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I only like chicken nuggets. They're good. For breakfast, I want chicken nuggets. Chicken nuggets are like family to me. I'm going to see if she has chicken nuggets.

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Today we're making an Indian recipe. We're both South Indian and share a love for South Indian food like rice, yogurt, potato curry, and dal. Italy is also a favorite. People often mention Kamala Harris being Indian, which excites us. It's like we're family.

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I recall when I lost my mind. There was something enjoyable about that place.

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I don't know much about history. I hated it in high school, just like my blind teacher. This chocolate cake tastes awful. It's actually a hamburger.

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I went with my dad on a cello tour and we saw a film. Then I came back and talked about it. I believe in myths and still watch online programs. I have a friend and we go for walks. I'm happy that I can do things and I have a good life. Sometimes I feel blessed. I've done things and I'm proud of it. I don't want to be a chauffeur anymore. I forgot about my spaghetti. It's cool and fun. I don't want to go to school. I've done things and I'm going to keep doing them. I'm excited about what's to come.

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I put three autoimmune diseases into remission, not to mention a bunch of other health conditions that I was dealing with, and I want to share how I did that. A little disclaimer: I am not a doctor and I have no medical background whatsoever. I was a desperate person who refused to believe I had to be on medication for the rest of my life or endure this pain forever. I did research, studied, and took matters into my own hands. After a lot of trial and error, two years later I am a completely different person, and I’m going to share what I did. It’s going to feel too good to be true or too simple, but I’m telling you right now that the way you eat changes everything. The best way I can describe it and simplify it for others is that humans need to be eating food in their truest form. I view it as the way God put it on the earth is the way it should be eaten. The more processed it is, the more terrible it is for our bodies. So I eliminated all processed food, and if it is processed, it is very minimally processed. A perfect example: I will eat potato chips, but I have to pick up the bag, look at the label, and if it says potatoes, sea salt, avocado oil as the three ingredients, I will eat those because it is very simple ingredients. I’m not going to pick up a bag of Lay’s. Another example: I am not going to buy bread at the store. Bread at the store or any flour is empty calories, bleached, all the nutrients taken out. Instead, I buy whole wheat berries, mill them myself, and make bread from that because that is bread in its truest form. I believe we should be able to eat dairy and gluten, but it all needs to be in its truest form, and when it is, our bodies can handle it. The reason people are sick and cannot eat certain foods is because of the way they are processed or modified. I think the biggest issue with humans and why we’re all so sick is because we are eating all of the wrong things and not getting enough nutrients in our diets. If you eat whole grains in their truest form, dairy in its truest form, lean protein, fruit, vegetables in their truest form, meaning no pesticides, no glyphosate, organic fruits and vegetables. I don’t think all fruits and vegetables have to be organic—only some are sprayed with pesticides, but it’s called the dirty dozen; look into that. As long as we are eating things in their truest form and avoiding processed junk, processed sugar, soda, fast food, we are giving our bodies what it needs to thrive and to heal itself. Not saying this fixes everything—there may be conditions that can’t be fixed by this—but people could be surprised by how many issues would go away if we ate the way we were meant to. If you want, I can share an example of a day of eating. Just say the word. I hope you have a great night and remember you do not have to be sick. Doctors are not taught nutrition in medical school—they are taught to prescribe medication. A lot of us think we have to be on medication for the rest of our lives to feel good, when in reality we just need to eat differently.

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Today on the Preschool Apprentice, we had lunchtime. I wasn't thrilled with my lunch though. I got a small piece of bread with peanut butter, which I hate. I prefer raspberry jelly, but I got stuck with grape jelly. Instead of gummies, I got carrot sticks, which I despise because they're orange. To make matters worse, I didn't even get a dessert like Tommy who got brownies. Although I like apple juice, I envied those who got Kool Aid. This disappointing lunch experience has made me consider not packing my lunch anymore.

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During the conversation on nutrition and supplements, I was amazed by how we started focusing on gut health. You said, 'let's look at what you're eating.' I responded, 'you're gonna laugh at what I'm eating because I ate the same thing every day for years.'

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I used to feel closed off from the world, but at 11, everything changed. Kids at school, mostly boys, started noticing me. Even the girls paid attention. The long walk to school became enjoyable as people honked and waved. The world felt friendlier and more open during a heatwave.

Armchair Expert

Holiday Dinner 2025 | Armchair Expert with Dax Shepard

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The episode unfolds as a festive gathering, with the hosts and a circle of close friends sharing lively stories, playful banter, and candid, often outrageous anecdotes from past dinners and travels. The conversations swing between affectionate teasing and sharp humor as guests recount chaotic holiday memories, awkward family moments, and surprising moments of vulnerability. The tone stays light and improvisational, leaning into the chaos of a buzzing table where everyone contributes a memory, a joke, or a quick dig at a friend, while a gentle undercurrent of warmth and appreciation threads through the dialogue. Across the chatter, relationships—between spouses, parents, and friends—emerge as sources of color, comfort, and occasional friction, all wrapped in a sense of gratitude for the people gathered around the table. The storytelling shifts from uproarious to tender as guests describe meaningful traditions, personal milestones, and the small, imperfect rituals that make celebrations feel intimate rather than performative. The dialogue also dips into observational humor about aging, fashion, and the quirks of a televised life, offering a window into how a group of friends navigates fame, candid confession, and the joy of simply being together during a holiday moment that feels both chaotic and exactly right. The episode culminates in a series of rapid-fire questions that mine taste, memory, and philosophy in equal measure, from favorite holiday feelings to personal substitutions and ethical lines. Throughout, the sense of community remains the through line: people who know each other well enough to push boundaries, forgive quickly, and celebrate the silliness of life while acknowledging its deeper gifts. As the cookies cool and the conversation lingers, the warmth of shared experience anchors the dialogue, reminding listeners that a room full of friends can feel like a sanctuary even when the stories veer into the outrageous. topics otherTopics booksMentioned

This Past Weekend

School Lunch Lady | This Past Weekend w/ Theo Von #507

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New tour dates are announced: Montreal on August 3, Portland on August 8, and Spokane on September 12. Tickets are on sale now, with remaining seats in Belfast, Cork, London, Idaho Falls, Salt Lake City, and Las Vegas. Tickets through theovondoom.com. Merch includes gang gang hoodies in heather gray, tan, light blue, and duck camo at theovonstore.com, the only merch site run by the team. Today's guest is Melissa, a Cleveland-born lunch lady with more than 31 years in the school lunch program. She describes lunch ladies as the belly-filling link between breakfast and dinner, the next liaison to sustenance for children. She started after graduation, when she needed a job while raising a child, and fell into the role. She works with Shayla Cruz; together they manage breakfast and lunch service, often serving on the line for speed. They feed about 460 students for breakfast and around 600 for lunch daily, and buses arriving late can keep the lines moving. A typical shift begins at 7:30, turning on warmers and ovens, setting out hot breakfasts, and managing a breakfast cart with options like pancakes, muffins, fruit, and juice. Breakfast sometimes extends to accommodate late arrivals, then they transition to lunch using a weekly menu planned a week ahead. They order for the week and adjust for shortages, a reality since 2020. Government guidelines specify required servings of vegetables and other items, but Melissa emphasizes flexibility to keep kids fed. Menus include hot lunches, PB&J, and cold options; pizza remains a favorite on pizza day, and they’ve added items like cantaloupe, watermelon, and Cuties as fresh fruit options. The cafeteria operates in a bilingual, multicultural environment; Melissa’s team mostly speaks Spanish, and she enjoys learning a few phrases. The kitchen has evolved from microwaved meals to cooked entrees finished in the oven, with more variety and greater focus on freshness. She likes to engage kids with wig changes, jokes, and upbeat energy, especially for the younger ones who still love school lunches. She shares personal details: she’s been married 30 years, has one son named Joe Rocka, who now works as a cable man in Masselin, and she has a dog named Mo. She has been recognized as Employee of the Year, and she plans to retire after reaching 35 years in the system. During the pandemic, she helped with drive-through meals for students and the homeless, reflecting the community role of lunch staff. Melissa notes the emotional bonds with students, the field trips, dances, and buddy programs that keep the lunchroom a supportive space. She sees the lunchroom as a home away from home where meals—and care—matter.

Armchair Expert

Mom's Car: Kristen Bell

Guests: Kristen Bell

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A drive in a compact Bolt becomes a window into a lifetime of friendship, marriage, and a passion for everyday details. Kristen Bell and Dax Shepard chatter about the car’s size, the lanes it occupies, and whether a bus is wider, narrowing the math to inches and hallway space. They recall meeting Aaron in the sixth grade after a friend urged them to connect in a bathroom, then trading drawings and notes in Mr. Nelson’s history class. They discuss the illusion of size on the outside versus the inside, measure car and bus widths in inches, and imagine a world that might be a simulation, testing how much space reality really allows. Beyond the engine, the talk turns to family and transitions. A caller explains sobriety and fear of an empty house when her 17-year-old daughter leaves for college, and Dax and Kristen respond with metaphors about cycles and renewal. They compare motherhood to a flower that sprouts, blooms, withers, and fertilizes the world around it, emphasizing the need to fill the space with new purpose—volunteering, hobbies, or a pet. They recount their own openness about jealousy and the idea that a hypothetical one-night stand versus driving the kids drunk reveals how guilt could ripple through a relationship. They acknowledge how shared values, trust, and honest conversation shape their lives, and they credit Kristen’s influence and Aaron’s heart for their growth. Interwoven memories surface—first meetings in seventh grade, notes passed in class, and the surreal image of a wet-washcloth game that bonded two boys and a wary adult. They describe public persona versus private life, the pressure and humor of filming deliveries, and the balance of work trips with family life. The talk ends on affection and mutual appreciation, with a sense that curiosity, honesty, and willingness to evolve keep a long friendship and marriage resilient. They tease each other with warmth, acknowledge the past, and look forward to future travels and conversations, confident that their shared history continues to shape who they are today.

The Tim Ferriss Show

Marco Canora — The Art of Food, Eating, Nutrition, and Life | The Tim Ferriss Show

Guests: Marco Canora

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In this episode of the Tim Ferriss Show, Chef Marco Canora discusses his culinary journey, emphasizing the importance of simplicity in cooking. After training under renowned chefs like Danny Meyer and Tom Colicchio, Marco opened Hearth in New York City in 2003 and later pioneered the bone broth movement with Brodo in 2014. His cookbooks, including *Salt, Fat, Acid, Heat*, have garnered critical acclaim, and he won a James Beard Award for Best Chef in New York City in 2017. Marco believes that cooking is not hard and emphasizes that anyone can learn to cook well through practice and engagement with their senses. He argues that culinary school is not essential for success in the kitchen; instead, hands-on experience and repetition are key. He shares insights on the importance of using the right ingredients, such as aged Idaho potatoes for gnocchi, which should be light and airy rather than heavy and gummy. He advises against adding too many ingredients, advocating for simplicity and the natural flavor of the potato. During the conversation, Marco recounts a humorous experience teaching Tim and his girlfriend how to make gnocchi via Zoom, where an oven mishap led to a comedic yet educational cooking session. He highlights the significance of cooking as a means of nourishment and connection, encouraging listeners to embrace the process of cooking for its health benefits and communal aspects. Marco also discusses his recent experience with a continuous glucose monitor, revealing that taking a walk after meals significantly reduces blood sugar spikes. He emphasizes the need for transparency in food processing and the importance of understanding what goes into our food, advocating for traditional cooking methods and whole ingredients. Finally, Marco shares his excitement about Brodo's growth, including new product launches and the potential for broth to become a mainstream beverage. He encourages everyone to cook their own food, reinforcing the idea that cooking is a valuable skill that enhances health and well-being.

This Past Weekend

Just a Suggestion | This Past Weekend #99

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Theo Von opens with Memorial Day reflections, honoring service members and those who lost loved ones, and shares his personal admiration for veterans, mentioning a cemetery visit and flags on headstones. He then checks in on Trickling Mickey, who has received new lungs after a transplant. Mickey speaks about his recovery, weight (118) pounds, and newfound energy, noting that the donor’s background included intravenous drug use and time in jail and that the lungs brought about a dramatic improvement. The conversation blends humor with genuine gratitude, including calls to celebrate the donor’s gift and to discuss the emotional journey. Mickey riffs about his new abilities and the challenges of nerve regrowth, and Theo cheers his progress, planning a future in-studio visit and a skydiving goal. Theo also recounts a long weekend at a high school reunion, describing the mix of nostalgia and astonishment at how classmates have changed: prosthetics makers, others transformed, a teacher turned school leader, and a fellow attendee who was newly openly gay. He reflects on the power of showing up to make a reunion meaningful and recalls his own past nerves and awkwardness, including awkward teen moments and hopeful reconnections with someone he once liked. The piece explores how past insecurities are softened by time and how seeing others’ growth can inspire personal change. Interwoven are stories about family: Theo’s mother, who works hard delivering magazines; his father-in-law with Alzheimer's; and his own ambivalence about family availability and sacrifice. He muses on memory, childhood, and the idea that the body and stomach may store memories, riffing on the Paleo diet and its paradoxes, joking about hunting and gathering while acknowledging cravings and addictions. Future tech fantasies appear, imagining jogging pants that automatically run and “Strike Force” denim, and discussing how fashion could evolve, including wearable exoskeletons and “hug sweaters” that might malfunction humorously. He also pokes fun at diversity debates, proposing a mix of athletes and performers that reflects real-world variety. Calls flow in on topics from work dynamics and managing bosses, to mental health in Saudi Arabia, to the challenges of moving out at 24, to car mechanics, and to gratitude as a daily practice. Several listeners share struggles with depression, addiction, and self-doubt, and Theo offers practical strategies like contrary action, gratitude lists, and vulnerability with service professionals. Throughout, Theo emphasizes gratitude, accountability, and ongoing personal development. He plugs tour dates across Oklahoma, Canada, California, Illinois, North Carolina, Tennessee, and New York while inviting listeners to submit eligible single moms for outreach. Theo closes with thanks and a call to keep building the community.

This Past Weekend

Glenny Balls | This Past Weekend w/ Theo Von #594

Guests: Glenny Balls

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Theo Von announces the final shows for the Rat Tour, listing dates in Philadelphia July 9, Rochester on July 10, and Detroit, followed by Los Angeles, Anaheim, and Oceanside, with tickets at theon.com. Today's guest is Glenny Balls, entertainer and podcaster, half of the Sunday Conversation team with Caleb Presley, and a cheese sommelier. He and Theo spent a weekend in Las Vegas and covered a wide range of topics, from fashion to food to fitness and beyond. They joke about Glenny’s wardrobe, joking that the Native American garb is his mom’s pick and praising comfortable, inexpensive T-shirts over expensive shirts. They discuss shakuderie boards, brie as a key element, and the pleasure of jams with cheese and crackers. They reminisce about food prep, onion cutting, and the fun of presenting dishes well, while noting they’re not great at making their own boards yet. They celebrate the appeal of jams and the Italian crème de creme at a top cheese store in Los Angeles, and joke about cranberry sauces ranging from jelly to real berries, with a digression about holiday food hierarchy. Glenny confesses a long-running love of distinct snacks and flavor pairings, including chocolate with pretzels, and recounts Sunday night indulgences with candy and Nerds ropes, balanced against his weight loss journey. He shares a past peak weight of 355 pounds in 2018 and currently sits around 254-257, with a plan for monthly weigh-ins after a Vegas hotel-scale readout. He jokes about his bed being in the middle of the room in one hotel and about the absurdity of hotel-room security and Door Dash deliveries. They discuss Power Slap, which Theo and Caleb attended, noting the party-like atmosphere, the spectacular slaps, and Terrence Crawford’s presence. They recount meeting celebrities such as Cheryl Hines and a first UFC experience, plus the spontaneous joy of seeing Max Crosby in the crowd. They riff about Crosstown travel, dining with friends, and the fun of live events. The conversation weaves in pop culture, sports, tech, and philosophy—AI as a vague future threat, Wi-Fi motion sensors, and the uneasy reality of surveillance. They close with gratitude for friendship, plans for future projects like an Airbnb venture, and a shared wish for a fun Fourth of July.

This Past Weekend

Trevor Wallace | This Past Weekend w/ Theo Von #376

Guests: Trevor Wallace

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Theo Von hosts Trevor Wallace in a lively chat that blends stand-up, online clips, and personal anecdotes. Theo introduces Trevor as California-born, energetic comedian behind the Are You That Guy tour and viral videos on Instagram and TikTok, praising his outgoing style and crowd connection. Trevor recounts travel chaos for his Nashville run, noting flight cancellations and the unpredictable timing of weather, while joking about snow and the rough conditions. They riff about bodyboarding in Santa Monica, the ocean, and misnaming seas, weaving in goofy bits about geography and pop culture as they go. The conversation veers into cross-cultural moments: meeting people from Bahrain at the airport, joking around what to ask without being insulting, and mixing up country names with jokes about Joe Biden and Christmas lore. They reminisce about old-school etiquette and slap-stick stories, including a girlfriend’s grandmother slapping Trevor and the wild vibes of prom night, alcohol-fueled misadventures, and the chain-link fence moment Trevor once endured while chasing a date, which leads into playful reminiscences about high school crushes and awkward flirtations, including a mushroom-fueled moment that ended with a bandaged hand. The talk broadens to pop culture anchors: music video mashups, collaborative vibes, and the early days of memes. They touch on the era of country-rapper crossovers and the first teenage dances when songs like Goodies hit school gym floors. They reflect on growing up, the quirks of adolescence, and the dynamics of crushes and awkward social rituals. They also discuss the reality of show business: Trevor’s acting experiences, audition stories, near-misses with Chris Pratt, and memories of meeting Simon Rex at a Red Rocket premiere. They talk about the thrill of meeting admired peers, the grind of long shoots, and the balance of creativity with logistics on film and TV. Trevor explains the difference between filming videos and working on a set: a handful of crew, quick turns, snacks, and the challenge of staying in character; he emphasizes collaboration with friends, direct-to-fan releases, and live performance as core to his approach. He confirms the Are You That Guy tour runs across the U.S., with stops in New Orleans, Saint Louis, Portland, Seattle, Ohio, Florida, and beyond, and explains the origin of the tour name as a reflection of the frequent question, Are you that guy? They discuss the creative process, burnout, and pacing. They consider the pressure to post, the value of taking time off, and the need to feel like oneself rather than chase numbers. They close with gratitude for friends and supporters, a tease of future projects, and a sense of excitement for what comes next. Both laugh, hopeful about tomorrow.

Armchair Expert

Alison Roman (food writer & chef) | Armchair Expert with Dax Shepard

Guests: Alison Roman

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Dax Shepard welcomes Alison Roman, a bestselling author and cook known for her books *Nothing Fancy*, *Dining In*, and her new dessert book *Sweet Enough*. Dax and Lily Padman discuss Alison's famous cookie recipe, which has gained popularity online. Alison shares her experience of feeling a parasocial connection with fans, reflecting on how people often feel they know her despite her being a public figure. Alison talks about her upbringing in Los Angeles, her parents' divorce, and her journey into cooking, including her time working in restaurants and the challenges she faced as a woman in a male-dominated industry. She emphasizes the importance of cooking as a social activity and a way to connect with others while also being a form of self-expression. The conversation shifts to her experience with cancel culture, particularly a controversial comment she made that led to significant backlash. Alison discusses the impact of this experience on her mental health and career, noting how it forced her to create her own work and find her voice again. She expresses gratitude for the support she received from friends and fans during this difficult time. Alison's new book, *Sweet Enough*, is designed for those who may not have the time or skill to bake elaborate desserts. She advocates for using accessible ingredients, including frozen fruits, and encourages readers to embrace the joy of cooking without the pressure of perfection. The discussion touches on the therapeutic aspects of cooking and how it can serve as a coping mechanism for anxiety. Dax and Alison also share humorous anecdotes about their cooking experiences, including mishaps and the joy of hosting gatherings. They conclude with a lighthearted discussion about their favorite restaurants and the unique experiences they offer, highlighting the importance of food as a means of connection and celebration.

This Past Weekend

Shane Gillis | This Past Weekend w/ Theo Von #391

Guests: Shane Gillis

reSee.it Podcast Summary

Early on, Theo reminds viewers that one camera was slightly out of focus, then introduces his guest, Shane Gillis, who has a Matt and Shane's Secret Podcast and a Live in Austin special with over four million YouTube views. Shane explains that rising visibility changes how people interact with him; crowds notice, intro pops feel new, and fans start showing up to shows, which he finds crazy and exciting. They talk about Shane’s recent burst of touring and how fast it happened, the thrill of fans calling out his name, and the moment when a guest spot felt like real progress. Theo notes his own experience with tickets and audience energy; both agree that audiences increasingly want to see the person behind the podcast as much as the act itself. The conversation then veers into a long, characteristic riff on Amish and Mennonite life, mixing nostalgia with playful stereotypes. They joke about Amish markets, the economics of horse-drawn transport, and the idea of Mennonites with limited electricity. The bit spirals through imagined encounters, a rough sense of rural life, and shared laughter about the oddities of that culture, including women in flowery dresses and the occasional clash with modernity. Interspersed are riffs about field trips, puberty, and high school humor—from fart jokes to belts and the legendary cafeteria moments—touched with personal memories about parents and teachers. A broader history thread runs through the episode. They riff on Civil War reenactments near Nashville, field trips to battlefields, Rockford, Illinois, and the legacy of the Rockford Peaches from A League of Their Own, including mention of the last living Peach and local museum notes. They touch on patriotism, tradition, and the question of who is the bigger “Patriot” between Theo and Shane, leaning into nostalgia for older eras even as they joke about politics, media, and public discourse. The middle of the show includes a rapid sequence of sponsor reads—ShipStation, Babel, DraftKings, and Keeps—delivered as quick plugs. Audience questions pop up about theater versus TV, future tours in England, Ireland, and Australia, and the realities of touring life, housing, and travel logistics. They close with admiration for each other’s craft, and Shane’s upcoming theater dates and international gigs. The energy stays high, and Theo applauds Shane’s unique, unmistakable vibe.

Armchair Expert

Armchair Anonymous: First Day of School | Armchair Expert with Dax Shepard

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First days of school rarely unfold as planned, but on Armchair Anonymous they ricochet from thrill to chaos in real time. One teacher’s commute in Canada ends with a high-speed collision when a biking student is struck at the school entrance, the windshield shattering and a bystander police scene forming in minutes. The rider, wearing a helmet, survives; the driver fears termination, but calm colleagues and a defense attorney friend steer the situation toward a quick, forgiving outcome. She remains in the same school, ready to start again. Katie, a Michigan freshman with a knack for resilience, shares a more chaotic moment: mid-afternoon, she feels sick and asks her friend to hurry to the bathroom. Outside, the chorus stands in a crowded line; inside, she erupts in a relentless vomit, showering her friend’s back, hair, and sweater before they even reach the stall. Her friend shrugs off the chaos, clothes thrown away, and Katie embraces the role of class clown as the incident fades into a funny, infamous school memory. Another episode follows, this time in Ohio, where a choir-room transition from band to drama meets a physical reminder about safety. On the first days as a new choir director, she tries a playful exercise, but a doorway’s slow-closing mechanism slams into her ankle, leaving a deep clean gash and seven stitches after an ER visit. She returns to class in sandals for weeks, navigates the boot-strap doors being replaced, and keeps teaching, grateful that the job endures despite the injury and the chaos of a shared performing arts space. Finally, a Tennessee high school tale threads courage with mischief as a gymnast-turned-cheer recruit recalls Freshman Friday and a notorious bully named Michael. The boy’s plan to trash him backfires when the new student projects bravery, fights back, and is defended by a cousin who intervenes. The episode ends with the bully humiliated, the freshman graduating with warmth from peers, and a reminder that personal resilience and a supportive network can rewrite a rough debut into a turning point.

This Past Weekend

John Crist | This Past Weekend w/ Theo Von #350

Guests: John Crist

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Theo Von hosts John Crist. The episode opens with Theo thanking fans, sharing tour plans, and noting the tour remains unnamed but will visit St. Louis, Cincinnati, Charlotte, Durham, Chattanooga, Knoxville, Wilmington, Wilkes-Barre, Minneapolis, Charleston, Richmond, Baltimore, Portland, Burlington, Albany, Buffalo, and Columbus, with Netflix tapings sold out in Nashville; Huntsville dates are set a few days earlier. Tickets are available at theovonn.com, and he warns against other links as scams. Crist reflects on their shared path through struggle and humor, and discusses his Fresh Cuts Comedy Tour. He describes growing up in a church, with his dad a pastor, and being homeschooled. He contrasts two kinds of homeschoolers—cultural ones with long jean skirts and more mainstream families—and jokes about Bible-centered curricula that intermix biblical math problems with scripture references. He recalls Halloween when a friend dressed as a Bible figure and muses on how biblical stories sometimes omit names, prompting humorous observations about unnamed characters. They riff on biblical topics, leprosy, and historical life without modern medicine, and segue into how people romanticize the past versus the present reality. They discuss pre-cellphone life: airport pickups, uncertain plans, and the mystery of relationships before social media, while acknowledging both the romance and the vulnerability of older modes of connection. They reflect on adolescence, attention from girls, and how admiration can shape self-image, recalling moments from high school where a new environment felt like a breakthrough. The talk shifts to addiction and recovery. Crist discusses sobriety, rehab, and the power of a supportive recovery community, including a pivotal moment when his parents visited him in rehab and told him they loved him. They examine the shame and confusion often tied to addiction in religious contexts, the relief of acceptance, and the ongoing work of self-awareness. They compare addiction to other compulsions—sex, work, narcissism—and emphasize empathy, perspective, and the value of listening. Humor and empathy intertwine as they discuss fame, audience expectations, and the responsibility that comes with influence. They note fans driving long distances to see them and the meaningful impact of those gestures, while acknowledging the difficulty of balancing honesty with protecting others. The conversation ends with appreciation for shared recovery journeys and plans for future collaborations, including Crist’s Fresh Cuts Tour and possible Baton Rouge appearance, followed by a warm sign-off.

The Tim Ferriss Show

Mark Bittman (Full Episode) | The Tim Ferriss Show (Podcast)

Guests: Mark Bittman

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In this episode of the Tim Ferriss Show, Tim interviews Mark Bittman, a renowned food writer and author of over 20 books, including *How to Cook Everything* and *How to Bake Everything*. Bittman discusses his journey in food writing, his experiences at the New York Times, and his passion for making food accessible and understandable. He shares insights on running, which he took up to quit smoking, emphasizing the mental and physical benefits it brings him. Bittman reflects on his writing process, revealing that he often starts his day early, working in quiet to produce drafts before refining them. He highlights the importance of following one's passion, stating that success comes from doing what you genuinely want to do. He recounts a pivotal moment in his career when he sold his first food piece after struggling for years, which led to a successful writing career. The conversation also touches on Bittman's new podcast, *Get Bittman*, where he explores various topics freely, contrasting it with his previous constraints in traditional media. He emphasizes the joy of learning new skills, such as baking, and encourages listeners to pursue what excites them. Bittman concludes by inviting listeners to check out his work and share their thoughts on his podcast, reinforcing the idea that cooking and baking can be both fulfilling and enjoyable.

Mind Pump Show

The Loneliness Epidemic and The Harmful Impact On Our Health | Mind Pump 2301

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Health is significantly impacted by social connections, with a growing loneliness epidemic in Western societies linked to increased risks of chronic diseases, including a 39% rise in feelings of loneliness over the past decade. The age group of 15 to 24 has experienced a 70% decrease in social interactions compared to previous generations. Loneliness correlates with a 29% increase in heart disease, a 32% increased risk of stroke, and a 50% higher risk of dementia in older adults. Despite a spike in loneliness during the COVID-19 pandemic, these feelings have not decreased post-pandemic, as societal norms have shifted towards isolation and convenience, making in-person interactions less common. The hosts discuss how technology and convenience have made isolation more appealing, particularly for younger generations who often prefer online interactions over face-to-face connections. They note that socializing has become less of a default behavior, leading to a decline in community engagement and natural interactions. The conversation highlights the importance of intentional efforts to foster social connections, as many people now find it easier to avoid real-life interactions. The hosts draw parallels between the decline in physical activity and social interaction, noting that both require intentional effort in modern society. They emphasize the need for individuals to actively seek out social opportunities and engage in physical activities to combat the negative effects of loneliness. The discussion also touches on the changing dynamics of family interactions, with technology often replacing genuine connections, leading to a lack of eye contact and meaningful communication. The hosts share personal anecdotes about their efforts to reconnect with friends and family, emphasizing the joy found in simple, shared experiences. They also discuss the importance of community gatherings and the rarity of spontaneous social interactions in today's world. The conversation concludes with a recognition of the challenges posed by modern conveniences and the need for individuals to prioritize real-life connections to improve overall well-being.

The Rubin Report

Unexpected Fallout from the Election Aftermath No One Noticed with Co-Host Megyn Kelly

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Dave Rubin hosts Megan Kelly, whom he calls the "queen of all media." They discuss the recent election, where Kelly expresses her euphoric relief at Trump's victory, reflecting on her evolution from skepticism to support for him. She notes that her views shifted as she aligned with his policies and grew frustrated with Democratic leadership. They reminisce about past predictions, including Kelly's foresight about Trump’s political resilience amid controversies. The conversation shifts to the media landscape, highlighting how online platforms have counterbalanced mainstream media narratives, allowing for more honest discussions. Kelly critiques the failures of figures like Kamala Harris and the recklessness of the Democratic Party in their candidate choices. They also explore the potential for Biden to salvage his legacy in the remaining months of his term, though Kelly doubts he will take significant action. The discussion concludes with a light-hearted note about Kelly's enjoyment of bread, symbolizing her personal evolution.

Lex Fridman Podcast

Anya Fernald: Regenerative Farming and the Art of Cooking Meat | Lex Fridman Podcast #203

Guests: Anya Fernald

reSee.it Podcast Summary

In this conversation, Lex Fridman speaks with Anya Fernald, co-founder of Belcampo Farms, which aims to revolutionize the meat industry through ethical treatment of animals and regenerative agriculture. Anya shares her experiences at Belcampo Farms, emphasizing the importance of treating animals humanely and the ethical implications of meat consumption. She reflects on her journey in cooking, viewing it as both an art and a service to health and the environment. Anya discusses the sensory experience of cooking, highlighting how anticipation and the process of preparing food contribute to the overall enjoyment of a meal. She notes that cooking can alter one’s perception of hunger and fullness, suggesting that the act of cooking itself can satisfy hunger more than the food consumed. Anya's love for cooking stems from her desire to alleviate stress in her family and to express love through food, which she believes is a fundamental way to connect with others. The conversation also touches on the significance of food in cultural and familial contexts, with Anya noting that cooking can be an act of self-love and a way to connect with one's heritage. She emphasizes the importance of understanding the ingredients and the science behind cooking, discussing how different cuts of meat require different cooking techniques based on their muscle structure and fat content. Anya explains regenerative farming as a method that enhances soil fertility and sequesters carbon, contrasting it with industrial farming practices. She advocates for a holistic approach to animal husbandry that prioritizes animal welfare and environmental health. The discussion includes the challenges of scaling regenerative practices and the need for more human intelligence in agriculture. The conversation concludes with reflections on the meaning of life, the pursuit of curiosity, and the importance of stepping out of one’s comfort zone to foster personal growth. Anya shares her belief that the greatest gifts come from following one's interests and passions, even when faced with challenges. The dialogue encapsulates a deep appreciation for the interconnectedness of food, culture, and ethical considerations in the modern world.

Armchair Expert

EXPERTS ON EXPERT: Samin Nosrat | Armchair Expert with Dax Shepard

Guests: Samin Nosrat

reSee.it Podcast Summary

In this episode of Armchair Expert, Dax Shepard interviews Samin Nosrat, the creator of the acclaimed Netflix documentary series "Salt, Fat, Acid, Heat," which is also the title of her bestselling cookbook. The conversation begins with Dax expressing his admiration for Samin's joyful energy and her cooking philosophy, which emphasizes the importance of these four elements in creating delicious food. Samin shares her experiences with apricots, discussing their unique qualities and the secret ingredient she uses in her apricot jam—apricot pits, which contain a nut similar to almonds. She explains that while these nuts can be slightly toxic when raw, toasting them removes the cyanide, enhancing their flavor. The discussion shifts to the cultural significance of cooking and how it has evolved over time. Samin reflects on the historical roles of women in food preparation and how societal changes have impacted home cooking. She notes that more men have started cooking in recent years, and there is a growing interest in home cooking across various demographics. Dax and Samin delve into the complexities of the food system, discussing the challenges of feeding a large population and the influence of big agriculture. They touch on the Green Revolution and the implications of government subsidies on food production, highlighting the need for a more sustainable approach to agriculture. Samin emphasizes the personal connection people have with food, noting that it is intertwined with identity and memories. She shares her journey from being an English major at UC Berkeley to discovering her passion for cooking at Chez Panisse, where she learned the importance of community and the craft of cooking. The conversation also explores the idea of food as art versus craft, with Samin advocating for the value of home cooking and the joy it brings. She discusses her approach to teaching cooking, focusing on empathy and understanding the learning process for her students. As the episode concludes, Samin reveals her plans for a new cookbook, "What to Cook," which will explore decision-making in cooking and how to navigate various scenarios in the kitchen. Dax expresses his desire for Samin to have another cooking show, emphasizing the need for more accessible and relatable cooking content. Overall, the episode highlights Samin's passion for food, her insights into the culinary world, and the importance of community and connection through cooking.