general, has put a lot of pressure on us women and our body image - and wow! Can it take a toll! Many women are unfortunately familiar with body image issues and their relationships with food; that's why today we have Victoria Yates to talk to us about intuitive eating and a healthy view of our bodies. This is a tough topic, but we hope to bring women together and help create healthier relationships with ourselves and food. Listen now!Connect with Victoria:Follow her on InstagramListen to The Redefining Health PodcastMore ways to connect with VictoriaCraving more from Going There the Podcast? Come be our friend! Make sure you're following along on Instagram @goingtherethepodcast and subscribe to our podcast so that you never miss a new episode!If you love what you heard, we'd be so happy if you left us a rating and review on your podcast app. This way, more people can find us and join our fun convo!
What if we started our fitness classes by telling participants what they shouldn't be doing… or, all the things they are doing wrong? Do you think they would be motivated? As fitness professionals we're in the business of trying to make people feel good, so let's focus on the “good” in nutrition! In this episode, host Melanie Douglass teaches you how to rephrase and optimize your words when it comes to food, diet, and nutrition in order to be a positive, inspirational influence for your clients. We'll review common nutrition issues and positive ways to tackle those issues. The most trusted name in fitness is now expanding into the wellness world. Become an NASM Certified Wellness Coach and you'll be able to guide and motivate clients to make lasting changes through mental and emotional well-being, recovery, and more. https://bit.ly/3KGwGd3
What if we started our fitness classes by telling participants what they shouldn't be doing… or, all the things they are doing wrong? Do you think they would be motivated? As fitness professionals we're in the business of trying to make people feel good, so let's focus on the “good” in nutrition! In this episode, host Melanie Douglass teaches you how to rephrase and optimize your words when it comes to food, diet, and nutrition in order to be a positive, inspirational influence for your clients. We'll review common nutrition issues and positive ways to tackle those issues. The most trusted name in fitness is now expanding into the wellness world. Become an NASM Certified Wellness Coach and you'll be able to guide and motivate clients to make lasting changes through mental and emotional well-being, recovery, and more. https://bit.ly/3KGwGd3
Food Survey - The Way We EatSee Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.
On “Food Talk with Dani Nierenberg,” Dani talks with Raphaël Podselver, the Head of U.N. Advocacy at ProVeg International. ProVeg's mission is to reduce global meat consumption by 50 percent by 2040. Raphaël and Dani discuss the impact of industrial livestock production on the environment, the challenge of shifting eaters' diets, and the importance of putting food on the agenda at future global conferences. While you're listening, subscribe, rate, and review the show; it would mean the world to us to have your feedback. You can listen to “Food Talk with Dani Nierenberg” wherever you consume your podcasts.
Today, we're gonna talk about the future. We're gonna talk about indoor farming. We're gonna talk about aquaculture. And with me is Jason Green, the CEO and co-founder of Upward Farms based in Brooklyn, New York, and a breakthrough vertical farming company who brings whole ecosystems into controlled environmental agriculture, through aquaponic farming of leafy greens, fish, and a robust and beneficial microbiome. Back in 2013, Jason and his partners started upward farms. They were the only large scale vertical farm that offers locally grown, washed, and ready to eat USDA certified organic leaf greens and best aquaculture practices, certified fish upward farm grows and packs superior quality microgreens that are bursting with delicious flavor and nutrients that are best selling products at whole foods.
The early days of the COVID-19 pandemic were marked by a lot of memorable moments, including many that had to do with food. From bare grocery store shelves to shuttered restaurants to the sourdough craze, our relationship with eating drastically shifted. Researchers around the world sent thousands of surveys to try and quantify just how the pandemic was changing the way we eat. What did they find out? Tune in to hear!Want to recommend an episode topic? Send me a message on Instagram @nutritionbitespodcastCredit to MonoSheep for the theme music.
新州艺术博物馆正在展出名为《食之道》（The Way We Eat）的展览探讨了食物背后的仪式和象征意义。这或许是让小朋友了解饮食文化的一个窗口。
In this Build On Beauty Podcast episode, I talk with a third-generation entrepreneur. He is an acclaimed author, speaker, philanthropist, and global leader with initiatives spanning Europe, Asia, North, South, and Central Americas. He's the CEO and Co-Founder of The Food Revolution Network. And an heir to the legendary Baskin-Robbins franchise. Listen in as my guest; Food Revolutionist Ocean Robbins, discusses how his grandfather took a mom-and-pop ice cream shop and turned it into a million-dollar enterprise. And the circumstances that changed his life and the trajectory of his family forever.
We are experiencing some major problems in our food system in the United States, including greenhouse gas emissions, food insecurity, rising obesity rates, and inequitable farming practices. It's important to explore and understand these major food system issues to ensure that you, your family, and your community are healthy and supported. To dive deeper into these issues, I talked to Maddie Segal, Business Development Manager at the Plant Based Foods Association, because she is a fierce advocate for health, animal welfare, and sustainability. I also spoke to New York Times bestselling author and professor, Dr. Marion Nestle, about how we can improve food system issues. You will also hear from Agricultural Lawyer and Non-Profit Founder, Jillian Hishaw Esq., about the disadvantages some rural farmers face and ways she supports them.* Please note that these interviews were conducted in March and April of 2021Resource Guide for Episode 2: https://kathlyncarney.com/product/connecting-the-dots-episode-2-resource-guide/
We talk with a food scientist Julian McClements about what we might eat in the future. Think: tastier, healthier versions of plant-based eggs, seafood, and meat. And fun stuff too, like 3-D printed meat. Plus, we learn about meat grown from the cells of animals still mooing and clucking at the farm. COO Amy Chen of Upside Foods in California joins us. We also talk with Chase Purdy, author of Billion Dollar Burger: Inside Big Tech's Race for the Future of Food. And, Chef Plum experiments with grasshoppers and bakes a batch of gluten-free chocolate chip cookies with green banana flour. This show was produced by Robyn Doyon-Aitken and Catie Talarski. Guests: Julian McClements, Ph.D - Distinguished Professor at the Department of Food Science at the University of Massachusetts Amherst. He is the author of Future Foods: How Modern Science is Transforming the Way We Eat. Amy Chen – COO Upside Foods, a food technology company in Berkeley, CA. Chase Purdy – New York-based writer and author of Billion Dollar Burger: Inside Big Tech's Race for the Future of Food. Support the show: https://www.wnpr.org/donate See omnystudio.com/listener for privacy information.
We introduce the second season of Heat of the Moment, a podcast that, like And Now The Hard Part, tells stories from the front lines of one of the world's biggest challenges: the climate crisis.In this episode of Heat of the Moment, we take a look at one of the most innovative ways we can cut greenhouses from our global food production: kelp. Our guest, Bren Smith, a regenerative ocean farmer in Connecticut, is leading the way on rethinking how we might farm our oceans by developing polyculture practices for farming shellfish, seaweeds, and kelps. See acast.com/privacy for privacy and opt-out information.
On today's episode of Heat of the Moment, we take a look at one of the most innovative ways we can cut greenhouses from our global food production: kelp. Our guest, Bren Smith, a regenerative ocean farmer in Connecticut, is leading the way on rethinking how we might farm our oceans by developing polyculture practices for farming shellfish, seaweeds, and kelps.This is a big week for the climate. Leaders from all over the world are meeting in Glasgow at the Conference of the Parties, also known as COP26. It's an important time to stay up to date on the latest news coming out of the COP. And one of the best ways to do that is with a Foreign Policy subscription. Head over to foreignpolicy.com to sign up and use the code “HOTM” (for Heat of the Moment) to get a 10% discount. See acast.com/privacy for privacy and opt-out information.
From codependency to a more interconnected way to relate to reality
Some ways of eating are harmful and numbing, others are less damaging or even regenerative. The food aspect goes way beyond the visible. A lot of targeting is done through substances that we are putting inside the body.
What if we started our fitness classes by telling participants what they shouldn't be doing… or, all the things they are doing wrong? Do you think they would be motivated? As fitness professionals we're in the business of trying to make people feel good, so let's focus on the “good” in nutrition! In this episode, host Melanie Douglass teaches you how to rephrase and optimize your words when it comes to food, diet, and nutrition in order to be a positive, inspirational influence for your clients. We'll review common nutrition issues and positive ways to tackle those issues. Earn credits for listening to this podcast. Join NASM Connected and take the quiz for this session. It's that simple. Sign up today. https://nasm.co/3qodqaY Learn the best methods for eating healthy at home for FREE. That's right. Sign up for NASM's Free Eating Healthy at Home Mini Course today. https://nasm.co/3wBJqdi
What if we started our fitness classes by telling participants what they shouldn't be doing… or, all the things they are doing wrong? Do you think they would be motivated? As fitness professionals we're in the business of trying to make people feel good, so let's focus on the “good” in nutrition! In this episode, host Melanie Douglass teaches you how to rephrase and optimize your words when it comes to food, diet, and nutrition in order to be a positive, inspirational influence for your clients. We'll review common nutrition issues and positive ways to tackle those issues. Earn credits for listening to this podcast. Join NASM Connected and take the quiz for this session. It's that simple. Sign up today. https://nasm.co/3qodqaY Learn the best methods for eating healthy at home for FREE. That's right. Sign up for NASM's Free Eating Healthy at Home Mini Course today. https://nasm.co/3wBJqdi
Welcome to the second episode of the Sweet Nothings podcast! This is your new home of relaxed, funny, and informative chats about the love of eating. We'll talk about the latest food trends, controversial opinions, and all things edible.Today we're talking about our changing eating habits, after a little stroll through the chaotic world of the Caterpillar Cake war, Easter recipe drama, Starbucks' scandalous new frappuccino, and the month's food news.In case we haven't met, my name is Kelly. I write about food and other lovely things at maverickbaking.com and make foodie videos at Maverick Baking on YouTube.Support the show (https://www.patreon.com/maverickbaking)
Creating products that can replace meat requires a “staggering amount of knowledge of molecular biology, physics, chemistry, physiology, psychology, engineering, and social sciences.” Julian McClements, Professor at the Department of Food Science at the University of Massachusetts, Amhurst and Co-Editor of the Annual Review of Food Science and Technology, says that's what it takes to create sustainability while pleasing meat lovers. He is the author of Future Foods: How Modern Science Is Transforming the Way We Eat, published last year, and Annual Reviews Editor-in-Chief Richard Gallagher interviewed him about creating meat replacements. Transcript: https://www.annualreviews.org/shot-of-science/multimedia/creating-meat-replacements Dr. McClements' book: https://www.springer.com/gp/book/9783030129941
In the old days, food marketers relied on cartoon characters, quirky commercials and colossal packaging to sell products. Today, it is all about selling sustainability. Putting the words "organic," "GMO free" or "free range" on the box seals the deal. Marketers and retailers have been hip to this shift for years and most consumers are playing right into plan. We talk with University of Idaho Extension horticulturist Ariel Agenbroad. She spoke last week for the U of I Vandal Voices series and her presentation, "How Smart Marketers Influence the Way We Eat," addresses how we buy our food.
Food halls craft beers and farm-to-table cuisine are among newest food trends. A new book examines how technology is helping restaurateurs keep up while staying profitable. See acast.com/privacy for privacy and opt-out information.
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