In the field of memory care, there is a fierce debate around the question of honesty. Lying can, under certain circumstances, alleviate or avert distress in patients who are suffering from memory loss. But, on principle, many providers, patients, and family members don’t like the idea of deceiving patients who are in such a vulnerable position. Some care homes have strict no-lying policies. But the New Yorker staff writer Larissa McFarquhar recently spent some time at a different kind of assisted-living facility that takes the opposite approach—The facility is one of only a few of its kind in the United States." The Lantern, in Chagrin Falls, Ohio, is home to about forty patients who suffer from dementia and Alzheimer’s disease. The care staff at the Lantern are taught that, in some cases, lying to patients is kinder than telling them the truth. McFarquhar talks with Andrea Paratto, who helps train the Lantern’s staff. In a previous job, at a facility where lying to patients was against the rules, she had to remind a ninety-year-old woman that her mother was long dead. “She just started crying,” she tells McFarquhar. “I stopped right then and there and said I’m never doing that again. I cannot put somebody through that ever again.” Some people argue that lying to patients undermines their dignity. But when it comes to patients struggling with dementia, McFarquhar says, there are other factors to consider. “Maybe something else should be the goal—I don’t know. Happiness? Autonomy? Or living your life as you want to, insofar as that’s possible.”
Dr. Stephen Pustilnik’s desire for better autopsy knives led to a side career as a knifemaker whose customers include top chefs and Texas pitmasters — and members of his own medical community.
Laura and her husband met in college. They got married quickly and had four sons. Laura’s husband was born a man, but always felt like something else, always felt like a woman. After thirteen years of marriage Laura's husband transitioned into a woman named Samantha. Now Laura and Samantha are navigating their new relationship as parents, partners and wives. Learn more about your ad-choices at https://news.iheart.com/podcast-advertisers
Levi and Jared are ready to get engaged. But Levi has been keeping his relationship with Jared a secret from his family and that has to change if they want to move forward. This is a story about being honest, completely and radically honest, with yourself and the people you love before you get married.I asked Levi if he was scared, scared to tell his story in such a public way, if he wanted to use a pseudonym. He didn't. He’s trying so hard to be brave, to be honest. Levi wants to tell his love story now....all of it. Learn more about your ad-choices at https://news.iheart.com/podcast-advertisers
Dr. Martin Luther King, Jr. said "the arc of the moral universe is long, but it bends toward justice." Former US Attorney General Eric Holder, Jr. told us that that only happens when people put their hands on that arc and pull on it. He joins host Kai Wright and a live audience to discuss the Mueller Report, voting rights, the state of democracy in America and whether or not we should have faith in our national institutions.
Naomi Prioleau is a self-described "black, vegan nudist." Despite whatever eyebrows it may raise, for her nudism is about liberation, freedom from judgment, and a loving relationship with her body. She joins us to share why everyone should try living in a nudist colony at least once.
Writer and documentary filmmaker Erin Lee Carr, daughter of the late 'New York Times' columnist David Carr, talks about her parents' drug addiction and what it was like to have her father as a mentor. Her new memoir is 'All That You Leave Behind,' and she directed the HBO documentary 'At the Heart of Gold,' about the gymnasts sexually assaulted by Dr. Larry Nassar.
Welcome to Season Four…The Daddy BearEver since we had kids, our house has been full of bears. But there’s one bear in particular, more dominant than the others, which I have a deep connection to.Produced by Sam LoyMusic by Kent SutherlandThanks to Declan Fay, Eleanor McDowall, Kate Montague, Renee Imbesi, and the H/O TeamThis story features snippets from We’re Going on a Bear Hunt by Michael Rosen and Helen Oxenbury, and The Very Brave Bear by Nick BlandProducer IntrosAfter three years flying solo, I’ve gone and found some friends to make Human/Ordinary stories with.So, introducing May Jasper, Mic Cavazzini and Cinnamon Nippard!+ + + + + + + + + + + + + + + + + + +Human/Ordinary is produced in Melbourne and Sydney by Sam Loy, Cinnamon Nippard, May Jasper, and Mic Cavazzini.Score a t-shirt and ad-free episodes by subscribing at pozible.com/profile/humanordinary-podcastFor more on the show...Website: humanordinary.comFacebook: facebook.com/humanordinarypodcastTwitter: @humanordinarypcPlanet Broadcasting: planetbroadcasting.comSponsors and promo codes...MVMT: mvmt.com/humanShipStation: shipstation.com (promo code - HUMAN)
Deya and Sandra are two moms who are stuck at the intersection of maternal love and uncertainty. You can catch up with TTFA on Instagram, Twitter and Facebook using @ttfapodcast. Nora's Instagram is @noraborealis. You can pre-order Nora's new book - No Happy Endings - from her website at noraborealis.com/book TTFA is public media. Which means we are supported by you. You can join us with a contribution at ttfa.org/donate And check out our sponsors this week: Brooklinen - brooklinen.com with promo code THANKS Rothy's - rothys.com with code TERRIBLE Never Enough: The Neuroscience and Experience of Addiction by Judith Grisel
Stephen Merchant (The Office, Extras, The Ricky Gervais Show) is an English writer, director, radio presenter, comedian and actor. Stephen sits down with the Armchair Expert to discuss the pros and cons of being tall and his philosophy on directing. Dax and Stephen reminisce on the pre-internet era when it was impossible to find answers to bizarre questions. They talk about the differences between English and American standards on alcohol consumption and mental health and Stephen talks about the success of The Office and its lasting impact. In the fact check, Monica and Dax reflect on past indiscretions at the bowling alley and they hope the statute of limitations is up.
Slow Cooker Tortellini Minestrone Soup, Slow Cooker Spinach and Artichoke Chicken, and Honey Balsamic Slow Cooker Ribs When the Dinner Sisters first started getting into the podcast business we really hadn’t delved too deeply into the worlds of the Slow Cooker or Instant Pot. We’ll spare you the Internet Rabbit Hole that is the tens of crock pot fanatics and Instant Pot devotees. (Although they do have some pretty good tips! Be prepared is all we’re saying.) At the end of the day, we’re always more about what works for you in your kitchen. Which means three recipes this week that can go either way. Maybe make a big batch of soup for the week with tortellini and tons of vegetables? Or make a quick weeknight batch of spinach and artichoke chicken and feel all the healthier for it? Our last option, a sticky batch of ribs, works a treat in either the slow cooker or Instant Pot. Whatever you choose, we hope you find a recipe that works for your very own kitchen. Slow Cooker Tortellini Minestrone Soup by Cafe Delites A minestrone soup full of beans and veggies, and tortellini? Sounds good to us. We liked the variety of vegetables in this soup, from green beans to zucchini to butternut squash. The tortellini put it over the top. Served with a generous amount of parmesan cheese and we could eat this all week. (Ask Kate how she knows!) Tips: Instant Pot Adaptation: Add all ingredients except for spinach and tortellini. Cook for 12 minutes on manual pressure and quick release. Take off lid and start saute function. Add tortellini and cook until soft. Fresh takes 2-3 minutes, dried takes 12-15. Consult your packaging. Add spinach and stir until wilted. Betsy cooked this stovetop and it worked well there, too! This recipe is a triple threat. If you do think you’ll eat this for lunch, etc., consider boiling the tortellini on the side. Add them to the soup and reheating later means the pasta soaks up a lot of the broth. Keep the tortellini in a separate container and add when you reheat individual servings. Slow Cooker Spinach and Artichoke Chicken from the Kitchn One of our favorite appetizers is a gooey, cheesy spinach artichoke dip. Eating that for dinner sounds decadent and delicious but not sustainable for long term health. Take the lighter parts - the spinach, lemon, and artichoke- and add them to some chicken breasts and you have a less rich but still tasty dinner idea. The punch from fresh lemon plus vibrant spinach makes for an especially pretty dish. Tips: Instant Pot Adaptation: Add all ingredients except for spinach to Instant Pot. Cook 12 minutes on manual pressure. Natural release. Add spinach and stir until wilted. Kate served this with couscous; Betsy served it with linguine pasta. Both were delicious. Honey Balsamic Slow Cooker Ribs by The Food Charlatan Ribs made on an outdoor smoker, over hours of time over cherry wood coals, is obviously our favorite ribs. But since we do have the time or space to smoke ribs at the moment, a slow cooker or Instant Pot might be our best bet. These ribs are first coated in a mustard and herb rub, then finished with honey and balsamic glaze. We thought the extra step of broiling the ribs was worth it for the slightly sticky, caramelized result. Tips: Instant Pot Adaptation: Pour the water into the Instant Pot. Rub the ribs with mustard and herbs and place in the Instant Pot. Squeeze the lemon over the ribs. Cook 22-25 minutes on manual (Kate did 23 and ended up with tender but not falling off the bone ribs). Natural release. Glaze according to recipe directions. Don’t skip the glaze! Broiling the ribs is what gives it that hit of color and smokiness and a final layer of flavor. From the Smorgasbord: A little thought- be kind to yourself in the kitchen! Cooking dinner for you and your loved ones can be a chore. Rely on leftovers, the occasional peanut butter and jelly sandwich, and even the drive through if needed. We average cooking 3-4 times a week and that’s plenty. Dinnertime can be a much loved way to gather your family together but it is not the only way. Cook when you can and how you can. That’s all.