Podcasts about Food

Eric and Lauren unpack a wild week in the Disney parks, from the growing debate around live streamers and park etiquette to Disney's latest efforts to win back middle-class families. They also dive deep into the Disneyland vs. Walt Disney World snack showdown and share a costly lesson about choosing between Lightning Lane and Park Hopper. It's a mix of park culture, planning strategy, and plenty of food opinions. HIGHLIGHTS A live streamer incident at Disneyland sparks a bigger conversation about safety, swatting risks, and whether live streaming should be restricted in the parks The difference between respectful content creators and disruptive live streamers, including real guest and cast member frustrations Disney's new push to attract middle-class families with lower ticket options, discounts, and kid-focused experiences Expanded low-tier ticket availability, summer promotions, and added value offerings across Disneyland and Walt Disney World The ongoing value debate: breaking down cost-per-hour and whether Disney is still “worth it” compared to other entertainment Disneyland vs. Walt Disney World snacks: why Lauren says Disneyland wins and Eric… just eats everything Standout Disneyland snacks including the raspberry macaron, Matterhorn cream puff, and cheesy garlic pretzel bread A Disneyland strategy mistake: skipping Lightning Lane leads to a $600 Park Hopper decision mid-day Food & Wine Festival crowds at Disney California Adventure and how timing can completely change your park experience The big planning question: Park Hopper or Lightning Lane at Disneyland - and why the answer isn't so simple HOSTS Eric Hersey – X: ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠@erichersey⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ | Instagram: ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠@erichersey⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ Lauren Hersey – X: ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠@laurenhersey2⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ | Instagram: ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠@lauren_hersey_⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ FOLLOW – DIS & HERS Website: ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠DisAndHers.com⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ Instagram: ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠@disandhers⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ TikTok: ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠@disandhers⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ Facebook: ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Dis and Hers⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ YouTube: ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Dis & Hers⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ FOLLOW – JIM HILL MEDIA Facebook: ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠JimHillMediaNews⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ Instagram: ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠JimHillMedia⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ TikTok: ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠JimHillMedia⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ SUPPORT Support the show and access bonus episodes and additional content at ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Patreon.com/JimHillMedia⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠. PRODUCTION CREDITS Edited & Produced by Eric Hersey – ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Strong Minded Agency⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ If you would like to sponsor a show on the Jim Hill Media Podcast Network, ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠reach out today.⁠⁠⁠ Learn more about your ad choices. Visit megaphone.fm/adchoices

Ted's Meat & Potatoes

Narrator: Thomas Jones

This episode is all about pregnancy nutrition and how small, strategic choices can have a big impact on your baby's brain and development. We cover omega threes for reducing inflammation and preventing preterm birth, choline for cognitive development, protein for steady blood sugar, and practical meal ideas from breakfast to dinner. I also share my personal routine for breastfeeding, supplement timing, and how I've integrated these habits into my daily life. Plus, we touch on the realities of nausea, plant-based diets, mental health, and balancing science with everyday life. If you're pregnant, planning to be, or just curious about how nutrition shapes early development, this episode is packed with actionable insights. → Leave Us A Voice Message!  Topics Discussed: → How do omega 3s help? → What's choline's role? → Best protein sources pregnancy? → How to manage nausea? → Plant-based pregnancy safe? Sponsored By:  → Be Well By Kelly Protein Powder & Essentials | Get $10 off your order with PODCAST10 at https://bewellbykelly.com. → Cozy Earth | Head to https://cozyearth.com and use code BEWELL for up to 20% off. And if you get a post-purchase survey, make sure you tell them you heard about Cozy Earth right here at the Be Well by Kelly podcast. → LMNT | Get a free 8-count Sample Pack of LMNT's most popular drink mix flavors with any purchase at https://drinklmnt.com/Kelly. Find your favorite LMNT flavor, or share with a friend. Timestamps: → 00:00:00 - Introduction → 00:03:15 - Blood sugar / glucose → 00:06:15 - Miscarriage → 00:11:46 - Blood sugar hacks → 00:18:29 - Hunger & protein → 00:20:34 - Sugar rationing → 00:24:40 - Pregnancy snacks → 00:25:46 - Choline & organ meats → 00:30:27 - Food conversations → 00:32:02 - Omega-3s → 00:34:58 - Heavy metals → 00:38:48 - Pregnancy meal prep → 00:41:26 - First trimester & supplements → 00:45:26 - Breastfeeding → 00:47:47 - Nutrition for breastfeeding → 00:50:03 - Nutrition & mental health → 00:55:15 - Plant-based diets Further Listening:  → Prepare Your Body for Pregnancy | Lily Nichols & Lisa Hendrickson-Jack  Check Out Jessie: → 9 Months That Count Forever (Book) → Website → Instagram Check Out Kelly: → Instagram → Youtube → Facebook

What's the best form for gum? WE GOT THIS.

Send a textIn this engaging episode of Living the Dream with Curveball, we welcome Lisa Parda, co-host of *Lisa and Robin on the Mic* and author of *My Love Language is Food*. Lisa shares her transformative journey of reframing food as an essential component of self-care, especially during midlife transitions. With her background as a real estate broker and a lifelong passion for cooking, Lisa discusses how her personal experiences, including a health scare, led her to embrace the Mediterranean diet and prioritize nutritious meals. She emphasizes the importance of cooking as a ritual and offers practical tips to make mealtime a joyful experience rather than a chore. Listeners will gain insight into building meaningful connections through food, the significance of shared meals, and how to incorporate cooking into busy lifestyles. Lisa also gives us a sneak peek into her upcoming cookbook, filled with unique recipes designed for every schedule. Tune in for an inspiring conversation that highlights the power of food to nourish both body and soul!Want to be a guest on Living the Dream with Curveball? Send Curtis Jackson a message on PodMatch, here: https://www.podmatch.com/hostdetailpreview/1628631536976x919760049303001600Support the showSupport the show

In this episode of Add Passion and Stir, Billy Shore and Debbie Shore talk with three internal leaders about how Share Our Strength sustains and grows its mission in a turbulent time for nonprofits. Chief Revenue Officer Leah Ray, individual giving lead Karen Barr, and corporate partnerships veteran Allison Shuffield share how a diversified, $75 million revenue portfolio, “unrelenting commitment to hospitality,” and authentic relationships with donors fuel No Kid Hungry's work for kids and families.See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

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The podcast reunion kicks off with updates and a rockin' theme song, followed by discussions on life changes, relocations, family, parenthood, community, political engagement, ranching, and investment ventures.TChapters00:00 Podcast Reunion and Updates06:04 Family and Parenthood19:30 Ranching and Investment Ventures25:23 Red Hook: A Weekend Outing Turned Home36:05 The Role of a County Commissioner51:21 Agriculture and Food as the Backbone of Civilization01:03:50 Everyday Carry and Heirlooms

Guest: Carolyn Haeler Bio: Carolyn is the founder and CEO of Mightylicious Gluten Free. After being diagnosed with Celiac disease, she left her finance career to create cookies she, and now 1.3 million Americans on gluten free diets, could truly love. Her clean label cookies and flours are certified gluten free, kosher, non GMO, and vegan/vegetarian friendly. You'll find all seven varieties in Walmart and stores nationwide, with Mightylicious winning Best Product from Food & Beverage Magazine two years running. The Coconut Oatmeal cookies were just named one of Good Housekeeping's Best Snacks of 2025.Website: https://mightylicious.com/Instagram: https://www.instagram.com/mightyliciousfoods/Cookbook lovers, this one's for you! Get 25% off a subscription to ckbk with code WELLSEASONED — the ultimate digital cookbook library. Access nearly 1,000 full cookbooks from top authors Use on web and mobile app for cooking anytime, anywhere Save favorites, create custom "recipe playlists", search by ingredient and dietary preference Sync with your print cookbook collection via Eat Your BooksPerfect for serious home cooks and cookbook collectors alike.Go to the link ⁠https://join.ckbk.com/ckbk?code=WELLSEASONED⁠___________________________________________________________About the Well Seasoned Librarian (Reviewer)Hailing from San Diego and spending his teenage years in the Pacific Northwest, Dean Jones has become a seasoned resident of the San Francisco Bay Area for over 30 years. A true foodie and lover of the written word, Dean wears many hats: librarian, Podcaster, cookbook reviewer, and writer.Catch him at book festivals, farmers' markets, bookstores, or savoring a delicious meal at a local restaurant. Dean's passion for food and literature shines through his published works. You can find his reviews in “Amoral Beatitudes Magazine” and his insightful articles on platforms like Medium's “One Table One World,” “The Cookbook for All,” “An Idea,” and “Authors What Are You Reading?” Currently, Dean keeps Benicia Times Herald readers informed with his regular cookbook review column.Connect with Dean:Email: wellseasonedlibrarian@gmail.comPodcast: ⁠Linktree⁠ (Spotify, Amazon, iTunes, YouTube)YouTube: ⁠https://www.youtube.com/channel/UCsibP5oAUIam8sOT-MZdXig

Newscast from Capital Public Radio

What if your hormone imbalance has nothing to do with your hormones and everything to do with the light in your house? Health detective and certified quantum biology practitioner Sarah Kleiner joins us to break down one of the most underconversed topics in women's midlife health: how your light environment is directly disrupting your hormones, your metabolism, your thyroid, your gut, and your sleep... and what you can actually do about it today. Sarah shares her deeply personal journey through irregular cycles, two miscarriages, two failed IVF rounds, and eventually a successful pregnancy at 43, all made possible by rebuilding her health from the circadian rhythm up. She explains why going carnivore helped and then hurt her, how artificial light at night is functionally the same as not sleeping, and why estrogen dominance might actually be a lighting problem. We also dig into the nuanced conversation around HRT: the peer pressure to do it, the risks of doing it without understanding your detox pathways and genetics, and why both "HRT causes cancer" and "HRT doesn't cause cancer" are incomplete statements. Sarah's philosophy? Fix the terrain first, then make an informed decision. If you have ever felt like you are doing everything right and still not feeling well, this episode will give you a new lens to look through and a clear place to start.   Learn More About Sarah Kleiner Instagram ➜ https://www.instagram.com/SarahKleinerWellness Website ➜  https://SarahKleinerWellness.com  Thank you to our show sponsors! BIOPTIMIZERS: Get the digestive enzymes I take with every meal here https://www.bioptimizers.com/nataliejill Free Gifts for being a listener of Midlife Conversations! Mastering the Midlife Midsection Guide: https://theflatbellyguide.com/ Age Optimizing and Supplement Guide: https://ageoptimizer.com   Connect with me on social media! Instagram: www.Instagram.com/Nataliejllfit Facebook: www.Facebook.com/Nataliejillfit   For advertising inquiries: https://www.category3.ca/  Disclaimer: Information provided in the Midlife Conversations podcast is for informational purposes only. This information is NOT intended as a substitute for the advice provided by your physician or other healthcare professional. Do not use the information provided in this podcast for diagnosing or treating a health problem or disease, or prescribing medication or other treatment. Always speak with your physician or other healthcare professional before making any changes to your current regimen.  Information provided in this podcast and the use of any products or services related to this podcast does not create a client-patient relationship between you and the host of Midlife Conversations or you and any doctor or provider interviewed and featured on this show. Information and statements may have not been evaluated by the Food and Drug Administration and are not intended to diagnose, treat, cure, or prevent ANY disease. Advertising Disclosure: Some episodes of Midlife Conversations may be sponsored by products or services discussed during the show. The host may receive compensation for such advertisements or if you purchase products through affiliate links. Opinions expressed about products or services are those of the host and/or guests and do not necessarily reflect the views of any sponsor. Sponsorship does not imply endorsement of any product or service by healthcare professionals featured on this podcast.

Why does one meal a day work at first—then suddenly stall? Episode #249

Join us as we explore the transformative power of food, traditional cooking techniques, and mindful eating with Chef Whitney Aronoff. Discover how to make healthier choices, understand food preparation, and embrace a holistic approach to wellness through food.   Keywords food sustainability, healthy eating, traditional cooking, mindful eating, wellness, chef tips, food choices, nutrition, holistic health, food preparation   Key  topics Food as the foundation for health Traditional cooking techniques and seasonality Mindful eating and intuitive food choices   Sound bites "Food is the foundation for good health" "Your body craves what it needs" "Avoid fried foods and processed oils"   Chapters 00:00 Introduction to the Podcast and Guest 00:22 Chef Whitney's Journey to Food Healing 01:17 Self-Healing Through Food and Traditional Preparation 03:03 Key Lessons from Culinary School: Seasonality and Supportive Foods 04:25 Holistic Approach: Physical, Emotional, and Spiritual Well-being 05:33 The Impact of Food Choices on How You Feel 06:10 Restaurant Food and How to Order Mindfully 10:16 Questions to Ask When Dining Out for Better Health 13:35 Understanding Food Preparation and Ingredients 15:08 Avoiding Unhealthy Fats and Processed Foods 16:15 The Role of Coconut Milk and Traditional Oils 18:05 Traditional Oils and Their Regional Uses 20:59 Simple, Nourishing Meals for Daily Life 24:06 The Power of Spices and Homemade Blends 27:00 Nostalgia and Emotional Connections to Food 28:54 Integrating Traditional Medicine and Food Wisdom 31:12 Resonance and Intuitive Eating 33:12 Good, Better, Best: Making Food Choices 34:11 Selecting Quality Broth and Stock 36:33 Practical Tips for Eating Well on the Go 39:47 The Simplicity of Healthy Eating 43:40 The Power of Presence and Intention in Cooking 45:24 Using Frequency and Water to Enhance Food Energy 47:54 Connecting with Chef Whitney and How to Follow Her 50:03 Closing Remarks and Resources   Resources starseedkitchen.com - https://starseedkitchen.com Whitney Aronoff on Instagram - https://www.instagram.com/whitneyaronoff Whitney Aronoff on TikTok - https://www.tiktok.com/@whitneyaronoff Arowan (Los Angeles store) - https://www.arowan.com The Buttery (Orange County butcher shop) - https://thebuttery.com  

What if I told you that one of the most popular beauty treatments today is made form one of the most powerful toxins known to science?In this bonus episode, I'm breaking down what Botox actually is, how it went from food poisoning to a cosmetic staple, and why it's become so normalized that people are getting it down on their lunch breaks. We'll talk about how it works in the body, the side effects people don't always mention, and what repeated use might actually be doing long-term.This isn't about fear or judgment - it's about understanding what's really going on beneath the surface. Because when something this powerful becomes routine, it's worth asking a few questions.Are. You. Ready?****************Sources & Further Reading:Medical Background on Botulinum ToxinSimpson, L. L. — “The Origin, Structure, and Pharmacological Activity of Botulinum Toxin.” Pharmacological ReviewsArnon, S. S. et al. — “Botulinum Toxin as a Biological Weapon: Medical and Public Health Management.” Journal of the American Medical Association (JAMA)Nigam, P. & Nigam, A. — “Botulinum Toxin.” Indian Journal of DermatologyHistory of BotoxFrank J. Erbguth — “Historical Notes on Botulism, Clostridium botulinum, Botulinum Toxin, and the Idea of the Therapeutic Use of the Toxin.” Movement DisordersHow Botox Works & Medical UseMayo Clinic — “Botox Injections: Overview, Uses, and Risks”American Academy of Dermatology — “Botulinum Toxin Therapy”Carruthers, J. & Carruthers, A. — “Botulinum Toxin Type A in the Treatment of Glabellar Rhytides.” Dermatologic SurgerySide Effects & Safety ConsiderationsU.S. Food and Drug Administration — Botox Medication Guide and Safety LabelingAmerican Academy of Dermatology — Clinical Guidance on Botulinum Toxin UseMayo Clinic — Risks and complications of Botox injectionsLong-Term Effects & Muscle ChangesDurand, P. D. et al. — “Botulinum Toxin and Muscle Atrophy: A Wanted or Unwanted Effect.” Aesthetic Surgery JournalMathevon, L. et al. — Research on structural muscle changes after botulinum toxin injectionSchroeder, A. S. et al. — “Muscle Biopsy Evidence of Long-Term Changes After Botulinum Toxin Injection”Resistance & ImmunogenicityBenecke, R. — “Clinical Relevance of Botulinum Toxin Immunogenicity”Bellows, S. et al. — Research on antibody formation after repeated botulinum toxin exposureStephan, F. et al. — Studies on resistance to botulinum toxin therapyCosmetic Industry & Botox TrendsAmerican Society of Plastic Surgeons — Plastic Surgery Statistics ReportMeredith Jones — Skintight: An Anatomy of Cosmetic Surgery****************Leave Us a 5* Rating, it helps the show!Apple Podcast:https://podcasts.apple.com/us/podcast/beauty-unlocked-the-podcast/id1522636282Spotify Podcast:https://open.spotify.com/show/37MLxC8eRob1D0ZcgcCorA****************Follow Us on Social Media & Subscribe to our YouTube Channel!TikTok:tiktok.com/@beautyunlockedthepodYouTube:@beautyunlockedspodcasthour****************INTRO/OUTRO MUSIC:FASION/ '1-800-DIRTY'/Courtesy of Epidemic Soundwww.epidemicsound.com

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Did you know that IBS (Irritable Bowel Syndrome) is not just about gut discomfort? It could be a root cause of osteoporosis.  In today's episode, I'm joined by Dr. Izabella Wentz, an integrative pharmacist and author of IBS: Finding and Treating the Root Cause of Irritable Bowel Syndrome. We explore how IBS can have a direct impact on your bone health, raising the risk of osteoporosis. Izabella shares how IBS prevents proper nutrient absorption, which plays a significant role in weakening bones. We discuss the root causes of IBS and how these issues can trigger a cascade of health problems, including autoimmune diseases and weakened bones. The great news? The steps you take to heal your gut can directly benefit your bones. Izabella walks us through practical ways to address IBS, improve gut health, and ultimately protect your bones.    "Diet is definitely the first intervention that I recommend. And generally speaking, getting off some of the common inflammatory foods–such as gluten and dairy–can be a really quick way to feel better." ~ Dr. Izabella Wentz    In this episode: - [01:37] - How IBS impacts nutrient absorption and bone health - [03:23] - IBS and its root causes (SIBO and more) - [05:27] - The connection between IBS and autoimmune diseases - [10:05] - Conventional treatment for IBS - [13:38] - Gluten and other dietary sensitivities that can cause IBS - [22:32] - Mistakes people make when treating IBS - [24:09] - Common IBS triggers, and the thyroid connection - [30:37] - Tips for managing IBS and improving overall health - [38:45] - Natural way to assess gut motility - [43:01] - Food sensitivity test and other information from Izabella's IBS book   Resources - Dr. Izabella Wentz's new book - IBS: Finding and Treating the Root Cause of Irritable Bowel Syndrome (you can access her bonuses here) - https://thyroidpharmacist.com/IBS - Free Osteoporosis Exercises to Strengthen Your Bones and Prevent Fractures - http://tinyurl.com/osteoporosisexercises  - The Happy Bones Club (Margie's Membership) - https://www.happyboneshappylife.com/bones-club   More about Margie - Website - https://margiebissinger.com/  - Facebook - https://www.facebook.com/p/Margie-Bissinger-MS-PT-CHC-100063542905332/  - Instagram - https://www.instagram.com/margiebissinger/?hl=en    DISCLAIMER – The information presented on this podcast should not be construed as medical advice. It is not intended to replace consultation with your physician or healthcare provider. The ideas shared on this podcast are the expressed opinions of the guests and do not always reflect those of Margie Bissinger and Happy Bones, Happy Life Podcast. *In compliance with the FTC guidelines, please assume the following about links on this site: Some of the links going to products are affiliate links of which I receive a small commission from sales of certain items, but the price is the same for you (sometimes, I even get to share a unique discount with you). If I post an affiliate link to a product, it is something that I personally use, support, and would recommend. I personally vet each and every product. My first priority is providing valuable information and resources to help you create positive changes in your health and bring more happiness into your life. I will only ever link to products or resources (affiliate or otherwise) that fit within this purpose.

If you've ever found yourself doing “so good” during the week, only to end up in the pantry, at the drive-thru, or on the couch with food by Thursday night or the weekend, this episode is for you.In this final episode of the eating archetype series, I'm breaking down two patterns that many women think are the real problem: the Escape Seeker and the Emotional Absorber. But these patterns are rarely the root cause. More often, they're the result of perfectionism, restriction, overworking, emotional overload, and a nervous system that has been carrying too much for too long.We talk about why emotional eating and stress eating are not character flaws, why food becomes such a reliable source of relief, and how diet culture keeps women stuck in the cycle of control, guilt, and starting over. I also share how unprocessed emotions build up in the body, why that matters more than most women realize, and how Human Design can offer another layer of understanding around the way you process emotions.This episode is about seeing the pattern underneath the pattern. Because when you stop making food the enemy, you finally get to look at what your body has actually been asking for.What You'll Learn in This EpisodeWhy the Escape Seeker and Emotional Absorber are often symptoms, not the real problemHow perfectionism, restriction, and overworking create the urge to escape with foodWhy emotional eating is often a nervous system response, not a lack of disciplineWhy food becomes the fastest and most reliable form of comfort and reliefThe difference between the woman who waits until the end of the week to “break” and the woman who disconnects and eats in the momentHow Human Design can help you better understand the way you experience emotionsWhat it actually looks like to stop fighting your body and start listening to itKey TakeawaysEmotional eating is rarely the beginning of the story. It is often the consequence of pressure, control, exhaustion, and emotional buildup.Food is not the problem. For many women, food has simply become the most efficient way to access comfort, relief, energy, or escape.The body has to metabolize emotions just like it metabolizes food. When it doesn't, that emotional load starts to build.Restriction leads to rebellion. Overcontrol often creates the exact “loss of control” women are afraid of.You do not end this cycle by becoming more disciplined. You end it by understanding what created the need to cope in the first place.Who This Episode Is ForWomen who feel in control around food during the week but unravel by the weekendWomen who emotionally eat, stress eat, or use food to cope and want to understand whyHigh-achieving women who are exhausted from trying to manage their bodiesWomen over 35 who feel more overwhelmed, reactive, or disconnected in their bodiesMothers, entrepreneurs, and caregivers carrying a heavy emotional loadWomen who are ready to stop blaming themselves and start understanding their patternsResources MentionedFed UpA free live 3-day experience for midlife women who are fed up with diet culture, body frustration, and trying to force change through more discipline.Inside, we'll walk through the stress-hormone-weight cycle and help you understand why your body feels the way it does, what it's been asking for, and what to do next.Begins March 31Register here: melissaeichwellness.com/fed-upOr DM FED UP on Instagram and I'll send you the link.

What if it could be easier to host and plan your next spring dinner party?Whether you're preparing a Passover Seder, an Easter dinner, or a casual spring gathering with friends, this episode delivers four complete seasonal menus with appetizers, mains, sides, and showstopping desserts. Every menu relies on the best ingredients of the season, includes make-ahead options, and works around common dietary restrictions and holiday traditions.In this episode, you'll discover:Dishes you can prep days in advance (both vegetarian and meat options)Simple, high-impact recipes like slow-cooked salmon, an herb-packed salad, and a cozy soup-and-grilled-cheese dinner menu that guests will rave aboutGrain-free and gluten-free desserts starring seasonal fruit like tangy rhubarb and sweet strawberriesHit play and walk away with the recipes and hosting confidence to pull off beautiful, relaxed spring gatherings all season long!***For more recipes and cooking inspiration, sign up for our free Substack here. And join us on our live monthly calls by upgrading your subscription to paid!***Links:Previous Spring Hosting episodes with menus:Last year's and our very first episode on spring hosting from season oneSonya's Passover Menu:Sicilian tuna crudo by Coley CooksSonya's golden chicken and veggie soup with matzo balls and dill pistouSlow cooked lamb with white wine and potatoes by Alison RomanRoasted fennel onion and orange by Molly StevensSephardic leek patties from Fashion Tales BlogSimplest almond torte by Chaya Rappoport of Retro LilliesGrain free carrot cake from Smitten KitchenGrain free dairy free chocolate chip pecan blondies from Ambitious Kitchen Kari's Seasonal Dinner Party:Spinach and artichoke dip by Tastes Better From Scratch, served with baguette or chipsSteak + spring veg with spicy mustard by Claire Saffitz for Bon AppetitMalted Strawberry Cream Puffs from Midwest Living Strawberry-Rhubarb Compote with Ginger and Lime via Live Earth Farm and based on a Bon Appetit article, served over Sonya's rice pudding Sonya's Spring Entertaining Menu:Oma's green mountain salad by Sara Grueneberg for Food & WineSlow salmon with citrus and herb salad by Alison RomanGreen rice pilaf by Mark Bittman for NYT Cooking (unlocked)Strawberry cheesecake ice cream pie by Smitten KitchenKari's Casual Grilled Cheese and Soup Night:Bagna Cauda Dip with Assorted Vegetables from EpicuriousCreamy asparagus soup from Dishing Up The Dirt, paired with white cheddar grilled cheese from Love & LemonsNo-bake lemon mousse by Kristina Razon for The KitchnEpisode 263: BB French Yogurt Cake from Substack + Roasted Cabbage Salad with Kimchi Ground TurkeyA “No-Measure” French Cake and Combining Two Dinner Recipes into One! Our Best Home Cooking Bites of the WeekA “No-Measure” French Cake and Roasted Cabbage Salad! Our Best Home Cooking Bites of the Week***Got a cooking question? Leave us a message on our hotline at: 323-452-9084For more recipes and cooking inspiration, sign up for our Substack here.Are you a local to Portland or planning a visit? You can now book a private farmers' market tour with Sonya through Airbnb Experiences! Or order Sonya's cookbook Braids for more Food Friends recipes!

The NBA is reportedly heading toward a key decision on expansion with Las Vegas and Seattle as the two cities under consideration. We discuss how excited to get before lamenting Italy’s exit from the World Baseball Classic in the semifinals, … Continue reading →

Watch Now: https://youtu.be/u0PgG1FHoygIn this episode, I sat down with Dr. Irishea Hilliard, and what she shared was honest, healing, wise, and needed.We talked about growing up as a PK. Getting pregnant at 19. The pressure that comes with church expectations. Walking through divorce in the public eye. Learning yourself after heartbreak. Why therapy matters. Why rest matters. And what it looks like to build a life that is true to who God is calling you to become.This conversation is for the person who has been trying to hold it all together.For the woman who has had to keep showing up while healing in private.For the person who has outgrown an old version of themselves.For those trying to figure out how to move forward without losing who they are.Dr. Irishea was real about the pressure. Real about the pain. Real about purpose. And be real about the work it takes to become whole again. There's healing in this one. There's truth in this one, and I really believe there's freedom in this one, too.Make sure you subscribe, like, and share this with somebody who needs it.And don't forget to Love Yourself Moore.Visit our Partner RX Outreach | Rx Outreach is a nonprofit, mail-order pharmacy that supports people in getting access to the medications they need at prices they can afford - with or without insurance.: https://rxoutreach.org/willie/Join The FLATOUT FAMILY: FLATOUTFAMILY.COM00:00 Growing up a PK and getting pregnant at 1900:24 Divorce, church scrutiny, and public judgment00:45 “We were young. I didn't know me.”01:58 Willie's welcome and why this conversation matters03:11 Meeting Dr. Irishea Hilliard04:33 The “Clock Work” icebreaker07:25 Counseling before the official uncoupling08:30 The backlash of being a bishop's daughter going through divorce10:30 Waiting 90 days before making a final decision10:39 Pregnancy at 19 and the pressure to “fix it”11:19 Choosing motherhood over adoption12:45 Dating young with a child13:35 Trying to fix a wrong with marriage13:49 When she realized it may have been the wrong decision14:05 Realizing it on the honeymoon17:17 “Who is this dude?”17:50 Why they stayed for 12 years18:48 “I used my faith… and I still didn't like him”19:17 The day he left and never came back19:31 What divorce did to her as a woman20:13 Crying in the background and still showing up20:56 Who taught her how to carry pressure22:14 Safe places, silence, and not bleeding everywhere24:54 Why her Mondays are non-negotiable26:11 Writing, entertainment, and the dreams still in her27:39 Carrying family through hard public seasons29:52 Who is Dr. Irishea when nobody's watching?31:34 Learning to prioritize herself33:19 Willie shares his own journey of rediscovering himself37:57 Food, fashion, and joy outside of ministry39:26 Why adversity reveals the real you39:47 Therapy as one of the best decisions she made41:31 The lie that hurt the most42:02 Refusing the label of failure43:22 Who speaks into her life45:03 What's next and making room for more48:35 What submission looks like for her now50:09 Why she can submit with ease to substance51:51 The heartbreak that taught her the hardest lesson52:45 “Your return on investment doesn't come from that place”53:29 What a healthy relationship looks like now54:16 Why marriage may not look traditional for her55:20 Letting both people stay called and connected57:42 Willie's closing word on discovering your next trunk and branches01:02:26 Dr. Irishea's final encouragement✨ Connect with us:Join Our Patreon: https://www.patreon.com/user?u=32743148

Steve Alexander, Business of Food reporter at WGN Radio, joins Lisa Dent to share memories and remember Orion Samuelson.

Ellen Kamhi, The Natural Nurse, talks with Nathaniel Altman, a Brooklyn-based writer who has authored more than twenty books on diet, alternative healing, metaphysics, and relationship. His books include Eating for Life: A Book About Vegetarianism,  and Healing Springs: The Ultimate Guide to Taking the Waters , among many others.   His latest book, The Genealogy of Plant Foods is the topic for today's discussion.  www.foodgenealogy.net & www.nathanielaltman.com

Narrator: Chloe De Burgh

Your Guess is as Good as Mine

This week we're bringing Jason Earle, founder and CEO of GotMold?, back on our podcast to uncover the hidden health impacts of mold exposure. After discovering that mold in his childhood home was the root cause of his severe allergies and asthma, Jason left a successful Wall Street career to help families identify and solve indoor air quality problems. He explains why using bleach on mold can actually make the problem worse and why the key is removing mold, not just trying to kill it. The conversation dives into how to identify a true mold problem using simple cues like what you can see, smell, and feel, along with insights on testing methods, humidifiers, VOCs, and finding the source of contamination. We also explore bigger-picture health topics including limbic retraining, the Cell Danger Response, and Jason's philosophy that optimal health comes down to “air, food, and attitude.” Jason Earle is a man on a mission. An adoring father of two boys, incurable entrepreneur and indoor air quality crusader, he is the founder & CEO of GOT MOLD?, and the creator of the GOT MOLD?® Test Kit. The realization that his moldy childhood home was the underlying cause of his extreme allergies and asthma, led him into the healthy home business in 2002, leaving behind a successful career on Wall Street. Over the last two decades, Jason has personally performed countless sick building investigations, solving many medical mysteries along the way, helping thousands of families recover their health and peace of mind. He has been featured or appeared on Good Morning America, Extreme Makeover: Home Edition, The Dr. Oz Show, Entrepreneur, Wired, and more.SHOW NOTES:0:40 Welcome to the podcast3:04 About Jason Earle4:03 Welcome him to the show!4:51 What happens when we use bleach on mold8:05 Bleach chemical composition12:36 Why you need to clean it, not kill it13:45 Mold in your toilet15:24 Mold growth vs a mold problem18:10 How much mold is too much?20:11 3 Steps: See, Smell, Feel22:08 Humidifier 10124:45 VOCs & Musty odors28:31 Air vs Dust sampling37:25 No false negative38:19 *CALOCURB*40:09 *APOLLO NEURO*42:15 Finding the source43:09 Self-directed Mold Assessment 46:40 Next-gen sequencing48:48 Mold sensor50:08 Mycotoxin testing58:09 Air on airplanes1:02:58 Looking for mold in a new home1:08:08 “Air, Food & Attitude”1:15:05 Limbic Retraining1:18:59 Cell Danger Response1:23:35 Where to find him1:24:52 Thanks for tuning in!RESOURCES:Calocurb - code: RENEE10Apollo Neuro - code: BIOHACKERBABESWebsite: GotMold?Get your test kitFREE E-BookIG: @gotmoldFB: GotMoldEp 227: Understanding Mold Exposure & RisksSupport this podcast at — https://redcircle.com/biohacker-babes-podcast/donationsAdvertising Inquiries: https://redcircle.com/brands

We all hated something as a kid . . . or even as an adult, but you like now!

No SciCast dessa semana conversamos a respeito do Guia Alimentar da População Brasileira, um dos instrumentos legais que norteiam toda a política de combate à fome, segurança alimentar e nutrição em diversas fases da vida. O Guia foi desenvolvido no Brasil, mas já ganhou repercussão internacional, com novos estudos utilizando métricas e classificações dele para definir os novos espaços e sistemas alimentares atuais. Ainda aqui, iremos trabalhar com a ideia de ultraprocessados, e entender toda a polêmica por trás dessa classificação. Patronato do SciCast: 1. Patreon SciCast 2. Apoia.se/Scicast 3. Nos ajude via Pix também, chave: contato@scicast.com.br ou acesse o QRcode: Sua pequena contribuição ajuda o Portal Deviante a continuar divulgando Ciência! Contatos: contato@scicast.com.br https://twitter.com/scicastpodcast https://www.facebook.com/scicastpodcast https://www.instagram.com/PortalDeviante/ Fale conosco! E não esqueça de deixar o seu comentário na postagem desse episódio! Expediente: Produção Geral: Tarik Fernandes e André Trapani Equipe de Gravação: Tarik Fernandes, Emanuelle Salustiano, Ruan Santos, Lênin Machado e Yasmin Pussente Citação ABNT: Scicast #682: Ultraprocessados e a classificação Nova. Locução: Tarik Fernandes, Emanuelle Salustiano, Ruan Santos, Lênin Machado e Yasmin Pussente. [S.l.] Portal Deviante, 16/03/2026. Podcast. Disponível em: https://www.deviante.com.br/podcasts/scicast-682 Imagem de capa: Referências e Indicações Sugestões de literatura: TULLEKEN, Chris van. Gente ultraprocessada: por que comemos coisas que não são comida, e por que não conseguimos parar de comê-las. Tradução de Laura Teixeira Motta. São Paulo: Elefante, 2024. SCRINIS, Gyorgy. Nutricionismo: a ciência e a política do aconselhamento nutricional. São Paulo: Elefante, 2021. Sugestões de filmes: Documentário “Muito Além do Peso” MUITO ALÉM DO PESO | Filme Completo Sugestões de links: O indigesto sistema do alimento mercadoria https://www.scielo.br/j/sausoc/a/SL48V3NbbVNPNNRXybCqfqP/?format=html&lang=pt O capitalismo também mata pela boca https://criticarevolucionaria.com.br/revolucionaria/article/view/1/39 https://revistapesquisa.fapesp.br/quantidade-de-cacau-no-chocolate-meio-amargo-e-similar-ao-das-versoes-ao-leite-e-branco-aponta-estudo https://www.revistaquestaodeciencia.com.br/artigo/2025/06/16/novo-capitulo-na-saga-dos-ultraprocessados https://ojoioeotrigo.com.br/2025/03/faz-sentido-falar-em-ultraprocessados-menos-piores/ Sugestões de podcasts: Série sobre ultraprocessados, em 4 episódios: Ultraprocessados, uma relação tóxica https://ojoioeotrigo.com.br/2023/08/ultraprocessados-uma-relacao-toxica/ Vale por um bifinho? https://ojoioeotrigo.com.br/2023/08/vale-por-um-bifinho/ Cimento, açúcar e aditivos https://ojoioeotrigo.com.br/2023/08/cimento-acucar-e-aditivos/ É impossível comer um só https://ojoioeotrigo.com.br/2023/08/e-impossivel-comer-um-so/ [1]: PERES, João; POMAR, Marcos Hemerson. Em documento para a Coca dos EUA, consultoria lista Guia Alimentar do Brasil como problema. Portal O Joio e o Trigo, 01 set. 2021. Disponível em: . Acesso em 15 out. 2025. [2]: BRASIL. Ministério da Saúde. Guia alimentar para a população brasileira: promovendo a alimentação saudável. Brasília: Ministério da Saúde, 2014. 2ª ed. 158p. [3]: Thomas, Geo & Kalla, Adarsh & Kumar, Ashok. (2018). Food matrix: A new tool to enhance nutritional quality of food. 7. 1011-1014. [4]: MENEZES, Sônia Souza Mendonça. Comida de ontem, comida de hoje. O que mudou na alimentação das comunidades tradicionais sertanejas?. OLAM: Ciência & Tecnologia, v. 13, n. 2, 2013. [5]: BRONOSKI, Bruna. Títulos e empréstimos do HSBC ameaçam quebradeiras de coco babaçu no Matopiba. Portal O Joio e o Trigo, 01 set. 2025. Disponível em:. Acesso em 17 out. 2025. [6]: RIBEIRO, Adrieli Santos et al. Banco de dados didático para explorar e difundir a classificação nova de alimentos: parte 2-ingredientes culinários processados. Trabalho técnico do curso de Nutrição pela Universidade Federal de Grande Dourados, 1. ed, 17.p. 2018. [7]: TULLEKEN, Chris van. Gente ultraprocessada: por que comemos coisas que não são comida, e por que não conseguimos parar de comê-las. Tradução de Laura Teixeira Motta. São Paulo: Elefante, 2024. [8]: REDAÇÃO. Por que chamamos ultraprocessados de produtos, e não de alimentos. Portal O Joio e o Trigo, 28 ago. 2023. Disponível aqui: , acesso em 23 out. 2025. [9]: PROENÇA, Mauro. Novo capítulo na saga dos ultraprocessados. Portal Questão de Ciência, 16 jun. 2025. Disponível aqui: . Acesso em 29 out. 2025. [10]: MONTEIRO, C. A. et al. A new classification of foods based on the extent and purpose of their processing. Cadernos de Saúde Pública, Rio de Janeiro, v. 26, n. 11, p. 2039–2049, 2010. [11]: MONTEIRO, C. A. et al. The UN Decade of Nutrition, the NOVA food classification and the trouble with ultra-processing. Public Health Nutrition, v. 21, n. 1, p. 5–17, 2017. [12]: MONTEIRO, C. A. et al. Ultra-processed foods: what they are and how to identify them. Public Health Nutrition, v. 22, n. 5, p. 936–941, 2019. [13]: ASENSI, M. T. et al. Low-grade inflammation and ultra-processed foods consumption: a review. Nutrients, v. 15, n. 6, p. 1546, 2023 See omnystudio.com/listener for privacy information.

Hey Mama,  It never fails that the majority of my stress stems from me not meeting my own expectations. My toxic trait is trying to fit one more thing in a time block that just doesn't have space, and then I find myself flying by the seat of my pants to get it done. For me, this worked for YEARS, but recently, my body has been telling me I need to create more space to manage the amount of stress in our current season. I am here to tell you I will be taking a brief pause of releasing new episodes, and will be providing updates to my listeners through my VIP email list. If you haven't  joined already,  you can find sign up here: https://bit.ly/naturalwellnessinsider  I will also continue connecting with you through our VIP Facebook group. You can join our free community here: https://www.facebook.com/groups/1789472588229094 . Be sure to answer the membership questions to be admitted into the group! Lastly, please consider keeping me in your prayers, and if you have any special prayer requests I can be praying for, please send them to me here: naturalwellnessforbusymoms@gmail.com. I'll be back with new content for you soon! For His Glory, Christen   I would love to hear from you!  >>Leave a Review >>Connect with me:   Sign Up for Manage In The Moment Coaching Call: https://bit.ly/ManageStressInTheMoment   Email me : naturalwellnessforbusymoms@gmail.com  Sign Up to Become an Insider: https://bit.ly/naturalwellnessinsider  Join Our FREE Facebook Community:https://www.facebook.com/groups/1789472588229094  >>Find Related Products Here: https://bit.ly/m/Natural-Wellness-for-Busy-Moms  >> These statements have not been evaluated by the Food and Drug Administration. This product is not intended to diagnose, treat, cure, or prevent any disease. >>I make a small commission when using the links above to purchase items.

Send a Text Message. Please include your name and email so we can answer you! Please note, this does not subscribe you to our email list, it's just to answer if you have a questions for us. For decades, Jacqui Cook lived in a cycle many women know all too well: losing weight, gaining it back, and starting over… always wondering why nothing seemed to stick. Food was her love language, life kept getting in the way, and no matter how hard she tried, maintaining her progress felt impossible.Everything changed after a wake-up moment that led her to try a GLP-1 medication. Now, 115 pounds lighter, Jacqui shares the real, honest side of her journey: navigating maintenance, facing the fear of regain, letting go of guilt, rebuilding lost muscle, and learning to live fully in her body. She also reveals the diet habit she finally ditched, and why it turned out to be one of the best decisions of her life.ReferencesBody Composition Mini CourseGet the free podcast roadmap for The Obesity GuideAll of the information on this podcast is for general informational purposes only. Please talk to your physician and medical team about what is right for you. No medical advice is being on this podcast. If you live in Indiana or Illinois and want to work with doctor Matthea Rentea, you can find out more on www.RenteaClinic.com If you want to go deeper into the science of fat loss, muscle preservation, and what your body composition numbers actually mean, check out my course Body Composition Decoded, where I break it all down in a clear, practical way.Support the show

Leah Kuhlmann's BIO:  Leah Kuhlmann, RDN, is redefining what it means to thrive—365 days a year. As the founder of YouThrive365, Leah brings over two decades of clinical expertise and entrepreneurial drive to the forefront of health and wellness. She's not here to promote fad diets or temporary fixes. Her mission is clear: to help individuals take back control of their health through practical, personalized nutrition rooted in real food, functional science, and long-term results. Leah's approach is deeply personal. After witnessing loved ones battle cancer, she made it her life's work to empower others to prevent and even reverse chronic disease—not with band-aid solutions, but by addressing the root causes through food, lifestyle, and mindset. Her philosophy is simple but powerful: Food is medicine, and optimal health is possible—without restriction, confusion, or overwhelm. Through her signature non-diet, holistic framework, Leah has helped thousands improve their energy, manage chronic conditions, and elevate their quality of life. She combines evidence-based nutrition with compassionate coaching to create strategic, sustainable health transformations. Whether she's speaking to teams, consulting with clients, or leading wellness workshops, Leah's message is clear: health is your greatest asset—and you deserve to thrive. In this episode, Virginia and Leah talked about Leah's motivation for starting her business Leah's passion for education and personal transformation Top tips for transformation in life + business Creating long-term transformation through simple habits Growing confidence through networking and visibility Takeaways: Surround yourself with people who have already walked your path Start small and build better habits one step at a time Stay hydrated! Hydration is key to energy and focus Know your "why" before making any change Keep taking consistent action and the results will follow   Connect with Leah Kuhlmann on her social media accounts to learn more about her work and insights into networking effectively: LinkedIn URL https://www.linkedin.com/in/leah-kuhlmann-rdn-ld-74236915/ Facebook URL https://www.facebook.com/leah.kuhlmann.7 Instagram URL https://www.instagram.com/youthrive_365/   Connect with Virginia: https://www.bbrpodcast.com/

In this episode of the Wise Divine Women podcast, Dana Irvine speaks with Dr. Deb Butler, a certified life coach and expert in nutrition and emotional health. They explore the concept of 'Thinner Peace,' focusing on the relationship between emotional well-being and physical health, particularly during menopause. Dr. Butler shares her journey from being a chiropractor to a life coach, emphasizing the importance of understanding hunger, emotions, and the connection between mind and body. The conversation highlights the need for emotional health before achieving physical health and offers insights into finding peace with food and self-love.Dr. Deb Butler, a Certified Master Weight Loss and Life Coach who taught at The Life Coach School with Brooke Castillo. Before that, she spent over 30 years as a Board-Certified Chiropractor, Nutritionist, and Acupuncturist. She now hosts the inspiring podcast ThINNER Peace in Menopause and BeyondIf you're over 40 and feeling:• Tired but wired • Bloated or inflamed • Hormonal and frustrated • Concerned about breast health • Unsure what testing you truly needYou don't need another quick fix. You need clarity.The ⁠⁠Wise Divine Women Health Clarity Call ⁠⁠is your 1:1 strategy session to uncover root causes and map out your next best steps — whether that's functional testing, thermography, nutrition coaching, or hormone support.

March Madness is back, and so are we.In this episode, Craig and Aaron revisit one of the most exciting times in sports and break down all the things that make the NCAA Tournament so great. From unforgettable moments and Cinderella runs to the chaos of filling out brackets, we talk about what makes March Madness one of the best sporting events of the year.Along the way we dive into some of the tournament's biggest villains, debate the greatest basketball movies of all time, and of course talk about the food that makes watching the games even better. Because let's be honest, the snacks are almost as important as the buzzer beaters.To wrap it all up, we build our own bracket of the best things about March Madness and crown a champion.If you love college basketball, tournament chaos, great sports movies, and game day food, this episode is for you.Check out our website bestthingspod.com!Find us on TikTok, Instagram and Facebook @bestthingspod.Wanna watch us? Subscribe on YouTube at YouTube.com/bestthingspod

In todays episode, Im talking about our food routine, and why many patients with conditions like PCOS, diabetes, heart disease, or Parkinson's are rarely told by doctors to adjust what they eat. I share an example of how a patient with hormone dysfunction was never advised to cut daily Starbucks drinks or replace cereal, lattes, and Lunchables with real food. Food is medication and one meal matters, even if you mess up, you can still show up for the next "play."

New research reveals the impact of war on the soils of Ukraine, and in a country once called the breadbasket of Europe that could have long term repercussions. Farmers in South Wales are warning that “sheep will starve” if urgent steps aren't taken to create access for suppliers cut off following a significant landslip. It has closed the main road to the village of Llanthony since the end of January.All this week we are looking at food processing. Food and drink is Britain's biggest manufacturing sector with an annual turnover of about £148 billion - that's according to the Food and Drink Federation which represents these businesses, and it warns that at the moment weak consumer demand and cost pressures make this a difficult sector to be in. Presented by Charlotte Smith and produced by Beatrice Fenton.

We made pizzas our ways, The Butcher, Dooley, Melissa, & Jason. Then we get to the podcast and what does Dooley bring? PB&J Pickles.... sure why not.

We see what Heinz Remix has to deliver have you evberedyufgjhcnawmqoslzfkxchj nsdijxmfv,n Like & Subscribe and decipher.I CAN'T

Why does weight loss feel harder with age—even when we "do everything right"? In this episode, award-winning health journalist Julia Belluz challenges the calorie-centric narrative of weight control and explains how metabolism, hormones, food environments, and ultra-processed foods shape how—and why—we eat. This conversation reframes weight, aging, and health through evidence rather than diet dogma.For decades, we've been told that weight control is simply a matter of discipline: eat less, move more, and the scale will comply. Yet for many people—especially as they age—this advice fails repeatedly, leading to frustration, guilt, and confusion. Midlife and beyond bring hormonal shifts, metabolic adaptation, and increasing exposure to highly engineered food environments. Understanding why our bodies resist weight loss—and how our environment pushes us toward overeating—is essential for protecting healthspan rather than blaming ourselves for biology. My guest, Julia Belluz, is an award-winning health and science journalist, New York Times opinion contributor, and co-author of Food Intelligence, written with metabolic researcher Kevin Hall. Together, they unpack decades of misunderstood nutrition science and explain what actually drives hunger, metabolism, and eating behavior.Listeners will learn why metabolism slows as a response—not a cause—of weight loss, what The Biggest Loser study revealed about long-term metabolic adaptation, how hormones interact with ultra-processed foods, and why environment often overrides conscious food choices. Episode Timeline: 00:00 — Why weight loss feels harder with age  03:50 — Julia's path into nutrition journalism   07:45 — The Biggest Loser metabolism findings   11:10 — "It's not metabolism, stupid"    15:55 — Hormones, hunger, and eating behavior     22:15 — Food environments and ultra-processed foods     27:30 — Nutrition studies: signal vs noise      30:40 — Supplements, misinformation, and risks       32:55 — What is hopeful moving forward ? Connect with Julia Belluz https://www.juliabelluz.com/ Find the Book "Food Intelligence" by Julia Belluz and Kevin Hall PhD.  Call to Action:  Order the book Growing Older Living Younger: The Science of Aging Gracefully and the Art of Retiring Comfortably  (North America only ) or find it on kindle Subscribe to Growing Older Living Younger on your favorite podcast platform and leave a review to help others discover the show.  Join the Growing Older Living Younger Community Website: https://www.askdrgill.com/

No SciCast dessa semana conversamos a respeito do Guia Alimentar da População Brasileira, um dos instrumentos legais que norteiam toda a política de combate à fome, segurança alimentar e nutrição em diversas fases da vida. O Guia foi desenvolvido no Brasil, mas já ganhou repercussão internacional, com novos estudos utilizando métricas e classificações dele para definir os novos espaços e sistemas alimentares atuais. Ainda aqui, iremos trabalhar com a ideia de ultraprocessados, e entender toda a polêmica por trás dessa classificação. Patronato do SciCast: 1. Patreon SciCast 2. Apoia.se/Scicast 3. Nos ajude via Pix também, chave: contato@scicast.com.br ou acesse o QRcode: Sua pequena contribuição ajuda o Portal Deviante a continuar divulgando Ciência! Contatos: contato@scicast.com.br https://twitter.com/scicastpodcast https://www.facebook.com/scicastpodcast https://www.instagram.com/PortalDeviante/ Fale conosco! E não esqueça de deixar o seu comentário na postagem desse episódio! Expediente: Produção Geral: Tarik Fernandes e André Trapani Equipe de Gravação: Tarik Fernandes, Emanuelle Salustiano, Ruan Santos, Lênin Machado e Yasmin Pussente Citação ABNT: Scicast #682: Ultraprocessados e a classificação Nova. Locução: Tarik Fernandes, Emanuelle Salustiano, Ruan Santos, Lênin Machado e Yasmin Pussente. [S.l.] Portal Deviante, 16/03/2026. Podcast. Disponível em: https://www.deviante.com.br/podcasts/scicast-682 Imagem de capa: Referências e Indicações Sugestões de literatura: TULLEKEN, Chris van. Gente ultraprocessada: por que comemos coisas que não são comida, e por que não conseguimos parar de comê-las. Tradução de Laura Teixeira Motta. São Paulo: Elefante, 2024. SCRINIS, Gyorgy. Nutricionismo: a ciência e a política do aconselhamento nutricional. São Paulo: Elefante, 2021. Sugestões de filmes: Documentário “Muito Além do Peso” MUITO ALÉM DO PESO | Filme Completo Sugestões de links: O indigesto sistema do alimento mercadoria https://www.scielo.br/j/sausoc/a/SL48V3NbbVNPNNRXybCqfqP/?format=html&lang=pt O capitalismo também mata pela boca https://criticarevolucionaria.com.br/revolucionaria/article/view/1/39 https://revistapesquisa.fapesp.br/quantidade-de-cacau-no-chocolate-meio-amargo-e-similar-ao-das-versoes-ao-leite-e-branco-aponta-estudo https://www.revistaquestaodeciencia.com.br/artigo/2025/06/16/novo-capitulo-na-saga-dos-ultraprocessados https://ojoioeotrigo.com.br/2025/03/faz-sentido-falar-em-ultraprocessados-menos-piores/ Sugestões de podcasts: Série sobre ultraprocessados, em 4 episódios: Ultraprocessados, uma relação tóxica https://ojoioeotrigo.com.br/2023/08/ultraprocessados-uma-relacao-toxica/ Vale por um bifinho? https://ojoioeotrigo.com.br/2023/08/vale-por-um-bifinho/ Cimento, açúcar e aditivos https://ojoioeotrigo.com.br/2023/08/cimento-acucar-e-aditivos/ É impossível comer um só https://ojoioeotrigo.com.br/2023/08/e-impossivel-comer-um-so/ [1]: PERES, João; POMAR, Marcos Hemerson. Em documento para a Coca dos EUA, consultoria lista Guia Alimentar do Brasil como problema.  Portal O Joio e o Trigo, 01 set. 2021. Disponível em: . Acesso em 15 out. 2025. [2]: BRASIL. Ministério da Saúde. Guia alimentar para a população brasileira: promovendo a alimentação saudável. Brasília: Ministério da Saúde, 2014. 2ª ed. 158p. [3]: Thomas, Geo & Kalla, Adarsh & Kumar, Ashok. (2018). Food matrix: A new tool to enhance nutritional quality of food. 7. 1011-1014. [4]: MENEZES, Sônia Souza Mendonça. Comida de ontem, comida de hoje. O que mudou na alimentação das comunidades tradicionais sertanejas?. OLAM: Ciência & Tecnologia, v. 13, n. 2, 2013. [5]: BRONOSKI, Bruna. Títulos e empréstimos do HSBC ameaçam quebradeiras de coco babaçu no Matopiba. Portal O Joio e o Trigo, 01 set. 2025. Disponível em:. Acesso em 17 out. 2025. [6]: RIBEIRO, Adrieli Santos et al. Banco de dados didático para explorar e difundir a classificação nova de alimentos: parte 2-ingredientes culinários processados. Trabalho técnico do curso de Nutrição pela Universidade Federal de Grande Dourados, 1. ed, 17.p. 2018. [7]: TULLEKEN, Chris van. Gente ultraprocessada: por que comemos coisas que não são comida, e por que não conseguimos parar de comê-las. Tradução de Laura Teixeira Motta. São Paulo: Elefante, 2024. [8]: REDAÇÃO. Por que chamamos ultraprocessados de produtos, e não de alimentos. Portal O Joio e o Trigo, 28 ago. 2023. Disponível aqui: , acesso em 23 out. 2025. [9]: PROENÇA, Mauro. Novo capítulo na saga dos ultraprocessados. Portal Questão de Ciência, 16 jun. 2025. Disponível aqui: . Acesso em 29 out. 2025. [10]: MONTEIRO, C. A. et al. A new classification of foods based on the extent and purpose of their processing. Cadernos de Saúde Pública, Rio de Janeiro, v. 26, n. 11, p. 2039–2049, 2010. [11]: MONTEIRO, C. A. et al. 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Are you tired of feeling like what you have to pour out isn't enough? Or worse, that somehow you aren't enough? When you long for more to meet the demands of your life, everything can change when you see that God has given you enough for today. In this episode, I share my principles for pressing on, even when you feel like you've reached your limit. The truth is, at the end of what you can do is the beginning of what God can do. This message will help you to surrender what you have to God and release the rest. Highlights from Today's Episode Start with serving people well Shift from scarcity to abundance Surrender what you have to give Related Resources If you're ready to adopt an attitude of abundance, listen to this podcast episode to Make Room for Overflow. Learn How to Stop the Comparison Trap and focus on what you already have in your hands. Discover what can happen When God Multiplies the Little Things. CLICK HERE FOR FULL SHOW NOTESThe post #570 – When Little Becomes Much with God first appeared on Chrystal Evans Hurst.

On today's Disney Podcast, we are taking you with us to Epcot's Flower & Garden Festival 2026 for opening week. We spent two afternoons here enjoying everything this spring time festival has to offer, from food and drinks to topiaries and merch. Come with us as we try some amazing dishes and figure out what our favorites were from this year's Flower and Garden Festival. Enjoy! This episode is sponsored by Fantastical Vacations. For free concierge vacation planning, specializing in Disney and Universal Vacations, visit https://www.fantasticalvacations.com We would love you to join us on Patreon! Thanks so much for supporting the show. We also have Addicted to the Mouse Merchandise! You can check it out at https://addictedtothemerch.com Thanks so much for listening! If you like what you hear, please subscribe and catch us every Sunday for the podcast. Join us every Sunday and Wednesday evening as we take you to Walt Disney World, Disneyland, on Disney Cruise Line, Universal Studios and everywhere in between! We can be found at www.addictedtothemouse.com and be reached at danandleslie@addictedtothemouse.com Please also connect with us here: Patreon – https://www.patreon.com/addictedtothemouse Youtube – https://www.youtube.com/@AddictedtotheMouse Facebook – https://www.facebook.com/AddictedtotheMouse/ Instagram – https://instagram.com/addictedtothemouse/ The post 2026 EPCOT Flower & Garden Festival – Food, Merch, and More | On the Go appeared first on Addicted to the Mouse.

Weekly Grocery Store Specials – the deals worth building dinner around // Michela Tartaglia, owner and chef of Pasta Casalinga in Pike Place Market, shares her new book - An Apple a Day: 25 Surprisingly Universal Idioms and Their Origins // From Ordinary to Extraordinary – Spaghetti & Meatballs // It’s time to sow your garden - Amy Pennington guides us on what to plant now // We dive into home-cured gravlax // Ham El‑Waylly, New York–based chef shares his new book – Hello Home Cooking: Do-Able Dishes for Every Day // And of course, we’ll wrap up today’s show with Food for Thought: Tasty Trivia!

I've spent over 30 years in the food industry, but my relationship with what's on my plate started long before that, in the markets of Alexandria, Egypt. In this special episode, I'm sharing a conversation I had with Abby of One Potato, where we peel back the layers on something I believe in with my whole heart: food is agency, power, and responsibility. We get real about the moment my father's cancer diagnosis made food safety personal, and why my husband's health journey connected the dots back to the pesticides we accept as normal. For National Nutrition Month, we're cutting through the noise of fear-based diet culture to talk about what truly nourishes us. We discuss reclaiming carbs without guilt, the "racist" undertones of America's food rules, and how to raise kids who cook without turning mealtime into a battle. If you've ever felt overwhelmed by the grocery store or wondered how to thrive in midlife instead of just shrinking, this is the conversation you need to hear. Let's dig in.   0:00 – Intro: Why This Conversation Matters for National Nutrition Month 2:48 – Growing Up in Egypt: The Rhythm of Daily Markets and Family Tables 3:11 – Immigrating to the US: The Culture Shock of Sterile Grocery Stores 7:59 – The Wake-Up Call: Becoming a Parent and Facing a Polluted Food System 9:38 – Food as Culture: Why America's Protein Rules Feel "Racist" and Elitist 11:56 – Personal Connection: My Husband's Cancer and the Truth About Roundup 17:03 – Defining Clean Eating: It's Not About Restriction, It's About State 22:37 – The #1 Habit: Just Cook (And Why It's a Bonding Experience) 23:06 – Family Memory: The Emotional Power of Molokhia, the Soup of Kings 28:13 – Picky Eaters: 3 Tips to Get Kids to Try New Foods (Without the Fight) 37:44 – Thriving Over 40 42:21 – My Journey Back to Bread 44:52 – Essential Cooking Skills: Grilling and Poaching for Everyone 46:49 – Rapid Fire: Pantry Staples, Superfood Sprinkle, and Favorite Tools 55:23 – Outro & Listener Takeaways   Food as power, Chef Mareya interview, One Potato podcast, clean eating definition, how to raise kids who cook, picky eater tips for parents, immigrant food stories, Egyptian food Molokhia, pesticide residue on food, Roundup cancer risk, non-toxic living, thriving in midlife, recondition your taste buds, anti-diet culture nutrition, National Nutrition Month 2026, The Real Dish, Chef Mareya, the fit foodie, Podcastize   Mentioned Resources   Eat Cleaner (now owned by Clean Boss) Superfood Sprinkle Eat Like You Give a Fork: The Real Dish on Becoming a Fit Foodie (Cookbook) ChefMareya.com Whole Foods Market Alfalfa's Markets  

Mens Room Top 10

Enjoy some of this week's highlights of The Mens Room!

We talk crazy food combos and build plus its Jeffy's Birthday!

Michael Pollan is an author and journalist whose books include “The Omnivore's Dilemma,” “In Defense of Food,” and “How to Change Your Mind." His most recent is “A World Appears: A Journey into Consciousness."www.penguinrandomhouse.com/books/646644/a-world-appears-by-michael-pollanwww.michaelpollan.substack.comwww.michaelpollan.com Perplexity: Download the app or ask Perplexity anything at https://pplx.ai/rogan. Get 30% off + 2 free gifts at https://ARMRA.com/rogan This video is sponsored by BetterHelp. Visit https://BetterHelp.com/JRE Learn more about your ad choices. Visit podcastchoices.com/adchoices