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Kiera is joined by Ted Osterer of Synergy Dental Partners to talk about the money field of dentistry in this moment of 2025, including tariffs, negotiating and raising fees, finding supplies, and more. Episode resources: Subscribe to The Dental A-Team podcast Schedule a Practice Assessment Leave us a review Transcript: Kiera Dent (00:01) Hello, Dental A Team listeners. This is Kiera. And today I am jazzed. I have a super fun guest on the podcast today. We're going to talk about the tariff sheriff, how that's impacting dentistry, the rise of dental supply costs, and honestly what to do because I'm so annoyed by all these pieces. What's the economic outlook? How do dentists freaking survive? Like, gosh, it just seems like a funny world out there. But we have Ted Osterer. He is with Synergy. I love this buying group. I think they're   Absolutely incredible. We're gonna shed some light for you guys. So Ted, welcome to the show today. How are you?   Ted Osterer (00:32) I am doing very, very well. Thank you so, so much for having me. Congratulations on your thousandth episode recently. I'm happy to be a part of this and any value I could bring to your listeners, hey, we're all better for it.   Kiera Dent (00:39) Thank you.   Well, thanks, Ted. And yes, ⁓ I'm still in utter awe that we hit a thousand episodes. Like when I started this, it was just a whim, a pipe dream. Jason and I were hiking. It's not a joke. I literally was hiking half-dome. Mind you, Jason had said, hey, let's go down to Yosemite. I'd love a nice relaxing weekend down there. And I had learned that you could go get, like, this is prior. You can't do this anymore. That you could get these like day passes, like these day camping passes. And if you just went and sat at this little lodge for a few hours.   So I was like, Jay, yeah, of course we'll go down there for this very calm, welcoming, welcome, like very easy, relaxing weekend. Little did he know I had full plans to try and get half dome tickets and like hike half dome. I even brought the gloves, like I was ready to go. And sure enough, I got the lottery, got the tickets. Jason was like, what the heck? We're going to freaking hike half dome. Like, Kiera, we haven't even prepped for this. We haven't done any of this. We don't even have a hotel. We got a hotel an hour away. We had to drive an hour outside of town. It was the nastiest hotel. They were like,   I'm not even joking. There was like hair and like this little pill on the pillow that were not ours. Jason's like had the worst sleep of his night and I'm like listen there's no hotels around me of 70. Like we're filing so we had a place. We went back super early the next morning to hike Half Dome and lo and behold on our hike I said Jay I think we need to build a podcast. This is where it all started. It was like one of those things that I never imagined a thousand episodes would hit and here we are.   Ted, you're hanging out with me a thousand in. And I think it's just fun because of all the value, all the stories, all the people. And like you and I were talking about pre-show, the podcast is really just a place where I get to selfishly hang out and just have a good conversation with people that I like. I get to meet new people in the industry. And as a byproduct of my nerdiness and excitement of meeting people, all of our listeners get benefited by this. So Ted, I'm so happy you're a part of this. Thank you for that. ⁓   Outside of Yosemite, let's talk about the rising cost of dental supplies, the tariffs, how this is going to impact. Because I know people are really nervous about it. I see in lots of dental groups out there, and you guys are really great. That's why I had you come on, because I think you're a huge solution to these problems. So take it away, Ted also, so the listener know how on earth did you even get into dentistry? Let's talk about that first, and then let's talk about what this even looks like for dental practices long-term.   Ted Osterer (03:00) How did I get into dentistry? ⁓ It was fate, it was just destiny. Growing up, I had 13 teeth pulled. I had braces for five years and it was like, well, I'm here for life, I guess. And this is just how we can all grow as a unit. ⁓ I've been in dentistry for about 15 years now. I started out as a dental supply rep. I was going door to door for over five years and...   funny enough that, you know, this isn't the, I grew up in the New York area. This is the major metropolitan New York area. And I had a really good buddy and he was like, I think you'd be a really good fit actually managing anal practices. And I can actually introduce you to someone. And it was like a small like eight practice group. I can introduce you to somebody, the practice on the Upper East Side of Manhattan. Go see if you'd be a good fit. And I'm just kind of like, sure, guess. know, it's like always like have a conversation.   And I had a conversation and sure enough, I got along really well with a particular office manager ⁓ from this group and I went to go work for this office manager. ⁓ Within three months, I had my own practice. I was a practice manager. You know, it's so funny going from a supply rep to an office manager, right? I learned the first and I'm not saying this is everybody, but I learned the first day of being in a dental office that I knew nothing.   Kiera Dent (03:59) Yeah.   Ted Osterer (04:29) about what happens in a dental office, right? Like I'm like, could, God, it's gonna be a piece of cake. I've been in dentistry for five years. And so I could tell you how strong and impressive material was. That does not help with insurance codes or posture downgrade or presenting treatment or creating a schedule or reading a schedule, anything like that. So, much respect to everyone that manages offices that's listening right now that my goodness, you're fighting the good fight. Keep up the good work. ⁓   Kiera Dent (04:40) does not.   Agreed.   Ted Osterer (04:57) I did that for some time. I was recruited to work for care credit. I oversaw New England for a few years where then they moved me to South Florida. And then a few months after that, I was recruited by Synergy. I've been here since 2021. And this is really, really cool. You know, I came to Synergy because the message was, do you want to make an impact in the dental world? You know, like you love what you do, but do you really want to make an impact? Do you want to help independent dentistry? And I was like,   man, what a line, right? Like I was suckered in and I really wanted to make a difference. And sure enough, almost four years later, we're still here at, you know, we're the largest dental buying club in the country. We are the fastest growing dental buying club in the country. And we're just trying to preserve independent dentistry by giving them the same supply and overhead cost at a 20 plus practice DSO would get. that, know, we were founded by dentists. It was as black and white as, Hey,   If enough of us order from the same places, they'll give us a discount. And now we have people in charge of negotiating pricing. You know, we have a dedicated team to each member to make sure that they're getting the values worth here at Synergy and they're not ordering more than they have to. And you you asked about tariffs, the rising overhead costs, all of that really, really fun stuff, right? Let's dive into that, right? You know, the perceived economic uncertainty of everything. Are prices going to go up? Yes, of course.   Does that mean you need to buy everything right now at the same time to save money in like six months? No, you probably shouldn't do that either. You know, the waiting game generally always pays off, be it in dentistry or outside of dentistry when it comes to money, you know, you're better off just kind of, you know, hold the chips, hold down the fort, you know, you're, it's not, you do not sound the alarms, of course, right? You know, the price of your crowns is not going to go up 10,000 % like.   Kiera Dent (06:21) Yeah.   Ted Osterer (06:50) Calm down, chill out, right? It's what we've monitored. Have tariffs affected some prices? Yes. ⁓ Many have already gone down. Many have plateaued with that price increase and we kind of have a safe, what, just gauge on what those actually are, right? The percentages have been minimal. It's a few dollars here and there.   Kiera Dent (06:52) Yes, I agree.   Ted Osterer (07:17) Again, the industry is not belly up. really should not be your ⁓ primary concern. Providing optimal quality ⁓ of treatment should be your number one concern still to this day. I don't think it's going to make a difference whether you're getting a new sensor or not. If your sensor goes, you're OK.   Kiera Dent (07:36) It's It's really true. Well, Ted, I love that. And I love your story. And I love that you have the real life experience in dental practices, because that's something that we pride ourselves on at Dental A Team. It's like, we've been there, done that, and done it successfully. And you're right. Being in a practice is no small task. It's no small feat. And ⁓ I think the supply costs, I do agree with you. think certain people were getting a little bit, maybe extra on this, of how concerned we are of cost. And I don't think it's a wrong thing.   to look at, to project down and to forecast forward to make sure that you keep in line with your overhead. Like people who are looking at this, I'm high-fiving you because you actually are looking at your numbers and you understand the cost of your supplies. But at the same time, I remember I was at a, I have a friend who's very wealthy. We're talking like this person brings in 28, 30 million annually a year. And like, I just giggle because it is a great friend.   Ted Osterer (08:25) Sounds like a great friend. There you go. All right.   Kiera Dent (08:29) I thought he said he was a   cosmetic dentist when I met him and he's surely not a cosmetic dentist. He's a cosmetic chemist. So skincare, things like that. And I remember we were talking and he was like, yeah, I just got so freaked out about the stocks. I pulled everything out of the stock market. This was two years ago. And I'm like, bro, like the amount of gains because you got so scared is incredible. And I had another friend, we were sitting at a wealth conference and we had like Ray Dalio there and Paul Tudor Jones and gosh.   Marks, Howard Marks, like so many of the big players in wealth and they weren't talking. And this guy named Harry Dent came in and Harry Dent has been known for being right and wrong on predictions of the market. And I remember like, I'm not kidding you. We talked in this conference of do not make rash decisions. Like we're here to gather all the information, synthesize it out and then make best decisions. And I kid you not, we are two days into this five day conference and I met this guy and he's like, Harry Dent just freaked me out. I went and sold all my...   like sold everything like that night pulled everything out of the stock market. I was like, dude, you're the reason people talk about what not to do because you should never be this radical. And so I feel like while those are extremes, I feel like dentistry can kind of be that way with the supply. Like we feel it's the stock market plummeting on us within our supply chain because we've got tariffs on there. When the reality is let's remember dentistry by default, a lot of our products already have very high margins on them. Like I'm not going to say it to the world in case there are people who are not dentists listening.   but you can just think about fluoride for one second. So fluoride has insane margins on it, which are very profitable for you. The bulk of dentistry is very profitable. So these small rises, agreed, let's take a look at that. But like you said, Ted, it's not the end of the world. So I am curious though, from my like nerdy side, what things have gone up the most? What are you guys seeing across the board that the tariffs or the uncertainties, like the economy's gone up you guys. Bread, I'm shocked.   or gasoline, you want to talk about gas prices? Like I don't know, in Florida it's way cheap. Here I'm in Reno in California. I kid you not in Truckee it was $7 a gallon and I like wanted to throw up the gases that much money, but I'm like if gas for a gallon is $7, bread prices, I mean you're paying five bucks, six bucks a loaf for bread, like supplies are going to be higher. It's not something that I'm like, oh my gosh, my cotton rolls went up. Well yeah, of course they went up. does like everything in the world has gone up.   Home prices have gone up, but I am curious, what have you guys seen that the tariffs hit the most? Like what are some of those supplies? But we're ashricking this. Everyone listening, you have to promise you will not be either of my two friends who go radical. So when Ted tells you which one's worth a little bit higher, do not go out and give me like your prepping situation where you go buy all this because you're freaking out about it. Like steady the course, stay consistent, and just like watch the scene because most things will level out just like in stocks, just like in investments. But if we're radical and being wild on it, that's where you get.   Like it just does not benefit. So I think Ted, everyone has promised. I made them just promise like everybody. Yes, you promise. Don't be radical. Ted, what are some of the ones that are seeing the highest hits? Like what, what products, what things are you guys seeing?   Ted Osterer (11:33) Since you all promised ⁓ not to be radical, I will go ahead and share. Yeah, unbreakable. We know that's unbreakable.   Kiera Dent (11:36) You promised.   It's unbreakable.   You did that, you like kissed the thumb, something like that. And then you like do a dance. All of them have done that, right? Nobody better lie. Don't be radical. Okay. They're good.   Ted Osterer (11:52) Excellent.   So for those listening at home, I did a very, very impressive interpretive dance, but for those watching, you saw it, it's all good. ⁓ So with a lot of the terrorists I've seen, and look, it's so volatile, you know, and for those, again, listening, I'm doing that thing with your finger, you go up and down a lot about how much it goes up and down. You know, look, I mean, you saw a lot of the anesthetics made in Canada go up a significant percent.   You saw a lot of lab cases sent from overseas or, you know, it's funny enough, for those that don't know what the gray market is in terms of the supplies in the industry, Products are made overseas, totally fine, right? There's nothing wrong with products that are made overseas. However, sometimes they're made in factories that are only authorized in certain countries, even though it could be big name, know, supply partners, major manufacturers.   I won't name drop, you know what I mean? I'm not trying to, you can Google it, you have access to the internet, congrats. When it comes to, these products that are made overseas are only regulated to be in select countries, they still have to be refrigerated certain ways, they still could have, they could have been made a long time ago, they're set to expire. They are mailed here and then they are sold to the United States, they're unregulated. You'll see their costs are...   Insanely low to the point where it's too good to be true spoiler a lot a spoiler it is too good to be true right in the event that someone You know your malpractice insurance Is kicked in you use great, you know gray market products. You might be losing a case and that's not the smoke you want However, in the event of these tariffs funny enough what went up these gray market products, right? ⁓ They went up to the point where   Kiera Dent (13:25) Yeah.   Interesting.   Ted Osterer (13:46) They're the same pricing, if not more than what your rep is offering you now. know, and look, you don't want to be caught with something like that. And it goes to show you that you, again, you're worried about optimal care. You should be worried about what you're putting in your patient's mouth as well. And depending on where you order it from, right? Like picture yourself, you're a patient in a chair, okay? And an assistant walks in to set,   you know, to set the room, to put the supplies that you're going to use on that tray and she opens an eBay box. Imagine what the patient must be feeling knowing that or an Amazon box. It's like, wait a minute, if your patient's aware at all, you probably don't want that. And now that price is the same price that a major dealer is going to offer you or a rep can offer you. That's the worst case scenario. I believe that that's what I've seen went up the most. And there were some labs from overseas.   Kiera Dent (14:23) Yeah, no. No. No.   I'm just.   Ted Osterer (14:44) ⁓ where the tariff was taking effect, a lot of the tariffs they were getting, were passing directly onto the consumer. I've seen that stop also. I'm not gonna say it's not gonna happen again, but it's not like you can order in bulk all these cases, you know? So, you know, again, when it comes to your labs, if you're satisfied with your lab, play the waiting game. You should be fine.   Kiera Dent (14:53) Mm-hmm.   It's true.   Yeah, that's actually really helpful to know Ted, because I was really curious and I think it's one of those things of, I don't know, I'm the clinician inside of me. I originally dental assistant, office manager, treatment coordinator. We have a lot of hygienists on our team. ⁓ I think all of us in consulting, well, yes, we watch the numbers exponentially, which is why I brought Ted on. I wanted synergy to be here. I think it's a great solution for your numbers. The biggest thing I will also say is like,   Please don't be so obsessive with the numbers that you cut your amazing dentistry and you are actually not doing the best dentistry for patients. I believe that when we do good by our patients, when we take care of them, when we use great products, I'm not saying you have to be I have a car. I'm not saying you have to be like high, high end. You can if you choose, but just making sure that we're doing right by our patients. Like I said, dentistry is a very profitable industry.   as is, like we have done a really good job of keeping the practices profitable in spite of insurances and all of that. But I really just want to make sure people, when we're looking at this, let's not penny pinch and nickel, like watching all of our nickels when we're actually doing a disservice to our patients. So agreed, like that gray market, things like that. Yes, I like to be a good shopper. I love to get a good deal, but making sure that it's a good deal that's also taking care of your patients would be my like word to the wise.   Again, I believe that when we are good and we're honest to our patients, people feel that there's good karma, there's good energy, it's all the way around. So Ted, how does synergy work? Like how do you get around this? Because things are going up. Being a business owner, mean, our margins are, they've been high, so maybe they're a little less high. I will also say, like doctors, I hope you've increased your fees too. You should do that. like, it's not just supplies that get to go up.   Dentistry also gets to go up and it should be going up. And if you haven't raised your fees, I'll just asterisk that right now. Like that is very common. It's very normal. It should be done every single year. I think that's a way to offset some of these costs for you too. It's ethical and honest, but Ted kind of walk us through like independent dentists, which are most of the practices listening. We do have some DSOs on there. I think sometimes you can feel like, I don't know. It's like the little brother who's watching the big brother drive the car and it's like, why can't I get these deals? Like I know I'm just one practice, but.   Sometimes you feel neglected. sometimes feel like distributors and manufacturers don't give you as good of a deal. Like, let's be real. The DSOs do get better deals than you do. I I've heard, I go talk to a lot of people and they're like, well, yeah, if you've got 20, 30, 50 practices, we're going to give you like pennies on the dollar compared to my solo practice that's going to be paying more for it due to the bulk distribution. So how can we have that of like, how can Independence Dennis win? Not have these costs hit them and to still play in the big leagues, even though they don't want to necessarily practice that way today.   Ted Osterer (17:53) Yeah, awesome question, right? You hit on the head. What did DSO's do? They strong arm these dealers, manufacturers, distributors, and they say, look, I have 30 offices. We all want to order from you. We'll commit to this amount of spend. We'll commit to this amount of product. Give me the absolute best deal that you will, or I'm going to the other distributor that's on the next page of this advertisement that I am looking at, right? So they're just negotiating fees all day.   That's what the ESOs are doing. They have people in place to negotiate these rates all day. That's what Synergy Dental Partners has, Independent Dentistry, ⁓ I mean, look, it's alive and well. We see it every day, you know, just because there's not major conferences that you're demanded to go to like the ESOs and things like that doesn't mean they're not alive and well and band together and know what's actually going on in dentistry, right? So Independent Dentists will subscribe to Synergy.   to have access to the same pricing that those 20 plus, 30 plus practice DSOs would get, right? We negotiate with these supply partners all day long on the supplies that you're already using, right? I mean, that's what we do. We bully our vendors. We come to an agreement with specific supply partners to be in our network and have very attractive offerings that they will only offer to Synergy members, right? We're partnered with major distributors. We negotiate with...   them all day, we're partnered with different implant organizations, with different rotary organizations, with different services. Depending on what you're looking for, we're going to offer you something that you would not be able to get on your own, right? Do you have to order in bulk with a synergy member? No, that's the point of us because we have enough dentists all ordering from the same place that the bulk is taken care of. Order as you go, right? So Darby is our anchor supplier, shines the largest distributor in the country.   Patterson's the second largest distributor in the country. Darby's the third largest distributor in the country. When you place an order with them, everything comes in one to two days. As a synergy member, any order over $249, there's no shipping charges. And let's think about that in itself. Do you have to order in bulk now? No, do you have to hit a crazy minimum? No, you can order four times a month and not pay shipping. Everything's gonna come in one to two days. Now regarding all these manufacturer deals,   Kiera Dent (20:01) awesome.   Ted Osterer (20:15) Oh, I like to buy four to get one free. like to buy three to get one free. You hear the word free. Awesome. Great. Now we do have a lot of offerings just like that care, right? However, we've negotiated the net costs of those buy four, get one threes, get one free, buy three, get one free for just one. So you can order one. You don't need to spend $700 on your favorite composite to get one free. And now shade C3 is going to sit on your shelf for the next three years and it expires. You're going to throw it away anyway. So you wasted all that money.   Kiera Dent (20:23) Right.   Mm-hmm.   Ha!   Ted Osterer (20:43) The point of us is inventory control. It's cash flow management. I mean, if cash is what you're worried about, well guess what? mean, order as you go, you're probably not gonna pay shipping anyway. You have the supply you need. My goodness, Kara, have you ever had to clean out a supply closet? Is it not the worst day of the month? You know, when people order the wrong things, yeah, maybe you'll return it, or what are you gonna do? You're gonna check it off that checklist and then put it where you think it goes. Now it's gonna sit there forever. Yikes, right?   Kiera Dent (21:02) Yep.   Yep.   Ted Osterer (21:13) You know,   with Darby, things are easy to return. You order as you go, it's not gonna get lost in some shuffle if you order as you go, right? We are partnered getting discounts with Strom and NeoDent for implants and BioHorizons and Zest for the locator attachment through overdenture materials, Comet and Brassler for rotary. ⁓ We just rolled out our partnership with Bisco. We're partnered with UltraDent, Crestor, LB, Phillips. I'm going to put your listeners to sleep as I shamelessly plug these.   Incredible companies offering the incredible deals are giving our members but the whole point of us is Carrie said you love to shop Bad news pal. I'm taking that phone away from you. We've done that shopping for you We know where your pricing should be is every price the lowest price on the market. I can't confidently say yes It's not true. I can confidently say that a lot of them are the best price in the market But every price is going to be competitive and if you're taking four or five hours to place an order with six tabs open   texting four different reps. That's four patients that you could have seen in that time. not only, let's say you order from all those places. Now you got five different shipping charges. And now you don't know when any of these orders are gonna come. It could take weeks. Something could be on back orders. Something could be expired. But hey, you saved a dollar on gloves. Congratulations, you know?   Kiera Dent (22:16) you   I love it. And I think that this, is why I like Synergy. I feel like it's, you get the Costco discounts without the bulk requirements. And that's something that I really enjoyed about it because something we teach with our clients is do not be stocking up. I remember I worked at Midwestern University's dental college for a few years. And I remember I went through their supplies and because there was so much   Ted Osterer (22:44) Yep.   Kiera Dent (22:58) We, like, I remember throwing away boxes and boxes and boxes of expired supplies, things that we couldn't use anymore. And it was disgusting. And I was shocked and I was like, that's it. We have to get this to where we can see everything. And so we're really big in consulting of like tip out bids, having clear things, having it where your order is not like tucked in boxes and nooks and crannies. ⁓ And the way you're able to do that is by buying as you need it, rather than buying. Like I remember buying when I was an assistant ordering.   Ted Osterer (23:07) What a waste.   Kiera Dent (23:25) I think like 10 boxes of gloves. Like we had them stacked everywhere. It was just like an absurd amount because we were like, well, we got the deal. We need to have this versus like, no, like what are we using? That also keeps our costs down. We're not having these high end fluxes and low drops in our supplies. We're able to have that more consistent, have more consistent overhead. And like you said, sometimes Costco is not the cheapest. Sometimes I can get it cheaper at other places, but the reality is the time we're saving and also the more dentists buying within Synergy.   more we're able to get the bulk discount. So it's like, it's the biggest DSO you can be a part of without being a part of a DSO, like air quotes around it, because you're not a part of a DSO, but it's the collective community group that's driving down the pieces for it. And Ted, correct me if I'm wrong, I feel like when I've talked to Synergy in the past, you don't have to give up your reps, because I know people get really weird about like, but like we've been best friends with so and so, and it's like, you can still order from the companies you want. Is that correct? Or do you need to like order through Benco? I thought it was like something with that, but help us understand like,   Do I have to give up my rep? Do I have to only order through your guys' people? How does this work for me to transition over? Because I do know dentists are very loyal and I think that's an amazing attribute. I would say like stay loyal. Also make sure that your overhead's making sense as you're going and buying supplies.   Ted Osterer (24:36) If you're a member of Center Gentle Partners, feel free to order from whoever you'd like. There's no minimums or anything like that. Now, are you better off buying from the suppliers in our network if you're trying to save money and time? Yes, like you just said. So Darby's our anchor supplier. They're the only distributor that we work with. If you're best friends with the Banco rep and you're looking to save money,   and you give us a shot and like I said the sole point is to save money we can very much help you and there's plenty to go around that if you need to order from Banco who you mentioned earlier or any other distributor have at it but I mean if we can cut your supply cost by 25-30 % you keep your reps for service you keep your reps for whatever you choose to keep them for yes by all means we are not offended there's no exclusive like that.   Now relationships are important. know, like you said that regarding manufacturers, if you have a rep already with Darby, you don't have to change who you're already ordering from as long as they're network. We don't force you to do anything differently. But hear me out. You brought up Costco. Now, you know, you went to Costco, you you only have how many free hours in a week? You know, either you can get that at Costco or you could spend the gas money and the time.   Kiera Dent (25:44) Yeah.   Mm-hmm.   Ted Osterer (26:01) to hit up Walmart and Publix and somewhere else on the way home and now you're too tired to go do whatever it is that you wanted to do that night. But hey, you saved like 26 bucks, have at it, well done. How valuable is your time to you? Yeah.   Kiera Dent (26:05) Yeah.   Well done.   Yeah. And if your gas is $7 a gallon, you did not actually make any money. thinking about that, but like for dentists, I think there's a good book, Dan Martell, I raved about him quite a few times to buy back your time. And I think this is a zone where we can have, where you can actually save time. You can save money and you can actually, even your assistant. So doctors, you might not be ordering, but your assistant's ordering. Think of like, if I didn't have to give up five hours or four hours of my assistant's time, which is what I used to have to block off.   Ted Osterer (26:22) You   Kiera Dent (26:43) and you can see more patients with that assistant rather than them ordering that right there is a cost saving. So I did some quick math because I heard what you said. If we are able to save you usually 25 % on your supply costs. So I just thought, okay, let's say there's a million dollar practice. This million dollar, that's about 83,000. We'll just do 84,000 rough math. A month is what this practice would be producing. We like as a consulting company for your supply costs to be about 5 % of that. So I was like, okay.   That'd be like 4,200 bucks that month that could go towards supplies. If you guys save 25%, that's a thousand dollar savings, over a thousand dollar savings on that 4,200 a month. I was thinking about that, like a thousand dollars a month. This is on a million dollar practice. I didn't go for a sky high one. If you're bigger than that, obviously it's way more than that. But I just thought Ted, like, if you could save a thousand dollars a month, cause I know you guys have this, like you guys have sexy stats on how much you're able to save practices. I understand you might have to have two, three conversations with your reps.   of like, guys, for us, we care about you, we love you. The reality is, I'm willing to have that conversation if I'm gonna get thousand bucks a month. Because that's now $12,000 for the year. And I think about, well right there, if you're looking at other things, virtual assistants can cost you $12,000 for a year. They can do all your billing, they can do outsource pieces for you, you could hire a personal assistant for you for $12,000. Even that extra $1,000 a month, I'm thinking, could you bring on different team members for that?   What does that look like? I understand like a full assistance not going to cost you 12 grand, but I'm like virtual assistance are outsourced billing, different things that you could use those funds for that right there to me. I'd be willing to have some conversations and just look at. So that's where I want to, I'm really big on numbers because I'm like, cool, 25%. But I'm like, when it breaks down to like thousands a month that I could then reinvest and use in better areas, just like I'm like, you guys, you can keep spending money on Indeed. Go for it. And I'm not here to say indeed is not great.   but you could also switch to AvaHR, which used to be VivaHR. It's literally 149 bucks a month for unlimited posting of ads. I took my cost of posting ads. I'm doing the same thing. I'm literally posting ads on the exact same platforms. I used to spend $15,000 a year on that, and now I pay about $1,200 a year. Right there, I'm like, that's a switch I'm willing to make. Yes, bummer, I don't get to like post directly to Indeed anymore. Same thing, I don't maybe get to like buy directly from my rep.   you still can keep the relationship. Like if you need to buy equipment or different things like that, like you can still keep the relationship. But I think, and they will try to sweet talk you, but I've seen it with the buying groups, the savings that you get, I just say have the conversation. A thousand bucks a month, go on, get a massage, do something fun. Like, I don't know, take your kids on vacation for 12 grand, whatever it is, but that's just literally buying the same materials through a different platform and getting...   money kickback. don't know. To me, Ted, it's always been a no-brainer, which is why I bring you guys on the podcast. So that's my spiel. But Ted, anything you have to take, wrap this up because I think with the tariffs, with the rising costs, realizing it's not that big of a deal, buy as you go. You can use these buying groups. You can be like a DSO, but you can buy what you need, not having to get all these deals. You're able to cut your costs. You said about 25 % on supplies and just go look at what you spent on supplies last three months. Think if you got 25 % of that back.   I think I'd be willing to have a conversation. But Ted, you tell me what you think. Those are my thoughts on this.   Ted Osterer (30:06) I said, I was going to say like the exact same thing, unfortunately, but I, you know, I'll take that one. I'll take that one second further to really, really simplify it. Right. And just summarize everything you just said. You know, we're partnered with over 50 supply partners, including eight different labs. Right. So as a consulting agency, right. Like we see labs as high as 10, 15%, you know, it should be what six to 8%.   Yeah, so I mean, let's say you're a million dollar practice. That's the practice Kiera just said. If I save you just 1 % of your overhead, that is a $10,000 that Kiera's talking about. And it is so easy to save that as a member of Synergy. And my goodness, thank you so much for having me on. It really means a lot. And thank you for acknowledging.   Kiera Dent (30:59) Yeah,   of course. I think it's a matter where Ted, I, when I get really passionate about things, like I love Swell. They do their Google reviews so well, you're able to save costs on your marketing, but get like really incredible patients. When I see a zone where I'm like, supplies are supplies are supplies. I understand you love your rep, but I'm like, supplies are. If I can get the exact same anesthetic, like I need my Lido, it's certified and I can buy it from Benco or I can buy it from Shine, but I can get it for...   X versus Y and I'm going to save substantially to me that's a way doctors it. I think that this is just being a higher level CEO that realizes just like DSO CEOs do as much as I love the product from X. I'm going to buy it from here because I'm literally able like it's the exact same thing. just get it on sale. So why would I not do that? And as a female like that's girl math for you Ted. Like if I can get it on sale, I'm going to buy it because I can use it to go get what I want over here. I just think like   These are the zones, dentists, that the elites do. These are the zones that the multi-million dollar practices are doing. So learn from their strategies. Again, it's gonna be one, two, three, maybe a little bit uncomfortable conversations. You don't need to burn the relationship. But I would say if I was you sitting there looking at my overhead, looking for ways to do cash flow, I would radically consider something that's not going to impact your patient care, that's going to make your practice much easier and also give you more time back in your life. So that's why I you guys on. Again, I don't work for Synergy. We don't have an affiliate relationship with them.   I love them, I adore them. I truly think you guys are just doing a great thing in the business. We are working on a partnership with them in the future for all of our clients. It's something that's really been big on my mind because I feel like, hey, why not? All of our clients that are with us, let's get them the best deals. But this is why I wanted you guys on the podcast. So Ted, how can people connect with you? How can they try you guys out? Again, you don't have to burn your rep. can just go even test it out. ⁓ But how can they try you guys out just to see what this looks like for their practice?   Ted Osterer (32:53) Go to the TheSynergyDentalPartners.com know, leave your information with us. Please, please, please tell us that the A team sent you, you know, of course extra promotional offers if the A team, I mean, A plus team in my book, of course. ⁓ Yes, yes, A plus plus. And please let them know that you were sent by them so we can make the offering even more attractive for you. And you know, when you join Synergy, you don't even have to have that typical conversation. You can just hide in the bathroom.   Kiera Dent (33:05) Thank you. Thank you. I agree.   Ted Osterer (33:23) and we're all good. It's okay.   Kiera Dent (33:25) Yeah,   it truly is. Don't make this wild, you guys. ⁓ Ted, I appreciate it. Thank you so much for coming and talking about what the reality is and what things have gone up in pricing and how you guys have been able to watch it go up and down. You're seeing so many more supplies than just the solo practitioners seeing. so you're able to see, kind of like stock markets, we're able to see at a bird's eye view of what's really going in the landscape of it. And I want to just remind people, you guys, the future is bright. No matter what's going on, the future is bright. There's always solutions.   Ted Osterer (33:29) Thank you.   Kiera Dent (33:53) And I think right now is where we get a bit more scrappy, a bit more innovative, and truly you shouldn't be seeing much of a hit. Like shoot, if you're seeing a hit, just switch over to Synergy and you won't even see that hit. So try it out. ⁓ Ted, thank you for being on the podcast with me and thank you for everybody. I really think this is an awesome way for you guys to truly take care of your practice, take care of your patients, and make life easier, which is what we're all about. So Ted, thanks for joining me today. I super appreciate you.   Ted Osterer (34:03) Yeah.   ⁓ I'm happy to be here. Thanks again.   Kiera Dent (34:19) And for all of you listening, thanks for listening and we'll catch you next time on the Dental A Team Podcast.

She's a familiar voice to thousands of us across West Central Florida. As the midday host for Tampa Bay's NPR station, WUSF, Lisa Peakes keeps us company as we work, eat lunch, run errands, sit in the school carline or whatever else we happen to be doing in the afternoon. Lisa reads the news, shares the weather report and tells us about local events, all in that friendly, soothing voice that's become a constant companion. As her WUSF Public Media colleagues, we can tell you that Lisa is even more fascinating than the information she broadcasts. So in this bonus episode, we wanted to give you a chance to get to know the woman behind the microphone.  In this vulnerable conversation, Lisa reveals why radio became so important to her as a child. She also explains how she developed a passion for competitive fitness. The St. Petersburg resident also reveals what she eats on a typical day, and recommends some of her favorite local restaurants for take-out.Thanks to The Zest's brand manager, Alexandria Ebron, for suggesting this episode. If you have a suggestion for a Zest guest, please send it to: info@thezestpodcast.com.Related episodes:Dietitian Deanna Wolfe on Wellness Trends, Disordered Eating and Finding Food FreedomGiuliano Hazan Honors Mother Marcella Hazan's Legacy Through Italian Cooking Classes in Sarasota and ItalySunshine State Vanilla's Stephanie Webb Spills the Beans on Florida Vanilla SymposiumCookbook Author & Cancer Survivor Rujel Buggs: “Don't Wait” to Start Eating RightPro Basketball Player (and Dalia's Bonus Daughter!) Ariel Colón Reveals Her Slam-Dunk DietHow “Fab the Vegan” Dropped 150 Pounds, Reversed Diabetes & Became a Plant-Based InfluencerHow Gatorade Went from Gainesville to Global Brand

Novità in casa Zest, ristorante del Grand Hotel La Favorita guidato dallo chef stellato Domenico Iavarone. L'inaugurazione della nuova cantina e della sala degustazione introducono un elemento cardine di un progetto partito un anno e mezzo fa con l'intento di ripensare radicalmente il concetto di “ristorazione d'albergo”, non un semplice ampliamento ma un passo strategico di un disegno strutturato, coerente e ambizioso frutto del lavoro attento e sistematico dei giovani manager Mario e Giuseppe Manniello. 

Listen on: Apple Podcasts | Stitcher | Google Podcasts | Spotify | PandoraThis week, we make our 30th anniversary tour stop in Tampa in partnership with WUSF, where we learn about what makes the food of South Florida so unique. First up, Dalia Colón, host of The Zest podcast and author of The Florida Vegetarian Cookbook, gives us an overview of the rich Tampa food scene. From its diverse cuisines to its old-school Southern charm. Then, we talk about Tampa's cultural and culinary history and legacy with Andrea Gonzmart Williams, fifth-generation owner of Columbia Restaurant, a landmark in the Cuban American community, and Megan Sorby, co-founder and CEO of Pine Island Redfish, a startup land-based fish farm with an environmental restoration focus. And finally, we meet up with community leader Anthony Gilbert, better known as “Call Anthony,” for his video reviews of Tampa Bay's under-the-radar- eateries.  Broadcast dates for this episode:June 27, 2025 (originally aired)Generous listeners like you make The Splendid Table possible. Donate today to support the show

London-based Zest is offering a Precision Memory Assessment (PREMAZ) test, which aims to detect subtle cognitive changes that may occur decades before dementia symptoms arise.

Earlier this month, The Splendid Table recorded a live episode all about Florida foods! Host Francis Lam and producer Erika Romero came to the New Tampa Performing Arts Center for an episode and meet-and-greet hosted by WUSF Public Media.If you're in West Central Florida, catch the broadcast on Sunday, June 29, 2025 at 2 p.m. on WUSF 89.7 FM. Or listen anywhere, anytime at splendidtable.org.Guests included: Dalia Colón of The Zest Podcast Andrea Gonzmart Williams of Columbia Restaurant Group Megan Sorby of Pine Island Redfish Anthony Gilbert of Call Anthony In case you missed it, check out our convo with Francis when he was a Zest guest!

Earlier this month, The Splendid Table recorded a live episode all about Florida foods! Host Francis Lam and producer Erika Romero came to the New Tampa Performing Arts Center for an episode and meet-and-greet hosted by WUSF Public Media.If you're in West Central Florida, catch the broadcast on Sunday, June 29, 2025 at 2 p.m. on WUSF 89.7 FM. Or listen anywhere, anytime at splendidtable.org.Guests included: Dalia Colón of The Zest Podcast Andrea Gonzmart Williams of Columbia Restaurant Group Megan Sorby of Pine Island Redfish Anthony Gilbert of Call Anthony In case you missed it, check out our convo with Francis when he was a Zest guest!

Rosa Flanagan of the Two Raw Sisters is serving up a delicious salad – perfect to take along to a long weekend gathering. Serves: 6 Time: 40 minutes Ingredients: 1 cauliflower, cut into florets 2 tbsp cooking oil 1 tbsp pomegranate molasses 1/2 tsp sea salt 1/2 cup quinoa 1 cup water Quick Pickled Red Onion 1 red onion, finely sliced 3 tbsp apple cider vinegar ½ tsp sea salt Pomegranate Lemon Oil 3 tbsp extra virgin olive oil 1 tbsp pomegranate molasses Zest and juice of 1 lemon ¼ tsp sea salt To Serve 3 stalks kale, stalks discarded and leaves finely chopped 1 cup herbs, chopped ¾ cup seeds, toasted Method: Preheat the oven to 200C. Place the cauliflower on a baking tray and toss with cooking oil, pomegranate molasses, and sea salt. Place in the oven and cook for 30-35 minutes or until golden and crispy in parts. While the cauliflower is roasting, make the other components. For the quinoa, add the quinoa and water to a pot. Bring to a boil, then reduce to a simmer and cook for 7 minutes. Once cooked, remove from the heat. For the pickled red onion, add the onion, vinegar and salt to a small bowl. Toss together and allow to pickle for at least 5-10 minutes. For the pomegranate lemon oil, add all ingredients to a cup and mix to combine. When you are ready to serve, add the cooked quinoa, cauliflower, kale, herbs, seeds, pickled red onion, and drizzle over the pomegranate lemon oil to a big salad bowl. Gently toss to combine. Store any leftover salad in an airtight container, in the fridge for up to 4 days. Simple Swaps / Additions Great work lunch salad, just leave out the herbs and add fresh each day. Add any other vegetables in addition or in replacement of the cauliflower e.g. kumara, eggplant, fennel, capsicum, zucchini, broccoli, pumpkin, potato. Quinoa for any other grain e.g brown rice, orzo pasta, millet. Instead of pickling the red onion, add to the roasting tray with the vegetables. If you don't have pomegranate molasses, leave it out. We use and recommend the brand, Lebanon Gardens. Kale for any other greens e.g rocket, silverbeet, watercress, cos lettuce or spinach. Seeds for any other seed or nut e.g sesame seeds, almonds or walnuts. Delicious served with avocado chunks and a side of protein such as halloumi, falafels, tempeh, salmon, chicken, lamb or beef. LISTEN ABOVE See omnystudio.com/listener for privacy information.

The Bois are back from Golf and the show is very sports adjacent.

Už mnohokrát jsem vyprávěl historku, jak jsme se seznámili. Pro ty, co to ještě neslyšeli: bylo to někdy kolem roku 2000, když obíhal republiku. Osamělý muž v čelence a s malým batohem, bojující s rychle projíždějícími auty na krajnici státních silnic. Napsal mi, jestli nechci běžet s ním. Zbláznil jste se? Kolem republiky? Odepsal jsem mu. Jen kousek, navrhl, a nakonec jsem s ním běžel po kutnohorské výpadovce asi deset kilometrů směrem do Prahy.Od té doby jsme kamarádi. Založili jsme běžecký klub nejdřív v Lidových novinách a pak v Reflexu, v době, kdy běhání ještě nebylo tak cool jako dneska. Napsali jsme knížku Jak uběhnout maraton za 100 dní, která by se stala ohromným bestsellerem, kdybychom ji napsali o pět let později. Ale i tak se tahle asi první česká knížka o populárním běhání prodala v nákladu desítek tisíc.No a byl jsem na Milošově běžecké svatbě, kde se místo přípitku a popíjení běželo po obřadu deset kilometrů. Ano, cice do hospody, ale i tak to byla nejneobvyklejší svatba, které jsem se zúčastnil.Mám Miloše rád, byť oba běháme úplně jinak. A tím nemyslím to, že on rychle a já pomalu, nebo že on si dává v kuse stovky, zatímco já spíš jednotky kilometrů. On prostě běhá dobře, a já špatně, ale zároveň říká: každý si může běhat, jak chce. Můžu vás taky naučit běhat dobře. Ale i když budete běhat špatně, jako Čermák, pořád je to lepší, než když nebudete běhat vůbec.Zkrátka: pozval jsem Miloše do podcastu, už po několikáté, ale znovu mi to udělalo radost. Doufám, že i vám! A pokud vás Jedno procento baví a chtěli byste ho podpořit, budu rád: na webu jedno procento tečka cézet. Můžete mě podpořít dobrým slovem, ale to víte - peníze jsou peníze.Díky a hezkou zábavu!

How is artificial intelligence reshaping the global food industry? Rumella Dasgupta explores how AI is helping chefs experiment with new recipes, reducing food waste in factories and streamlining supply chains.She speaks to Tamsin Deasey Weinsten, a though leader on the AI industry, to discover the parts of the food supply chain that AI is affecting the most.In the kitchen, chef Matan Zakan tells us how he uses AI chatbots to assist him with recipes and food orders.AI is also revealing problems that have long been overlooked. We speak to Dini McGrath, co founder of ZEST, a company that has developed an AI programme to address food waste.And the CEO of Chef Robotics, Rajat Bagheria, welcomes us to meet his AI enabled robots, designed to help labour shortage problems in the food industry.

Hormones aren't making you crazy—they're trying to help you heal.Dr. Ulrike Kaunzner and Terry Chang from Two Moons Health join me to challenge the shame around PMS by embracing its natural wisdom - and revealing some life-saving micro-tools to balance hormones naturally.Learn how menstrual cycle phases impact your mood and mental health.Ditch the mood swings, balance your hormones, and own your cycle every month with Zest & Zen seed-cycling capsules.Use my code for $50 off: JUSTINE50 Learn more about Two Moons Health:InstagramWebsiteGet Effective strategies to ⁠⁠end intrusive thoughts and the mom-guilt of not being present⁠⁠ from a fellow working mom/therapist.

SXSW 2025: o que ninguém te contou (mas deveria!)Neste episódio do Branding Tudo Podcast, três olhares se cruzam direto de Austin para provocar reflexões que vão além do hype do festival mais comentado do planeta - o SXSW. Contei com a participação da Simona Karen, fundadora da IMO Insights, com mais de 18 anos de experiência em pesquisa, dados e inovação, e da Michelle de Paula, fundadora da Zest One, agência de comunicação integrada com foco em engajamento digital e construção de comunidade.A nossa conversa mergulhou no que realmente vai movimentar o mercado nos próximos anos. Falamos sobre:- a queda das redes sociais como ambiente de construção de marca;- a importância de criar ecossistemas próprios de comunidade e não depender de apartamento alugado digital (as redes sociais);- uso da inteligência artificial como copiloto estratégico, e não como substituto da criatividade;- a volta do offline como ativo poderoso na construção de experiências de marca - das listening parties à expansão do varejo como espaço de bem-estar;- ano do podcast como mídia de autoridade;- a crise do algoritmo e a necessidade de curadoria pessoal e profissional.E a pergunta que ficou no a foi: você ainda tem senso de FUTURO? Com tudo tão novo, como ditar tendências e prever o que vai acontecer?Se você está pensando em ir ao SXSW 2026, ou simplesmente quer aprender o que dá pra aplicar no seu negócio HOJE, esse episódio é um convite para você ver além da superfície. Um papo direto e cheio de provocação.Compartilhe com pelo menos 3 amigos.-----------------------------------------• Vamos trabalhar juntos com a Galileo Branding? Peça um orçamento: https://www.galileobranding.com.br• Apresentação: Galileu NogueiraInstagram: https://www.instagram.com/galileunogueira/LinkedIn: https://www.linkedin.com/in/galileunogueira/TikTok: https://www.tiktok.com/@galileu_nogueira• Convidadas: Simona Karen: https://www.linkedin.com/in/simonakarenm/Michelle de Paula: https://www.linkedin.com/in/michelledepaula/• Edição: Felipe Mux - https://www.instagram.com/muxproducoes/• Identidade sonora: Soundthinkers Co. - https://soundthinkers.co/• Design: Guilherme Mangialardo e Maria Cardeal• Redes Sociais: Beatriz Aguiar - https://www.linkedin.com/in/beatriz-de-siqueira-aguiar-734374104/

Every organisation has deep reservoirs of talent that are not achieving their full potential. There are many reasons why full potential is not achieved and excellence is not cascaded throughout an organisation.You will no doubt have your own list, but after working with organisations for many years I have found a set of 20 reasons why talent is not realising its full potential - let's explore, then look, hear and feel a holistic leadership development process that is focussed on talent maximisation, barrier elimination and results acceleration....Resource:Covey's 7 Habits of Highly Effective Peoplehttps://www.sachem.edu/assets/north_important_information/seven_habits_of_highly_effective_people.pdfTED Spark: 4 ways to keep growing in a changing worldhttps://www.linkedin.com/pulse/4-ways-keep-growing-changing-world-ted-conferences-kuyhe/

RecipePineapple semifreddo with candied white chocolate and coconut crumb Pineapple semifreddo 2 egg yolks 100g castor sugar 150ml pineapple juice Zest and juice 1 lime 25g cornflour 200g pineapple flesh, blended 350ml double creamPlace the egg yolks, sugar, pineapple juice, lime juice and zest and cornflour in a saucepan and whisk until smooth. Place over heat and whisk constantly until thick . Spoon immediately into a bowl and add the pineapple puree. Allow to cool. Whip the cream and fold into the mixture. Brush a one pound loaf tin with oil and line with cling film. Spoon the mixture in, cover and freeze.Toasted coconut and burnt white chocolate crumb 100g white chocolate, chopped 35g desiccated coconut Line a baking tray with parchment paper and set the oven to 140oc Spread the chocolate over the tray and cook for 10 minutes. Sprinkle over the coconut and cook for another 5 minutes. Cool then chop the mixture. Remove semifreddo from the tin 20 minutes before you serve. Slice and roll in the crumb. Serve with more sliced pineapple if you wish.

Ever feel like you're supposed to have it all figured out—but deep down, you're still searching for solid ground? What if the answer isn't becoming someone new, but rediscovering who you've always been? In this powerful episode of the Strong Within Affirmation Podcast, host Chris invites you on a journey that turns the idea of “starting over” on its head. Forget the shame, the fear of being exposed, or the pressure to keep up appearances. Through engaging storytelling (including a fresh look at Charles Dickens' Great Expectations) and honest, vulnerable reflections, Chris explores the magic that happens when we let go of who we think we should be—and come home to who we really are. You'll discover why “being common” isn't a flaw, but a foundational strength, and how to unearth the truths waiting beneath the surface of everyday life. Along the way, Chris shares personal stories, timeless wisdom, and bite-sized coaching moments that'll leave you asking: What if the most courageous act is simply becoming yourself? Ready to shift your foundation and step into the next version of you—rooted, real, and unapologetically authentic? Press play and find out how to focus on becoming before arriving. The transformation starts from within. ------------------------------------------------------------------------------------------------------------ Help Support The Strong Within Affirmation Podcast By Going To: www.strongwithin.com/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:865-219-3247 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

By Dalia ColónIt's one thing to cook food. But talking about food on the radio takes a lot more than knife skills. And Francis Lam does it so well.Lam is a food writer, cookbook editor and host of the popular public radio program The Splendid Table. On June 1, he'll be at the New Tampa Performing Arts Center for a sold-out live taping of the show.Ahead of his visit to Florida, Francis chatted with Dalia Colón from his hometown of New York City, where he lives and works. In this conversation, Francis shared how his Chinese-American upbringing helped him learn to talk about food on the radio, the Florida foods he's most excited to try and his dream Splendid Table guest—a name that might surprise you. Thanks to The Zest's brand manager, Alexandria Ebron, for suggesting this episode. If you have an idea for a Zest guest, email info@thezestpodcast.comRelated episodes:Yee Farms Brings Chinese Vegetables and a “Sense of Pride” to Boynton BeachIn “My (Half) Latinx Kitchen,” Kiera Wright-Ruiz Explores Identity Through FoodGiuliano Hazan Honors Mother Marcella Hazan's Legacy Through Italian Cooking Classes in Sarasota and Italy

By Dalia ColónIt's one thing to cook food. But talking about food on the radio takes a lot more than knife skills. And Francis Lam does it so well.Lam is a food writer, cookbook editor and host of the popular public radio program The Splendid Table. On June 1, he'll be at the New Tampa Performing Arts Center for a sold-out live taping of the show.Ahead of his visit to Florida, Francis chatted with Dalia Colón from his hometown of New York City, where he lives and works. In this conversation, Francis shared how his Chinese-American upbringing helped him learn to talk about food on the radio, the Florida foods he's most excited to try and his dream Splendid Table guest—a name that might surprise you. Thanks to The Zest's brand manager, Alexandria Ebron, for suggesting this episode. If you have an idea for a Zest guest, email info@thezestpodcast.comRelated episodes:Yee Farms Brings Chinese Vegetables and a “Sense of Pride” to Boynton BeachIn “My (Half) Latinx Kitchen,” Kiera Wright-Ruiz Explores Identity Through FoodGiuliano Hazan Honors Mother Marcella Hazan's Legacy Through Italian Cooking Classes in Sarasota and Italy

J & Z talk about being ripped, switching it up, body spray, licking donuts, Ariana Grande, Air Air Force, fanbases, looking greasy, Diddy, zest, ice cream, boba, tints, Memorial Day, soldiers in the family, being annoying, falling asleep, this, that, and the other.

On today's show: Bill & Alyssa were forced to update their laptops to Windows 11 and now they don't have access to anything. Does anyone find the Blake Lively/Justin Baldoni case interesting? Good Vibes at 6:55! Bill has an amazing offer for anyone involved with a local sports team. Red Flag Friday! Lucas keeps getting the same question multiple times from a girl he's seeing, and now he's concerned. Alyssa's College of Knowledge! Alyssa has an update on Zest, her new cat. Plus, what would you do if you received a birthday invitation but there wasn't actually a party?

Ever scraped a concealer tube completely empty because it was THAT good? Leigh reveals the luxury concealer worth every cent of its $117 price tag – and why she panicked when she thought she'd been sent a fake replacement. This Spendy Savey episode is packed with game-changers for your beauty routine – from a $16 jelly tint delivering the perfect flush to Too Faced new tubular mascara revolutionising lashes everywhere. Don't miss Leigh's emergency car essential for those "I'm-late-but-look-disheveled" moments and Kelly's insider prediction about 2025's next explosive skincare ingredient we all NEED to know about. LINKS TO EVERYTHING MENTIONED: LEIGH'S SAVEY: MP Lip and Cheek Jelly Tint in Zest $16 KELLY'S SAVEY: Allkinds Micellar Water $15 LEIGH'S SPENDY: Too Faced Ribbon Wrapped Lash Extreme Lengthening Tubular Mascara $48 KELLY'S SPENDY: Naturium Body Serum $45 LEIGH'S NEWBIE: Keraslik Flyaway Wand $29 KELLY'S NEWBIE: Dr. Naomi Mr Exosome $169 KELLY'S SMS/EMPTY: Silky Paws Age Defying Hand Cream $99 LEIGH'S SMS/EMPTY: Clé de Peau Beauté Concealer Stick $117 FOR MORE WHERE THIS CAME FROM: Watch this and other You Beauty episodes on Youtube Get in the know on our socials: You Beauty Instagram Subscribe to Mamamia Sign up for our free You Beauty weekly newsletter for our product recommendations, exclusive beauty news, reviews, articles, deals and much more! GET IN TOUCH: Got a beauty question you want answered? Email us at youbeauty@mamamia.com.au or send us a voice message, and one of our Podcast Producers will come back to you ASAP. Join our You Beauty Facebook Group here. You Beauty is a podcast by Mamamia. Listen to more Mamamia podcasts here. CREDITS: Hosts: Leigh Campbell & Kelly McCarren Producer: Mollie Harwood Audio Producer: Tegan Sadler Video Producer: Marlena Cacciotti Mamamia acknowledges the Traditional Owners of the Land we have recorded this podcast on, the Gadigal people of the Eora Nation. We pay our respects to their Elders past and present, and extend that respect to all Aboriginal and Torres Strait Islander cultures.Become a Mamamia subscriber: https://www.mamamia.com.au/subscribeSee omnystudio.com/listener for privacy information.

Autumn veggie soup with lemon garlic bread Cook time: 30 minutes Prep time: 15 Serves: 6 2 tbsp sunflower oil 1 medium onion, chopped 4 cloves garlic, peeled and smashed 3 carrots, peeled and diced 1 cup chopped celery 4 bay leaves 400gm can whole peeled tomatoes 400gm can cannellini beans, drained 1 ltr water & 1 stock cube ½ tsp toasted fennel seeds 5 large spinach leaves, destalked and roughly chopped 1/2 cup kalamata olives Old parmesan rind if you have one Lemon garlic bread 6 ciabatta rolls 150 gm unsalted butter 4 tbsp chopped parsley 3 cloves garlic, crushed Zest and juice of one small lemon Flaky salt and pepper Heat the oil in a large soup pot or casserole. Add chopped onion and garlic and sauté until translucent. Add carrot, celery and bay leaves. Continues to sauté for another minute before adding in the tomatoes, drained beans, fennel seeds, water, stock cube and Parmesan rind. Simmer for 20 minutes before adding olives when you want to serve. Super fast and really easy. Whilst your waiting, make up the butter. Turn the oven on to 180*c Combine the soft butter to the rest of the ingredient and season with flaky salt and pepper. Make a couple of cuts in the top of the rolls and fill with butter. You can choose to wrap the rolls in tin foil or simply place onto a baking tray and bake for 10 minutes Serve soup with warmed lemon garlic rolls. LISTEN ABOVESee omnystudio.com/listener for privacy information.

There's no shortage of Cuban restaurants in Florida. But one stands out for its commitment to the history and culture of Cubans of African descent.At Soul de Cuba Cafe in Tampa's Seminole Heights neighborhood, the decor includes dozens of framed family pictures—the ancestors of the restaurant's founder and CEO, Jesús Puerto. On one wall, there's a mural-size black-and-white photo from 1944 depicting dark-skinned people socializing and dancing—the women in dresses, the men in suit jackets and Panama hats. They were members of Martí-Maceo Society, a social club for Tampa's Black Cubans, formed because segregation kept them from joining a similar group full of their lighter-skinned counterparts.Jesús wants guests to leave with knowledge—and with full bellies, of course. The menu includes traditional Cuban favorites like roast pork and ropa vieja, as well as modernized options, such as mojo salmon and veggie empanadas. He also sells a line of take-home sauces.Jesús chatted with Dalia about what makes Afro-Cubans unique, the importance of knowing your history and Soul de Cuba Cafe's must-try foods and cocktails. He also makes a case for why Tampa, not Miami, deserves bragging rights as the birthplace of the Cuban sandwich.Thanks to Jim Webb for the episode suggestion and photos of Soul de Cuba Cafe. If you'd like to suggest a Zest guest, email us at info@thezestpodcast.com.Related episodes:Former “Real Housewife” Ana Quincoces on Her New Cookbook, “Modern Cuban”Miami Herald's Carlos Frías on Cuban Coffee, Edible Iguanas & Winning the James Beard AwardThe Cuban Sandwich: Our National TreasureHow “Food Led the Way” for Cuban Influence in Tampa

Is there something communication-related in your own life that you're struggling with or would like advice on? If so, message us that concern either on Facebook (@EffectiveCommunicationwithPhil) or on Twitter (@Effective_Comm) and Phil will dedicate an episode to solving that problem!

There's no shortage of Cuban restaurants in Florida. But one stands out for its commitment to the history and culture of Cubans of African descent.At Soul de Cuba Cafe in Tampa's Seminole Heights neighborhood, the decor includes dozens of framed family pictures—the ancestors of the restaurant's founder and CEO, Jesús Puerto. On one wall, there's a mural-size black-and-white photo from 1944 depicting dark-skinned people socializing and dancing—the women in dresses, the men in suit jackets and Panama hats. They were members of Martí-Maceo Society, a social club for Tampa's Black Cubans, formed because segregation kept them from joining a similar group full of their lighter-skinned counterparts.Jesús wants guests to leave with knowledge—and with full bellies, of course. The menu includes traditional Cuban favorites like roast pork and ropa vieja, as well as modernized options, such as mojo salmon and veggie empanadas. He also sells a line of take-home sauces.Jesús chatted with Dalia about what makes Afro-Cubans unique, the importance of knowing your history and Soul de Cuba Cafe's must-try foods and cocktails. He also makes a case for why Tampa, not Miami, deserves bragging rights as the birthplace of the Cuban sandwich.Thanks to Jim Webb for the episode suggestion and photos of Soul de Cuba Cafe. If you'd like to suggest a Zest guest, email us at info@thezestpodcast.com.Related episodes:Former “Real Housewife” Ana Quincoces on Her New Cookbook, “Modern Cuban”Miami Herald's Carlos Frías on Cuban Coffee, Edible Iguanas & Winning the James Beard AwardThe Cuban Sandwich: Our National TreasureHow “Food Led the Way” for Cuban Influence in Tampa

Economist and philosopher Mark Fabian joins the show to explore how we can move beyond the pursuit of happiness toward a deeper, values-driven life. Drawing from behavioral science, philosophy, and his new book Beyond Happy, Mark challenges the idea of happiness as an end goal and introduces the concept of “generalized flow.” From escaping the hedonic treadmill to cultivating self-awareness and community, this episode is a guide to rethinking what it means to live well.  ©2025 Behavioral Grooves Topics [0:00] Intro and Speed Round with Mark Fabian [8:56] Concept of Well-Being and Happiness [15:45] How to Live a Valuable Life [25:19] How to Discover Your Core Self [32:54] Self-Actualization and Community [42:42] The Role of Flow and Zest in a Good Life [51:05] Desert Island Music [56:18] Grooving Session: Zest, Identity, and Reframing Happiness ©2025 Behavioral Grooves Links More about Mark Beyond Happy by Mark Fabian Mihaly Csikzentmihalyi's research on Flow Join the Behavioral Grooves community Subscribe to Behavioral Grooves on YouTube Musical Links The Weeknd - House of Balloons Yuzo Koshiro - Streets of Rage Hamilton - Wait For It

When it comes to baking cakes, most of us reach for the same ingredients—milk, eggs, butter…But Sira Garib says you can have all of the flavor with none of the animal products—good news for her customers, many of whom are vegan or have dairy allergies. Sira is the founder and CEO of Pure Vegan Cakes, which specializes in custom plant-based cakes, cupcakes and cookies. Originally from South Florida, she has baked for some pretty big names, including actress and vegan influencer Tabitha Brown—an encounter that Sira credits with taking her business to the next level.Sira stopped by the Zest studios at WUSF for a chat with Dalia Colón. In this conversation, she shares how she went from baking cakes for family and friends to being South Florida's go-to plant-based celebrity baker and developing her own line of baking mixes. She also shares advice transitioning to a plant-based lifestyle and tips for baking a better cake.Related episodes:Plant-Powered Education: Solid Rock Community School in Tarpon Springs Offers 100% Vegan Cafeteria MenuHow “Fab the Vegan” Dropped 150 Pounds, Reversed Diabetes & Became a Plant-Based InfluencerNatalia Veganizes Recipes from The Great British Baking ShowHow to Start a Cottage Food Business in Florida: Lessons from the Lentil House

When it comes to baking cakes, most of us reach for the same ingredients—milk, eggs, butter…But Sira Garib says you can have all of the flavor with none of the animal products—good news for her customers, many of whom are vegan or have dairy allergies. Sira is the founder and CEO of Pure Vegan Cakes, which specializes in custom plant-based cakes, cupcakes and cookies. Originally from South Florida, she has baked for some pretty big names, including actress and vegan influencer Tabitha Brown—an encounter that Sira credits with taking her business to the next level.Sira stopped by the Zest studios at WUSF for a chat with Dalia Colón. In this conversation, she shares how she went from baking cakes for family and friends to being South Florida's go-to plant-based celebrity baker and developing her own line of baking mixes. She also shares advice transitioning to a plant-based lifestyle and tips for baking a better cake.Related episodes:Plant-Powered Education: Solid Rock Community School in Tarpon Springs Offers 100% Vegan Cafeteria MenuHow “Fab the Vegan” Dropped 150 Pounds, Reversed Diabetes & Became a Plant-Based InfluencerNatalia Veganizes Recipes from The Great British Baking ShowHow to Start a Cottage Food Business in Florida: Lessons from the Lentil House

HEADLINES:- Dubai has become the first Certified Autism Destination™ in the Eastern Hemisphere- UAE-based Zest Has Raised $4.3 Million in Pre-Series A Funding- Bahrain-born, Saudi-HQed Calo Expands into the UK- Etihad CEO says Trump's Tariffs Have No Effect on Airline

Have you ever felt invisible — like no matter how much you give, no one really sees you? In today's episode, we explore the deeper truth behind that feeling: It was never about the world finally noticing you. It was always about you remembering yourself. Through personal stories, deep reflections, and a powerful guided meditation, we'll walk together through the hidden agreements that keep us chasing validation — and into the freedom of becoming our own reflection. If you've ever wondered whether your kindness, your effort, or your heart truly mattered... this conversation is here to remind you: You were never invisible. You were simply being polished. So...tune in, take a breath, and come home to yourself again. If this episode resonates, share it with someone who needs to remember their own light too. ____________________________________________________________________________________________________ Help Support The Strong Within Affirmation Podcast By Going To: www.strongwithin.com/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:865-219-3247 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

She's a podcast host, the child of immigrants and a self-described picky eater. Today we're getting to know Malaika Hollist. As brand manager of WUSF's Arts Axis Florida, Malaika creates content to promote local artists and arts organizations. While she doesn't call herself a foodie, Malaika recognizes commonalities between what she does at Arts Axis and what we do here at The Zest.Malaika sat down in the studio with The Zest's Dalia Colón and Alexandria Ebron. In this conversation, Malaika shares her favorite ways to combine food with the arts, discusses what she ate growing up as the child of parents from Sierra Leone and reflects on the importance of sharing her culture with pride.Related episodes:Couples in the Kitchen: Melissa Santell & Bryce BonsackGiuliano Hazan Honors Mother Marcella Hazan's Legacy Through Italian Cooking Classes in Sarasota and ItalyDr. Fred Opie on the “Fascinating” African Roots of Florida Foods

She's a podcast host, the child of immigrants and a self-described picky eater. Today we're getting to know Malaika Hollist. As brand manager of WUSF's Arts Axis Florida, Malaika creates content to promote local artists and arts organizations. While she doesn't call herself a foodie, Malaika recognizes commonalities between what she does at Arts Axis and what we do here at The Zest.Malaika sat down in the studio with The Zest's Dalia Colón and Alexandria Ebron. In this conversation, Malaika shares her favorite ways to combine food with the arts, discusses what she ate growing up as the child of parents from Sierra Leone and reflects on the importance of sharing her culture with pride.Related episodes:Couples in the Kitchen: Melissa Santell & Bryce BonsackGiuliano Hazan Honors Mother Marcella Hazan's Legacy Through Italian Cooking Classes in Sarasota and ItalyDr. Fred Opie on the “Fascinating” African Roots of Florida Foods

Many Florida restaurants have received nods from some pretty prestigious organizations.At the same time, there's a whole other culinary scene that's equally popular—one that, sadly, will likely never be the radar of the prestigious Michelin Guide or James Beard Foundation. We're talking about food served in convenience stores, gas stations and other mom-and-pop eateries. Maybe you've eaten some amazing food in these places. Maybe you're even among the tens of thousands of people who follow our guest on social media.Anthony Gilbert, better known online as Call Anthony, has garnered a cult-like following with his video reviews of Tampa Bay's under-the-radar eateries. That standing-room-only barbecue joint? Anthony says it's got the best smoked oxtails in town. The $5 chicken wings in the sketchy-looking corner store? There's a reason why that place is always packed. If you're feeling uneasy about going inside, Anthony will show you that there's nothing to worry about.Anthony grew up in the housing projects of East Tampa, and most of his reviews highlight food spots in underprivileged neighborhoods. But his fan base is wide-reaching, helping to bring a variety of customers to small, often Black-owned businesses.Anthony stopped by the Zest studios at WUSF Public Media for a chat with Dalia Colón and Alexandria Ebron. In this conversation, he shares some of his favorite local eateries, why he believes his food reviews are resonating with the public and his plans to open a restaurant of his own. Warning: This conversation will make you hungry.

Many Florida restaurants have received nods from some pretty prestigious organizations.At the same time, there's a whole other culinary scene that's equally popular—one that, sadly, will likely never be the radar of the prestigious Michelin Guide or James Beard Foundation. We're talking about food served in convenience stores, gas stations and other mom-and-pop eateries. Maybe you've eaten some amazing food in these places. Maybe you're even among the tens of thousands of people who follow our guest on social media.Anthony Gilbert, better known online as Call Anthony, has garnered a cult-like following with his video reviews of Tampa Bay's under-the-radar eateries. That standing-room-only barbecue joint? Anthony says it's got the best smoked oxtails in town. The $5 chicken wings in the sketchy-looking corner store? There's a reason why that place is always packed. If you're feeling uneasy about going inside, Anthony will show you that there's nothing to worry about.Anthony grew up in the housing projects of East Tampa, and most of his reviews highlight food spots in underprivileged neighborhoods. But his fan base is wide-reaching, helping to bring a variety of customers to small, often Black-owned businesses.Anthony stopped by the Zest studios at WUSF Public Media for a chat with Dalia Colón and Alexandria Ebron. In this conversation, he shares some of his favorite local eateries, why he believes his food reviews are resonating with the public and his plans to open a restaurant of his own. Warning: This conversation will make you hungry.

400g haloumi, cut into 12 slices ½ small onion, chopped 1 clove garlic, chopped ½ teaspoon smoked paprika Zest and juice 1 lemon 1 teaspoon fresh oregano or ¼ teaspoon dried 25ml olive oil Blend the onion,garlic, paprika, lemon, oregano and oil to a smooth paste. Rub all over the haloumi and marinate in the fridge for a few hours, 8 slices sourdough bread Soft butter to spread 75g finely grated hard cheese like parmesan or vintage gouda Butter the bread on both sides. Arrange the haloumi over 4 slices and scatter over half the hard cheese. Place the other slice on top. Place in a grill pan or large frying pan and sprinkle some of the hard cheese on top. Cook for a couple of minutes then flip and sprinkle the rest of the cheese on top. Cook until golden and crisp on both sides. Tzatziki 400g thick Greek style yoghurt 1 cucumber Zest of 1 lemon Juice of half the lemon 1 clove garlic, grated finely 25ml olive oil 1 tablespoon finely chopped fresh mint 1 tablespoon finely chopped fresh dill Salt and pepper to tasteCut the cucumber in half lengthwise and scoop out the seeds. Chop the cucumber into 1cm pieces and mix in with the remaining ingredients.

Is Florida's new signature scent... vanilla?A few weeks ago here on the pod, Chef Justin Timineri of Fresh From Florida told us about some of his favorite trending agricultural products coming out of the Sunshine State. One in particular caught our attention: vanilla.You can almost smell it, can't you? That warm, sweet, comforting scent that reminds you of baking chocolate chip cookies or lighting your favorite candle.Stephanie Webb knows the aroma all too well. As the founder and owner of Sunshine State Vanilla, she cultivates and sells vanilla plants grown on a farm on Pine Island in Lee County. She also has a line of vanilla-scented kitchen and bath products. Predominantly grown in Africa and South America, vanilla is starting to flourish here Florida, thanks to folks like Stephanie and her partners, which include local farmers and researchers.The Zest team recently met up with Stephanie. In our conversation, she shares what led to her interest in vanilla, why the plant's beans are so expensive and her favorite sweet and savory ways to cook with vanilla.Stephanie also explains why Florida is a perfect place to grow vanilla plants—and to host the inaugural Florida Vanilla Symposium, which takes place this Saturday, April 12, 2025, at Fallen Oak Farms in Valrico. It's open to the public.Thanks to Kenya Woodard for suggesting this episode. If you'd like to suggest a Zest guest, email us at: info@thezestpodcast.comRelated episodes:Guac This Way: Sleepy Lizard Avocado Farm in the Everglades Specializes in Florida (Green) AvocadosThe Olive Grove Brings a Taste of Tuscany to BrooksvilleConscious Cuisine: Rocky Soil Family Farm on How to Reconnect with Your Food

Is Florida's new signature scent... vanilla?A few weeks ago here on the pod, Chef Justin Timineri of Fresh From Florida told us about some of his favorite trending agricultural products coming out of the Sunshine State. One in particular caught our attention: vanilla.You can almost smell it, can't you? That warm, sweet, comforting scent that reminds you of baking chocolate chip cookies or lighting your favorite candle.Stephanie Webb knows the aroma all too well. As the founder and owner of Sunshine State Vanilla, she cultivates and sells vanilla plants grown on a farm on Pine Island in Lee County. She also has a line of vanilla-scented kitchen and bath products. Predominantly grown in Africa and South America, vanilla is starting to flourish here Florida, thanks to folks like Stephanie and her partners, which include local farmers and researchers.The Zest team recently met up with Stephanie. In our conversation, she shares what led to her interest in vanilla, why the plant's beans are so expensive and her favorite sweet and savory ways to cook with vanilla.Stephanie also explains why Florida is a perfect place to grow vanilla plants—and to host the inaugural Florida Vanilla Symposium, which takes place this Saturday, April 12, 2025, at Fallen Oak Farms in Valrico. It's open to the public.Thanks to Kenya Woodard for suggesting this episode. If you'd like to suggest a Zest guest, email us at: info@thezestpodcast.comRelated episodes:Guac This Way: Sleepy Lizard Avocado Farm in the Everglades Specializes in Florida (Green) AvocadosThe Olive Grove Brings a Taste of Tuscany to BrooksvilleConscious Cuisine: Rocky Soil Family Farm on How to Reconnect with Your Food

Hlavní favorit letošních voleb do Sněmovny, hnutí ANO, chce zestátnit společnost ČEZ. Téma vykoupení menšinových akcionářů znovu nabývá na síle. „Svým způsobem je odvětví energetiky tak sešněrováno regulacemi, že sice mohu obchodovat, ale nenazýval bych to volným trhem,“ míní ekonom a bývalý člen bankovní rady ČNB Lubomír Lízal. „Volný trh tam podle mého soudu je,“ nesouhlasí v pořadu Pro a proti Českého rozhlasu Plus ekonom společnosti Capitalinked Radim Dohnal.

Hlavní favorit letošních voleb do Sněmovny, hnutí ANO, chce zestátnit společnost ČEZ. Téma vykoupení menšinových akcionářů znovu nabývá na síle. „Svým způsobem je odvětví energetiky tak sešněrováno regulacemi, že sice mohu obchodovat, ale nenazýval bych to volným trhem,“ míní ekonom a bývalý člen bankovní rady ČNB Lubomír Lízal. „Volný trh tam podle mého soudu je,“ nesouhlasí v pořadu Pro a proti Českého rozhlasu Plus ekonom společnosti Capitalinked Radim Dohnal.Všechny díly podcastu Pro a proti můžete pohodlně poslouchat v mobilní aplikaci mujRozhlas pro Android a iOS nebo na webu mujRozhlas.cz.

Send us a textGROW  Greatness Reached over Oppression through Wisdom“Something happened along the way and yesterday is all we have”Even as I looked around my house and all of my Beautiful furniture, knick knacks and and precious items I had collected over the years, it was still just stuff and I would soon be parting with itfor the owner of the house Brian and I  were renting in Granite City told me she was going with the one who made the most money, that was Brian at the timeSo my children and I were forced to leave the house; He had already took all three cars so I just left him the house with everything in itWe packed what we could and moved in with a friend I also thought I knew 13 years of friendship meant nothing, I bought food, paid rent it still was no goodMy marriage over,  Brian had successfully pushed family members from my life, ostracized, I leaned on this person, my friend Courtland of 13 years but sadly I didn't know him eitherHe would “jokingly” pull a gun out in n front of me cocking and spinning it and laughing as I ran out of the room  He proceeded to evolve into someone I didn't even know at all; Selfish and hatefulHe put me and my 16 year old and my 6 year old grandson out of his house in the middle of winterI left with my dignity but I was hurt, shocked and angryAs I was emerging to be who I truly am the men in my life were repulsed by that They did not want to see the strength of me as a woman but my weaknesses, Where they could pounce upon, dominate, regulate and control meWhen I got put out, it challenged me to Build Back BetterA Better Me, creating a solid foundation; Unbreakable, unshakeable Faith of God and of me, within myself and Spiritual strength to the depths of my soulWhen I got put out it was a push to me to “Go get the World,” I did.. As I was on my Journey towards healing and self-worth, I began to Love me and realize I did not and need anyone to complete meThank you for your Gift Courtland, You gave me the push to stand for myself and pursue my DreamsI hadn't spoken to Courtland since around September 2023, I called him and told him I was truck driving, something he used to do. Our conversation was pretty brief and  shortHe did not reveal any problems in this call to meI found out last week that he died November 2023 He had been gone over a year and I didn't know it cause I stopped calling him and eventually changed my numberForgiveness will set you FreeI had already forgiven him but I called to thank him, he did me a huge Favor, he made me stand up for me and mines, when he put me out, he gave me that final push I needed to go ahead and depend on meTo go ahead and grab the World and GROWThank you Courtland, for putting me out even though we did nothing to deserve it, you were just tired of usBy you putting me out, it opened a Whole other World, a History and Herstory; a Part of Me:  Africa Fly High with the Angels King, remember I used to tell you I want you to see this when we GROW..You will, I Love you Friend and you are so missedWhen you think of someone leaving, you definitely do not come to mind, You were so full of Life; you had the Zest of LifeSome Goodbyes are left unsaid Wow..Courtland

OK, perhaps "obsessed" is a little over the top, because technically ZEST itself only showed up once, as per custom; but the clues and answers were still quite snappy. Our particular favorite? 46D, Producers of six-packs, SITUPS (nice!). We were also delighted to see 15A, King of the gods, in Egyptian myth, AMON. And while AMON may not translate as "God of Aliases", since AMON is aka AMUN, AMUNRA,  AMONRA and AMUNRE, we would not be surprised if it did.For the deets, and some interesting listener mail, have a listen, and feel free to leave us a five star review wherever you are listening to this podcast.Show note imagery: Kobe Bryant, shooting a FADEAWAY.We love feedback! Send us a text...Contact Info:We love listener mail! Drop us a line, crosswordpodcast@icloud.com.Also, we're on FaceBook, so feel free to drop by there and strike up a conversation!

Meringues 3 egg whites 175g castor sugar 1 teaspoon white wine vinegar 1 teaspoon cornflour Set the oven to 120oc and line a baking tray with parchment paper.Whisk the egg whites in a clean bowl to stiff peaks. Slowly add the sugar, whisking all the time. Whisk in the vinegar and cornflour. Spoon into a piping bag and pipe circles onto the tray and then pipe up on each to make a nest. Bake for about an hour or until set. Turn off the oven and allow the meringues to cool in the oven. Crushed berry and coconut cream 100g frozen mixed berries 35g castor sugar 200ml double cream 25g desiccated coconut toasted in a dry pan until goldenSprinkle the sugar over the berries and leave until defrosted. Crush with a fork. Whip the cream to stiff peaks and fold in the berries and all but a teaspoon of the coconut. Lime Curd Zest and juice of 3 limes 3 egg yolks 100g castor sugar 25g cornflour mixed with 35ml water 75g butter, cut into dice Place the lime zest and juice in a pan and bring to the boil. Whisk the egg yolks with the sugar and cornflour mixture then add to the lime mixture. Whisk until smooth and thick – be careful the eggs don't curdle. Remove from heat and add the butter a little at a time whisking until melted between each increment. Cover with cling, cool and chill/ To assemble – Remaining teaspoon of coconut Zest of 1 lime Spoon the crushed berry cream into the meringues and pipe some of the lime curd around ( the rest will keep in a clean jar in the fridge for a couple of weeks) Sprinkle over the coconut and lime zest.

Happy World Down Syndrome Day!https://www.youtube.com/watch?v=Ju-q4OnBtNU --------Thank you for listening! Your support of Joni and Friends helps make this show possible. Joni and Friends envisions a world where every person with a disability finds hope, dignity, and their place in the body of Christ. Become part of the global movement today at www.joniandfriends.org. Find more encouragement on Instagram, TikTok, Facebook, and YouTube.

At Solid Rock Community School in Tarpon Springs, every item that comes out of the cafeteria is 100 percent plant-based. Families can even order vegan to-go meals to take home and eat for dinner. That puts Solid Rock in a pretty small group of K-12 schools in the U.S. that are completely plant-based. The idea for a plant-based cafeteria came from Solid Rock's founder and executive director, Michele Fasnacht, who started the school in 2004. The K-12 private school also offers programs like gardening, culinary arts and veterinary education alongside academics.The Zest team met up with Michele in the school office. In our conversation, she explains why she overhauled the school's menu. In this episode, you'll also hear from some Solid Rock students about what they think of the cafeteria food now. Thanks to Louise Krikorian for suggesting this episode. If you'd like to suggest a Zest guest, email us: info@thezestpodcast.comRelated episodes: 10 Tips for Cooking with Kids At YES CHEF Village, Marques “Omaka” Clark Helps Kids Access Healthy Food How “Fab the Vegan” Dropped 150 Pounds, Reversed Diabetes & Became a Plant-Based Influencer

The stories we tell ourselves shape the lives we live. Some push us forward. Others hold us back. But here's the thing—those stories aren't set in stone. You can change them. Welcome to the Strong Within Affirmation Podcast with Chris O'Hearn—mindset coach, personal trainer, and someone who knows firsthand that growth isn't about waiting for the right moment. It's about choosing it. Featured on MTV, Chris brings no-nonsense coaching, real-life insight, and the kind of practical wisdom that makes change possible. In this episode, he gets to the root of why we make excuses—how fear, conditioning, and old beliefs keep us stuck—and how to move past them with purpose. Through affirmations, sharp coaching, and reframing techniques that actually work, you'll learn how to step out of hesitation and into action. What you'll take away:

If you've ever dreamed of hosting a food TV show, being a private chef or working in a high-end restaurant, then this conversation is for you—because today's guest has done all of that, plus a lot more, in his young career.Get to know Chef Terrell Manning. The St. Pete native has experience as a private chef, food TV host, restaurant co-owner, host of the roadshow America's Best Restaurants and more.The Zest team met up with Chef Terrell at the Sorry Not Public co-working space in Tampa. In this conversation, he offers lessons from his culinary journey in his book The Love Languages of Food.Related episodes:Chef Hart Lowry Brings a World of Experience to Sarasota RestaurantsSarasota Magazine Food Writer Lauren Jackson's Job Is Harder Than You ThinkChef Kenny Gilbert on Southern Food, Teaching Kids to Barbecue and Cooking for Oprah

With Skeleton Crew, Disney told a Star Wars story unlike any other, but still rooted in the themes that make the franchise so successful and endearing. In this episode, we discuss our favorite storylines, analyze the characters at the heart of the series, and consider its depiction of morality, obedience, and bravery. We also share our favorite jokes, speculate about the show's future, and debate the concept of “unclaimsies.”

Super Bowl Sunday is a big day for football—and guacamole. But how much do you know about avocados—specifically the green variety, also called Florida avocados?Today we're doing a deep dive with Tom Siddons. He and his wife own Sleepy Lizard Avocado Farm in the Everglades, where they grow and ship avocados, mangos and other tropical fruits. Tom also hosts the popular Sleepy Lizard YouTube podcast about their farm.In this conversation, Tom shares why he got into the avocado business and offers tips for planting the best-tasting avocados right in your own backyard.Thanks to Sonya Bryson-Kirksey for suggesting this episode. Who do you want to hear on the podcast? Send your Zest guest suggestions to: info@thezestpodcast.com. Related episodes:Florida Fruit & Vegetable Gardening 101Super Bowl Chef to Showcase Florida FlavorsConscious Cuisine: Edible Gardening Tips from Albert RisembergThe Olive Grove Brings a Taste of Tuscany to Brooksville

In this thought-provoking episode of the Strong Within Affirmation Podcast, Chris O'Hearn explores how we can break free from the patterns of the past and redefine who we are. Drawing from his own struggles with depression and suicidal thoughts, Chris unpacks the ways trauma and old coping mechanisms shape our identity—and how we can move beyond them. Through guided visualizations and practical exercises, he offers tools for self-forgiveness, detachment, and rediscovering your authentic self. Anchored by the affirmation, “The only thing that defines me is who I believe I am right now,” this episode provides thoughtful, actionable insights to help you take control of your story and your future. So join us on this episode and let's become Strong Within together.   Help Support The Strong Within Affirmation Podcast By Going To: www.strongwithin.com/support (You can also get the transcripts there) 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:865-219-3247 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