November Personal Wellbeing Tips

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35:19

We’ve turned intuition into a buzzword—flattened it into a slogan, a gut feeling, or a vague whisper we don’t always know how to hear. But what if intuition is so much more? What if it's one of the most powerful tools we have—and we’ve just forgotten how to use it? In this episode, I’m joined by Hrund Gunnsteinsdóttir , Icelandic thought leader, filmmaker, and author of InnSæi: Icelandic Wisdom for Turbulent Times . Hrund has spent over 20 years studying and teaching the science and art of intuition through her TED Talk, Netflix documentary ( InnSæi: The Power of Intuition ), and global work on leadership, innovation, and inner knowing. Together, we explore what intuition really is (hint: not woo-woo), how to cultivate it in a culture obsessed with logic and overthinking, and why your ability to listen to yourself might be the most essential skill you can develop. In This Episode, We Cover: ✅ Why we’ve misunderstood intuition—and how to reclaim it ✅ Practical ways to strengthen your intuitive muscle ✅ What Icelandic wisdom teaches us about inner knowing ✅ How to use intuition during uncertainty and decision-making ✅ Why trusting yourself is an act of rebellion (and power) Intuition isn’t magic—it’s a deep, internal guidance system that already exists inside you. The question is: are you listening? Connect with Hrund: Website: www.hrundgunnsteinsdottir.com TedTalk: https://www.ted.com/talks/hrund_gunnsteinsdottir_listen_to_your_intuition_it_can_help_you_navigate_the_future?utm_campaign=tedspread&utm_medium=referral&utm_source=tedcomshare Newsletter: https://hrundgunnsteinsdottir.com/blog/ LI: www.linkedin.com/in/hrundgunnsteinsdottir IG: https://www.instagram.com/hrundgunnsteinsdottir/ Book: InnSæi: Icelandic Wisdom for Turbulent Times Related Podcast Episodes: How To Breathe: Breathwork, Intuition and Flow State with Francesca Sipma | 267 VI4P - Know Who You Are (Chapter 4) Gentleness: Cultivating Compassion for Yourself and Others with Courtney Carver | 282 Share the Love: If you found this episode insightful, please share it with a friend, tag us on social media, and leave a review on your favorite podcast platform! 🔗 Subscribe & Review: Apple Podcasts | Spotify | Amazon Music…

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November brings a range of fresh, nutrient-dense produce that’s perfect for comforting, hearty meals. Here’s a look at what’s coming into season:

Fruits

Cranberries: Essential for holiday dishes, fresh cranberries have a tart flavor and are great in sauces, baked goods, and salads.
Pomegranates: Known for their juicy, jewel-like seeds, pomegranates are packed with antioxidants and add color and flavor to both sweet and savory dishes.
Pears: Bartlett, Bosc, and Anjou pears are at their best, perfect for snacking, poaching, or baking.
Persimmons: Sweet and slightly spiced, persimmons are delicious on their own or added to salads, oatmeal, and desserts.
Citrus (Oranges, Mandarins, Grapefruits, Clementines): Early winter citrus is just starting to appear, bringing refreshing, vitamin-rich options to brighten up cold days.

Vegetables

Squash (Butternut, Acorn, Delicata, Spaghetti): A staple in fall and winter cooking, these versatile squashes are great for roasting, soups, and stews.
Sweet Potatoes: Perfect for mashing, roasting, and baking, sweet potatoes are nutritious, high in fiber, and rich in vitamins A and C.
Brussels Sprouts: These miniature cabbages are ideal for roasting and pair well with savory flavors like bacon, garlic, and balsamic glaze.
Cauliflower: A cold-season vegetable, cauliflower can be used in everything from soups and purees to grain substitutes and roasted sides.
Turnips and Rutabagas: These root vegetables are hearty and great for mashing, roasting, or adding to stews.
Kale and Collard Greens: These greens are more tender and flavorful after a frost, making them perfect for salads, sautés, and soups.

Herbs

Sage: A warming herb that pairs perfectly with root vegetables, poultry, and squash dishes. Fresh sage is a must for many holiday recipes.
Rosemary and Thyme: These hardy herbs are ideal for roasting meats and vegetables, infusing them with earthy, comforting flavors.

Nuts and Seeds

Chestnuts: Available fresh in November, chestnuts have a slightly sweet flavor and are delicious roasted or used in stuffing and baked goods.
Walnuts and Pecans: These nutrient-dense nuts are in season and widely used in holiday baking, savory dishes, and as toppings for salads or oatmeal.

How to Use November Produce

Roasted Vegetable Platters: Combine Brussels sprouts, squash, sweet potatoes, and carrots for a colorful, warming side dish.
Soups and Stews: November is the ideal time for hearty soups, with cauliflower, root vegetables, and kale or collard greens as key ingredients.
Fresh Salads: Pair persimmons or pomegranate seeds with dark leafy greens like kale, adding crunch with nuts and tang with a citrus vinaigrette.
Festive Desserts: Pears and apples are in season, and they work wonderfully in crisps, pies, and cobblers for cozy, fall-inspired treats.
Holiday Sides: Sage and rosemary add classic fall flavors to stuffing, roasted

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November Personal Wellbeing Tips

Everything with Everett

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November brings a range of fresh, nutrient-dense produce that’s perfect for comforting, hearty meals. Here’s a look at what’s coming into season:

Fruits

Cranberries: Essential for holiday dishes, fresh cranberries have a tart flavor and are great in sauces, baked goods, and salads.
Pomegranates: Known for their juicy, jewel-like seeds, pomegranates are packed with antioxidants and add color and flavor to both sweet and savory dishes.
Pears: Bartlett, Bosc, and Anjou pears are at their best, perfect for snacking, poaching, or baking.
Persimmons: Sweet and slightly spiced, persimmons are delicious on their own or added to salads, oatmeal, and desserts.
Citrus (Oranges, Mandarins, Grapefruits, Clementines): Early winter citrus is just starting to appear, bringing refreshing, vitamin-rich options to brighten up cold days.

Vegetables

Squash (Butternut, Acorn, Delicata, Spaghetti): A staple in fall and winter cooking, these versatile squashes are great for roasting, soups, and stews.
Sweet Potatoes: Perfect for mashing, roasting, and baking, sweet potatoes are nutritious, high in fiber, and rich in vitamins A and C.
Brussels Sprouts: These miniature cabbages are ideal for roasting and pair well with savory flavors like bacon, garlic, and balsamic glaze.
Cauliflower: A cold-season vegetable, cauliflower can be used in everything from soups and purees to grain substitutes and roasted sides.
Turnips and Rutabagas: These root vegetables are hearty and great for mashing, roasting, or adding to stews.
Kale and Collard Greens: These greens are more tender and flavorful after a frost, making them perfect for salads, sautés, and soups.

Herbs

Sage: A warming herb that pairs perfectly with root vegetables, poultry, and squash dishes. Fresh sage is a must for many holiday recipes.
Rosemary and Thyme: These hardy herbs are ideal for roasting meats and vegetables, infusing them with earthy, comforting flavors.

Nuts and Seeds

Chestnuts: Available fresh in November, chestnuts have a slightly sweet flavor and are delicious roasted or used in stuffing and baked goods.
Walnuts and Pecans: These nutrient-dense nuts are in season and widely used in holiday baking, savory dishes, and as toppings for salads or oatmeal.

How to Use November Produce

Roasted Vegetable Platters: Combine Brussels sprouts, squash, sweet potatoes, and carrots for a colorful, warming side dish.
Soups and Stews: November is the ideal time for hearty soups, with cauliflower, root vegetables, and kale or collard greens as key ingredients.
Fresh Salads: Pair persimmons or pomegranate seeds with dark leafy greens like kale, adding crunch with nuts and tang with a citrus vinaigrette.
Festive Desserts: Pears and apples are in season, and they work wonderfully in crisps, pies, and cobblers for cozy, fall-inspired treats.
Holiday Sides: Sage and rosemary add classic fall flavors to stuffing, roasted

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78 епізодів

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Send us a text Information Source: National Archives Plan on flying? It’s time to upgrade to a REAL ID. Because starting May 7, 2025, to board domestic flights, your driver’s license or state issued ID must be a REAL ID – or you’ll need another acceptable form of ID. So don’t wait. Find out how to get your REAL ID at tsa.gov/realid, that’s tsa.gov/realid, or visit your local DMV. And then you’ll be cleared for takeoff U.S. Department of Homeland Security https://www.dhs.gov/real-id Support the show…

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Midori Koyama 1930-2011 16:37

6 weeks тому16:37

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Send us a text Midori Koyama Obituary Midori was born in West Torrence, California on Dec., 27, 1930 to Masaichiro Marumoto and Asako Okuda. Midori was raised in Southern California until age 11 at which time she and her family moved to Utah as part of the voluntary evacuation “option” of Executive Order 9066 during World War II. After moving to Utah she attended schools in the Clearfield and Layton, UT area and graduated from Davis High School in Ogden, UT in 1950. She attended Weber State College and worked at Hill Air Force Base. Midori’s father was a judo instructor in the Ogden area. At her father’s judo dojo annual tournament in 1960 she saw George Koyama, a judo instructor from Nampa, eating lunch. She grabbed the teapot out of her mother’s hand and walked over to serve him tea and the rest as they say is history. They were married in 1962 at which time Midori moved to Nampa where she and George set up their home and started a family. One of Midori’s passions was supporting education and working with children. She began working for the Nampa School District in 1970 and worked at Lincoln, Kenwood & Centennial elementary schools. Midori was part of the inaugural staff of Centennial school when it opened in 1976 and worked there until her retirement in 2004. She served as an instructional aide and librarian during her 28 year career at Centennial. At one point as librarian at Centennial she got the idea of selling pencils and origami cranes to raise money to buy books for the library. The idea was so successful she continued and expanded her product line. Kids at the school would save up their coins to make a purchase at “Mrs. Koyama’s School Store” every week. While no official tally exists, she raised thousands of dollars used to purchase books for the library. Because of that work and her dedication, a section of the Centennial School library was dedicated in 1995 as “Mrs. Koyama’s Book Garden” an honor in which she took great pride. She volunteered at Centennial after retirement and continued to raise money for the school through her store. Another passion of Midori’s was sharing and educating others about Japanese culture and the experiences of the Japanese Americans during WWII. Before leaving California Midori’s father, in fear of retribution and racism, piled many of the family’s Japanese possessions in a heap to be burned. Midori secretly pulled a favorite story book of historic Japanese heroes and hid it inside her belongings and took it to Utah unbeknownst to anyone in the family. Perhaps spurred by that and other similar childhood experiences she wanted pass along her culture and experiences to future generations. For many summers she held Japanese language classes for local area children. She also presented information to many local school classes about her WWII relocation experience. Midori passed away due to a brief and sudden illness on Sunday, June 12, 2011. She is survived by her husband, George. She is also survived by her son John, daughter-in-law Joyce, and 3 grandchildren - Kristina, Jackie and Mason Koyama all from Sacramento, CA. Her surviving brother and sisters are Hiroki Plan on flying? It’s time to upgrade to a REAL ID. Because starting May 7, 2025, to board domestic flights, your driver’s license or state issued ID must be a REAL ID – or you’ll need another acceptable form of ID. So don’t wait. Find out how to get your REAL ID at tsa.gov/realid, that’s tsa.gov/realid, or visit your local DMV. And then you’ll be cleared for takeoff U.S. Department of Homeland Security https://www.dhs.gov/real-id Support the show…

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Send us a text Plan on flying? It’s time to upgrade to a REAL ID. Because starting May 7, 2025, to board domestic flights, your driver’s license or state issued ID must be a REAL ID – or you’ll need another acceptable form of ID. So don’t wait. Find out how to get your REAL ID at tsa.gov/realid, that’s tsa.gov/realid, or visit your local DMV. And then you’ll be cleared for takeoff U.S. Department of Homeland Security https://www.dhs.gov/real-id Support the show…

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November Personal Wellbeing Tips 24:57

28 weeks тому24:57

24:57

Send us a text November brings a range of fresh, nutrient-dense produce that’s perfect for comforting, hearty meals. Here’s a look at what’s coming into season: Fruits Cranberries : Essential for holiday dishes, fresh cranberries have a tart flavor and are great in sauces, baked goods, and salads. Pomegranates : Known for their juicy, jewel-like seeds, pomegranates are packed with antioxidants and add color and flavor to both sweet and savory dishes. Pears : Bartlett, Bosc, and Anjou pears are at their best, perfect for snacking, poaching, or baking. Persimmons : Sweet and slightly spiced, persimmons are delicious on their own or added to salads, oatmeal, and desserts. Citrus (Oranges, Mandarins, Grapefruits, Clementines) : Early winter citrus is just starting to appear, bringing refreshing, vitamin-rich options to brighten up cold days. Vegetables Squash (Butternut, Acorn, Delicata, Spaghetti) : A staple in fall and winter cooking, these versatile squashes are great for roasting, soups, and stews. Sweet Potatoes : Perfect for mashing, roasting, and baking, sweet potatoes are nutritious, high in fiber, and rich in vitamins A and C. Brussels Sprouts : These miniature cabbages are ideal for roasting and pair well with savory flavors like bacon, garlic, and balsamic glaze. Cauliflower : A cold-season vegetable, cauliflower can be used in everything from soups and purees to grain substitutes and roasted sides. Turnips and Rutabagas : These root vegetables are hearty and great for mashing, roasting, or adding to stews. Kale and Collard Greens : These greens are more tender and flavorful after a frost, making them perfect for salads, sautés, and soups. Herbs Sage : A warming herb that pairs perfectly with root vegetables, poultry, and squash dishes. Fresh sage is a must for many holiday recipes. Rosemary and Thyme : These hardy herbs are ideal for roasting meats and vegetables, infusing them with earthy, comforting flavors. Nuts and Seeds Chestnuts : Available fresh in November, chestnuts have a slightly sweet flavor and are delicious roasted or used in stuffing and baked goods. Walnuts and Pecans : These nutrient-dense nuts are in season and widely used in holiday baking, savory dishes, and as toppings for salads or oatmeal. How to Use November Produce Roasted Vegetable Platters : Combine Brussels sprouts, squash, sweet potatoes, and carrots for a colorful, warming side dish. Soups and Stews : November is the ideal time for hearty soups, with cauliflower, root vegetables, and kale or collard greens as key ingredients. Fresh Salads : Pair persimmons or pomegranate seeds with dark leafy greens like kale, adding crunch with nuts and tang with a citrus vinaigrette. Festive Desserts : Pears and apples are in season, and they work wonderfully in crisps, pies, and cobblers for cozy, fall-inspired treats. Holiday Sides : Sage and rosemary add classic fall flavors to stuffing, roasted Plan on flying? It’s time to upgrade to a REAL ID. Because starting May 7, 2025, to board domestic flights, your driver’s license or state issued ID must be a REAL ID – or you’ll need another acceptable form of ID. So don’t wait. Find out how to get your REAL ID at tsa.gov/realid, that’s tsa.gov/realid, or visit your local DMV. And then you’ll be cleared for takeoff U.S. Department of Homeland Security https://www.dhs.gov/real-id Support the show…

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28 weeks тому20:24

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Send us a text Ranked Choice Voting (RCV) is an electoral system in which voters rank candidates by preference (1st, 2nd, 3rd, etc.) rather than voting for a single candidate. If no candidate wins a majority of first-preference votes, the candidate with the fewest first choices is eliminated, and votes for that candidate are transferred to voters' next choices. This process continues until a candidate earns more than 50% of the vote. Benefits of RCV over Popular Vote or Electoral College: Greater voter representation : RCV ensures that the winner reflects a majority preference, which may better represent the will of the voters. It helps to prevent a candidate from winning with only a small plurality in a multi-candidate race. Reduces “spoiler” effect : In traditional voting systems, third-party or less popular candidates can split votes, leading to a winner that doesn’t have majority support. With RCV, voters can rank their true preference without fear of "wasting" a vote, since their secondary choices still count if their first choice is eliminated. Discourages negative campaigning : Candidates benefit from being ranked second or third by opponents' supporters. This can promote more civil and cooperative campaigning, as candidates seek broader appeal beyond their core base. Greater choice : Voters can express support for a wider range of candidates without the pressure to “strategically” choose only between the frontrunners. This allows for more diverse candidates, including independents and third-party contenders. Addresses gerrymandering : While RCV doesn't directly combat gerrymandering (the manipulation of district boundaries), it can make races in gerrymandered districts more competitive by ensuring winners have broader support, potentially mitigating its effects. In conclusion, Ranked Choice Voting can offer a more representative, inclusive, and fair system of voting compared to both the popular vote and Electoral College models. However, its adoption at a national level would require considerable legal, political, and logistical changes. Plan on flying? It’s time to upgrade to a REAL ID. Because starting May 7, 2025, to board domestic flights, your driver’s license or state issued ID must be a REAL ID – or you’ll need another acceptable form of ID. So don’t wait. Find out how to get your REAL ID at tsa.gov/realid, that’s tsa.gov/realid, or visit your local DMV. And then you’ll be cleared for takeoff U.S. Department of Homeland Security https://www.dhs.gov/real-id Support the show…

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Happy Halloween! 20:31

30 weeks тому20:31

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Send us a text Musical Memories of Halloween ”H – A – double L – O – W – double E – N” spells Halloween Plan on flying? It’s time to upgrade to a REAL ID. Because starting May 7, 2025, to board domestic flights, your driver’s license or state issued ID must be a REAL ID – or you’ll need another acceptable form of ID. So don’t wait. Find out how to get your REAL ID at tsa.gov/realid, that’s tsa.gov/realid, or visit your local DMV. And then you’ll be cleared for takeoff U.S. Department of Homeland Security https://www.dhs.gov/real-id Support the show…

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33 weeks тому16:07

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Send us a text This is an AI generated episode created at the direction of Everett McConnaughey using NotebookeLM which is a new Google AI platform. Plan on flying? It’s time to upgrade to a REAL ID. Because starting May 7, 2025, to board domestic flights, your driver’s license or state issued ID must be a REAL ID – or you’ll need another acceptable form of ID. So don’t wait. Find out how to get your REAL ID at tsa.gov/realid, that’s tsa.gov/realid, or visit your local DMV. And then you’ll be cleared for takeoff U.S. Department of Homeland Security https://www.dhs.gov/real-id Support the show…

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