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    eating meat

    Explore " eating meat" with insightful episodes like "What’s Meaningful About Keeping Kosher?", "Be Brave - Graduate to Meat", "The Health Chat - Getting to Know Melrose Health with Nathan Cheong", "On Offal (Part 2) - The joys and Benefits of Eating Nose to Tail – A Sliver of Liver!" and "On Offal (Part 1) - The Joys and Benefits of Eating Nose to Tail" from podcasts like ""Meaningful Judaism", "She Heard", "The Health Chat by Oborne Health Supplies", "Nourishing Matters to Chew On" and "Nourishing Matters to Chew On"" and more!

    Episodes (11)

    What’s Meaningful About Keeping Kosher?

    What’s Meaningful About Keeping Kosher?

    What’s meaningful about keeping kosher? In this premiere episode of Meaningful Judaism, a brand-new podcast from Aleph Beta Labs, Imu Shalev and Beth Lesch tackle the topic of kashrut, or keeping kosher, beginning by raising a fundamental question that you might not have thought to ask: Does the Torah want us to eat meat?

    Yes, we know that no Jewish holiday table seems complete without the brisket. But does that mean that the Torah wants us to kill animals and eat them? Is it a spiritually laudable thing to do? The more, the better? Or does the Torah express a more complex, even ambivalent attitude on the topic?

    In order to answer this question, Imu and Beth delve deep into the Torah verses that govern how we slaughter animals and uncover the surprising meaning behind them. Over the course of their conversation, they consider our relationship with animals and with the earth, ultimately offering two compelling ways of thinking about the ethics of eating animals. Don’t miss out on this thought-provoking journey that begins with a serious study of Torah text and shows its profound relevance in our modern lives.

    Stay tuned for future episodes that explore other intriguing aspects of kashrut (the laws of keeping kosher), such as the prohibition of mixing milk and meat and the distinction between kosher and non-kosher animals.

    Meaningful Judaism is a project of Aleph Beta Labs. Aleph Beta is a Torah media company dedicated to spreading the joy and love of meaningful Torah learning worldwide. For our full library of over 1,000 videos and podcasts, please visit www.alephbeta.org.

    To support this podcast, subscribe to Aleph Beta.

    Be Brave - Graduate to Meat

    Be Brave - Graduate to Meat

    Laurie's on fire today. She's looking at how we can move from self-focused spiritual growth to extending our love and gifts to others. You'll want to tune into this one and hear her call to action--the biblical call to extend our love beyond love of self. And don't forget the upcoming one-day retreat at Vertical church in Albuquerque on June 3. Register athttps://lauriegreenwestlake.com/oct9/
      

    Welcome to She Heard, a podcast hosted by Laurie Green Westlake whose passion is to equip women to be bold, brave, and courageous as ambassadors for Christ. Check out Laurie's complete line of resources at www.lauriegreenwestlake.com.

    For Brave Girl inspiration, catch up on Laurie's blogs and find Take the Hill Events at www.LaurieGreenWestlake.com.

    Support the show

    Thanks for tuning into She Heard! Your support is amazing and also needed! Please leave a rating or review wherever you can.
    Check out Laurie's Reads: https://lauriegreenwestlake.com/westlakes-books/
    And consider supporting this podcast financially - monthly support starts at $3 a month at https://www.buzzsprout.com/2115292/supporters/new


    The Health Chat - Getting to Know Melrose Health with Nathan Cheong

    The Health Chat - Getting to Know Melrose Health with Nathan Cheong

    List of items mentioned in this podcast:

    1. The Sacred Cow - Diana Rodgers & Robb Wolf
    Link to book and documentary: https://www.sacredcow.info/book
    Summary of book: https://www.nateliason.com/notes/sacred-cow

    2. The Biggest Little Farm
    Official Trailer (YouTube): https://youtu.be/UfDTM4JxHl8
    Podcast (YouTube): https://youtu.be/dRBoXE3pw80
    Full Documentary available to view on Disney+. (At time of publication of this podcast)

    3. The Carnivore Code - Paul Salandino MD
    Link to book: https://carnivoremd.com/book/

    4. Food Ladder
    Link to website: https://www.foodladder.org/
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    In this month's episode of The Health Chat, Vicky Tsoleridis talks with Melrose CEO, Nathan Cheong.  You'll hear Nathan share his insights into the health food industry, focusing on Melrose hero products that have stayed true, since humble beginnings in the 1970's.  Nathan will also discuss exciting new products that are emerging from Melrose in the very near future.  Vicky asks Nathan his thoughts on the companies that are wholly founded on veganism and what this means to the health industry.  Plus, Nathan touches on the vegan diet, the need to question everything, especially understanding the actual impact (versus the perceived impact) humans and agriculture are having on our planet.  

    Nathan Cheong is a  qualified Naturopath &  Herbalist, with Degrees in Science  and Social Work from the University of Sydney, as well as a degree in Human Health Science from the University of new England, and  with over 23 years’ experience within the Complementary Medicine Industry. His impressive career spans several organisations in the International field including Herbs of Gold, Blackmores BioCeuticals, The US Practitioner Brand Designs for Health, Life Space and is now CEO of the Melrose Group. Nathan has been instrumental in numerous transformative projects across the industry and steered each of these companies to become truly global leaders in their categories.

    Nathan has a deep interest and understanding of regenerative and sustainable agriculture and is committed to promoting the benefits of both a Paleo and Keto lifestyle. With particular interest in human metabolic flexibility.
    ---

    *This video is the property of Oborne Health Supplies and is intended only for Approved Oborne Health Supplies Customers.  Re-distribution and/or modification of this video to recipients other than Approved Oborne Health Supplies is strictly prohibited.  Oborne Health Supplies does not supply at retail to the public. Where guests appear on the YouTube Channel and Podcast, the views of those guests are solely their views, and Oborne Health Supplies does not accept responsibility for them.  Such views are the views of guests, and not the Company.
    Oborne Health Supplies

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    Rick Hay & Vicky Tsoleridis

    --
    DISCLAIMER: All information provided via The Health Chat is for educational and informational purposes only. The information provided is not, nor is it intended to be, a substitute for independent professional advice. Please seek the advice of a qualified health care professional in the event something you learn here raises questions or concerns regarding your health. Oborne Health Supplies does not supply to the general public. Thank you.

    On Offal (Part 2) - The joys and Benefits of Eating Nose to Tail – A Sliver of Liver!

    On Offal (Part 2) - The joys and Benefits of Eating Nose to Tail – A Sliver of Liver!

    Welcome to Part 2 of our great conversation about “offal” and the joys and benefits of Eating nose to tail.

    Joining Anthea for this conversation are Kate Wingett and Grant Hilliard, who are both wonderfully knowledgeable people with deep knowledge and understanding of the animal ‘value-chain’ and how it currently does – and perhaps does not – work for human health, animal wellbeing and the environment.

    Grant is the co-owner of the butchery Feather and Bone in Sydney, and co-author of 'The Ethical Omnivore – A Practical guide and 60 nose-to-tail recipes for sustainable meat eating'. Kate is a veterinarian who works in Animal Biosecurity in NSW and is currently completing her phd on the role of the Australian sheep meat system in achieving food and nutrition security, with a focus on monitoring production and consumption of products from the value chain.

    In part 1 we dug in to talk about how well we are doing to eat nose to tail and to value the whole animal in the big picture, we spoke about supply chain blips, the data, and animal and environmental waste. In this Episode, we continue our conversation to discuss the great  nutrients that liver and other nutritious and delicious offal have to offer and talk about The Ethical Omnivore, the book, the community and great recipes that can inspire us to eat more nose to tail. 

    So are we making waste of offal? And what are the nutrient and other great benefits that it offers that we could make more of? And enjoy! It’s affordable – did you know really good mince and sausages can be packed with super nutritious offal? It’s what gives the flavour hit Grant tells us…

    Great reading suggestions 

    • Kate Wingett, Margaret Allman-Farinelli, and Robyn Alders,  “Food loss and nutrition security: reviewing pre-consumer loss in Australian sheep meat value chains using a Planetary Health framework”, CAB Reviews 2018 13, No. 033
    • Laura Dalymple, Grant Hilliard, Feather and Bone, The Ethical Omnivore – A practical guide and 60 nose-to-tail recipes for sustainable meat eating

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    If you’d like to give Foodswell a hand to grow Nourishing Matters and other good-food, healthy-landscape things we do, please donate @ https://www.givenow.com.au/foodswell

     

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    See omnystudio.com/listener for privacy information.

    On Offal (Part 1) - The Joys and Benefits of Eating Nose to Tail

    On Offal (Part 1)  - The Joys and Benefits of Eating Nose to Tail

    This "On Offal" episode is the first of a special two parter that features fascinating insights, nutrition facts and inspiration from Kate Wingett and Grant Hilliard. Join us as we talk about ‘offal, supply chains and making more of these delicious and nutritious foods - to minimise waste, better value animals and all in all get back to our Grandmother’s Wisdom by enjoying eating more of the whole animal, ‘nose to tail’.  

    The Italians and French call it the Fifth Quarter, Americans talk about ‘organs’ and ‘variety meats’ and Brits about innards and ‘offal’. Kate and Grant are two wonderfully knowledgeable people with deep knowledge and understanding of the animal ‘value-chain’ and how  it currently does – and perhaps does not – work for human health, animal wellbeing and the environment.

    Food waste is a huge issue and it’s a lens current great debates around meat and food waste seem to barely touch upon.  Globally, one third of all food produced for human consumption is lost or wasted: if it were a country, it would rank No3 behind China and the USA for greenhouse emissions. 

    So are we making waste of offal? And what are the nutrient and other great benefits that it offers that we could make more of? And enjoy! It’s affordable – did you know really good mince and sausages can be packed with super nutritious offal? It’s what gives the flavour hit Grant tells us…

    Kate Wingett B.V.Sc (hons) is a PhD candidate at the University of Sydney. She has worked as a private practitioner veterinarian for 19 years in Australia and the United Kingdom. Five years ago, Kate started as a government  veterinary policy officer in Animal Biosecurity in NSW and is now a senior veterinary policy officer. Currently, Kate is completing her PhD on the role of the Australian sheep meat system in achieving food and nutrition security, with a focus on monitoring production and consumption of products from the value chain.

    Grant, is many things, a former film-maker and wine expert, who with partner Laura Dalrymple is the co-author of the wonderful book 'The Ethical Omnivore – A Practical guide and 60 nose-to-tail recipes for sustainable meat eating' that was released in September 2020. With Laura, Grant  owns and runs the very special Feather and Bone Butchery in Sydney. Grant and Laura actively champion regenerative agriculture and whole of animal consumption through their butchery, writing, talks and other contributions. 

    Great reading suggestions 

    • Kate Wingett, Margaret Allman-Farinelli, and Robyn Alders,  “Food loss and nutrition security: reviewing pre-consumer loss in Australian sheep meat value chains using a Planetary Health framework”, CAB Reviews 2018 13, No. 033
    • Laura Dalymple, Grant Hilliard, Feather and Bone, The Ethical Omnivore – A practical guide and 60 nose-to-tail recipes for sustainable meat eating

    SOCIALS: 

    Instagram

    @feartherandbone

    @nourishing_matters

    @foodswellaustralia

    Facebook

    @ featherandbone

    @ foodswellaustralia 

    Twitter

    @ featherandbone

    @foodswell1

    If you’d like to give Foodswell a hand to grow Nourishing Matters and other good-food, healthy-landscape things we do, please donate @ https://www.givenow.com.au/foodswell

    Support the show: https://www.givenow.com.au/nourishing

    See omnystudio.com/listener for privacy information.

    24 - AN OPEN MIND FOR MEAT with Dr. Gabrielle Lyon

    24 - AN OPEN MIND FOR MEAT with Dr. Gabrielle Lyon

    Should we be eating less meat? Meat has been demonized for years, but Muscle-Centric Medicine practitioner Dr. Gabrielle Lyon is PRO-MEAT and recommends high-quality protein diets, supplements, and resistance training to optimize skeletal muscle. In this episode, she shares how she believes that muscle is the organ of longevity (and may be the most underappreciated organ that we have), how best to lower cholesterol, the importance of amino acids, the amount of protein you should consume daily - and what that looks like on your plate.

    Timestamps:

    0:59 Dr. Lyon’s mission

    2:25 How should we optimize skeletal muscle?

    4:58 3 of the most high quality protein options for post-workout

    6:15 Are hemp seeds a good protein source? 

    6:55 Animal protein vs plant protein?

    10:34 Raising cattle and the effects on the environment

    12:30 How much meat should the average person eat?

    14:40 What affects our cholesterol?

    16:24 What kind of carbohydrates does Dr. Lyon recommend?

    17:49 The rise of parasitic infections

    20:43 The ins and outs of L-Lysine

    25:02 Dr. Lyon’s thoughts on meat substitutes

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    Learn More: https://www.curtco.com/lifedonebetter

    Have questions or feedback for Jill? Send her a message on Instagram: https://www.instagram.com/_modelsdoeat

    Follow us on Twitter: https://www.twitter.com/_lifedonebetter

    Hosted by: Jill de Jong

    Produced and edited by: AJ Moseley

    Sound Engineering by: Steve Riekeberg

    Theme Music by: Chris Porter

    A CurtCo Media Production

    https://www.curtco.com

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    Surrender to One Another - Audio

    Surrender to One Another - Audio
    Here are some words of the Apostle Paul: “Submit to one another out of reverence to Christ…consider others better than yourselves. Each of us will give an account of himself to God. Therefore, let us stop passing judgment on one another. Instead make up your mind not to put a stumbling block or obstacle in your brother’s way." These are lofty words, but this is how we are supposed to live.

    Should you eat your pet?

    Should you eat your pet?

    Unless you’re a vegetarian, there are some animals you probably eat regularly.  But how would you cope if your next dinner was some stir-fried dog?  Why is it okay to eat a baby cow (veal) or sheep (lamb) and not a cute little puppy?  Are our ideas about eating animals a bit of a mess?  And does this matter?

    Should you move to Mars?

    Should you move to Mars?

    There are 1,000 people currently shortlisted for the trip of a lifetime, from which they will never return!  They want to be the first stage in the human habitation of the red planet.  But do humans have a right to inhabit other planets, and which humans specifically?  Would colonizing Mars be a chance to create a better world from scratch, or will it become an environmental and ethical nightmare?  Would you want to go?