Podcasts about WWO

Nick is a basketball analyst for Fox, Peacock, WWO, and has his very own podcast as well!

The Zone is LIVE from Radio Row for the final day of Super Bowl week as Jason Anderson & Producer Dylan Michaels are joined by Chiefs President Mark Donovan to talk about the game, stadium and more before we are joined by WWO's NFL Reporter Laura Okmin for a conversation about the game as well!See omnystudio.com/listener for privacy information.

SUPER BOWL 58 FINAL CALLS FROM THE BROADCAST TEAMS WITH CBS, KANSAS CITY, WWO & 49ERSSee omnystudio.com/listener for privacy information.

Bobby V is out on this Wednesday.  He ,Phil, and Tanner are in.  They start talking about last night's UofL loss to Clemson and jump right in talking about the latest in the rumor mill of which coach would be a good fit for UofL if they were to move on from Kenny Payne.  Ross Tucker of WWO joins to talk some NFL and Super Bowl as well.  See omnystudio.com/listener for privacy information.

Osoby wysoko wrażliwe stanowią 15 - 20% społeczeństwa. Są bardziej czułe na różnorodne doświadczenia, odznaczają się większą reaktywnością emocjonalną, fizyczną i sensoryczną oraz rozbudowanym życiem wewnętrznym. Te cechy mogą ułatwiać i równocześnie utrudniać budowanie relacji przez WWO. W związku z ukazaniem się na rynku jej nowej książki, do studia zaprosiłam Magdalenę Kopenhagen, która jest psychoterapeutką i interwentką kryzysową. Jest również osobą wysoko wrażliwą. Rozmawiamy o tym, czy wysoka wrażliwość faktycznie istnieje i jak ją rozpoznać. Dotykamy tych najbardziej wpływających na relacje aspektów konstrukcji osób WWO i mówimy, o tym, co robić, aby bycie z kimś blisko było łatwiejsze. Zajrzyj na moje inne kanały: YT: https://www.youtube.com/channel/UCb7alXCRPCP8YNsKuEPiuJw IG: www.instagram.com/nataliakusiak o mnie: https://www.nataliakusiak.com

Dzisiaj moim gościem jest Katarzyna Kucewicz, autorka książki "Kobiety, które czują za bardzo". Opowiada nam o osobach wysoko wrażliwych, o tym czym jest WWO? Jak sobie pomagać będąc osobą wysoko wrażliwą? W jakich zawodach najlepiej odnajdują się osoby z WWO? I zapewnia, że bycie osobą wysoko wrażliwą to nic czego należy się wstydzić!

Rozmawiamy o tym jak technologia oraz wszechobecne powiadomienia wpływają na naszą koncentrację w pracy.Źródła:Natalia Hatalska "Wiek paradoksów" Tomasz Stawiszyński "Reguły na czas chaosu"Badania HBRAnders Hansen "Wylogój swój mózg"The Guardian - cyfrowa amnezjaCornell University Soup experimentCytat Sokoła pochodzi z albumu WWO, utwór "Zen"Chris Bailey "Hyperfocus"Sleepcasty, w tym szum oceanu znajdziecie m.in. na Spotify

Zakończenie 3 serii podcastu uświetniło 2 warszawskich raperów - Żółf oraz Ziaja (obecny jego pseudonim to Namaste) reprezentujących skład Fenomen. Chłopaki od lat 90-tych, zaznaczają na mapie Jelonki jako kolejna rapową dzielnicę Warszawy, nagrywając płyty i nawiązując wspólpracę z Grammatikiem, czy choćby Endefisem. Zostaną przywołane początki i nagrywki u producenta Mazsy w domu, potem kontrowersje wokół wykorzystania singla "Szansa" przez Sylwestra Latkowskiego w swoim filmie. Potem rozpoczęłą się kariera bangerem "Sensacja", który otworzył dla nich całą Polskę. Nie zabraknie anegdot festiwalowych i koncertowych np. o nieletnim organizatorze, który nie mógł odebrać chłopaków z dworca. Dowiemy się tez co działo się w autokarze podczas słynnego RBK Hip Hop Tour - czyli wspólnej trasy z WWO i innymi składami, oraz czy w Fenomenie wciąż jest jeszcze Ekonom. Panie i Panowie fenomenalnie zapraszamy na wakacje 30 odcinkiem RAP KONTENERA. Odpoczywajcie, sprawdzajcie letnie festiwale i odpalajcie tę rozmowę, bo to slay!

Długo siedział w ukryciu i nie udzielał się w naszej Rapgrze. Od jakiegoś czasu jego posty w mediach społecznościowych podgrzewają atmosferę, a na ten rok zapowiada swój bardzo oczekiwany drugi album producencki. Mowa o super utalentowanym producencie, muzyku i wokaliście – Waco. Człowiek, który ponad 20 lat temu wytyczył w polskim rapie nowe standardy jeśli chodzi o nagrywki, produkcje, brzmienie, mix i mastering. Wielu myślało, że przez ostatnie kilkanaście lat był nieaktywny muzycznie. Byli w błędzie, gdyż lista nagranych na przestrzeni tego czasu numerów i gości jest imponująca, a w tym odcinku będziecie mieli okazję ją poznać, Wacek nawet sypie wersami z tych utworów jak z rękawa. Poznamy także mnóstwo innych historii i anegdot dotyczących nagrywania legendarnych albumów z WWO czy Hemp Gru, a także początków tworzenia bitów i przyjaźni w jednej ekipie, w której był CNE . Waco opowie też dlaczego Kazik Kartel Klimat jest przez niego propsowany, jakich popowych artystów chciano mu podsunąć do produkcji w czasach szczytu jego popularności, a to tylko kilka z wątków, które panowie będą wyciągać z rękawa. Pamiętajcie, że Waco to bit morderca! Weźcie sobie to do serca i ruszajcie w tę zawirowaną sentymentalną podróż.

Alejo Lopez joins Vanessa Montgomery to chat about all things Capricorn. Includes a look at classic Capricorns Shirley Bassey and Clara Barton (U.S. Red Cross founder), PLUS the new and full Moon, the continuing saga of Mars retrograde and out of bounds in Gemini, Mercury retrograde, aspects of Venus, opportunity aspects, and this month's main cosmic movements so you can plan your month ahead in alignment with the energies unfolding.Our featured non-profit this month is https://www.wwo.org (World Wide Orphans Foundation). WWO helps transform the lives of vulnerable children, families, and communities through trauma-informed, evidence-based programming.Their work addresses the unique needs and strengths of children, families and communities in each country, adapting their early childhood education, skills development, and camp programs, to meet the identified needs of the children they serve. In 2021, WWO served nearly 12,200 children and caregivers in Bulgaria, Ethiopia, Haiti, the United States, and Vietnam.

In Andor Ep 10: No Way Out, it's all about prisons.  Prisons of circumstance. Prisons of our own creation. This is what our characters in this episode face.  All are caught in very difficult situations that leave them with few if any options. In this week's Path of the Jedi, we discuss the many kinds of prisons the characters in Andor face and how it can parallel life here on earth.=========Check out this podcast when you get a chance:MOST THINGS KENOBIhttps://podcasts.apple.com/us/podcast/most-things-kenobi-a-star-wars-podcast/id1565761560=========Learn all about the amazing WWO organization (or Worldwide Orohans) and tell them Ronnie Cruz sent ya☺️http://WWO.org=========Want to improve your health?  Check out what the Yoli Better Body System can do for you.Go to:http://pathofthejedi.com/resourcesAnd click on TRANSFORMATION=========Twitter:http://twitter.con/potjpodcast

Oj, cóż to była za lektura! Dzienniki Jędkera dostarczają doskonałego kontentu, a ich komiczny wymiar zakrzywia czasoprzestrzeń. Jeśli chcesz dowiedzieć się, jakim wspaniałym językiem raper z WWO opisuje kobiety, jak szybko roztrwonił cały hajs z Monopolu, co ma wspólnego "Christiano Ronaldo" z "Extraklasą" oraz dlaczego nasrał do szuflady, zapraszam na kolejny odcinek cyklu "Słuchaj trochę szerzej".

Odcinek dla wszystkich wrażliwców - osób wysoko wrażliwych WWO - którzy szukają miłości, pragną kochać i być kochani.

Na sport i świat patrzę dziwnie. Moje serce i zmysły działają inaczej co jest moim przekleństwem i błogosławieństwem. Przez to jestem ciężkim do zniesienia dla samego siebie człowiekiem i zawodnikiem. Nie tylko dla siebie. To, że jestem tutaj i mówię o tym także może być utrapieniem dla Ciebie, ponieważ mam interwałową potrzebę wyrzucenia tego wszystkiego z siebie. Z nadzieją, że zostaniemy zrozumieni. Ja i każdy, kto tak jak ja poprzez kolarstwo walczy z WWO, lękiem i depresją. To jednocześnie rozwinięcie mojego najdłuższego i najtrudniejszego do przyswojenia filmu sprzed kilku miesięcy do którego karta wysuwa się w prawym rogu. https://www.youtube.com/watch?v=d5uCJb9bdvk Jestem inny. Wiem o tym. Jednak wiele lat musiało minąć, aby to zrozumieć i zaakceptować. Nie oznacza to wyjątkowości, bo ludzi takich jak ja jest mnóstwo. Większość nawet sobie nie zdaje sprawy z tego, że również patrzą na codzienność przez ten sam zakrzywiony pryzmat. Czyli jaki? Opowiem Wam po krótce, tylko niech Wam nie wybije korków ze śmiechu. YouTube, podcast i social media pokazują może 2% mojego życia. Przez to mnóstwo osób myśli, że jestem człowiekiem sukcesu, zarąbistym kolarzem i wulkanem motywacji. To prawda, z tą różnicą, że gówno prawda. Tak średnio przez trzy miesiące w roku każdego dnia walczę ze sobą, żeby w ogóle wstać z łóżka, nie mówiąc o rowerze, bieganiu czy basenie. Nie chce mi się totalnie nic. Z zaciśniętymi zębami trenuję, bo wiem, że jeśli odpuszczę to będzie jeszcze gorzej. Zniknie mi resztka energii do działania. Najsłabiej jest w listopadzie i marcu. Te dwa przesilenia są okresem kiedy potrzebuję mieć bat nad sobą w postaci trenera, Widzów i przyjaciół. Dlatego tak cieszę się z trenażera, wirtualnych ustawek czy nawet bieżni. Te przeklęte miesiące to także moment kiedy kompletnie spada mi determinacja do pracy. Stąd powstają czasem mniej atrakcyjne filmy. Bo one są tak słabe albo tak dobre jak ja w danej chwili. Wszystko wydaje mi się być totalnie beznadziejne. Gdy wypuszczę słabe wideo i spotka się ono z adekwatnymi ocenami, wówczas tym bardziej upewniam się w przekonaniu, że nie warto robić cokolwiek. Wtedy po prostu nasłuchuję kolejnych potencjalnych porażek. Co ciekawe ten schemat działa też w innych moich obszarach. Spada zainteresowanie gaciami w moim sklepie? To nie przez to, że skończył się sezon, to Twoja wina. Wiem, że to mega śmieszne, ale głowie ciężko niekiedy wytłumaczyć fakty. Ciężko jest przekonać mózg do tego, że zmiana pory roku, zmęczenie sezonem, zawirowaniami życiowymi to nie porażka, tylko normalny cykl niosący za sobą naturalne konsekwencje w postaci spadku. Spadku wszystkiego na raz. Formy fizycznej i psychicznej. Wówczas tak samo jak na rowerze. Pomimo słabszych rezultatów zaciskam zęby i jakoś przepedałowuje te krótkie, acz agresywne wzniesienia. Kosztuje to zazwyczaj dwa razy więcej, niż zwykle, ale jeśli się zatrzymam to spadnę z rowerka. Bez względu na porę roku, gdy jestem zmęczony, mam wrażenie, że wszystkie moje zmysły pracują jakby ze zdwojoną siłą. No dobra, niekiedy na przełomie zimy albo wiosny z poczwórną. To uciążliwe, bo bardzo często czuję się psychicznie wykończony z byle powodu. Wymagające jest wówczas dla mnie poznawanie nowych ludzi, miejsc. Irytują mnie głośne dźwięki, ostre zimne światło. Przez to zdarza mi się uciekać i ciężko jest mi nawet rozmawiać z kimkolwiek. Jeśli unikam ustawek, albo wspólnych treningów na rzecz samotnych to właśnie wtedy. Mówi się wówczas o tak zwanym przebodźcowaniu i chociaż to określenie jest wyświechtane to w pełni adekwatne. Wiem, że po prostu muszę znaleźć pół dnia dla siebie i posiedzieć w domu pod kołdrą. To jest mój okresowy, zakamuflowany introwertyzm. Jego szczyt przeżywałem na przykład na Prawie.PRO Tour Gliwicach albo w dniu premiery książki. Wtedy zdaje się być wystraszony, mało rozmowny, jakby pół kroku z tyłu. Wtedy udział w takich spotkaniach jest bardzo wymagający dla mojej głowy i pochłania bardzo dużo energii, co jest kompletnie niewytłumaczalne. Zwłaszcza jeśli myślisz, że nagrywając filmy, pracując kiedyś w radiu albo biorąc udział w programach telewizyjnym nie mam kompletnie problemu z byciem w centrum. Mam ogromny, choć mało kto mi wierzy. Jestem chorobliwym perfekcjonistą. Jestem gościem, który myłby rower po każdej jeździe, dokręcał kilometry do równych dziesiątek, minut, setek i wykręcał zawsze jak najwyższe średnie. Kiedyś nawet się przejmowałem tym jak jazda z niską prędkością będzie postrzegana przez obserwatorów na Stravie albo Instagramie. Jej, jak dobrze, że przynajmniej z tego udało mi się wyleczyć. No dobra, prawie. Ale i tak o wiele większy problem mam z porządkami. Nawet doszedłem ostatnio do wniosku, że perfekcja sportowa przerzuciła mi się na sprzątanie. Wszystko ma być równo, nigdzie nie ma prawa być kurzu. Auto to najlepiej jakbym odkurzał 2 razy w tygodniu. Uporządkowany ma być też mój kalendarz, rutyna dnia. Najgorzej jak zmieni mi się plan i wyskoczy niespodziewane spotkanie. Przeżywam to jak kolarz spadek FTP. W pracy? W pracy wszystkie maile muszą być odczytanie i odpisane. Nienawidzę czerwonych kropek sygnalizujących niedokończone zadania. No bo co jak nie zrobię tego dzisiaj? Nosz kurde nie zasnę. To ma oczywiście swoje dobre strony, ale bez przesady! Identycznie mam ze wszystkimi zmianami. Jeden się cieszy z nowego roweru a ja się boję. Bo na pewno będzie coś nie tak. Bo fitting nie wyjdzie idealnie, bo będzie coś na pewno boleć. A może zabraknie do niego części zamiennych i co wtedy? To może od razu kupię na zapas kolejny łańcuch dwunastorzędowy bo takich nie mam jeszcze w należytym zapasie. Nowe studio treningowe? Minie miesiąc nim się przyzwyczaję i ustawię wszystko tak, aby było równo, centralnie i na pewno działało w każdych okolicznościach. Nieznana trasa kolarska? To od razu dyskomfort. Naprawdę nie możemy pojechać starą i mi już znaną? Czy te zawody nie mogą być rozgrywane starym śladem? Serrio, takie detale powodują u mnie lęk. To wynika także z chorobliwej potrzeby kontroli każdego aspektu życia. Nowości, niedoskonałości, improwizacja to czynniki potencjalnie odbierające mi kontrolę nad losem. A co się stanie wtedy panie Leszek? Ha! Ktoś odkryje, że nie panujesz nad wszystkim! Ktoś Cię źle oceni! Nie zaakceptuje człowieka, który zgubił się na trasie na brudym rowerze z nie do końca płaskim brzuchem, nad którym utraciłem w przeszłości kontrolę. Ktoś mnie nie będzie lubić, bo mam zły dzień i podkrążone oczy! W mojej książce cały kobylasty rozdział poświęciłem sportowi z perspektywy osób, które bardzo pragną perfekcji, akceptacji czyli po prostu miłości drugiego człowieka. Wsparcia, pomocy, zrozumienia. Uwagi! Teraz zauważ, że wszystko co powyżej opisałem cechuje mnóstwo osób a z kolei to wszystko sprowadza się do wspólnego mianownika. Akceptacji! Z głębokiej potrzeby bycia dla kogoś ważnym można paradoksalnie robić wszystko odwrotnie niż nakazuje logika. Przez zmęczenie ciągłym stresem stajemy się zamknięci, wycieńczeni, niekiedy zdemotywowani. Tracimy wiarę w sens uprawiania sportu, trzymania diety czy wychodzenia do ludzi. Tylko jak walczyć o siebie unikając tego wszystkiego? Tutaj potrzeba mnóstwo siły do walki. Im jest gorzej tym bardziej trzeba się zmuszać. To jak z ciężkim treningiem na który nie mieliśmy ochoty. Ja rekordy zawsze wyciskałem wtedy, gdy najbardziej mi się nie chciało. Po 30 minutach dochodziłem do wniosku, że najlepszym co mogłem zrobić to jednak mimo wszystko zamknąć na moment oczy, zacisnąć zęby i jechać co sił. Tak samo jest w życiu. Niekiedy trzeba się zmusić żeby wyjść z łóżka do ludzi. Albo nagrać ten cholerny film, który albo się przyjmie albo nie. A może pomimo braku koniunktury myśleć o poprawie jakości swojej pracy by jeszcze bardziej poprawić jej jakość. Niekiedy nie obejdzie się bez pomocy drugiego człowieka, albo lekarza, leków. Ja sam je przyjmuje, bo inaczej nie byłbym w stanie normalnie funkcjonować. Te lęki, natręctwa, skryte pragnienia by mnie zjadły jak kilka lat temu. Sport też niesamowicie pomaga wyrwać się z bagna, choć wielokrotnie trzeba się zmuszać, aby poczuć jak wspaniale działa na poprawę samooceny, likwiduje przewlekły smutek, ból głowy czy zmęczenie. Nic jednak nie jest w stanie do końca zagłuszyć wenętrznego poczucia braku szczęścia i potrzeby bycia komuś potrzebnym.

Sokół Takover! Po raz kolejny Wojtek Sokół wpadł i przejął antenę Radia Kampus. Tradycyjnie był przepis kulinarny na „patelenkę”, kilka opowieści z historii ZIP Składu i WWO, zaproszenie na podwójny koncert 25 lecia Sokoła oraz sporo muzycznych zaskoczęń. Wojtek Sokół grał między innymi. Depeche Mode, Galę, Young Internet czy Leonarda Cohena. Sokoł Takeover! Posłuchaj w podcascie.

Wysoka wrażliwość to cecha, którą posiada około 20 proc. populacji. Nie jest to żadna choroba, ani dysfunkcja – to po prostu zestaw cech wpływających na sposób postrzegania i odbierania świata - mówi nowym odcinku podcastu Reset Joanna Kozłowska, autorka książki "Wysoka wrażliwość. Poradnik dla tych, którzy czują za dużo". Osoby wysoko wrażliwe widzą więcej. Mają analityczny umysł i potrafią dostrzec niuanse niewidoczne dla innych. Posiadają też bogate życie wewnętrzne. Wszystko nadmiernie analizują i układają w głowie różne scenariusze, wręcz dzieje się to jakby poza nimi. Dowiedz się więcej o umyśle WWO (1:17) Przedstawienie gościni - Joanny Kozłowskiej (1:50) - Kim są Osoby Wysoko Wrażliwe? (2:25) - Czy można stwierdzić na pierwszy rzut oka, czy dana osoba jest Wysoko Wrażliwa? (3:10) - Błędne postrzeganie Osób Wysoko Wrażliwych (4:45) - Szybkie ryzyko przestymulowania (6:30) - Ścieżka Joanny w temacie OWW (10:17) - Jak Wysoką Wrażliwość przekuć w siłę? (12:15) - Co wtedy gdy bodźców jest za dużo? (15:35) - Środki doraźne dla OWW (19:31) - Czy Osoby Wysoko Wrażliwe są perfekcjonistami? (23:30) - Neutralność w świecie OWW (24:14) - Sprzeczności u Osób Wysoko Wrażliwych (26:04) - Osoby Wysoko Wrażliwe w związkach  

Czuły, wrażliwy, delikatny, subtelny - czy taki może być mózg? Owszem. Szczególnie jeśli jest to mózg osoby wysoko wrażliwej (WWO). Okazuje się, że taki mózg jest przy okazji bardzo zapracowany i niezwykle pożyteczny. Także dla wszystkich dookoła.

Pasja w życiu, to ważna sprawa!Artur Kurasiński może być znany w wielu środowiskach. Głównie związanych ze startupami, grami, filmami, świadomością technologiczną, a nawet książkami dla dzieci i młodzieży!Jest też pierwszy gościem tego podcastu po 16 tygodniach publikowania wyłącznie odcinków solowych, czyli takich, gdzie sam dzieliłem się z Tobą różnymi tematami od efektywnego notowania, przez kwestie WWO, a także zaradności, odpuszczania, czy pozytywnego stosunku do życia.Z Arturem rozmawiałem o:pasji tworzenia, wymyślaniaświadomej, ale nie strategicznej obecności w mediach społecznościowych,grach RPGpodcastachserii książek o różydyskryminacjikilku innych tematachWięcej na https://rozwojosobistydlakazdego.pl/rodk174Wesprzyj podcast na https://patronite.pl/RODKBezpłatne szkolenie 10 maja 2022: Jak zrobić podcast:https://kurspodcastu.online/szkolenie_10_maja

W rozmowie z Joanną Gutral omawiamy zjawisko wysokiej wrażliwości, które przez kilka ostatnich lat zawojowało info sferę. Wiemy, że dla wielu osób było ono odkryciem, ale my podchodzimy do tematu krytycznie i poddajemy książkę/teorię Elaine N. Aron analizie. Sprawdzamy, co z jej propozycji ma sens w kontekście badań psychologicznych i tego jak nauka widzi niektóre z omówionych w książce zjawisk. Czym naprawdę jest wrażliwość sensoryczna i emocjonalna i jak się przejawia? Dlaczego opisy z tej książki mogą może zaszkodzić i w jaki sposób? Obydwie wiemy, że są dobre sposoby by regulować emocje i pobudzenie, że można stosować bardziej adaptacyjne strategie, niż uznanie, że WWO tak ma. Próbujemy też pokazać na tym przykładzie, że teorii psychologicznych nie robi się jak serka homogenizowanego, miksując na gładką masę wszystko, co wpada w ręce. Odcinek, który wymaga otwartości w słuchaniu.

JAK SPRAWDZIĆ, CZY JEST SIĘ WYSOKO WRAŻLIWYM?CZY TO JEST NIEZBĘDNE? NIE.Czy to może w czymkolwiek pomóc? Tak.Ja czułem, że jestem WWO, ale nie wiedziałem jeszcze o tym, że tak się to nazywa.Uważałem, że jestem empatyczny i moje emocje, to wynik wyłącznie empatii. Okazuje się jednak, że owszem, jestem empatyczny, ale w granicach normy, a to jak reaguję na niektóre treści, czy muzykę, to właśnie moja wysoka wrażliwość, o której mówiłem w odcinku 158.Jeśli borykasz się z myślami, czy wszystko z Tobą jest ok, bo szczególnie reagujesz na głośne dźwięki, wzruszasz się podczas słuchania muzyki, czy oglądania filmu, to przestań.W bardzo prosty sposób i dosłownie w kilka minut możesz sprawdzić, czy to nie Twoja wysoka wrażliwość. w dalszej części zamieściłem linki do badań, które Ci w tym pomogą. Wszystkie są bezpłatne, a niektóre zasługują na wyróżnienie (pierwsze linki) za konstrukcje.Więcej na https://rozwojosobistydlakazdego.pl/rodk159Wesprzyj podcast na https://patronite.pl/RODKOdwiedź @podcastporady na Instagramie:https://www.instagram.com/podcastporady/

Listen to today's episode to learn my 2022 intentions and my word for the year! You can also grab your free non-diet intention setting worksheet here, so that you can stay strong in your desire to not diet in 2022.   Today's episode is brought to you by Primally Pure. Y'all know I'm not into the idea of things we put in or on our bodies as “toxic” BUT I do believe ingredients in our skincare can help support our skin health, just like how nourishing foods can positively impact our overall health. The reason I love the products is because my skin responds SO well to them.   In the dead of winter, my skin gets so dry so I have personally been loving the beauty cream, the soothing serum and baby balm (I apply this directly to my eyes and dry spots). Before I apply these products I also use the facial dry brush, which has helped with reducing the overall dryness of my face too. If you're new to Primally Pure you can use the code NOURISH For 10% off your first order.   Announcements: Get Your Period Back Playbook is currently open for pre-sale for our March enrollment, by joining before February 15th  you can get a free customized meal plan to support your HA recovery. Food & Body Peace Playbook is also open for pre-sale for our April enrollment, if you join before March 11th  you will get a FREE 60 minute session with me, that way you can have a personalized coaching session to help you better implement the strategies you'll learn inside FBPP. We are currently booking for February and March for individual counseling at our virtual practice, Nourishing Minds Nutrition. If you're looking for intuitive eating and body image support and/or you're in need of anti-diet advice for HA, PCOS and IBS we would love to support you. We typically book 4+ weeks in advance so reach out today to guarantee your spot before the spring.   Resources for you: Learn more about our services at Nourishing Minds Nutrition. Read testimonials from our amazing clients here.  Join our FREE support group for like-minded women, the Nourishing Women Community for more community & support. Take a look at our online shop, the Wellness Without Obsession Shop to support your WWO journey!   Let's hang out! Connect with Victoria and the staff at NMN: Victoria's Instagram Victoria's Website Nourishing Minds Nutrition Instagram Nourishing Minds Nutrition website

Czy są wysoko wrażliwi faceci?Z pewnością!Myślę, że jestem tego żywym przykładem. Nie obnoszę się z tym, ale też nie ukrywam swojej emocjonalności. Nie jest łatwo, bo do tego trzeba dorosnąć. Zaakceptować, nauczyć się korzystać z tej super mocy i wspierać innych w tym procesie.Cały czas żyjemy w świecie pełnym stereotypów i stygmatyzowania. Więcej na https://rozwojosobistydlakazdego.pl/rodk158Wesprzyj podcast na https://patronite.pl/RODKInteresuje Cię własny podcast?Odwiedź @podcastporady na Instagramie:https://www.instagram.com/podcastporady/

Luźna pogadanka o tym jak żyją WWO, ciekawostki i mój punkt widzenia.

4-7-21 The Zone talks to Bally Sports and Royals Hall of Famer Jeff Montgomery on the Royals hot start, plus WWO and Omaha's own Kevin Kugler joins Leabo to talk Final Four and now the call at Augusta for the Masters. See omnystudio.com/listener for privacy information.

Zapraszam do wysłuchania kolejnego odcinka podcastu “Urzeczywistnij swoje JA! .. odważna kobieto!”Tym razem do rozmowy zaprosiłam Gosię Leduchowską, która mówi o sobie, że jest Coachem Wysoko Wrażliwych Kobiet.Rozmawiamy więc o tym, jak to jest być osobą wysoko wrażliwą, jak takie osoby są postrzegane przez otoczenia, a jak same siebie postrzegają. To rozmowa zarówno dla osób, które są wysoko wrażliwe, jak i dla tych, które nie są, ale chcą tzw. „wrażliwców” lepiej zrozumieć. Posłuchaj więc o tym, •jak to jest z tą wrażliwością?•na ile wrażliwość to siła, a na ile nie? •co to znaczy być dla siebie łagodnym, łagodną? •z jakimi etykietami spotykają się osoby wysoko wrażliwe?•czy wysoka wrażliwość to domena tylko kobiet? A może i nie? •jak to jest z wysoko wrażliwymi mężczyznami?•jak żyć w wysoko wrażliwej rodzinie? •po co zakładamy zbroje i co nam one dają? A czasem je zakładamy, by ukryć swoją wrażliwość. Zapraszam!Marta Iwanowska - Polkowskawww.manufakturarozwoju.plwww.facebook.com/ManufakturaRozwojuwww.instagram.com/marta.iwanowska.polkowska/Jak znaleźć Gosię Leduchowską? O tutaj:FB www.facebook.com/oswoicwrazliwoscIG www.instagram.com/oswoic_wrazliwosc

Listen as myself and my guest WWO podcast break down all the latest from WWE, AEW & of course WARGAMES!

Detroit Lions Pregame:  Dan Miller and Lomas Brown talk with WWO color analyst Jim Miller See omnystudio.com/listener for privacy information.

22 odcinek Jaki Rap Taki Podcast to godzina i dwadzieścia osiem minut rozmowy na cztery bieżące tematy z polskiej branży rapowej, z czego dwa stają się przyczynkiem do dłuższej dyskusji. Na początek rozmawiamy o kolejnym numerze wokalistki popowej Mariny, w którym udzielił się raper i chyba jest to jej pomysł na rozwinięcie swojej kariery. Drugim tematem i najdłużej omawianą kwestią jest 20-lecie debiutu WWO oraz reedycja krążka “Masz i pomyśl” na winylu. Wspominamy, jak odbieraliśmy ten krążek, jaki ślad pozostawił w historii i deliberujemy o potencjalnym powrocie grupy na trasę koncertową. Do poruszenia tematu “obsesji tajności w polskim rapie” sprowokowały nas instagramowe snippety z nowego singla Pezeta, który miał wydać w tym roku wspólną płytę z...to tajemnica. Albo i nie. Sprawdźcie sami, co kryje się pod hasłem: Taconafide po czterdziestce. Na koniec omawiamy raport ZPAVu dotyczący sprzedaży muzyki w Polsce za pierwsze półrocze 2020 roku. Dla wytrwałych czeka też kącik dziwnych symulatorów. Koszulki i kubki JRTP - http://bit.ly/jrtp_merch Pytania i tematy do podcastów donejtowe - http://bit.ly/jrtp_pytania Pytania do Q&A - jakiraptakipodcast@gmail.com Podcast na platformach streamingowych - http://bit.ly/jrtp_anchor Tutaj streamujemy na Twitchu - https://twitch.tv/jakiraptakistream Nasz Fanpage: https://facebook.com/JakiRapTakiPodcast/ Znajdziesz nas tutaj: https://instagram.com/bart.szadkowski/ https://instagram.com/grubyperes/ Podcast na Spotify: https://bit.ly/JakiRapTakiSpotify Grupa RapGadanina: https://facebook.com/groups/675267872653134/ Pytania, pomysły tematów, inne sprawy - jakiraptakipodcast@gmail.com

Wednesday, August 19, 2020 ~ WWO news correspondent Jim Roope, talks to Chris Renwick about the Democratic Convention.

Wednesday, August 19, 2020 ~ WWO news correspondent Jim Roope, talks to Chris Renwick about the Democratic Convention.

Porozmawiajmy o osobach wysoko wrażliwych (tzw. WWO), które stanowią 20% populacji. Jeśli nie Ty, to prawdopodobnie ktoś z twojego najbliższego otoczenia jest WWO. Grupa na fb: https://www.facebook.com/groups/293581201281680 Nieboskłon - studio jogi: https://www.facebook.com/niebosklonjoga więcej mnie:www: https://yourbuddy.pl fb: https://www.facebook.com/Your-Buddy-Maria-Gembarzewska-Truong-114988780149822 ig: https://www.instagram.com/yourbuddy_marysia/ li: https://www.linkedin.com/company/your-buddy-hr

I sat down with world-renowned vegan chef and author Jason Wyrick who has co-authored a NY Times Bestseller "21 Day Weight Loss Kickstart" as well as the book "Powerfoods for the Brain" with Dr. Neal Barnard, MD. Other books he has written are "Vegan Tacos" and "Vegan Mexico". He was the food editor for "Living the Farm Sanctuary Life" with Gene Baur and Gene Stone. He's a coauthor of "Clean Protein" with Kathy Freston and Bruce Friedrich. Jason has published the world's first vegan food magazine, The Vegan Culinary Experience which is now defunct and has been featured in the NY Times, the LA Times, VegNews, and Vegetarian Times. He has traveled the world teaching cooking classes and is the first vegan instructor to teach in the prestigious Le Cordon Bleu program. We talk about being vegan, health benefits, dairy, cheese, his home delivery service of amazing vegan food called The Vegan Taste and his restaurant Casa Terra. Jason gives us such a great insight of his progression of eating like most of the population to becoming a vegetarian and finally a full out vegan. It was such an honor for me, to have such a celebrated chef and author on my show. Because I've eaten his food, this conversation had so much more of a meaning due to my various attempts of being vegan myself. I hope you enjoy this conversation and the knowledge Jason shares with us all from his heart. Jason Wyrick: Vegan Food Delivery Service: The Vegan Taste Vegan Restaurant: Casa Terra Co-authored a NY Times Bestseller: "21-Day Weight Loss Kickstart" and "Powerfoods for the Brain" with Dr. Neal Barnard, MD. Other books he has written are "Vegan Tacos" and "Vegan Mexico"He was the food editor for "Living the Farm Sanctuary Life" with Gene Baur and Gene Stone. He's a coauthor of "Clean Protein" with Kathy Freston and Bruce Friedrich. Connect with Jason: YouTube: https://www.youtube.com/user/thevegantaste/videos Facebook: https://www.facebook.com/jason.wyrick.5 Instagram: https://www.instagram.com/casaterrarestaurant Twitter: https://twitter.com/VeganChefJason https://youtu.be/6jzSCBvX7PA ********** Podcast Music By: Andy Galore, Album: "Out and About", Song: "Chicken & Scotch" 2014 Andy's Links: http://andygalore.com/ https://www.facebook.com/andygalorebass ********** If you enjoy the podcast, would you please consider leaving a short review on Apple Podcasts/iTunes? It takes less than 60 seconds, and it really makes a difference in helping to convince hard-to-get guests. For show notes and past guests, please visit: https://joecostelloglobal.com/#thejoecostelloshow Subscribe, Rate & Review:I would love if you could subscribe to the podcast and leave an honest rating & review. This will encourage other people to listen and allow us to grow as a community. The bigger we get as a community, the bigger the impact we can have on the world. Sign up for Joe's email newsletter at: https://joecostelloglobal.com/#signup For transcripts of episodes, go to https://joecostelloglobal.com/#thejoecostelloshow Follow Joe: Twitter: https://twitter.com/jcostelloglobal Instagram: https://www.instagram.com/jcostelloglobal/ Facebook: https://www.facebook.com/jcostelloglobal/ YouTube: https://www.youtube.com/channel/UCUZsrJsf8-1dS6ddAa9Sr1Q?view_as=subscriber Transcript Jason Wyrick: Joe: All right, welcome, Chef Jason Wyrick, this has been a long time coming for me. I have looked forward to interviewing you the moment I tasted the food that was delivered to my house. So here we are and I'm so excited to have you on the podcast and I really appreciate the time and you actually saying yes to me, so thank you so much and welcome! Jason: Well, you're welcome, I appreciate you having me on here. Joe: Yeah man this is a, the way this came about for me was I got a flyer in the mail and it was one of those things like come to this free, healthy dinner to hear some, I don't know, some sort of talk about healthy eating and nutrition. And it happened to be from a nutritionist, a company in town, like an office in town. And I went and then I, I got pulled into it, you know. The food we had was great, but it wasn't necessarily vegan, it was just healthy. But then when I got into the program, which was not cheap by the way, but I felt I was worth it. They started to say, you know, do all this blood work and then we found out my, I knew my cholesterol is always a little high. So their program is doing vegan for 30 days on their menu. And then from there, you, you know, you the hope is you stay with it or you alter it a little bit or whatever, so that's how I got into this. And the problem for me was I literally was so busy I did not have the time to prep my food. It was taking me like half days on Saturdays, half days on Sundays. And I was like, my weekend is shot and I've prepped all this food and, and I, you know, any small amount of time I had was gone. So then I really went on the hunt for trying to find healthy vegan food that I could just literally eat and not do anything with. I had already done, I think I did Sun Basket a while back. You know, all the food prep things that you know Jason: Right. Joe: of and we talk about. So that's how you and I got connected. I, I don't even know how I ended up finding you. I say it was just purely, I was so desperate doing a Google search and I found you and I was like, SOLD! You mean I can just heat it and eat it, right? That's that's your thing, it's just heart and eat. So here we are. So I want to start from wherever you want to start. I know that this was a health thing for you in combination of other things. But knowing the stories that I've read and interviews I've seen of you, that this came about more for a health reason initially for you. And then it just blew up from there and and it became your passion, which is really cool to me, because this is what I preach on this show and on my videos, is that I want people to live or fulfilled lives doing what they love. And it's cool that you went into that direction knowing some of your past, which you can talk about om how this all started for you. So take Jason: I'm Joe: It away! Jason: Sure it was a kind of a winding journey, I think I mean, it, it seems kind of straightforward when you look at it. I was unhealthy, I went vegan, I got my health back. Hurray! But that's, that's really not how it started, I mean. It's starts when I'm a little kid because, I think I didn't eat great, but I didn't eat bad for the kind of regular American diet. Which meant, you know, my mom cooked some of the meals and occasionally ordered out and I played sports all the time, I was always active. So I was a super healthy rail thin kid. And then as I got older, towards the end of high school and in college, I kept eating the same way I had been eating the last few years and last few years had changed because my mom went to work, she got busier and so our food choices changed to, "What, which one of these seven different chicken dishes do you want tonight that I know how to make? or would you like Taco Bell or Burger King or Pizza Hut or something like that?" So when I stopped playing sports all the time and was super active, the calorie and taken and honestly, like the terrible food I was eating, started to catch up with me. And so I, I probably put on 30 pounds from when I was 16 to probably 19 and just kept going up about 10 pounds a year from there. Jason: So I was already getting overweight. And then right at the end to college, I started learning how to cook. So I went to, I went to this really great Egyptian restaurant in Fort Worth where I went to college, had the ah this amazing meal with the first amazing meal I'd ever had. And I was like, "I want to learn how to eat like this!" And I'm broke because I'm in college. So I started to learn how to cook for myself. And then right after that, it was like two months after that, I went vegetarian and that was solely for ethical reasons. No real idea of the health impact or anything like that, that it has. I didn't care at the time, I was just going to keep eating food that was super tasty and not worry about the health part. So, of course, even going vegetarian, a couple gaining weight. In fact, I was kind of a stupid vegetarian, I'll just be blunt about it. I took the meat I was eating and I replaced it with blocks of cheese. So instead of these instead of like these super fatty steak fajitas loaded with sour cream and cheese that I was eating before. Now I was eating cheese lover's pizza from Pizza Hut and the additional topping was extra cheese. Exactly! [laughter] Joe: [laughter] Jason: And that was that was my dinner. I was with someone at the time, she had her own pizza. It was it was terrible. And so I became incredibly overweight. I weighed about 330 pounds and I got type two diabetes by the time I was in my mid 20s. And I was, I was faced with having to take insulin for the rest of my life and in basically starting to deteriorate even more. Like I was already deteriorating, my eyesight sucked, sleeping 10 to 12 hours a day. Everything you can think of with Type two diabetes was going wrong with me. So I was facing having to take medication and deteriorate for the rest of my life, which was probably not going to be that long at this point or changed my diet. And so it's, it's funny because I was, I've been vegetarian for five years and I had, I had heard of vegans, but I didn't really know what they were. And I even made fun of it a little bit.[laughter] Joe: Right. Right. Jason: This was back in the late 90s. And then all of a sudden it's 2001 and I'm faced with having to make this choice, do I do I give up this food that I love, which is cheese, and live a better life or just keep going with the cheese and and it's funny because even though it it sounds like a no brainer, like eat cheese and die or give up cheese and regain your health. I mean, it sounds like an obvious choice, but there is so much there's so much pain involved in a lifestyle change, that the stress of that was really bad in itself and, and going vegan in 2001 when really no one else around me was, was vegan. It meant I had to learn how to cook, I had to learn how to fend for myself, I had to completely change all these foods that I knew how to make and eat when I was growing up. And so it was super stressful at first. And so I relaxed a little bit and decided I was going to give myself a cheat day. So I was going to be a cheating vegan once a week. So every Wednesday night I'd go out and I get all you can eat enchiladas at my favorite Mexican restaurant and they bring them out in pairs they'll bring you two enchiladas at a time. And the first time I went in there, the waiter was like, "OK, yeah, whatever, it cool! He brings out enchiladas, except I eat 14 of them. Joe: Oh, my gosh. Jason: And then they come back the next week and all of a sudden the waiter's like, "Hmmmmm" because I need another 14 enchiladas. So by the third week, the waiters like "I hate you but I have to serve you anyway." Joe: You're like the, you're like that all you can eat buffet, crab, Jason: Right. [laughter] Joe: Leg guy. [laughter] Jason: It's it's probably familial in some way because I know my, my little brother would go to a Mongolian stir fry places and he take the bowl and see how much he could pack in the bowl because it was one pass through. And so he'd, he'd have the regular bowl and it only come up like three inches and then there was like the six inch pile of stuff on top Joe: Oh, Jason: Of the. [laughter] Joe: My gosh. It's. Jason: So there must be something familial about that, that buffet all you can eat thing. I, so I, but anyway, the point is, I, I did that for a few months and even then I managed to start losing weight and my symptoms went away. So I'd be vegan for the entire week, except for this one, one rather egregious cheat meal but it was still just one meal. And then it went to once every other week when I would go to this place. And then once a month. And then I remember the last time I purposely had went to this place in order cheese that I order in the enchiladas and I, it was a weird experience because I looked at them and I realized they didn't taste good to me anymore. They didn't have that, that feeling you get when you cheese that Homer Simpson like, "dooonnuuttt" like when you eat dairy, so I didn't have that anymore. They didn't taste good and I realized I was ordering them out of habit and not because I actually wanted them. So I didn't even eat the enchiladas, I pushed them away, paid the waiter, who probably sighed relief Joe: Right. Jason: that I was getting had their there and that was the last time I ever stepped foot in that place. And at that point, I was a full on vegan, which took me about eight months. And it also coincided with me completely getting rid of diabetes. Jason: And Joe: Incredible! Jason: After the first year, I dropped about 60 pounds and then when I added in some real exercise, I dropped another 60, so I dropped about 120 pounds over two years. Joe: That's incredible. And I think Jason: Yeah. Joe: What people need to understand about you, you're a big guy. Like I know Jason: Yeah. Joe: from the interviews and stuff, 6' 3", right? Yeah, I mean, that's you know, and and I think at one point you said you, you went to school and lived in San Antonio...Fort Worth, sorry. So you're like in steak town. Jason: Yeah, I mean, Joe: Right. Jason: The nickname of Fort Worth is Cowtown. Joe: Yeah, ok, so there you go! Yeah, so that must, the be, that must be hard. It's just the stigmatism with, you know, vegan and yoga and all of those kind Jason: Ok. Joe: Of things. Right. It's tough. Jason: It depends. OK, it was weird because Texas is really interesting. I mean, I grew up here in Arizona but my dad is Texan. And so I was already pretty familiar with Texas before I actually moved there for school and stayed there afterwards. And Texas has this reputation of being big and boisterous and rednecky and it is. But it also has has this huge liberal side and has this huge health side, has this huge vegan side to it. I mean, I remember when I was in college, I went to the Texas Vegetarian Chili Cookoff. And this was in the mid 90s and it was like this huge gathering of people from all over Texas doing this Chili Cookoff. Like Texas had one of the biggest vegetarian societies in the 90s, at least when I was there participating in that stuff. And so Texas is just this really cool mix of all these different things, religion and Atheism and big hair money and rebel activists and steak eaters and vegans and no one is quiet about it. Maybe that's the one thing about Texans is, you know, everybody kind of gets by in the big city but they're, they're friendly but boisterous about that stuff, which makes it really cool. Anyway, that's my tangent on Texas. Joe: No, but that's great, because it's exactly you, you saying that is exactly how it educates people to know that it's not just big hats and boisterous voices and steak and whatever, it's, I had no idea that you would think that long ago people were vegan in the state of Texas. Jason: I mean, I think, I think Fort Worth had one of the first vegan restaurants in the country, which was Spiral Diner that opened up in 2001. Joe: Yes, I don't think anybody would ever know that. So that's, that's cool. So the tangent was great. OK, so you are, this is what year now that you go full vegan? Jason: So that was the, I started the beginning in 2001 and then I was full vegan by the end of 2001. Joe: Got it. Jason: And I think, I think I might be more like a lot of other people with this, like I've, you know, I've written books with a lot of the vegan doctors and usually their message is that's all or nothing proposition. You go from zero to 60. And from a physiological standpoint, you're going to regain your health really fast that way. But if you're miserable doing it, chances are you're going to quit out. And so I think for a lot of people transitioning, as long as they have it in their mind that it is a transition, it makes it easier for people. So that's that's what I did. It took me it took me about eight months to fully transition over. And I tried to zero to 60 approach for Joe: Right. Jason: three weeks, and it, I was miserable. Joe: Yeah, and for me, the 30 day thing I did not find hard, the part I found hard about it was the meal prep and that's literally what was difficult for me. And I even heard you in some other interviews, the good thing that we have going for us these days is that it's, it's much more accepted in the world. And when you go out to a restaurant, there are options that would have never been there 10 years ago. Jason: Yeah, there are plenty of options, Joe: Right. Jason: Which has made it an interesting landscape for vegan businesses. Because I think in the past, vegan's gravitated towards vegan businesses because that was their only choice. And now at least in the Phoenix area, vegan businesses are just one amongst a bunch of other vegan options. Joe: Right, but I think the key and the reason I was so excited to have you on is what helped me get through the, the, the next 30 days that they asked me to do because they could see that my cholesterol was dropping. So Jason: Great! Joe: They were like, will you, "Are you willing to buy into doing it another 30 days? And towards the middle or end of the first, as I think when I came across your website and then it was easier for me to say yes, because I literally just could not afford the time to prep. Jason: Right. Right. Joe: But but besides that, the biggest thing for me was the taste. And I don't know, like this could be a trademark or something that I'm saying, but I didn't know vegan food could taste so good, and you can still Jason: No it's true, Joe: if you want. If it's not taken by somebody, it's all yours. But, yeah, that's what it was for me, man. When I first dug into it and the way I worked with you was that I wanted it spicy, which you were all down for. I think even when I, I got from my doctor what I needed to do, he said, OK, well, if you're gonna get this food from The Vegan Taste, just make sure, ask them if it's low and oil, right?. And it so... Joe: It everything was a yes. Like all, you know, that was when I wrote to you, Yes, you know, it's either low or minimal oil or no oil. And I can get it the way I like it, so you made it spicy, which is the way you said you liked it in email. Jason: Right. Joe: So it was like the perfect marriage. I was like sold! Jason: Yeah, I think that's, that's the key to getting people to make a change. It's about honestly, I think it's like about the in the environment that you put people in. So I know Dan Buettner, who wrote the Blue Zones by it. And one of the things that he told me that really impacted the way I thought about food and getting food to people and the way we treat people, is that the the biggest determinant for someone making choices that let them live a long time was not their willpower, was not a doctor's prescription or anything like that, it was the environment in which they lived. And so if the choices were easy to make, to go out and exercise, statistically speaking, more people would go out and exercise...that way. And so to me, food is part of the environment that you're in. And so the easier I can make it on someone to make a better choice for themselves, the bigger chance they are they're going to have to actually make that choice. And so for me, that's putting ready to eat meals in front of someone that's going to make them happy. Joe: Yeah. Jason: The less you have to worry about it, the easier it is for you to be healthy. Joe: Yeah, it's it was so nice to find the website. It was that, I could hear that sound when the heavens open, I was like "Thank you!". It's the only thing that's gonna keep me on track. Now, you know, before, before we get too deep into this, I'm not full vegan. Since doing nutrition program, I've cut out a lot of, like I would use, I would snack before dinner. I'd be so hungry I'd come home at four o'clock, whatever, and I'd pull out the the block of cheddar cheese and some Triscuits and, you know, just take the edge off. I, I stopped doing that a lot more than I use, you know, it's, it's cut way back to almost minimal, you know, to none. I don't drink, I used to drink half and half of my coffee and now all I use is either oat milk or almond milk. So I've completely switched over to that type of stuff. So while we're on the subject of, of, you know, how this has helped you, why do you think dairy is so bad? Is it just that it's like, was it not meant to be eaten or drank? Is it just like we've created this product that should not have existed? Jason: I think so. I mean, dairy's primary uses to grow a baby. And so you're you're consuming something that's meant to grow another being and as, as adults, we're not, I don't think we're supposed to be consuming foods that are continue endlessly making us grow to that scale. Like I have a five year old daughter, I watch how much she eats and sometimes as much as I do, because she, she's always out there running around and she's, like I look at her in a week later, she's taller and I'm like, oh, my God! And so calorically dense foods are good for her, I mean, that's why human mothers breastfeed and you know, all this other stuff. But then when you stop growing and you keep eating those foods, you're consuming growth hormone and all this other stuff that I don't think we're meant to be consuming. And then, you know, there are a couple other issues that go with it, which it turns out casein, which is the protein in milk seems to be carcinogenic, even, even in that milks appropriate species after their weaning, it seems it seems like the incidence of cancer goes up in that species if they continue to consume milk even from their own species after they're supposed to stop drinking it. And then, I mean, look at us where we're drinking stuff that's meant to grow a baby cow into this big monster cow compared to humans I mean a cow is pretty heavy. Jason: So, you know, there's, there's that it's, it's loaded with fat and it's all if you have cheese, it's all condensed down into this calorically dense product with all these other, all these other ingredients into it that are probably not meant for us to just get fuel. And it's all like if you take milk, milk is this big volume, take cheese and it comes down to  this little thing, all that condensed down. It's like a black hole of food. And then you're you're eating that, so, of course, no wonder you're you're getting fat, you're having arteriosclerosis as you age and all these other problems. So that's why I think the health problem is with dairy. From, from an evolutionary standpoint, it's was a good thing because you could have this nutrient dense food even in times of famine. That's, that was one of the benefits of cheese because cheese was basically shelf stable in a long period of human history when we didn't really have very many shelf stable foods, the same way that after a fashion beer, a shelf stable, just one of the reasons that beer was traded there and there are all these ways to preserve foods during times of famine and we just don't live in that anymore. Joe: Right. So on the dairy part of this, what I guess people have a hard time thinking of how they would substitute a cheese for these recipes, and I know that in you know, you have this enchilada recipe and you, there's I mean, you have a ton of different recipes. What are just some off the top of your head, some substitutes that you do use for cheese? Like, how would someone make a pizza? What would they put on it as their cheese? Jason: You know, it depends. There are a lot of nondairy commercial cheeses out there. I think from a health standpoint, they're good insofar as you're not getting casein and all these hormones that go with it, but I can't pretend that they are health food. Joe: Right. Jason: I mean, it's base, it's like cheese is solidified fat when it's dairy and the non vegan cheeses are still a solidified fat. They just have all the other junk that goes with them. So, you know, if you if you limit that look, if you're going to have a pizza and you have it once a week and you put some vegan cheese that's made out of almonds or cashews or something like that on it, you're going to be OK. If you do that every single day, you're not going to be so OK anymore. You can still be a junk food vegan. In fact, it's easier now to be a junk food vegan than it is to be a healthy vegan, because you can run over to Carl's Jr. and get a Beyond burger, that's, you know, still loaded up with all this fat and it's still a burger where as when I went vegan almost 20 years ago, if I was craving a burger, I had to make it myself. Joe: All right. Yeah, I mean, the creativity Jason: So that's. Joe: That, that you have to come up with for these recipes must be daunting. Jason: I sometimes, but only because when I do a lot of recipes, Joe: Right. Jason: I mean most, most chefs at a restaurant might do 30 recipes throughout the year. If they're really pushing themselves. I think with the delivery service, we're doing 300. Joe: WOW! Jason: Every, every year, at each year, it's different too. Joe: Ok. So you're rotating 300 recipes a year from The Vegan Taste. Jason: And we're just making about as we cook every week. Joe: It's amazing! Jason: Yeah, it's, it's, it's daunting, but it's cool. Joe: Yeah, it's. Jason: Yeah, I mean, and like back to the cheese thing, sometimes it's replacing that, that fatty mouthful, mouthfeel that cheese gives you so you can even use something like an avocado or you can use, what are my favorites is this thing called pipián verde, which is just this ah pepitas and tomatillo puree. It's it's a classic Mexican dip and I'll just use that on enchiladas or we'll make our own cheese at the restaurant, sometimes we'll make it just out of almonds and some other ingredients and we'll make our own queso fresco like that and we make our own mozzarellas and stuff. That's a little laborious, I think, for the for the home cook, it's just getting that, that creamy texture which you can get from nuts and seeds. Joe: Right. Yeah. Because even on the recipes at Casa Terra, your restaurant, I saw that there was I think you have is it brick oven pizzas or just... Jason: Yeah, Joe: Or Jason: We have worked fire Joe: Wood Jason: With Joe: Fire. Jason: Fire pizzas Joe: Right. Sorry. Wood fire. Yeah. And so and I did see one of the recipes are one of the descriptions of the you know, the pizza said mozzarella. So I was like, OK, how does he doing that? Jason: Right. It's just a, when you get to that type of cheese, that's it's a little time consuming and it's a mix of art and chemistry. Joe: Yup. It's just it's incredible. So I know we just kind of skipped over it a little bit but we talked about your daughter and, and I and I know we talked about, we didn't quite say that she's vegan, but I know that she is from based on my research about you. And I know it's tough with kids these days with all of the gluten allergies and, and everything that's going on that or used to be a lot tougher. Now, its parents are more aware there are more options and I would think that it's almost the same thing with your daughter as it is with a child that has a gluten allergy. When they go to a house for a birthday party and let's just go back to using pizza as a example, because that's how I grew up, right? That your parents would buy a bunch of pizzas, and... What does she do in that case? Or how how do you let the parents know that she's vegan and that, you know, that isn't something she would (A.) like to eat or (B.) she shouldn't eat or (C.) it might make her sick of she eats because she's not used to eating cheese. Jason: We just we tell them and ask them not to make a big deal out of it. And then we make sure our daughter has food that totally owns everybody else's. Joe: Perfect. Jason: I Joe: That's awesome! Jason: When she was in school before COVID hit, the teachers were asking if we could bring stuff for them. Joe: That is so funny. I can imagine, no I, listen, I know what it smells and tastes like. Every kid we sit there with, their pizza from Dominos going, WWO!, what are you eating? I'll trade you, I'll trade you two slices for that, that's perfect. Well good, she's totally vegan incorrect? That's amazing. So you, what is the Vcology project? Is that how you say it? Vcology Project? Jason: Vcology. Joe: Vcology. So. Jason: It's pretty much the umbrella for all the stuff that I do. Joe: That's what I thought, I just wanted to make sure. And I, because I know that you spoke about The Vegan Taste, which is the home delivery food service, Casa Terra, which is the restaurant out in Glendale, Arizona. And then I heard you speak about other things potentially coming down down the road, so I assumed that that was the umbrella where all of these things would fall under. Jason: Yeah, I mean, we're working on commercializing our cheeses on a large scale. We've already had one big vegan restaurant chain express some interest in it, which was really cool, it came out of the blue. But that was, that was a nice surprise. And Joe: Yeah. Jason: And we just want to roll out really high quality vegan cheeses onto the, onto the food service market and then retail, if we can. Joe: That's great. Jason: But if I can. I mean, if I can get, like some of the best restaurants in Phoenix using high quality of vegan cheeses, all of a sudden it opens up really great menu options for vegans around the entire town. Joe: Right. And I Jason: And Joe: Was Jason: I Joe: Thinking Jason: Think Joe: Good Jason: Go ahead. Joe: While I was sitting Jason: I think. Joe: On the dairy part of it, and I didn't even know that this underlying thing about the cheese had a broader scope or what was happening. I just I kind of chose the one thing that I know, like you, you know, it's like, how do you have ravioli? How do you have a pizza? How do you, if you you're so used to having half and half in your coffee, how do you make the move away from dairy? And I think that's, I think that's harder almost than the meat part of this or that Jason: It's way Joe: Or the Jason: Harder. Joe: Protein part of it. Right. Jason: I didn't know why until Dr. Barnard told me a few years ago that the casein in cheese is called the casomorphin and that basically means that acts like morphine. It acts like an opiate in your system. And I was like, "That makes sense!!", because one day I just gave up meat and it was like, whatever but when I gave up cheese, I had withdrawal symptoms. I was jonesing, I mean, like the hands were shaking and I had headaches and I was irritable and everything else that I had heard from people that were trying to give up cigarettes or drugs or something like that, I was going through and I'm like, "What the hell is going on?" That was, that was one way where I knew, like, I've really gotta get off this stuff, because Joe: All right. Jason: If I'm having that reaction, this is probably pretty bad for me. But it was a few years later when he told me why. And so Joe: That's Jason: Anyway, Joe: It. Jason: I think that's why cheese is so hard. Joe: That's incredible. How did the two of you get connected for that book? Your book? I wrote it down. I'm going to have it in the show Jason: Sure. Joe: Notes. Jason: The "21-day Weight Loss kickstart". So he was coming through town to do a talk and they wanted someone to do a cooking demo and I was the only one in Phoenix, doing this kind of stuff, so I just volunteered to do it. They were gonna pay me and I was like, don't worry about it, I'll just I'll just do it. And so we became friends through that and then I started teaching the cancer project classes here in Phoenix for a few years, which later became their Food for Life program. And, and during that, I just developed tons of recipes every single week. Because I think back then they were kind of in the same boat that a lot of healthy, healthy doctors are in, we're like, they're like, you have to change your diet. Here's how you do it. But they're not really experts at the here's how you do part. Joe: Right. Jason: And so, you know, their recipes were easy to do, but they weren't necessarily great. They were just like, "Ahhh". And so during that class, I just continuously develop stuff that was usually easy to make, but also really spectacular. And then because of that, we just wrote the book together. Joe: And that's really cool. It's just amazing how things, you know, you can make these connections and they just turn into something amazing like that, so, yeah. I'm trying not to skip around, there's so many things I have to ask you, I have so many notes, it's like this is, like I said, I, I was doing the meals for when I was doing the 30 day thing, basically for lunch and dinner. And then I started to do them just for lunch because my partner, Jo Ellen, we were like we were eating separate times, separate things at dinner, it felt like it wasn't this Jason: Right. Joe: Community. Jason: You loose the social part. Joe: Yeah, and so it's this balance for me. But so I thought at least at a bare minimum, and I think this is one thing that we talk about stepping stones and doing this in stages, is that it's worth at least trying to say to yourself, OK, "I'm going to eat vegan for lunch", just take a meal of the Jason: Right. Joe: day and say, this is what I'm going to do. And literally, breakfast is super easy because for me, it's, it's like a vegan smoothie, right? There's nothing and so I don't have to worry about that. It's not sausage, an egg and bacon and all this other stuff. So then you handle the vegan lunch part and you're already better than probably seventy five percent of the world in regards to how healthy you're eating. Jason: That's Joe: And Jason: What Joe: Then. Jason: I think. Joe: Right and then you just. So and that's kind of the approach I took. I don't know yet, just being honest with you, if I can completely eliminate that occasional steak or burger or Jason: Right. Joe: And I'm sure I can at some point, like for me, like you, I, I refuse to go on medication. So I'm 58 years old and I'm like, I'm not going on cholesterol medication. I don't take anything for high blood pressure. I'm not going to do any of that stuff. So if it's a, if it's food, it's going to make the difference, then that's the difference that I'll make. Go into the gym five days a week is already easy for me. But if I have to do that and get rid of the burgers and the steaks and whatever, and that's the mood that I would make. Jason: And if you could make that, did you make it fun and pleasurable, then why not? Joe: Right. That's Jason: If Joe: It. Jason: It's this chore, you know, like most people are gonna be like, ahhh screw it. I don't want to do it, Joe: Now, Jason: But. Joe: For me, it's it's talking my girlfriend into seeing if we can do it together, so that'll be the that'll be the piece we'll see. Yeah. So tell me a little bit about, oh, I also heard an interview where you said that your daughter growing up with two chefs. So is your wife also working with you at either at The Vegan Taste or Casa Terra? Jason: She she was Joe: Ok. Jason: Doing The Vegan Taste for a while. Joe: Ok. Jason: I mean, for, for years, she was with me in the kitchen. And sometimes when I was off doing other stuff, she was running at it for months at a time. Joe: Got it. Jason: But I now we're in a situation where it's hard for us to split our time like that. And so she takes care of the household and raises our daughter while I take care of the business. We tried where we were splitting it both ways and it was like, I think it's hard to multitask. Right? It's hard to be great at a bunch of different stuff at the same time. And so we just finally decided, well, I'll have to go off and kind of slug it out and be the champion for the business, while she's the champion for keeping the rest of the family sane. Joe: Which is the admirable thing for sure. So The Vegan Taste, let's talk about that really quickly. So The Vegan Taste as home delivery, vegan meals that come in these great packages that are, like you said, are the goal is to heat and eat. And Jason: Right. Joe: They I don't know. I'll let you just talk about it because I don't want to, I know I had a certain schedule and the whole thing with the coolers, but I'd like you to describe it so that the audience will know what it's all about and then they can make their decision from there. Jason: Yeah, it's it's super easy. So the menu changes every single week. It's a fixed menu. You put your order in by Friday night. My crew comes into the kitchen on the weekends, makes everything. We plate it up over the weekend. Pack it up for delivery on Monday and then my team of drivers go out every Monday and they deliver all the meals at once for your entire week, that Monday. They leave it in a cooler loaded up with ice packs so even in the middle of July, the meals will stay chilled until you can pick them up and then you put them in your fridge. I know, some of our clients will reheat them on the stovetop. They'll take the ingredients out and reheat them on the stove, top it honestly, talking to people, most of them stuff it in the microwave and they have a lunch in two minutes. Joe: Yup and those containers are microwaveable. Jason: Yes, Joe: Is that correct? Jason: Yes. Joe: Yes. I know I've done both. I've depending on what the food was, sometimes I would heat it on the stove and sometimes I would heat it in the microwave. And I think that's all, also another thing in my brain about microwaves, they know make me a little nervous thinking that maybe something's there that eventually Jason: Right. Joe: someone's going to admit to, so if I if I have enough time, I'll go to the stove. If I don't, I just use the Jason: I Joe: Microwave. Jason: Am exactly the same way. I mean, I don't even have time to cook for myself very much anymore, so so I use our delivery service for me and most of the time I just slide the contents out of the container and right to a pan. Joe: So in regards to the meals that are available, is it, are they just lunches and dinners? Are they breakfast, lunch and dinners or... Jason: It's basically lunches and dinners right now, but will add in a breakfast option and the juicing option and some desserts pretty soon. Joe: And and like me, at one point, I was getting doubles of things so that I could have something for lunch and then something completely different for dinner. So I assume you have clients across the board that are only lunch, only dinner or a combination of enough meals for, is that how many, how many Jason: Yeah, Joe: can they get? Is it Jason: So, Joe: The. Jason: Yeah, basically we do six different dishes every week and you can get a single portion of each one or you can get a double portion of each one. And the people that want to have our meals for lunch and dinner, get the double portion. Joe: Right and that's what I was doing for a time, that's, that's right. And then in my case, I said that I wanted it spicy but so you actually keep tabs of certain things that people request on a small, I assume a small level because you can't be doing personalized, you know, things across the board for everybody. Jason: Yeah, we have spice is one of the standard options we have for people. And then we have a gluten free option, soy free option, although we use pretty limited soy already anyway. And then no oil option in the meals, again, are are pretty much pretty low oil already. So we just talked to people like, do you really, really want no oil? Or is that that's that you're trying to minimize your your oil? Are you trying to minimize your soy? Are you trying to minimize gluten? Because we don't we don't use those types of ingredients heavily in the meal service. And then if there's something that we can, leave off as a garnish for someone like if someone's like, "I hate right onions." I'll tell them, you know, if it's mixed into the dish, we can't change it but if it's a garnish, we can make a note to leave it off for you. Joe: Right. Jason: I mean, most people are good about it, but then sometimes I get someone that sends me a list of like 10 different things, I can't, sorry, I can't do that. Joe: Thank God I do that I don't want to sit here and look at you in the camera and go, oh, I was one of those people. And Jason: No, not Joe: I Jason: At Joe: Think Jason: All. Joe: The only thing that I said, I everything was great for me. The only thing I request that I think was less tofu in some of my stuff only because I'm I, it's just me getting used to it, it's it, and, and it's not, I would, I wouldn't even say it's a texture thing for me because I eat oysters, right? That's about as weird of a texture as you can Jason: That's sure. Joe: get. So I don't know why I definitely have had tofu from your food service, that was amazing. And it's almost like it's firm and some of it sometimes is even like crispy, like it's it's hasn't where I've had it other times where it just, just, it's just weird. Jason: Yeah, I mean. Joe: I don't know if there's good or bad tofu, maybe there's just the quality of it, I don't know. Jason: It's the way, it's the way it's prepared. And I think it's also what you're used to growing up with. I mean, if you're used to growing up with, say, diced up firm tofu in a miso soup, you're not going to bat an eye at it. But if you're not used to that, the texture might be weird for you. And I think, when dealing with American culture where we're not used to that stuff, too many people just take tofu and throw it in a soup or a stew and they're like, "Okay, that's good enough." But it's not I mean, it's like to me that's like throwing in a raw hunk of meat and is something and being like whatever. So, Joe: Yeah, Jason: You know, it's just it's Joe: Ok. Jason: All in the preparation. Joe: Ok, good to know because I started to get to like it. And thanks to you once again, because I was definitely I grew up with, in an Italian restaurant family and my father was a chef and so all of this stuff is new to me. Jason: Right! Joe: I was eating pizza and pasta and bread and, and you name it. So I wanted to ask you about Cassa Terra. I noticed that on the website, like a lot of places, especially during this time we're living in right now with COVID-19, that the kitchen is closed for the summer, right? That's what it says on the website. Jason: Yeah, Joe: Is that true? OK. Jason: A lot of the high end restaurants, it seems, around town actually close up for the summer. Unless there are these big corporate things that can afford to take the loss that restaurants just suffer with the summer here. Joe: Is Casa Terra where you do actually all the food prep and making them? So that that kitchen is still being used for the food delivery service? Jason: Yeah, it's our Joe: It's. Jason: R&D kitchen and our delivery service kitchen. We do catering and stuff out of there, too. Joe: When does the restaurant open or when do you expect it to open back up in the fall or ? Jason: I'm not sure yet Joe: Ok. Jason: Because honest answer is for a, for the type of food that we do, our location is not that great. And so if we can find a location that's more central or on the east side, that makes more sense for us right now than trying to just reopen in Glendale. And Phoenix is a weird city, so, we have these really accessible freeways and it's actually pretty easy to get around here but I don't know if our food culture is is there yet, because if someone else to drive more than 20 minutes here for food, it's painful. And the chances are they won't do it. Joe: You know. Jason: Or if they do it, they'll come once a year. And Joe: Yeah. Jason: So it's, it's difficult that way we're compared to like Los Angeles and New York or Chicago, people will spend an hour getting to, getting to a place to have dinner. And if it's a good meal, that's just part of the it's part of the experience. That might not be a great part of the experience, but it's something you're willing to do. So. Joe: Yeah, absolutely, Jason: So Joe: Yeah. It's Jason: We Joe: Funny. Jason: Have to be, yeah, we have to be in a more central location. Joe: Yeah, because I know we're in, and I live in Arcadia and the boundary for me is pretty much like the 51. If it's on the other side of the 51, I have a hard time going that far west but I understand that. You, one of the things that I did read was that about the Le Cordon Bleu the school and it was something about you being, was it the first graduate of vegan Jason: First Joe: Or Jason: Instructor. Joe: First instructor of vegan? Jason: Remember when it was theater, 2007 or 2008 that I was teaching at the Scottsdale Culinary Institute Joe: Yeah. Jason: And right when I, right when I started teaching there, they became part of the Le Cordon Bleu program. And so I, because I became the first official vegan instructor in that program. Joe: That's really cool! Jason: There was there was cool. Joe: Yeah. There's so many things, the other thing was I remember either hearing or reading that philosophy was your major? And I think what, what struck me about it, when I when I read it and then who you are and, and I even, there was an interview about making the argument of why to go vegan, like how when someone find something like this and this is why this has been like I've wanted to talk about, even though I haven't gone full vegan, I think that the health benefits are so important and just the, the eliminating of dairy alone. I mean, I've told people when they said, oh, yeah, you know, it sucks getting old. I'm like, well, I'm 58, I agree with you, but I don't, I'm, I don't wake up feeling achy. And, and, and I never did a lot of dairy, but even cutting out what I've already done, I think the inflammation piece of this is what other, you know, is another part that people are missing. Jason: I'd, Joe: And so, Jason: Yeah, it's. Joe: You know, so getting back to the philosophy part about how you're able to convey this in a not like beating someone over the head with a club, you've got to do this, it's, it's the only way. Your approach to it is your first of all, your demeanor of how your, you know, your a 6' 3" guy who you would never think if I met you in the street, would say you're vegan. And then the way you intelligently talk about the food and then the bonus of all of it is how it tastes. And so there's just so many amazing things about this, it's why I was so excited to finally do this. Jason: Well, cool! Thank you. Joe: So the Jason: It's. Joe: Go ahead with the phil..., with the philosophy part of this, I think it's helped a lot. Jason: That that's actually what got me to go vegetarian, but also it it taught me a few things about the way people make decisions because I socially and just because of the way I was raised, I didn't want to go vegetarian because it meant changing my lifestyle. And intellectually, I've been kind of bandying it about for a couple months before I pulled the trigger on it. And I didn't do it, it was just something I had thought about it. And then I had an epiphany because I was watching, I was playing with my cat. And I, intellectually, I knew my cat is this other being with its own thoughts and her own emotions. But then there was something where I was just playing with her and I had that emotional epiphany and that's where it went off and I was like, I understood that my cat was this separate creature that was valuable and she had her own rich emotional life and because she was sitting there problem solving and she was getting excited about bringing this little bottle cap back to me and playing fetch with me. It wasn't like this, this robotic, emotionless, thinking-less, piece of matter that, that's how Descartes used to view animals and that's how he justified doing all these horrible experiments he did on them because he, you know, even though they would, they would scream and all this other stuff, he passed it off as they didn't have a soul and they weren't really conscious and all this other BS. And so you can intellectually know that, but then you have the understanding there is that connection. And within a second I was like, wait a minute, it's not ok for me to just, like, take a hammer and smash my cat apart right now, that's really jacked up, that's something serial killers do. Why? Why can't I do that to my cat but why am I paying someone to do it to a cow? And I was like, "I have to stop!" So I stopped, went vegetarian and then spent a month arguing against vegetarianism to see if any of the arguments hold up. And none of the arguments were self-consistent. And so I was like, I'm going to stay vegetarian. And that was the the rational part of that. But what I learned was I had to have that emotional epiphany to fully make that leap in my decision making. And then when I went vegan, it was even more so because I was doing it for health reasons. But then I found out about factory farming. So it's ironic because being vegetarian for a few years, I had no idea about factory farming and then all of a sudden I'm looking at it for health reasons and learning about factory farming and I know that it's what happens in a factory farming is horrible and I don't want to partake in it. But yet I'm going out and having all you can eat enchiladas once a week. Because I emotionally had that tie to the enchiladas and, and so I think for most people, decision making is ah, pain pleasure balance. And it's, it's a very immediate and very immediate decision. And it's funny because people that can make that decision for the long term, we call them wise, because in the short term, going out and jogging or lifting weights sucks for most people. But the wise people go out and do that because, you know, it's going to pay off in the long term. And so I think going through that myself, even though I was trying to be rational about it and I knew what the right decision was and not being able to make it because I had this emotional thing is what got me into food in the first place. Because I knew if I could if I could take the pain part of that calculus away for people and just give them an environment where they could make a good decision for themselves and for the planet and for the animals, then, then I had to do it. Joe: Yeah, it's, it's really cool. I mean, I learned so much more about you just doing the research that I wanted to do up front and, and I think it's important how the philosophy part of your, what your brain has done through, you know, getting that degree in school and then then I heard about the soul sucking marketing job that, you Jason: Oh, Joe: Know. Jason: It was horrible. Joe: Right. Yeah. And it's and this is it all plays, this is why this Jason: It's. Joe: is such a cool interview for me. And I don't want to keep you any longer because I know that, you know, you work really hard and but I, I would love to do more at some point, Jason: Yeah, that'll be Joe: You Jason: Fun. Joe: Know, it's just cool that you, you are doing your passion. It really means a lot to you. You're you know, you eat, sleep and breathe what you preach, but you preach it in a way that it's not preaching. The food tastes amazing! It was just a godsend for me to find it. We find out tonight as you're setting up here and give it a talk, you play the drums. It's like, what, what more of a kinship could we possibly have? And all I do is try to preach on my podcast and on my, you know, social media and all that is just people following their dream. And it's really cool to see you do this. It's, it's, it's great. And and I'm glad you're healthy. Glad you made the choice when you did. You're here Jason: Yeah. Joe: To help keep us all healthy and feed us. Jason: Well it's funny, so it's funny you brought that up, because I feel like I'm in another transition point in what I'm doing because, ah you know, I had this amazing journey where I lost all this weight, I cured my diabetes, became a chef and went and helped out other people. And in the last couple years my, my health started to decline and I was like, what's going on because I'm eating right. But there's, there's all this other stuff. So, I mean, you know, in the last couple of years, I almost got divorced. I was working 100 hours a week. I was doing all this other, other stuff. I was, you know, we went to set up to open up this restaurant, we had some guys steal about 50K from us and steal, ah... He probably cost us about 200 grand in the long term, which was almost all my family's money and almost all of my best friend's money that she had. And then we opened up this, opened up this restaurant, which you were in the restaurant business, so, you know, like it is a lot of work. And on top of that, we're doing these other businesses. Jason: And so there are all these other stressors and I realize it actually happened right wing COVID hit. Because we were thinking about like, we were really looking forward to the summer when we could shut the restaurant down for a while and get a breather. And then COVID hit and all of a sudden, oddly, my life got better. Because I was spending time with my family and I was killing myself anymore and my health started to improve. That was it, I had this very narrow focus in my life, which I was really good at but it also carried all the stress that I think, I think you have when you get a little bit older in your career and you're kind of at the, you're operating at a higher level, it's also a more stressful level. And there's a lot more at stake about point. And so when COVID hit, I had more time for my family. And then I started going on bike rides again and hiking and I started spending time playing the drums, I hadn't touched my drum set in three years. Joe: WOW! Jason: And I started playing again, which was actually cool. I have this thing where I get my, stop something for a while when I pick it up and better at it. So now I can actually play some of the Rush songs that I couldn't get through Joe: Nice. Jason: For three years. Like, where did this come from? Joe: It's awesome! Jason: You know, so that was cool. And so, so I realized, like, I'd been talking about environment with food choices. But I've been ignoring everything else that goes into being a healthy person and taking care of your mental state, taking care of your family, making sure you have time to not be insane with all this other other stuff and so I think my crew is shifting into a point where I'm going to start talking about more about holistic health and creating good environments for your, for your well-being as an adult. It's, I'm sure it's true for for kid or whatever part you're in but since I'm in my 40s and kind of went through the midlife crisis part, that's how I solved it, was figuring out that I had to create a good environment to make good choices throughout my whole life and not just with the food, because I'd just been concentrated on the food, which is one key. Joe: You. Yeah, it's amazing how many people I know, it's it's hurt a lot of people. But I personally, it's been the best three months and so long because I was running so hard. And like I said, I've gotten to do things that I want to do. I it's just it's been a good thing. And I'm glad to hear that everything is turning back around for you, too, as well. I worried about you when it happened, to be honest, because, you know, I, I know it devastated the event world for me, I mean everything just stopped. And so I was worried just purely whether or not you know how how well you would do during that time. And it's funny, speaking of, you know, COVID-19. Was there any concerns about, you know, your clients with Joe: The food delivery and any, any things that you had to do differently in order to to be, you know, follow the CDC guidelines or anything like that? Jason: We just did extra sanitation, but we were already doing that stuff anyway. Joe: Right. Jason: We were just more hardcore about it than normal. But that was it. Because I think with the food delivery, it's contactless, so our drivers just show up and Joe: Drop the Jason: They're Joe: Cooler. Jason: At their doorstep Joe: Yeah. Jason: In and head out. Joe: Yeah. Jason: So, so in a way, it didn't really affect the delivery service at all. Joe: Got Jason: It was Joe: It. Jason: horrible for the restaurant, but that ended up being a boom for us personally. Joe: Yep, yep. Well, awesome! Man. I cannot tell you how grateful I am that you're here. Like I said, I was disappointed when I had a sort of postpone it last time, I just took on too much. It was one of those deals where I thought I could I forget how much time postproduction takes after I get off this thing to get it, Jason: Yeah. Joe: You know, ready for prime time. But I am super, super grateful that you said yes and you came on, I love your food and you're an amazing human being. The more I've done the research and get to know you now. And it sounds like your daughter is definitely waiting for you to put her to bed. So I'm glad, I could go on, I swear to God for another hour, there's so many questions about food and just things that you've done, but we'll do it another time for sure. Jason: Yeah, that'll be fun. I'd love to come back. Joe: I again, I can't thank you enough. It's an honor to have you on here. And I'd love to have you back again. Just for the audience sake and things like that, where's the best place to get in touch with you? And I'll put I'll do in the show notes, I'll list every, you know, your social media things but like in regards to, let's say, The Vegan Taste, what's the best way for people to reach out? Jason: Just go right to thevegantaste.com Joe: Okay, perfect. Jason: I mean, we have all the social media platforms, but it seems like, you know, Facebook changes what they want to show to people every few months and Instagram is the same way. You know, all these other ones. So just just go straight to thevegantaste.com Joe: Perfect. I'll put in all the other links, I'll take care of all of that. Again, thank you so much, I appreciate it, it's so, I look forward to actually meeting you live in person. Maybe we can sit around and jam one night. Jason: That would be awesome! Joe: I would love it. So. Jason: Cool. Joe: All right. Thank you so much, man. I appreciate it. Jason: Hey, thank you. Have a good night. Joe: You too!

Czy czasami przychodzi Ci do głowy, że jesteś osobą nadwrażliwą? Zdarza się, że otaczający świat Cię przytłacza? Myślisz, że jesteś “dziwnym stworzeniem” i nikt Cię tak do końca nie rozumie? A może Twoje dziecko reaguje zbyt emocjonalnie na różnego rodzaju sytuacje? Albo wręcz przeciwnie, jest tak grzeczne, że zastanawiasz się czy nawet nie za bardzo?Jedna z nas, tak samo jak nasz dzisiejszy gość Agnieszka Stążka-Gawrysiak, zadawała sobie podobne pytania, aż trafiła na informacje o wysokiej wrażliwości. Kiedy zaczęła czytać o WWO czyli wysoko wrażliwych osobach poczuła ulgę, bo uświadomiła sobie, że nie jest sama i nie jest wcale nienormalna. To co przez całe życie odczuwała uzyskało wreszcie nazwę i okazało się, że jej “nadwrażliwość” posiada wiele zalet. Wysoko wrażliwe osoby są jak orchidee - jeżeli odpowiednio się je pielęgnuje, zakwitają i oszałamiają swoim pięknem.W odcinku zapraszamy Cię do udziału w wyzwaniu poprzedzającym konferencję. Możesz zapisać w każdej chwili rozpoczynając od jednego nawyku, który będziemy przerabiać w danym tygodniu. ZAPISY: https://bit.ly/2UDKwFgCzekamy na Ciebie.

Jennifer Griego talks to different warriors from the Wounded Warrior Outdoors booth at the Wild Sheep Show in Reno. They talk about their military history and how they join WWO. She also talks to each warrior about their recent and future hunts. Topics Discussed: with Josh - current hunts, Wounded Warriors at Sheep Show, life updates, military history, New Zealand hunt and sheep show family / with John: military history, gator and hog hunting, shooting course in Florida and future hunts with WWO / with Marcus: military history, starting with WWO, turkey hunting, walking around sheep show and future hunts More Info on Guests Wounded Warrior Outdoors Website: http://woundedwarrioroutdoors.com Please leave a review or contact Jennifer if you liked this podcast or have anything you would like to hear. More Info on Host Jennifer Griego Jennifer Griego is 18 years old and goes to high school in Scottsdale Arizona. Her Parents are Carole Griego M.D. and Bob Griego M.D. She has two brothers, David and Timmy Griego, and loves to spend time with her family. She has a cystic fibrosis - a lung disease - and still lives life to the fullest as a big game hunter and high school tennis player. Journeys with Jen Instagram:  https://www.instagram.com/journeys_with_jennifer_griego/ Personal Instagram: https://www.instagram.com/jen_griego/ Facebook: https://www.facebook.com/jennifer.griego.1806

Czy Ty też czasami: "Podlegasz wpływowi nastrojów innych ludzi? Masz skłonność do dużej wrażliwości na ból? W dni, kiedy dużo się dzieje, masz potrzebę znalezienia chwili dla siebie, chowając się gdziekolwiek, gdzie możesz w końcu z ulgą zaznać trochę spokoju i uciec od bodźców? Łatwo przytłaczają Cię takie bodźce jak ostre światło, silne zapachy, szorstkie tkaniny czy syreny przejeżdżających karetek?" To pytania z testu, z książki dr. Elaine N. Aron, który diagnozuje WYSOKĄ WRAŻLIWOŚĆ. I do którego zrobienia bardzo serdecznie zapraszamy Cię w dzisiejszym odcinku. A dzisiejszy odcinek to dopiero początek, ale wszystkiego dowiesz się słuchając... :) Obie jesteśmy OSOBAMI WYSOKO WRAŻLIWYMI (w skrócie WWO lub z ang. HSP). Każda z nas już od kilku lat sama szuka własnych sposobów na to, jak zaakceptować swoją wrażliwość i jak sobie z nią "radzić". Gosia jako psycholog i coach na co dzień wspiera osoby wysoko wrażliwe w rozwijaniu odporności psychicznej, a Agnieszka jako twórcza "blogerka" ukazuje świat przez pryzmat własnej wrażliwości. O wysokiej wrażliwości mówimy w podcaście nie od dziś. Jednak tym razem zdecydowałyśmy się poświęcić jej całe dwa odcinki (kolejna część już za tydzień). Zapraszamy do nich i te świadome i te jeszcze nie do końca świadome osoby wysoko wrażliwe. Z odważnym sercem, mówimy głośno, że ta cecha, której nie da się zmienić ma swoje dary i wyzwania. Nagrałyśmy ten odcinek nie tylko po to, aby dać Ci możliwość poznania testu diagnozującego wysoką wrażliwość. Chcemy stworzyć tym odcinkiem przestrzeń do głębokiej rozmowy o wysokiej wrażliwości, jak przystało na osoby wysoko wrażliwe. ;) Posłuchaj! I napisz koniecznie, jak jest u Ciebie? ZOBACZ NOTATKI: http://wzwiazkuzzyciem.pl/odc-66-wysoko-wrazliwi-test ZAPISZ SIĘ na listę, aby otrzymać DOSTĘP DO WYJĄTKOWEGO ODCINKA: http://eepurl.com/cRC6cT "W Związku z Życiem. Autentyczne Rozmowy (dla) Kobiet" to podcast Małgorzaty Pawlińskiej i Agnieszki Piekarskiej. Tworzymy przestrzeń do ROZMOWY o życiu i rozwoju osobistym dla inteligentnych i wnikliwych Kobiet, które chcą żyć we własnym tempie i w zgodzie ze swoimi wartościami. CHCESZ Z NAMI POROZMAWIAĆ? Skontaktuj się: http://wzwiazkuzzyciem.pl/kontakt/ Muzyka: Move me by Snake Oil Salesmen

Detroit Lions Pregame:  Dan Miller and Lomas Brown talk with WWO analyst Ross Tucker

Kyle Porter and Carson Cunningham discuss OSU’s defensive mini-resurgence, that the Pokes currently house the best rusher and receiver in the country, that nasty WWO uniform combination and Mason Rudolph’s new gig in Pittsburgh as QB1. You know what helps the show and helps us make more shows? When you rate us on Apple Podcasts […] The post PFB Podcast (Ep. 269): Defense Surges at TU, Hubbard Among All-Timers appeared first on Pistols Firing.

Małgosia Majewska-Tomasik po raz drugi jest gościem programu. Rozmawiamy oczywiście o psychoterapii, ale tym razem dowiemy się jak wybrać odpowiedni nurt, czym różni się terapia grupowa od indywidualnej oraz jakie są wady i zalety terapii online. Ten odcinek ma format odpowiedzi na Wasze pytania, dlatego zgłębimy takie zagadnienia jak fobie społeczne, walka z nieśmiałością, depresja czy WWO. Mówimy też o tym jak bez pomocy terapeuty można pracować nad sobą i przedstawiamy „Codziennik”, czyli notes, który stworzyłyśmy razem z Małgosią i możecie zakupić go na: www.karolinasobanska.com/sklep Do końca sierpnia jest on dostępny w promocyjnej cenie 89PLN.   Strona Małgosi Instagram   Mówimy o: EMU Inwentarz depresji ICD 10 Katarzyna Miller „Instrukcja obsługi toksycznych ludzi” Elaine Aron   Poprzedni odcinek z Małgosią: https://youtu.be/rvq9jev9Z6s

Kris & David are guestless this week as we discuss the week that was August 7-13, 1997. We talk about the concern over Steve Austin's neck and the future of his career, which looked to be dire. We also go over Jim Ross getting promoted, Shawn Michaels being awesome on RAW and introducing "insurance policy" Rick Rude, what is actually going on with ECW & WWF—especially regarding the status of Rude, NJPW running a big show at the Nagoya Dome, ECW BORN TO BE WIRED, Lance Russell has quadruple bypass surgery, WCW ROAD WILD in Sturgis, and tons more. Another fine episode of BTS, so listen now!!!!Timestamps:0:00:00 WWF1:10:28 Eurasia: NJPW, IWA Japan, Michinoku Pro, Onita, RINGS, AJW, GAEA, & CWA1:35:57 Other North America: AAA, CMLL, Volador, & WWC1:46:26 Classic Commercial Break1:51:31 Housekeeping/The Amazon Game2:15:53 ECW3:00:02 Other USA: Tom Cusati, MEWF, Brett Wayne Sawyer, SSW, UCW, USWA, Jesse Ventura, WWO, Billy Crystal, & UFC3:46:08 WCW To support the show and get access to exclusive rewards like special members-only monthly themed shows, go to our Patreon page at Patreon.com/BetweenTheSheets and become an ongoing Patron. Becoming a Between the Sheets Patron will also get you exclusive access to not only the monthly themed episode of Between the Sheets, but also access to our new mailbag segment, a Patron-only chat room on Slack, and anything else we do outside of the main shows!Shop at Amazon via our link at TinyURL.com/BTSAmazon (go to TinyURL.com/BTSAmazonUK if you're in Europe)— Nothing extra comes out of your pocket; for you, it's the same experience you'd get going to Amazon the usual way.For the best in both current and classic indie wrestling streaming, make sure to check out IndependentWrestling.tv and use coupon code BTSPOD for a free 20 day trial! (You can also go directly to TinyURL.com/IWTVsheets to sign up that way.)To subscribe, you can find us on iTunes, Google Play, and just about every other podcast app's directory, or you can also paste Feeds.FeedBurner.com/BTSheets into your favorite podcast app using whatever “add feed manually” option it has.Support this podcast at — https://redcircle.com/between-the-sheets/donationsAdvertising Inquiries: https://redcircle.com/brands

Kris & David are guestless this week as we discuss the week that was August 7-13, 1997. We talk about the concern over Steve Austin's neck and the future of his career, which looked to be dire. We also go over Jim Ross getting promoted, Shawn Michaels being awesome on RAW and introducing "insurance policy" Rick Rude, what is actually going on with ECW & WWF—especially regarding the status of Rude, NJPW running a big show at the Nagoya Dome, ECW BORN TO BE WIRED, Lance Russell has quadruple bypass surgery, WCW ROAD WILD in Sturgis, and tons more. Another fine episode of BTS, so listen now!!!!Timestamps:0:00:00 WWF1:10:28 Eurasia: NJPW, IWA Japan, Michinoku Pro, Onita, RINGS, AJW, GAEA, & CWA1:35:57 Other North America: AAA, CMLL, Volador, & WWC1:46:26 Classic Commercial Break1:51:31 Housekeeping/The Amazon Game2:15:53 ECW3:00:02 Other USA: Tom Cusati, MEWF, Brett Wayne Sawyer, SSW, UCW, USWA, Jesse Ventura, WWO, Billy Crystal, & UFC3:46:08 WCW To support the show and get access to exclusive rewards like special members-only monthly themed shows, go to our Patreon page at Patreon.com/BetweenTheSheets and become an ongoing Patron. Becoming a Between the Sheets Patron will also get you exclusive access to not only the monthly themed episode of Between the Sheets, but also access to our new mailbag segment, a Patron-only chat room on Slack, and anything else we do outside of the main shows!Shop at Amazon via our link at TinyURL.com/BTSAmazon (go to TinyURL.com/BTSAmazonUK if you’re in Europe)— Nothing extra comes out of your pocket; for you, it’s the same experience you’d get going to Amazon the usual way.For the best in both current and classic indie wrestling streaming, make sure to check out IndependentWrestling.tv and use coupon code BTSPOD for a free 20 day trial! (You can also go directly to TinyURL.com/IWTVsheets to sign up that way.)To subscribe, you can find us on iTunes, Google Play, and just about every other podcast app's directory, or you can also paste Feeds.FeedBurner.com/BTSheets into your favorite podcast app using whatever “add feed manually” option it has.Support this podcast at — https://redcircle.com/between-the-sheets/donations

Kris & David are joined by Emil Jay (@theemiljay) to discuss the week that was July 17-23, 1995. We talk about Hulk Hogan entering the Dungeon of Doom in a wild and wacky segment, Ultimate Warrior talking money with WCW and returning to the ring in Las Vegas for NWC, Hiroshi Hase elected to the Japanese senate, Hijo del Santo & Lizmark leaving AAA, Jeff Jarrett & The Heavenly Bodies working Pennsylvania indies while working for WWF, ECW running wild and breaking rings in Florida, 911 chokeslamming Rob Feinstein, WWO running a big show in San Jose, and the real reason why Jeff Jarrett & The Roadie left the WWF during the In Your House PPV in Nashville. All that and more on an awesome Part 2 episode of Between the Sheets this week!!!!Timestamps:0:00:00 WCW1:13:32 Eurasia: AJPW, NJPW, FMW, IWA Japan, Michinoku Pro, Pancrase, RINGS, UWFi, AJW, LLPW, & CWA1:46:31 Other North America: Lutte, Stampede, AAA, CMLL, & UWA2:12:58 Classic Commercial Break2:18:32 Housekeeping/The Amazon Game with Beau James3:00:05 Other USA: PCW, ECW, TMW, MWCW, NWC, WWO, & Roddy Piper3:44:55 WWFTo support the show and get access to exclusive rewards like special members-only monthly themed shows, go to our Patreon page at Patreon.com/BetweenTheSheets and become an ongoing Patron. Becoming a Between the Sheets Patron will also get you exclusive access to not only the monthly themed episode of Between the Sheets, but also access to our new mailbag segment, a Patron-only chat room on Slack, and anything else we do outside of the main shows!Shop at Amazon via our link at TinyURL.com/BTSAmazon (go to TinyURL.com/BTSAmazonUK if you're in Europe)— Nothing extra comes out of your pocket; for you, it's the same experience you'd get going to Amazon the usual way.For the best in both current and classic indie wrestling streaming, make sure to check out IndependentWrestling.tv and use coupon code BTSPOD for a free 20 day trial! (You can also go directly to TinyURL.com/IWTVsheets to sign up that way.)To subscribe, you can find us on iTunes, Google Play, and just about every other podcast app's directory, or you can also paste Feeds.FeedBurner.com/BTSheets into your favorite podcast app using whatever “add feed manually” option it has.Support this podcast at — https://redcircle.com/between-the-sheets/donationsAdvertising Inquiries: https://redcircle.com/brands

Kris & David are joined by Emil Jay (@theemiljay) to discuss the week that was July 17-23, 1995. We talk about Hulk Hogan entering the Dungeon of Doom in a wild and wacky segment, Ultimate Warrior talking money with WCW and returning to the ring in Las Vegas for NWC, Hiroshi Hase elected to the Japanese senate, Hijo del Santo & Lizmark leaving AAA, Jeff Jarrett & The Heavenly Bodies working Pennsylvania indies while working for WWF, ECW running wild and breaking rings in Florida, 911 chokeslamming Rob Feinstein, WWO running a big show in San Jose, and the real reason why Jeff Jarrett & The Roadie left the WWF during the In Your House PPV in Nashville. All that and more on an awesome Part 2 episode of Between the Sheets this week!!!!Timestamps:0:00:00 WCW1:13:32 Eurasia: AJPW, NJPW, FMW, IWA Japan, Michinoku Pro, Pancrase, RINGS, UWFi, AJW, LLPW, & CWA1:46:31 Other North America: Lutte, Stampede, AAA, CMLL, & UWA2:12:58 Classic Commercial Break2:18:32 Housekeeping/The Amazon Game with Beau James3:00:05 Other USA: PCW, ECW, TMW, MWCW, NWC, WWO, & Roddy Piper3:44:55 WWFTo support the show and get access to exclusive rewards like special members-only monthly themed shows, go to our Patreon page at Patreon.com/BetweenTheSheets and become an ongoing Patron. Becoming a Between the Sheets Patron will also get you exclusive access to not only the monthly themed episode of Between the Sheets, but also access to our new mailbag segment, a Patron-only chat room on Slack, and anything else we do outside of the main shows!Shop at Amazon via our link at TinyURL.com/BTSAmazon (go to TinyURL.com/BTSAmazonUK if you’re in Europe)— Nothing extra comes out of your pocket; for you, it’s the same experience you’d get going to Amazon the usual way.For the best in both current and classic indie wrestling streaming, make sure to check out IndependentWrestling.tv and use coupon code BTSPOD for a free 20 day trial! (You can also go directly to TinyURL.com/IWTVsheets to sign up that way.)To subscribe, you can find us on iTunes, Google Play, and just about every other podcast app's directory, or you can also paste Feeds.FeedBurner.com/BTSheets into your favorite podcast app using whatever “add feed manually” option it has.Support this podcast at — https://redcircle.com/between-the-sheets/donations

Presented by www.BrownbutterWrestling.com &  Killjoy Designs on facebook @JoeKilljoyDesigns or on Twitter @KilljoyDesigns July 18th,1997 changed "Zombie" Matt's life forever. On that day Zombie and 80 or so fans where witness to one of the most craziest and insane indie match in the history of pro wrestling as " Vicious" Vic Grimes & "Leprechaun" Erin O'Grady tried to kill themselves in the streets of Hayward California. That is not all that Erin O'Grady is known for. O'Grady has used the names Johnny Pearson, Erin O'Grady, Crash Holly as well as his real name "Mad" Mikey Lockwood. Mike wrestled for APW,ECW,OVW,PPW,WWF, WWO and way too many indies to list. On this episode we will have friends and fans of Lep on to discuss stories and memories of a very special person that left us way too soon. Please join us LIVE on the 22nd anniversary of the "Carshot heard around the world". The show will stream LIVE at 7PM pacific/10PM eastern as Alternative Wrestling Radio will pay tribute to a man that put smiles on people's faces Mike Lockwood!

Gregg and Carl record from our new Westwood One Podcast Network lounge built for Opie Radio in the heart of NYC! They mostly discuss Autumn and everything to do with it but, they hit on lots of other stuff as well. It's another off the cuff episode that has all the laugh out loud chemistry between these two funny men. Later, they're joined by Mike the cop and WWO suit, Robert.... Oh boy!   See omnystudio.com/listener for privacy information.

Opie lands in Nantucket to meet up with Sherrod Small and Vic Henley. They talk hydrangea (yes, they actually do), small planes, rich people, the Cuban's escapdes, after party-life, the 2018 Nantucket Comedy Festival, and even chat with, Ron White. Not long after, they catch-up with Chef Carl Ruiz, and the party goes to 11! It's a slice of life kind of episode... as the boys take you along for the fun on the tiny island off Cape Cod. Thanks to our sponsor: https://www.talkspace.com/opie https://twitter.com/Sherrod_Small https://twitter.com/VicHenley https://twitter.com/carlruiz https://twitter.com/Ron_White Gloria! https://twitter.com/googontheroad   See omnystudio.com/listener for privacy information.

At a Choice Mom networking event in San Francisco, Maia Midwifery's Kristin Kali talked with women about how to balance the love they started with on this journey with the stress they feel from secretly fitting in doctor inseminations -- and cycles of 2ww and no smiley faces on the pregnancy tests -- with the rest of their work and personal life. This 9-minute conversation is part of ChoiceMom.org's Focus on Fertility (http://www.choicemoms.org/fertility/) package. Thanks to Sepal Reproductive Devices (http://www.totalconception.com) and California Cryobank (http://www.cryobank.com) for their continuing support of these Choice Chat podcasts.