Podcasts about Zest

The Zest is nominated for Best Podcast. To vote, please click on this link, select "entertainment" and then select "podcast." Thanks in advance!All summer long, WUSF is highlighting interesting food trucks in the Tampa Bay region. And one is a taco truck with a niche: Everything they sell is 100 percent plant-based. It's called The Meatless Mexican. Our colleague Sky Lebron spoke with co-owners Paul Zampieri and Jodie Kurrle. You can watch a video of The Meatless Mexican here. Thanks to our pals at The Bay Blend for sharing this story.

The Zest is nominated for Best Podcast. To vote, please click on this link, select "entertainment" and then select "podcast." Thanks in advance!This summer, The Zest Podcast is checking in with some past guests. In 2020, St. Petersburg Deputy Mayor Kanika Tomalin released a cookbook called St. Pete Eats. Today she is the president and CEO of Foundation for a Healthy St. Petersburg.Tomalin, who holds a doctorate degree in law and policy, chatted with Dalia Colón in 2020. They caught up again in July of this year at her office in South St. Pete.

Mike de Vere runs Zest AI, a company that has been applying machine learning to credit underwriting for over two decades, starting with some of the largest banks on the planet and now serving a large share of the credit union market. Since his last appearance on the show three years ago, Zest has expanded well past underwriting into fraud detection and portfolio management, tied together by an intelligence layer and a generative AI companion called LuLu. Mike makes a specific argument in this conversation: machine learning still makes the credit decision, generative AI makes the feedback loop faster, and the real advantage available to community financial institutions is a willingness to pool what they know.What We CoveredZest today, from underwriting to fraud to portfolio managementWhy the intelligence layer is what makes an ecosystemStarting with Discover, Citi and Freddie Mac, then moving down marketLuLu, named after a corgi, and what she actually doesSafety and soundness as the first use case for most institutionsReplacing quarterly reports that used to take weeksPeer benchmarking versus building your own data lakeCollective intelligence across 2,000 credit models in productionWhy generative AI has no role in making the credit decisionShrinking model refit cycles from 18 months to daily evaluationZest customers versus non-customers on growth, delinquency and efficiencyCash flow underwriting, and why generic national models failZest Protect and fighting AI-powered fraud with AIThe two objections that come up most in sales conversationsTakeaways from the IQ AI Lending Forum in Santa FeKey TakeawaysThe performance gap is measurable. Comparing Zest customers to non-customers across 2024 and 2025, Mike says his customers grew 16 times faster, ran roughly 20 points lower on delinquency, and were 501 basis points better on efficiency ratio.Generative AI belongs around the credit decision, not inside it. Zest still uses supervised, locked-down machine learning models for underwriting, because a regulator will ask you to explain the decision. What generative AI changes is the speed of evaluation, from an 18-month refit cycle to daily.Comparison is where the value sits. A lender looking only at its own data lake has visibility on itself and nothing else. LuLu is built to normalize performance data across institutions so a chief lending officer's instinct can be checked against thousands of real policy instances rather than one career's worth of experience.Community lenders have a structural advantage they underuse. The credit union industry holds roughly $2.4 trillion in assets. If it acted as one institution, it would be bigger than Wells Fargo, and unlike the big banks these institutions are actually willing to share.About Mike de VereMike de Vere is the CEO of Zest AI, the AI lending technology company that has been doing machine learning in credit since well before AI became a standard fintech conference track. He came to Zest from a career in data and consumer insights, with leadership roles at J.D. Power, The Harris Poll and Nielsen. Zest now touches $5.6 trillion in assets under management, and by the end of this year expects one in three credit union members to have their consumer loans decisioned with its technology.Connect with Fintech One-on-One:Tweet me @PeterRentonConnect with me on LinkedInFind previous Fintech One-on-One episodes

The Zest has been nominated for Best Podcast. Vote now!Today, let's listen in as our colleague Sky Lebron plays with fire. He sits down with Carlos Sanchez, the owner of Carlos' Consuming Fire hot sauce, to try some of his sauces. In this conversation from The Bay Blend, Carlos also discusses his passion for spice, what made him want to start his business, how he became partnered with multiple minor league ballparks and how business has boomed since he started in 2021. To see a video of the hot sauce taste test, click here.

In this episode, we enjoyed continuing the "C Diet" and explored the topic of courage. Courage is a vital ingredient for effective leadership and a thriving workplace culture. By recognising moments that require bravery, open dialogue, and investing in personal development, leaders can cultivate a courageous environment that empowers everyone to thrive. As you reflect on your own leadership journey, consider how you can dial up your courage for the greater good. By doing so, you not only enhance your own effectiveness but also create a positive ripple effect across your organisation. Keep listening as we continue the "C Diet" series, and let us know if you'd like us to explore any new topics!   Connect with Jo: Linkedin Connect with Rach: Linkedin Find out more about Zest

Ajahn Dhammasiha shares how much he liked Italy and Rome at his recent visit to Santacittarama Monastery in Sabina, Italy. He was surprised how easy it is to get lost in 'Lebenslust' / 'Cheerful Enjoyment of Life', despite the fact that death is closing in on all of us, and that no safe place can be found in Samsāra. If we truly want to transcend all conditioned phenomena and experience Nibbāna, we have to cultivate 'sabba-loke-anabhirata-saññā' (perception of non-delight in the whole world) and 'sabba-sankhāresu-anicchā-saññā' (perception of non-desire towards all conditioned phenomena)Dhammagiri Forest Hermitage:⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠https://www.dhammagiri.net/news⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Our email Newsletter:⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠https://www.dhammagiri.net/newsletter⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Latest Photos⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠https://latest-pics.dhammagiri.net⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Our Youtube Channel:⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠https://www.youtube.com/⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠@dhammatalksatdhammagiri8724#lebenslust #JoieDeVivre #zestforlife #nibbida #viraga #disenchantment #dhammatalk

Let's get one thing straight – I love New Zealand lamb! However, I'm not made of money, so I need to find clever ways to use the cheaper cuts or to stretch it further. Lamb shoulder chops are a great choice – easy on the pocket and full of flavour. Serves 2-3 Ingredients 4 lamb shoulder chops 2 tbsps. olive oil 1 medium onion, diced 2 cloves garlic ¼ cup wine, red or white 1 cup stock 1 cup crushed tomatoes 1 bay leaf 1 tbsp fresh thyme leaves (or use scant tsp dried) Pinch chilli flakes 1 tsp sea salt & ¼ tsp black pepper Zest from half lemon to serve Small handful chopped parsley to serve 50g parmesan to serve Mashed potato, pasta or polenta to serve Method Heat the oil, then brown the lamb chops in a large pot. Remove from the heat. Sauté the onions and garlic for 1-2 minutes in the same pot, then pour in the wine and simmer for one minute. Return the lamb chops and add in the remaining ingredients (barring those labelled ‘to serve'). Cover and simmer for one hour. Remove the lid and simmer for further 20-30 minutes or until the meat falls easily away from bone and the sauce thickens a bit. Use two forks to shred the meat away from bones. If there is an excessive amount of fat from the meat, spoon this off the surface of the sauce mix. Add meat back into sauce and heat. Spoon ragu over mashed potato or polenta or toss it through pasta to serve. Add zest, parsley and cheese and eat! Nici's notes Make a double batch of the ragu and freeze it for a future meal. LISTEN ABOVE See omnystudio.com/listener for privacy information.

The Zest has been nominated for Best Podcast. Vote here!This summer, we're checking in with some past Zest guests. Marques Clark grew up in South St. Petersburg, in a neighborhood considered to be a food desert. He went on to study culinary arts and as an adult founded the nonprofit YES CHEF Village. Dalia first spoke with Chef Marques when he visited the WUSF studio in 2024. She caught up with him again in June 2026 and shared the updates with our colleague Matthew Peddie on Florida Matters Live & Local.

Republican gubernatorial candidate James Fishback will remain on the ballot after a judge ruled in his favor in a state residency challenge by opponent Lt. Gov. Jay Collins. We talk about what the ruling means for the primary and the governor's race.Also, discussions on the rising cost of school supplies and the aorta condition that led to Sen. Lindsey Graham's death.Finally, the Zest checks in with a chef determined to get kids access to healthier food.Follow us on social media:Facebook: https://www.facebook.com/WUSFInstagram: https://www.instagram.com/wusfpublicmedia/YouTube: https://www.youtube.com/channel/UCsN1ZItTKcJ4AGsBIni3

When our businesses choose to lead from the heart and choose the Path of Courage - building a spirit respectine workplace, there are also prices to pay as well as rewards to reap - a balance:give up being driven by events and accept being guided by our vision and values.give up doing it alone and being part of a team.give up our need to control peolple and outcomes and empower others.give up fighting the 'white water' and be in it; have trust and faith our that our skills and expertise will carry us to outcomes we'll see as positive.give up what is known and familiar and have the courage to explore the unknown....HOT Leadership

The Art of Connection is first in our series of episodes we have termed "The C Diet!" Disconnection can lead to negative repercussions in our daily lives. When we operate on autopilot, we risk missing opportunities to connect.  The energy we project influences how others perceive us, which is particularly crucial in leadership or networking scenarios. Let's discover the Art of Connection together and learn how to make impact through genuine introductions. Connect with Jo: Linkedin Connect with Rach: Linkedin Find out more about Zest

The Zest has been nominated for best podcast. Vote now!Our colleague Sky Lebron introduces us to Steve Smith, a.k.a. the Hoodbachi God. Hear how Smith turns the trunk of his car into a hibachi dining experience. Thanks to our pals at The Bay Blend for sharing this conversation. 

Rate and review The Zest wherever you're listening to this episode!Our colleague Gabriella Paul catches up with environmental activist and friend of the pod Robin Greenfield. Find out why he's once again sworn off grocery stores and what he's eating instead. Thanks to our pals at The Bay Blend for sharing this conversation. The feature is introduced by Susan Giles Wantuck.

This lemon pudding never gets boring – it's tangy and vibrant, light and soft in texture. A great way to take advantage of in-season lemons and use up any less-than-fresh yoghurt. Waste not, want not! Makes 4 ramekins or one larger pudding Ingredients 2 tbsps. butter, softened ½ cup sugar Zest from two lemons Juice of one lemon 2 heaped tbsps. flour 2 large eggs (or 3 small), separated 1 ¼ cups plain yoghurt (stale is ok) Whipped cream to serve Zest to serve Method Preheat the oven to 160C. Grease four individual ramekins/soufflé dishes (or one medium sized ceramic dish) liberally with butter. Cream the butter and sugar, then stir in zest and lemon juice, flour, and egg yolks. Mix well, then add yoghurt and stir to combine. Beat the egg whites until stiff, and gently fold into the above mixture. Gently pour the mixture into your prepared dishes and place these in a roasting dish. Pour boiling water around them, coming to about halfway up the ramekins. Bake for 30-35 minutes (or 50-60 minutes if one large pudding) or until golden and slightly crunchy on top, and spongy with some thick custard-like lemony goo in the bottom. Serve with whipped cream and extra zest. LISTEN ABOVE See omnystudio.com/listener for privacy information.

This summer, we're checking in with some past Zest guests. René Valenzuela is the founder and former owner of the popular local chain Taco Bus. He owned several restaurants in his native Monterrey, Mexico, before moving to the United States in 1995. In 2018, Chef René was badly burned and nearly died after a gas explosion in his food truck. Chef René chatted with The Zest's original host, Robin Sussingham, in 2020. And in June 2026, host Dalia caught up with him at a picnic table at his René's Mexican Kitchen food trailer on Tampa's bustling Nebraska Avenue, adjacent to Southern Brewing & Winery.Thanks to our friends at Florida Matters Live & Local for sharing this conversation.

Daniel is a leading barrister who lives with his family in Wellington. He has lived in New York and London, taught at Columbio University, and practises internationally. With degrees in law, English and philosophy, he has always been interested in unravelling the layers of meaning behind ordinary things. This book is about what happened when that search, in his own life, became pressing rathe than a pastime. Tune in as I interview a wide selection of interesting individuals, authors, businesspeople, politicians and anyone else willing to talk to me. For more interviews visit: https://www.differentmatters.co.nz/

I have discovered that the things I should be doing were the product of my rules. Importantly, doing things kept me insulated form the conscious part of me that would have let me discover that there were no rules. It was a long time before I could sit and listen to my inner wisdom. When I listened to my inner wisdom I discovered incredible things....HOT Leadership

Sky Lebron fills in for Matthew Peddie for the show.He starts with some political analysis at the state level. There are a few new Florida laws going into effect on Wednesday. Well, more than a few. There are 140. Also, Gov. Ron DeSantis was in Tampa to sign the state budget for the coming fiscal year. Keep your calculator nearby.Plus, some local government changes as we head toward the August primaries and November midterms. Finally, the Supreme Court's decision to overturn Temporary Protective Status for Haitians and Syrians, and Dalia Colon catches up with a former Zest guest.Website: https://www.wusf.orgSign up for our daily newsletter: https://www.wusf.org/wakeupcall-newsletterFollow us on social media:Facebook: https://www.facebook.com/WUSFInstagram: https://www.instagram.com/wusfpublicmedia/YouTube: https://www.youtube.com/channel/UCsN1ZItTKcJ4AGsBIni3

RFP - 'Zest for life - Lesbians' Experience of Menopause' by Jennifer Kelly discussed by Sheila Jeffreys, Renate Klein and Jennifer Kelly.A live webinar recorded on 28th June 2026 at 10am UK time.On Sundays (10am UK time), our webinar series Radical Feminist Perspectives offers a chance to hear leading feminists discuss radical feminist theory and politics.Attendance of our live webinars is women-only, register at https://bit.ly/registerRFP

Annick Janson: Now (Strengths) & Next (Practical Hope) Recorded June 22, 2026, this conversation features Dr. Annick Janson — positive psychologist, social science researcher, and co-founder of the Fast Track Inclusion Trust. Drawing on her work with families of differently-abled children through programs like Pictability and Now & Next, Annick shares how parents move from feeling overwhelmed to having agency, right here and right now, with what they already have.Her VIA signature strengths come through in every minute: Perseverance (Grit), Love of Learning, Hope, Zest, and Leadership — the same strengths she helps others discover and put to work toward the goals that matter most to them.

Světem investic v posledních týdnech hýbala jediná věc: vstup SpaceX na burzu. V podstatě se tomu nedalo vyhnout. Nebo snad ano? „O tom IPO jsme vůbec neuvažovali. Když se na to podíváte čistě analytickým mozkem, je to prostě nesmysl. Teď se ale bude cena korigovat,“ prohlásil v nové epizodě podcastu Money Maker Hedge jeho pravidelný host Filip Kejla ze společnosti Next Wealth. A Michal Semotan ze skupiny J&T jej doplnil: „Člověk si tam kupuje budoucnost.“ A protože ani jeden z nich nechtějí stran budoucnosti nic podcenit, zvažují, že akcii s označením SPCX do svých portfolií přidají.V rozhovoru se dále dozvíte:

AI coding agent startup Niteshift has raised a $7 million seed round from a who's who of angels. It's betting companies will want power over, not lock-in, with model makers. Also, backed by Alexis Ohanian's 776 and Kindred Ventures, Zest uses transaction data and AI to generate restaurant recommendations based on users' real dining habits and the places they frequent. Learn more about your ad choices. Visit podcastchoices.com/adchoices

In today's episode, we sit down with siblings Orel Zwiebel and Nani Edry, two creatives who took very different paths into the world of food.Orel shares how her background in wellness, yoga, and mindfulness eventually led her to Escoffier and the creation of Zest & Gather, a concept centered around intentional food experiences and community. Nani reflects on his unconventional journey from shaping surfboards and working in tech to building Nani's Dough and expanding his culinary ventures in New York City.Together, they talk about creativity, risk-taking, hospitality, and why the most memorable food experiences go far beyond what's on the plate.

Send us Fan MailWe put the Old Fashioned to the test by tasting bottled RTDs, pre-batched bar styles, and homemade builds to see where convenience truly holds up. We dig into history, ingredients, proof, and technique, then land on what we'd actually buy again and what we'd rather fix with our own bitters and syrup. • why the Old Fashioned stays the gold standard cocktail • whether higher proof RTDs taste closer to a true Old Fashioned • bitters that change everything, especially black walnut bitters • sweeteners that work best, from agave to barrel-aged maple syrup • the Yellowstone ready-to-serve pour and how citrus zest shifts balance • Penelope bottled Old Fashioneds and why the black walnut stands out • Prohibition's influence on muddled fruit and soda habits • the Wisconsin Old Fashioned style and the brandy versus bourbon debate • why barrel-aged Old Fashioneds feel more integrated and smooth • glassware and ice choices that improve texture and dilution • how sugar makes Old Fashioneds hit harder than neat whiskey • the bacon fat washed Old Fashioned build and why it works • our final ranking, including why Handy and Schiller holds up best www.scotchybourbonboys.com for all things scotchy bourbon boys. Check it out, Glenn Karen's t-shirts, and contact us. Also, follow us on Facebook, Instagram, YouTube, and X along with Apple, iHeart, Spotify. Whether you listen to us or watch us, make sure you leave good feedback, become members, do super chats on the podcast, and you know, everything to support us, every single cent that we get goes right back into this. The Old Fashioned looks simple until you start comparing what's in the glass. We line up homemade builds, bottled ready-to-drink Old Fashioneds, and bar-style barrel-aged batches to answer a real question for bourbon fans: is the classic Old Fashioned still king, or have RTD cocktails finally gotten good enough to keep stocked year-round?  CT joins us as our resident mixologist and we get hands-on with what actually changes the drink: proof, dilution, bitters, sweeteners, citrus, cherries, ice, and even the weight of the rocks glass. We taste through popular options and talk straight about what works and what tastes like “every bad bar Old Fashioned,” including how to rescue an orange-heavy pour with lemon zest, or rebalance sweetness by cutting syrup and leaning into rye whiskey or higher proof bourbon.  We also dig into Old Fashioned history, from the 1806 cocktail definition to Prohibition-era muddled fruit, plus the Wisconsin Old Fashioned tradition with soda. Then we go full experiment mode with barrel-aged flavor, smoking tools, and a showstopper: a bacon fat washed Old Fashioned built with black walnut bitters, a touch of chocolate bitters, and barrel-aged maple syrup.  If you love bourbon cocktails, bitters, and practical home bartending tips, you'll want this one. Subscribe, share the episode with a whiskey friend, leave a review, and tell us your go-to Old Fashioned build: classic, Wisconsin-style, or something weird that somehow works?voice over Whiskey Thief If You Have Gohsts Support the showhttps://www.scotchybourbonboys.comThe Scotchy bourbon Boys are #3 in Feedspots Top 60 whiskey podcasts in the world    https://podcast.feedspot.com/whiskey_podcasts/

Výtah Respektu: Jedním z hlavních, ne-li hlavním tématem v tuzemské ekonomice je momentálně zestátnění ČEZ. V týdnu proběhla valná hromada, na které akcionáři schválili, že energetická skupina může začít s procesem vyčlenění nevýrobní části firmy do nové dceřiné společnosti, což je podle analytiků zásadní krok pro připravované zestátnění. To je ostatně jeden z deklarovaných cílů vlády ANO, SPD a Motoristů. Co rozhodnutí na valné hromadě v praxi znamená? Proč vůbec chce kabinet ČEZ zestátnit? Jaké by to mohlo mít pro stát přínosy a jaká jsou rizika? Nejen o tom mluví ve čtvrteční epizodě Filip Zelenka.

Hlasujte pro Ptám se já v anketě Podcast roku.--Stát chystá zestátnění společnosti ČEZ. Oddělí a prodá část, která se věnuje distribuci a prodeji elektřiny. Ze získaných peněz vyplatí minoritní akcionáře. To vše kvůli plánované stavbě nových jaderných bloků. Je to správná cesta? Hostem Ptám se já byl bývalý generální ředitel ČEZ, někdejší vládní zmocněnec pro jadernou energetiku Jaroslav Míl.Rozdělování ČEZ na výrobní, distribuční a obchodní část začátkem týdne schválila valná hromada největší tuzemské energetické skupiny. Nová vlastnická struktura umožní, aby stát převzal kontrolu nad dominantní částí výroby elektřiny v Česku, zatímco pro prodej, distribuci energií, obchodování a energetické služby vytvoří novou společnost, v níž si ČEZ ponechá většinový podíl.Zestátnění společnosti je jedním z deklarovaných cílů současné vlády, která ho odůvodňuje potřebou uvolnit firmě ruce k investicím. Od převzetí části ČEZ si slibuje především větší kontrolu nad financováním nových jaderných zdrojů a nad cenami energií.Premiér Andrej Babiš (ANO) dříve uvedl, že jeho kabinet chce celý proces plného ovládnutí ČEZ stihnout nejpozději do konce stávajícího volebního období v roce 2029.„Lidé zapomínají. Já bych některým připomněl, že v 90. letech tady proběhla kampaň: ‚Drobní akcionáři, plačte!‘. A oni zaplakali, teda aspoň někteří. Ale to, co se 1. června stalo, je reminiscence s tím, že tedy: ‚Daňoví poplatníci, plačte!‘. To je velmi špatný krok, ekonomicky zcela nesmyslný,“ kritizoval rozhodnutí ohledně budoucnosti společnosti ČEZ její bývalý generální ředitel Jaroslav Míl v Ptám se já. „Hlavní důvod, proč z toho bývalá vláda vycouvala, bylo to, že to bylo tak do očí bijící ekonomické poškození budoucích generací, že nakonec i oni, jakkoli tomu byli na začátku velmi nakloněni, z toho radši vycouvali,“ dodal. Kdo na největší finanční operaci státu za desítky let vydělá nejvíc? A jak probíhá příprava stavby nových jaderných bloků?--Podcast Ptám se já. Rozhovory s lidmi, kteří mají vliv, odpovědnost, informace.Sledujte na Seznam Zprávách, poslouchejte na Podcasty.cz a ve všech podcastových aplikacích.Archiv všech dílů najdete tady. Své postřehy, připomínky nebo tipy nám pište prostřednictvím sociálních sítí pod hashtagem #ptamseja nebo na e-mail: audio@sz.cz.

Chef and food writer Domini Kemp joins Brendan to champion the versatility of lemons in everyday cooking. She explores how zest and juice can lift everything from fish and chicken to nutty pairings like hazelnuts, bringing brightness and balance to simple dishes.

DPC Is Growing in Pediatrics: Dr. Andrew Hertz on Zest's Expansion, Survey Findings, and the Future of CareThe Pediatric Lounge welcomes returning guest Dr. Andrew Hertz, co-founder and president of the Zest Pediatric Network, to discuss the growth of direct pediatric care (DPC) and results from Zest's national survey. Hertz reports Zest's expansion from three Cleveland-area practices to 10 sites opening by summer, with 13 physicians across Ohio, Pennsylvania, and Florida, and describes using annual surveys because pediatric DPC data was previously lacking and the movement is growing about 25% yearly. Survey findings include that pediatric DPC is largely women-led (about 90%), mid-career, mostly solo practices; most charge $100–$175 per child per month with panels under 250 patients; about 48% are AAP members; and many report improved satisfaction and less moral injury. They discuss DPC benefits such as reduced office, urgent care, and ED visits, challenges with insurance and Medicaid capitation without CPT codes, AI's operational promise and societal risks, and employer value focused more on employee satisfaction than pediatric ROI.00:00 Welcome Back Dr Hertz01:30 Zest Network Growth02:50 Why Survey DPC03:49 Who Joins DPC05:06 Boards and MOC Debate09:31 AAP Membership Questions13:54 Why DPC Is Rising18:22 AI vs EHR Efficiency22:03 Insurance and Capitation25:14 Hybrid Models and Access29:08 Costs and Who Can Afford32:45 Medicaid Capitation Hurdles35:06 Data Without CPT Codes36:24 Data Without Red Tape37:07 ICD-10 and Simple EMRs38:23 Holistic Prevention Coaching41:32 Defining DPC Success42:43 Net Promoter Score Explained46:10 NPS for Behavior Change49:19 Storytelling to Drive Adoption55:53 AI in Pediatrics Promise and Peril01:03:21 Beyond DPC Payment Models01:06:15 Employers and Care Navigators01:09:24 Closing Thoughts and Growth01:11:31 Podcast OutroSupport the show

Fish cakes with curry lime mayonnaise Cook time: 30 minutes Prep time: 15 minutes Serves: 6 500 gm gurnard fillets 1 cup milk 4 medium agria potatoes, peeled Zest of 1 lemon ½ cup parsley, chopped 1 red chilli, finely chopped ½ red onion, finely chopped Salt and black pepper 2 eggs, lightly beaten 1 cup milk 2 cups panko crumbs 3 Tbsp sunflower oil Curry lime mayonnaise 2 egg yolks juice of 2 limes 1 tbsp curry powder Pinch salt Pinch sugar 1 tbsp Dijon mustard 1 cup sunflower oil Preheat oven to 180*C. Place the fish and the milk into a pot and bring to the boil then turn the heat off and allow the fish to cool in the milk. Meanwhile, cook the potatoes by starting them in cold salted water bring to the boil. Turn down until just tender, drain and mash with a potato masher. Set aside. Remove the fish and flake it into a bowl containing along with the potato, lemon, parsley, chilli, onion and seasoning. Mix until combined. Roll the mix into golf ball sized balls, then press to flatten slightly. Refrigerate for 30 minutes. Crumb the fish cakes by rolling them first in the egg and milk then in the panko crumbs. Pan fry until golden and crispy, then finish in the oven for about 10 minutes. Curry lime mayonnaise Place all the ingredients except the oil into a food processor and blitz for 30 seconds. Then with the motor running gradually add the oil until the mix is smooth and creamy. Season and serve. LISTEN ABOVESee omnystudio.com/listener for privacy information.

Vedení energetické skupiny ČEZ navrhlo rozdělení firmy. Je to důležitý krok na cestě k jejímu zestátnění, které chystá vláda. Premiér Andrej Babiš (ANO) chce celý proces stihnout do konce volebního období. Podle předsedy sněmovního hospodářského výboru Radima Fialy (SPD) takový krok pomůže státu kontrolovat ceny energií. Stínový ministr průmysl Pavla Drobila (ODS) míní, že samotné zestátnění vliv na cenu nepřinese. Strana by ale mohla zestátnění podpořit, připouští. Všechny díly podcastu Pro a proti můžete pohodlně poslouchat v mobilní aplikaci mujRozhlas pro Android a iOS nebo na webu mujRozhlas.cz.

Ever find yourself replaying a tense moment, wondering why you reacted the way you did? In this episode, we gently explore those split-second choices that define us—sometimes when we least expect it. Through an honest grocery store encounter, Chris invites you to slow down with him and notice the space between stimulus and response, where you get to decide who you become next. If you're quietly searching for a way out of old patterns or feel stuck replaying the same stories, this heartfelt conversation may offer just the pause you're looking for. Leave behind the urge to control everything and discover, with calm confidence, how choosing to see things differently might just change everything—even if the world around you stays the same. "Help Support The Strong Within Affirmation Podcast By Going To: www.strongwithin.net/support (You can also get the transcripts there, worksheets, or other bonuses I am including with the podcast) Thanks for listening. I'm sending great energy your way as we become Strong Within together, Holistic Performance and Personal Development Coach- Chris O'Hearn My links: https://linktr.ee/strongwithin Contact info- email: chris@strongwithin.com phone: 865-221-7239 Let's connect on social media: www.facebook.com/thechrisohearn www.instagram.com/thechrisohearn Music by: Zest by basematic (c) copyright 2011 Licensed under a Creative Commons Attribution (3.0) license. I Have Often Told You Stories (guitar instrumental) by Ivan Chew (c) copyright 2013 Licensed under a Creative Commons Attribution (3.0) license. Location: Knoxville, Tennessee USA but available worldwide

Wild garlic mole 1 tablespoon oil 1 shallot, finely chopped 1 clove garlic, minced Handful wild garlic leaves, shredded Handful coriander chopped 75g purple sprouting broccoli 2 green chillis, deseeded and chopped 2 tablespoons pumpkin seeds Zest and juice 1 lime 50ml olive oil Shred the broccoli and cook in boiling salted water for a minute. Drain and cool. Cook the onion and garlic in the oil until soft and add the chillis. Cook for a minute. Place the mixture in a jug and blend with the wild garlic, coriander, broccoli, pumpkin seeds, lime juice and zest and oil. Check seasoning. Tostadas 6 soft flour tortillas Oil for cooking Cut 3 rounds out of each tortilla. Fry in oil until crisp and set aside.Grilled asparagus 8 asparagus stems Oil for brushing 75g feta cheese crumbled Bring a pan of water to the boil and season with salt. Trim the tough bottom of the asparagus and add to the water. Cook for about 3 minutes – check if a knife goes in. Drain, brush with oil and cook on a grill pan to mark. Cut the stems into 4 slices Spoon some mole onto the tostadas and top with asparagus and crumble of feta.

How do you breathe new life into a legacy brand without losing the clinical authority that made it famous? In this episode, Blair Lancer, CMO of Lancer Skincare, pulls back the curtain on her journey from a fashion-focused career at Saks Fifth Avenue to leading the strategic evolution of her family's dermatology-backed empire. Blair discusses the nuances of the "multigenerational" approach—balancing her father's scientific expertise with her own relatable, digitally native voice to reach a younger luxury consumer. We explore the "Practice to Product" philosophy, why she chooses to ignore fleeting industry trends in favor of long-term efficacy, and how the brand is preparing for the future of skincare through AI-driven personalization. Whether you are building a brand from scratch or managing a heritage business, this conversation offers a masterclass in staying authentic while evolving for the modern market.Key Takeaways:// The "Practice to Product" Standard: True clinical credibility comes from products that mimic real in-office dermatological procedures, such as "The Polish" mimicking professional microdermabrasion.// Evolving the Visual Language: To avoid being viewed as "your mother's brand," a legacy business must revamp its digital presence and packaging to feel approachable and lighter while maintaining its core DNA.// Mindset Over Trends: Chasing buzzwords and "white-labeling" products leads to diluted brand authority; instead, wait for ingredient technology to improve so that products drive repeat purchases through results, not hype.// The Power of Two Voices: Modernizing a founder-led brand doesn't mean replacing the founder; it means pairing their technical expertise with a relatable, younger voice to broaden the brand's appeal.// The Career "Dot" Theory: Success often comes from saying "yes" to adjacent roles—like Blair moving from PR to Product Development—which allows you to understand the brand from inception to consumer feedback.// Hiring for "Zest": In an automated world, hiring should prioritize a candidate's passion, ambition, and life experiences over a perfect resume alone.Connect with Blair: LinkedInLearn More About Lancer Skincare: Instagram____Join the MHH Collective! The MHH Collective is a community for marketers and business owners to connect, ask real questions, and grow their careers together. Join for access to live Q&As with industry experts, a private Slack community, and ongoing resources: https://www.marketinghappyhr.com/mhh-collectiveSay hi! DM us on Instagram and let us know what content you want to hear on the show - We can't wait to hear from you! Please also consider rating the show and leaving a review, as that helps us tremendously as we move forward in this Marketing Happy Hour journey and create more content for all of you. ⁠Join the MHH Collective: ⁠Join now⁠Get the latest marketing trends, open jobs and MHH updates, straight to your inbox: ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Join our email list!⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Follow MHH on Social: ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Instagram⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ | ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠LinkedIn⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ |⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠TikTok⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ | ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Facebook⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠

Jak je nastaven vládní návrh na zrušení televizních a rozhlasových poplatků a jaké dopady by mohl mít? Jak zásadní je změna definice veřejné služby rozhlasu a televize ve vládním návrhu? A jaké kroky chce vláda podniknout při zestátnění společnosti ČEZ, který plánuje?

Unlock the "dirty secrets" of Capricorn energy! In this deep dive, we explore the unique intersection of Medical Astrology and Clinical Aromatherapy to help the "grown-ups of the zodiac" find balance and build their legacy. Capricorns are known for their discipline, ambition, and meticulous nature. Ruled by Saturn, this sign governs career, public persona, and the foundations of our lives. However, even the most focused Capricorn can struggle with power struggles or low self-esteem - the hidden "fish tail" of the Sea Goat. In this video, we discuss:The Capricorn Personality: Why they are the meticulous "finishers" of the zodiac. Medical Astrology: How Saturn's influence shapes Capricorn's physical and metaphysical well-being. Top 3 Essential Oils for Capricorn: Arborvitae (Thuja plicata): For staying focused on your full potential and ascending to your goals. Hinoki: To bring a sense of "Zen" and peaceful discipline to your work. Basil: The perfect remedy to get out of your head (and your spreadsheets!) and back into your power. The Australian Connection: Why Lemon Myrtle (and Zest Myrtle) is the essential "oil of mateship" to help Capricorns avoid the lonely top of the mountain. Whether you are a Capricorn looking to enhance your career or an aromatherapist wanting to understand planetary correspondences, this guide bridges ancient wisdom with practical botanical science. Chapters 00:00 Exploring Capricorn Traits and Characteristics17:28 Medical Astrology and Capricorn's Health31:38 The Importance of Capricorn Energy in SocietyABOUT ADAM BARRALET Adam Barralet has been observing and living in tune with nature since childhood. Growing up amongst the bushland and wildlife of the hills in Western Australia and residing in various locations around the world has presented Adam with diverse opportunities to access extensive and eclectic teachings about the secrets of Mother Earth. He has used essential oils for over 30 years and teams his experiences with his background in human biology, chemistry, psychology, health sciences and massage.He has now established himself as an international author, presenter, educator and Wellness Advocate, adept at working with essential oils, along with crystals, animal guides, tarot, astrology and mythology. CONNECT WITH ADAM HERE: https://linktr.ee/adambarralet ABOUT ELIZABETH ASHLEYElizabeth Ashley has over 20 books on sale on Amazon under her pen name The Secret Healer. The UK Director of the National Association for Holistic Aromatherapy and an overseas speaker for The International Federation of Aromatherapists, Elizabeth's work focuses on understanding the very earliest energetic relationships between certain plants and the human world, right up the modern-day scientific evidence of healing botanicals.A practicing Melissa priestess, a plant and bee shamaness as well as a bee guardian, she has the unique perspective of having one foot in our three-dimensional scientific reality with the other dancing in the spiritual realms.CONNECT WITH LIZ HERE: https://linktr.ee/thesecrethealer

By Wednesday night, astronauts may be trucking to the moon for the first time in 53 years. On “Florida Matters Live & Local,” we get the latest on the Artemis II mission. Plus, the Florida scrub jay faces a legal challenge, and we chat with The Zest's Dalia Colón.Call: 813-755-6562Message: FloridaMatters@wusf.orgWebsite: https://www.wusf.orgSign up for our daily newsletter: https://www.wusf.org/wakeupcall-newsletterFollow us on social media:Facebook: https://www.facebook.com/WUSFInstagram: https://www.instagram.com/wusfpublicmedia/YouTube: https://www.youtube.com/channel/UCsN1ZItTKcJ4AGsBIni35gg

Call it a coffee shop with great food, or a restaurant with great coffee. For Jordan Hooten, Southern Grounds and Co. is, above all, a community gathering place.The Jacksonville-based franchise has locations throughout Florida, including one in downtown St. Petersburg that opened last year. Come for the coffee, then stay for breakfast, catch up on some emails, have lunch, grab drinks with a friend, stay for dinner and then squeeze in a workout with your run club. And if you're us, record a podcast.So Hooten is right. SoGro—as the cool kids call it—is anything but a grab-and-go coffee spot. On a bustling Friday morning, the Zest team settled into a table for hot drinks and a chat with Jordan.

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Food doesn't just live on the plate anymore. It lives in media. Episode 189 brings together two sides of that reality, how food is created, and how it's seen. Featured guest Alexandria Ebron, Brand Manager for The Zest and Classical WSMR, part of the NPR ecosystem at WUSF and the University of South Florida, shares her path from blogging and Creative Loafing to helping shape food stories across the state. Her perspective lives in the day-to-day of content creation, covering restaurants, building narratives, and understanding what actually connects with an audience. In studio, Chef Jason F. Lynn returns to Walk-In Talk, cooking while navigating a different kind of pressure, building within a system at Del Webb Minneola while still pushing his identity as a chef. From plating decisions to photography angles, Jason speaks to the shift every chef is feeling as food and media become inseparable. This episode continues the conversation around the evolving relationship between chefs, content, and visibility, and what it really takes to stay relevant in today's hospitality industry. Because food doesn't just get served anymore. It gets documented. It gets shared. It gets judged before it's even tasted.

What does it really mean to lead with energy, purpose, and integrity? In this compelling episode, Mark Hunter welcomes Brent Pohlman, CEO of Midwest Laboratories and author of "Leading with Zest," for an insightful exploration into the intersection of leadership and sales. Brent shares personal stories that reveal his journey from self-doubt and reactive leadership to discovering the transformative power of values-driven action. His approach isn't just for leaders in title—anyone striving for greater impact will find valuable takeaways in their discussion. Listeners get a glimpse into practical strategies for inspiring teams and building trusted relationships in and out of the workplace. Brent and Mark delve into why authenticity matters more than ever, how to navigate rapid change, and the habits that sustain positive momentum. 

Who decides which food stories get told? In Episode 188 of the Walk-In Talk Podcast, Host, Carl welcomes Dalia Colon, Executive Producer and Host of The Zest, the NPR-affiliated food podcast produced by WUSF on the University of South Florida campus. With more than 300 episodes produced, Dalia has helped shape how Florida's food culture is documented through public media. Her work blends journalism, food history, and storytelling, highlighting the chefs, farmers, traditions, and communities that define the state's culinary identity. In the studio kitchen, Chef Michael Collantes, Michelin-starred chef and owner of Soseki Modern Omakase, prepares two dishes while joining the conversation about the relationship between chefs and media. Collantes previously appeared as a guest on The Zest in 2023, making this episode a full-circle moment as the discussion moves from public radio to the Walk-In Talk studio. Together, the conversation explores editorial responsibility, the pace of modern food media, and the shared discipline between journalism and professional kitchens. Because food isn't just content. It's culture, craft, and the stories that shape the industry.   Be sure to follow our journey to the Ny Restaurant Show as we continue bridging the gap between Food Media in the Food Industry B2B space! We'll be at the Javits Center in NYC from 3/8 - 3/10 at booth 1653! Episode Takeaways Public media brings editorial discipline to food storytelling Platforms like NPR prioritize context, credibility, and cultural documentation over trends. Food journalism helps preserve culinary history Coverage can shape how communities and traditions are remembered. The relationship between chefs and media is evolving As visibility grows, chefs and storytellers must navigate responsibility and representation. Standards matter in both kitchens and journalism Whether producing a Michelin-level dish or a public media story, trust is built through consistency and discipline. Florida's food culture is deeper than headlines Regional voices, traditions, and history play a major role in shaping the state's culinary identity. Brand Partners Metro Foodservice Solutions Professional kitchen infrastructure trusted by chefs around the world. https://www.metro.com RAK Porcelain USA Precision-crafted professional tableware designed for high-performance kitchens. https://www.rakporcelain.com Citrus America Premium citrus products supporting chefs and foodservice professionals across the industry. https://www.citrusamerica.com Crab Island Seafood Chef-driven seafood products bringing Gulf Coast flavors to restaurants nationwide. https://crabislandseafood.com Testo North America Industry-leading food safety and measurement technology trusted in professional kitchens. https://www.testo.com/en-US Cause Partners The Burnt Chef Project Advancing mental health awareness and support within the hospitality industry. https://www.theburntchefproject.com Operation BBQ Relief Providing hot meals and disaster relief to communities in need across the United States. https://operationbbqrelief.org Sustainable Supperclub Community-driven dining events supporting food access and nonprofit initiatives. https://sustainablesupperclub.com Trade Show & Industry Event Partners Florida Restaurant Show https://www.therestaurantshows.com/florida/ New York Restaurant Show https://www.therestaurantshows.com/new-york/ California Restaurant Show https://www.therestaurantshows.com/california/ Pizza Tomorrow Summit https://www.pizzatomorrow.com/ U.S. Culinary Open at the NAFEM Show https://www.usculinaryopen.com/about Creative Loafing Tampa Bay Food & Drink coverage and cultural journalism across the Tampa Bay region. https://www.cltampa.com About Walk-In Talk Media Walk-In Talk Media is an industry-recognized B2B food and hospitality media company focused on chef-driven storytelling and trade-facing impact. Founded by Carl Fiadini, Walk-In Talk Media produces podcasts, studio video content, documentary-style storytelling, and live trade-show coverage across the United States. The platform serves chefs, operators, distributors, brands, and industry organizations by documenting the people and systems that shape the foodservice world. The Walk-In Talk Podcast consistently holds the #1 Food Podcast position on Apple Charts in the U.S. market, has reached millions of downloads, and was a finalist at the People's Choice Podcast Awards. Walk-In Talk Media has also been recognized for its storytelling at the Central Florida Film Festival and Folkestone Film Festival, with projects listed on IMDb. Walk-In Talk Media is the official podcast and media partner for the New York Restaurant Show, California Restaurant Show, Florida Restaurant Show, Pizza Tomorrow Summit, and the U.S. Culinary Open, and works alongside industry publications like Creative Loafing Tampa Bay to elevate chef voices and food culture. The platform also supports cause-driven organizations including The Burnt Chef Project and Operation BBQ Relief, reinforcing its commitment to the health and sustainability of the hospitality industry.

Eating peanut brittle is all fun ‘n games… until you chip a tooth.But you don't have to worry about that with Psalms' Gourmet Brittle, a small-batch confectionary started by matriarch Psalms Mack and her son, Carlton Owens. Psalms learned to bake brittle in home ec class, and she later perfected her own version of the recipe. Hers is gluten-free, plant-based and most importantly, light and airy. No need to have your dentist on standby.Psalms started out baking brittle as holiday gifts for family and friends. With a nudge from Carlton, she turned her hobby into a business. Today, the two run a brick-and-mortor location in South Pasadena. They also sell brittle at markets across Tampa Bay and on their website with flavors like peanut, cashew, mixed nut, almond chocolate and hot honey pecan. You can even buy brittle-infused popcorn, ice cream, spice rub and coffee.The Zest team visited Psalms and Carlton at the Psalms' Brittle storefront. In this conversation, they recall how Carlton talked Psalms into starting the company. They also offer advice for working with family and share why being a Black-owned business feels especially sweet.

THE FANTASTIC POUR Brett welcomes The Monitor Tapes' DC Dave to the Fantasti-Lounge for a new edition of the Fantastic Pour as we talk Superman in the Silver Age! We enjoy a Lemon Drop Martini and read Action Comics #335. Join us in the Fantasti-Lounge as we discuss: Did Superman break the bro code? Re-starting the universe. Practical types of Kryptonite. And much, much more! Secret Pour-igins: Lemon Drop Martini Cocktail: Lemony Luthor Ingredients (per drink): 2 oz vodka of choice 1/2 oz Cointreau or triple sec 1/2 oz fresh squeezed lemon juice 1/4 oz simple syrup 1 twist of lemon Sugar rim 1/2 cup granulated sugar Zest from 1 lemon Instructions Add sugar to a plate, then add zest of a lemon into the sugar and rub into the sugar with your fingers until tinted yellow and fragrant Moisten the rim of a chilled martini glass with the juiced lemon, rim the glass with lemon sugar and set aside Fill shaker with ice Add vodka, Cointreau, lemon juice, and simple syrup to the shaker Shake well and strain into martini glass Garnish with a lemon twist and enjoy Comic: Action Comics Vol.1 #335, DC Comics, 1966 Have a question or comment? E-MAIL: fwpodcasts@gmail.com You can find The Fantastic Pour on these platforms: Apple Podcasts Amazon Music Spotify The Fantastic Pour podcast is a proud member of the FIRE AND WATER PODCAST NETWORK: Fire & Water website: http://fireandwaterpodcast.com Fire & Water Facebook page: https://www.facebook.com/FWPodcastNetwork Fire & Water on Instagram: https://www.instagram.com/fireandwaterpodcast Fire & Water on Bluesky: https://bsky.app/profile/fwpodcasts.bsky.social Fire & Water Podcast Network on Patreon: https://www.patreon.com/fwpodcasts Use our HASHTAG online: #FWPodcasts DC Dave is the co-host of the Monitor Tapes. Listen here: https://brickcrisis.com/

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Join Ivoclar (AND US!) this February at LMT Lab Day in Chicago. Ivoclar will be offering 16 different educational lectures over the three-day event, giving dental professionals plenty of opportunities to learn, connect, and grow. Visit labday.com/Ivoclar to view the full schedule and register, and be sure to stop by and see the Ivoclar team in the Windy City. Walking the Lab Day Chicago floor? Make it worth it. Stop by the FOLLOW-ME! hyperDENT booth (E-27, East Hall) and take part in their Milling Roadmap—a quick, scavenger-hunt-style activity that leads you to key milling partners like Axsys, Imagine, DOF, and Roland. Collect stamps at booths you're likely visiting anyway and get entered to win some great giveaways—including this year's grand prize: a foldable Honda electric scooter. You're already walking the floor. Now it might carry you. Come see and talk to Elvis and Barb at all these amazing shows coming up in 2026* Cal-Lab Association Meeting in Chicago Feb 19-20 https://cal-lab.org/ LMT Lab Day Chicago Feb 19-21 https://lmtmag.com/lmtlabday Dental Lab Association of Texas Meeting in Dallas Apr 9-11 https://members.dlat.org/ exocad Insights in Mallorca, Spain Apr 30 - May 1 https://exocad.com/insights-2026 This week Elvis and Barb sit down with Helen Tanaka — a removable, implant, and digital workflow specialist whose career started in one of the most relatable ways possible: as a dental lab driver. What began as a job delivering cases quickly turned into a full-blown passion once she stepped inside the lab and saw what technicians were creating. From trimming dies and waxing copings to managing labs, supporting implant surgeries, teaching doctors chairside, and leading removable and implant teams, Helen shares a journey built on curiosity, persistence, and a deep drive to understand the why behind everything in dental technology. Helen talks about working her way through crown and bridge fundamentals before discovering her true passion in removables, dentures, implants, and occlusion. After getting real-world lab experience, she attended dental technology school, studied all six specialties, and continued expanding her knowledge through advanced occlusion training and continuing education. She explains why understanding morphology, materials, and occlusal principles is critical — especially today — and why technicians must know more than just the steps of fabrication. For Helen, dentures and implant prosthetics offer the ultimate puzzle, combining anatomy, function, and problem-solving in ways that keep her constantly engaged. The conversation dives deep into digital dentistry, guided surgery, and removable workflows, with Helen sharing her early experiences launching digital denture and sleep appliance programs long before the workflows were polished. She discusses digital record capture, stackable surgical guides, implant planning, photogrammetry, and where digital still needs improvement — especially for removable prosthetics. While she embraces technology, she stresses that software is only as good as the technician behind it, and that skipping fundamentals creates bigger problems later. Digital is powerful, but it doesn't replace understanding. Education is a major theme throughout the episode. Helen regularly teaches doctors and technicians, speaks at courses, supports live implant conversions, and works with dental students. She emphasizes that many clinicians today lack confidence in dentures and removable workflows, often because fundamentals are under-taught, and she sees technicians as essential partners in closing that gap. She and the hosts discuss how removable cases are frequently rushed, underpaid, and misunderstood — even though they replace a critical body function — and why slowing down, capturing correct records, and returning to basics solves many of the “mystery” failures labs see every day. Helen also shares stories from her time with large organizations and clinical teams, including MicroDental, ClearChoice, Arklign, and implant education centers, where she has worked in technical service, management, training, and quality oversight roles. She talks about networking, mentoring, never burning bridges, and investing in people coming up in the industry. Her approach to both dentistry and life centers around curiosity and accountability — always asking why, always backing decisions with data, and always trying to do the right thing even when no one is looking. Throughout the episode, the energy stays fun and honest, with stories about speeding delivery runs, early digital growing pains, chairside save-the-case moments, and the reality of fixing cases that skipped key steps. Helen brings passion, technical depth, and a strong belief that knowledge should be shared, not guarded. It's a conversation about growth, fundamentals, digital evolution, and why great technicians still matter more than ever. If you want to grow your business, you need clear insight into what's happening inside your operation and across your customer journey. That's where Icortica comes in. At Canadian Dental Labs, Icortica has become a cornerstone of how we operate—giving us at-a-glance visibility into performance, helping us focus our efforts, spot opportunities early, and solve problems before they grow. It takes the guesswork out of decision-making and shows us what to do next. Plus, the Icortica team is incredibly responsive and feels like a true partner in our success. If you're serious about growing your business and understanding your customers better, Icortica can get you there. Learn more at icortica.com/voices — Icortica, helping dental labs grow. Join us at exocad Insights 2026, happening April 30–May 1, 2026, on the stunning island of Mallorca, Spain. This two-day event features powerhouse keynotes, hands-on workshops, live software demos, and top-tier industry showcases—all in one unforgettable setting. Barb and Elvis will be on site bringing you exclusive interviews, plus don't miss the FIRST 5k run on the coast! And of course, cap it all off with the legendary exoGlam Night under the stars. Tickets are limited. Visit exocad.com/insights-2026 and use code VFTBPalma15 for 15% off.Special Guest: Helen Tanaka.

Rizzuto fails the hard way that confidence is not the same thing as competence. In this episode of The Rizzuto Show, a slightly off-track garage door becomes a full-on life lesson when a “simple fix” turns into a catastrophic collapse involving bent pliers, fallen rollers, and one very humbling phone call to the professionals.What follows is a brutally honest (and hilarious) breakdown of everything that should not be done by normal humans without training — garage doors, electricity, plumbing, and apparently adulthood itself. From there, the show spirals beautifully into the Personal Failure Folder, where Rizzuto confesses to abandoned Duolingo dreams, a dusty notebook labeled “Chapter One,” a sourdough starter that survived since 2020, and crypto money that may as well be buried treasure.The crew dives into the real cost of homeownership, the soul-sucking realities of third-shift work, and the vampire lifestyle of never seeing daylight. They talk about snowed-in neighborhoods, leadership disasters, peanut butter raises at work, and why companies spread money like a sad layer of Skippy across too much bread.Somehow, this funny podcast also finds time to explore nostalgia-induced emotional breakdowns as Rizzuto admits to crying in his underwear while watching 1980s commercials on YouTube. Big Red gum, Zest soap, and Doublemint jingles unlock memories that hit harder than any self-help book ever could.It's a classic Rizz Show episode — equal parts self-roast, therapy session, social commentary, and warning label. If you've ever said “I got this” right before everything fell apart, this funny podcast is for you.Follow The Rizzuto Show → https://linktr.ee/rizzshowConnect with The Rizzuto Show Comedy Podcast online → https://1057thepoint.com/RizzShowHear The Rizz Show daily on the radio at 105.7 The Point | Hubbard Radio in St. Louis, MO.‘Did you forget about us?': Riverview streets still covered after weekend snowNIGHT & DAY Night shift workers see just 29 minutes of daylight on a working day, new study findsWhy you'll get a ‘peanut butter raise' this year: What it means and how much to expect?Hasbro is being sued by its own shareholders for printing so many damn Magic cards, 'destroying the long-term value of the brand'Ghost Accused Of ‘Super Satanic' Curse After NBA Loss, Because Of Course They WereSee Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Leadership isn't about position, title, or authority—it's about who you are on the inside and how you show up every day for the people who depend on you. In this episode, I sit down with Brent Pohlman, bestselling author of Leaders Look Within and the upcoming book Leading with Zest, for a powerful conversation about values-based leadership, faith, health, and having the courage to lead from the heart.   Brent shares lessons from 31 years of marriage, raising a faith-centered family, and building a thriving workplace culture rooted in people-first leadership. We dive into why leaders must define a strong "why," how physical health fuels emotional and relational leadership, and how to have hard, triggering conversations without destroying morale—at work or at home. If you're a husband, father, or man who wants to lead with clarity, conviction, and integrity, this episode will challenge you in the best way.     Timeline Summary [0:00] Why leadership applies to every man—especially husbands and fathers. [2:07] Introducing Brent Pohlman and his leadership philosophy. [2:29] 31 years of marriage and building a faith-centered family. [2:53] Brent's son serving communion to Pope Francis and the power of faith legacy. [3:20] Leading from the inside out instead of ego. [3:45] Why leaders must define a strong, unshakable "why." [4:43] Marriage, faith, and learning each other after decades together. [6:16] Converting to Catholicism and claiming faith as your own. [7:26] Reactive leadership versus values-based leadership. [9:07] Faith moments that shape identity and conviction. [11:01] Why leaders must look inward to understand values and motivation. [12:16] Second-generation leadership and stepping into your own identity. [14:28] Defining a personal leadership "why" that doesn't change weekly. [15:26] The importance of physical health for leadership readiness. [16:03] Daily workouts, awareness, and being prepared for pressure. [18:08] Being fully present with your wife and kids. [19:30] Leading at home the same way you lead at work. [20:17] Developing people instead of managing them. [21:03] Coaching versus training in leadership development. [22:49] How direct conversations prevent cultural breakdown. [23:59] Calling people forward without damaging morale. [26:02] Fighting to be effective instead of fighting to be right. [27:11] The power of using someone's name in hard conversations. [30:03] Why people just want to be heard. [33:06] Avoiding reactive cultures and emotional time bombs. [35:08] Asking "What do you really want?" in conflict resolution. [37:15] Introducing Brent's upcoming book Leading with Zest. [38:41] People, process, and technology—in that order. [39:10] Protecting imagination and creativity in a tech-driven world. [42:16] Putting faith into action through workplace culture. [45:09] Where to find Brent, his books, and daily reflections.     Five Key Takeaways Leadership starts on the inside. You must know your values, faith, and motivations before you can lead others well. A strong "why" stabilizes leadership. Without it, leaders become reactive and inconsistent. Physical health fuels leadership presence. Energy, discipline, and consistency matter in how you show up. Coaching builds leaders; training builds skills. Growth happens through direct, caring conversations. People-first leadership creates thriving cultures—at work, at home, and in communities.     Links & Resources MicroFactor (1st Phorm): https://1stphorm.com/products/micro-factor/?a_aid=dadedge Level-1 Protein (1st Phorm): https://1stphorm.com/products/level-1/?a_aid=dadedge Brent Pohlman — Leaders Look Within: https://a.co/d/aIPZqXo Brent Pohlman — Leading with Zest: https://a.co/d/78BUngL Brent Pohlman Website: https://ceoofyourheart.com Episode Show Notes & Resources: https://thedadedge.com/1424   Closing Remark If this episode challenged you to lead with more intention, health, and heart, please rate, review, follow, and share the podcast. Leadership isn't about perfection—it's about showing up aligned, grounded, and willing to grow.

Join us at Patreon.com/dadmeatpodcast for part 2 of this episode. Exclusive $35-off Carver Mat Frames at https://on.auraframes.com/FATBIRD  Promo Code FATBIRD  Visit https://prizepicks.onelink.me/LME0/FATBIRD & use code FATBIRD & get $50 in lineups when you play your first $5 lineup! Your Holiday wardrobe awaits! Get 20% off @chubbies with the code DELCO at https://www.chubbiesshorts.com/delco #chubbiespod Check out Nates Podcast: https://www.youtube.com/@pitm  See Tim do stand up live: https://linktr.ee/timbutterly See Mike do stand up live: https://linktr.ee/MikeRainey82 Check out Tim's YouTube channel at youtube.com/@TimButterly for live streams and his killer new project, Field Trippin', which you can also support at https://www.patreon.com/c/timbutterly/posts  Check out Mike's new interview podcast, Get In Some Head: https://www.youtube.com/@UCvPEUAhvoM3Kw3doNZQkyJg   Go to Patreon.com/lilstinkers for the best murder/Impractical Jokers-themed podcast out there