The 'Sader Digest

Send us Fan MailThis week on The 'Sader Digest, Brad flies solo—but brings in a guest who definitely doesn’t hold back: Patrick, the creator of Honest Kimball Review.What started as anonymous food posts on the college app Fizz (powered by yellow lemonade and vibes) has turned into one of the most entertaining and brutally honest Instagram accounts on campus. After a chaotic face reveal and a strategic exit from the world of anonymous posting, Patrick moved from Fizz to Instagram, where his reviews now reach everyone from classmates to random parents across the country.And yes—he is verified.Brad and Patrick dive into what makes the account work: zero fluff, zero filters, and reactions that are physically impossible to fake (seriously—just watch him eat something mid-review). From calling out dry pancakes to demanding more sauce on boneless wings, Patrick’s content walks the perfect line between hilarious and helpful.They also get into the important stuff: Why Buffalo wings are his all-time #1 (and why Connecticut wings are… trying their best)  The surprisingly deep philosophy behind rating dining hall food “on a Kimball scale”  His origin story as a fourth-grade taco truck enthusiast turned YouTube creator  And the ongoing debate: is Greek pizza actually… good? Along the way, Patrick makes one thing clear, this isn’t about clout. It’s about the love of the game. The followers? Cool. The content? That’s personal.The episode wraps with a real moment of perspective: Kimball isn’t perfect, but it’s a lot better than people give it credit for, and honest feedback (even the painful kind) can actually make it better.Also, somewhere in here, peanut butter and jelly wings with fluff are seriously discussed. So there’s that.

Send us Fan MailWhat started as a clever way to sell tires has become one of the most powerful forces in global cuisine.In this episode of the Sader Digest, Brad dives into the history, influence, and controversy of the Michelin Guide—and what its recent arrival in Boston really means.From its origins in 1900 France to its evolution into the gold standard of fine dining, the Michelin Guide has shaped how the world defines “great” food. With its coveted star system, it can transform restaurants overnight, elevate careers, and reshape entire city dining scenes.But that influence comes with trade-offs.Brad explores: How the Michelin Guide went from selling tires to defining global cuisine  Why earning (or losing) a star can change everything for a restaurant  The intense pressure, sacrifice, and culture inside Michelin-level kitchens  How cities like New York and Chicago benefited—and what Boston has been missing  Why Boston having just one starred restaurant raises bigger questions about its food scene Along the way, he reflects on legendary restaurants like The French Laundry, Alinea, and Noma, and what it really means to operate at that level of excellence.At its core, this episode asks a bigger question:Who gets to define what “great food” is—and what happens when the whole world follows their lead?The Michelin Guide isn’t just a rating system. It’s a force that shapes chefs, cities, and the future of dining itself.

Send us Fan MailWhat does a jar of bubbling flour and water say about us?In this episode of the 'Sader Digest, Brad and Alex take a deep (and surprisingly philosophical) dive into the sourdough boom of 2020—when the world shut down, grocery shelves emptied, and suddenly everyone became a bread baker.But this isn’t just about bread.From ancient fermentation and Gold Rush “sourdough” survival to Instagram starters like Dough Biden, this episode explores why sourdough became more than a trend. It became a ritual, a coping mechanism, and a way to reclaim control during a time of uncertainty.Along the way, they unpack: The history of bread—from wild yeast to Wonder Bread Why sourdough feels (ugh)“authentic”… and why that idea is complicated  How modern food systems prioritize speed, consistency, and convenience  The psychology of cooking during crisis—and why it faded just as fast  Whether sourdough was really about independence… or just the illusion of it As life sped back up, many starters were abandoned (some still sitting in the fridge ICU), and convenience took over again. But the bigger question remains:What were we really searching for when we started baking?This episode is a reminder that food isn’t just fuel—it’s story, identity, and sometimes, a way to slow down when the world won’t.

Send us Fan MailIn this episode of The 'Sader Digest, Alex  brings along Public Health Nurse Kristin Gauthier to share insight into the evolving role of Health Services at Holy Cross.Kristin discusses how her work extends beyond traditional clinical care, focusing on outreach, education, and improving access for students. She highlights key initiatives like the Express STI Clinic, which offers quick and confidential testing, and the SHAPE peer educator program that helps connect students with important health resources.The conversation also explores the growing importance of Narcan training, emphasizing accessibility, safety, and awareness around opioid-related emergencies. In addition, Kristin shares how programs like Sexual Health Respect Week and Wellness Week are helping to reduce stigma, increase engagement, and encourage students to take a more proactive role in their health.A major takeaway from the discussion is the importance of understanding personal health metrics—“knowing your numbers”—and how early awareness can lead to better long-term outcomes.Overall, the episode provides a thoughtful look at how Health Services is supporting student well-being in a more modern, approachable, and preventative way.

Send us Fan MailTravel days hit different—and so do our food choices.In this episode of the Sader Digest, Brad and Alex are back in the studio swapping stories from a whirlwind Florida trip that turned into an unexpected airport food deep dive. After spending eight hours navigating Fort Lauderdale’s terminal, Alex shares what she found: more variety, more “healthy-ish” options, and a whole lot of real-world decision-making.From plant-based airport finds and cruise ship buffets to Crunchwrap cravings and pizza oven revelations, this episode dives into the reality of eating on the go. It’s not about perfection—it’s about awareness, balance, and knowing when to grab the salad… and when to just enjoy the moment.Along the way, they tackle: How airport food culture is evolving  Why travel makes us throw routines out the window  The science behind cravings and ultra-processed foods  Mindful eating (even when you’re starving at Gate C12)  And how small choices—like packing snacks or slowing down—can make a big difference Whether you’re flying home, studying abroad, or just stuck between meals, this episode is your reminder that there are always options—and it’s okay to enjoy the ride.

Send us Fan MailEveryone loves calling themselves a chef these days. Got an apron? Chef. Posted a pasta video on Instagram? Chef. Bought a really expensive knife? Obviously… chef.But in this episode of The 'Sader Digest, Brad  pulls back the kitchen curtain to answer a surprisingly complicated question: what’s the actual difference between a cook and a chef?Spoiler alert: it’s not just about who makes the best steak.Brad digs into the history of the word chef, from its French roots as chef de cuisine—literally “chief of the kitchen”—to the military-style brigade system that turned restaurant kitchens into something resembling an army. Along the way, we explore how celebrity chefs, TV shows, and social media have blurred the lines between the people running the kitchen… and the people actually cooking the food.Because here’s the uncomfortable truth: The person whose name is on the restaurant door usually isn’t the one sweating over your dinner.From Gordon Ramsay to Anthony Bourdain to the unsung heroes on the line, this episode looks at leadership, ego, kitchen hierarchy, and the hardworking cooks who actually make the magic happen every night.So next time someone says, “I’m a chef,” you might want to ask a follow-up question:Do they run the kitchen… or do they just own a really nice knife?

Send us Fan MailLobster used to be prison food. Pizza was street food for dock workers. Brisket and oxtails were scraps no one wanted.Today? They’re on $40 menus.In this episode of The'Sader Digest, Brad Shannon dives into one of the strangest transformations in food history: how the food of the poor becomes the luxury of the rich.From Neapolitan tomato sauce to New England lobster, from sushi street stalls to trendy barbecue brisket, Brad explores the weird social ladder food climbs over time. Somehow the same dish that once fed laborers, prisoners, and struggling immigrant communities ends up plated on reclaimed wood in a trendy restaurant with a three-word description and a very large price tag.So what actually changes? Spoiler: not the food.Instead, it’s scarcity, storytelling, marketing, and a little thing called capitalism.Along the way, Brad unpacks the surprising history behind some of our favorite foods and asks a bigger question: when humble survival food becomes luxury cuisine, who gets the credit—and who gets left behind?Because sometimes that “rustic peasant dish” on a fancy menu isn’t just dinner.It’s history… plated beautifully.

Send us Fan MailIs your favorite dish actually authentic… or just something your grandma made really well?In this episode of The 'Sader Digest,  Brad  dives into one of the most overused—and surprisingly controversial—words in food: authentic. From “authentic Italian” to “authentic Chinese,” we love to throw the term around like it’s a universal truth. But according to who? And from where… and when?Brad explores how the idea of authenticity might actually flatten cultures, limit creativity, and ignore the messy, fascinating reality of how cuisines evolve. After all, tomatoes weren’t always Italian, chili peppers weren’t always Asian, and plenty of “classic” dishes—from spaghetti and meatballs to General Tso’s chicken—are products of migration and adaptation.Along the way, we hear stories about immigrant cooking, a kimchi carbonara created by chef Edward Lee, Friday night pizza traditions, and why the most “authentic” food might actually be the food that tells a story.So the next time someone says, “That’s not authentic,” you might want to ask three questions: Authentic to who? Authentic to where? Authentic to when?Because the real beauty of food isn’t that it stays the same—it’s that it never does.

Send us Fan MailAfter a brief hiatus (blame the studio construction, not the tomatoes), The 'Sader Digest is back in action! While Alex enjoys life somewhere tropical, Brad is holding down the fort in Massachusetts and kicking off a new series of episodes with a surprisingly juicy question: what if one of the most iconic traditions in Italian cuisine… isn’t actually that old? This week, we dive into the humble tomato and the remarkable story behind how a New World fruit ended up redefining an entire nation’s food culture.Drawing inspiration from 10 Tomatoes That Changed the World by William Alexander, we trace the tomato’s journey from the fields of Mesoamerica to the bustling streets of Naples. Along the way, we unpack the strange history of Europeans fearing tomatoes as poisonous nightshade, how acidic fruit and lead plates created a culinary misunderstanding, and why for centuries Italian food didn’t include the red sauces we now consider essential. Yes—there was a time when pasta existed without marinara, and pizza didn’t involve tomatoes at all.As Italy unified in the 19th century, food—especially tomato sauce—helped build a shared national identity among regions that previously had little in common politically or culturally. Along the way, we examine the famous legend of the Margherita pizza, why it might not be entirely true, and why the myth still matters anyway.This episode is part history lesson, part culinary detective story, and a reminder that many of the “ancient traditions” we celebrate today are surprisingly modern inventions. So grab a bowl of pasta (with or without sauce—we won’t judge) and join us as we explore how a simple fruit helped shape Italian identity, global cuisine, and the way we think about tradition itself. 🍅

Send us Fan MailThis week, we’re tackling the ultimate college conundrum: how to eat healthy without selling a kidney or surviving on peanut butter toast.From grocery store hacks and freezer-friendly produce to mastering the mysterious art of the microwave, we cover it all. Learn how to turn your mini-fridge into a nutrition powerhouse, conquer the dining hall without hitting just pizza and fries, and power up your day with protein-packed meals that actually keep you full. Plus, we dive deep into the high-stakes world of apples—Cosmic Crisps, Pink Ladies, and why Honeycrisps are secretly plotting against your wallet. If you’ve ever wondered how to survive college eating like an adult (without losing your soul or your bank account), this episode is your cheat sheet.

Send us Fan MailWelcome back to The Sader Digest, the health and wellness podcast where we try to sound smart… and often fail spectacularly. In this “Outtakes Edition,” we’re serving up a buffet of our finest bloopers, caffeine-fueled tangents, and questionable life choices—because why let all our worst moments go to waste?You’ll hear Brad spiral into a historical deep dive on the Boston Tea Party (because of course), Alex bravely battle the myth of “superfoods,” and both of us try to do math on air with results that will haunt every nutritionist. There’s talk of acai bowls, dragon fruit slander, caffeine addiction confessions, and even a dramatic protein portion showdown.  So grab a (reasonable) cup of coffee or tea—your kidneys will thank you—and enjoy the chaos, science, and silliness that didn’t make it to the main episodes. This is the Sader Digest: Outtakes Edition. Because sometimes wellness means laughing at yourself. Kenny Loggins anyone?

Send us Fan MailEver wondered how to live to 100 without moving to a sun-soaked island in Greece? In this laugh-filled finale of our Blue Zone series, Alex and Brad try to bring the secrets of long life to—wait for it—Worcester. From flipping the food pyramid under an olive tree to replacing your PSL with a nap and a handful of beans, this episode proves longevity might be possible… even in a Worcester winter.We cover the essentials:Coffee (yes), PSLs (maybe not) 95% plants, 5%  Walking uphill both ways at Holy Cross = built-in cardio How to turn the Hill into the first Purple ZoneListen in for wisdom, laughter, and possibly too many bean jokes.

Send us Fan MailBrad and Alex jet around the globe exploring the famous Blue Zones — those rare places where people live long, happy, and suspiciously goat-filled lives. From California’s plant-powered Adventists to Costa Rica’s “plan de vida,” from Sardinia’s red wine to Okinawa’s purple sweet potatoes, the guys uncover the secrets to a century-long life. Plus, they ask the ultimate question: could Holy Cross become the first-ever Purple Blue Zone?

Send us Fan MailBrad is back. But more importantly Alex is back. And yes — the long-awaited Sader Digest Season 2 is here (still in our makeshift “studio,” but hey, we roll with it).In this episode, Brad and Alex dive headfirst into the mysterious world of the gut microbiome, aka the trillions of tiny tenants living rent-free inside you. Think of yourself as a walking Airbnb, except instead of tourists, you’re hosting bacteria, fungi, and viruses who (surprise!) actually want you to succeed.Here’s what you’ll hear:Why your microbiome is like a garden — give it good food and it thrives, give it junk and it turns into a weed patch. The surprising truth about epigenetics (spoiler: it’s less “fancy dinner party” and more “your genes get software updates based on your lifestyle”).Why fiber is the unsung hero of gut health (yes, we talk poop). 💩How stress, sleep, and diet all flip switches in your body that affect your long-term health.Antioxidants explained: why “eating the rainbow” means broccoli, not Skittles (sorry, candy lovers). Brad’s hot take: Skittles should never have swapped lime for green apple. Ever.With plenty of laughs, bad analogies (looking at you, “walking Airbnb”), and actually useful takeaways, this episode makes gut science less intimidating — and more like a comedy set about bacteria.

Send us Fan MailDid you know your immune system can throw a full-blown temper tantrum over a peanut? Or that a crumb of gluten can trigger an autoimmune attack in someone with celiac disease?In this episode, Bradley Shannon—Director of Culinary Development and Nutrition at Holy Cross—dishes out the real scoop on food allergies, the science behind IgE and histamine, what makes celiac disease different, and why dining with dietary restrictions can feel like walking a culinary tightrope.We’ll go behind the scenes at Holy Cross Dining to explore how a college campus can become a haven for students with food allergies and gluten-free needs. From allergen-safe kitchens and gluten-free fryers to staff training and one-on-one support, we’re changing the game.Whether you’re an allergy warrior, gluten-free for life, or just a curious foodie—this episode serves up science, strategy, and some seriously inclusive dining vibes.

Send us Fan MailForget bland broccoli and tasteless tomatoes—this episode is all about sparking a vegetable revolution from the ground up.Brad (FINALLY) shares the stories and insights fresh from the UMass Chefs Conference, where chef Dan Barber issued a delicious challenge: What if we bred crops for flavor, not just profits? From the tiny honeynut squash that flipped the script on supermarket expectations to futuristic hybrids like the Garleek (yes, garlic plus leek), we explore how chefs, breeders, and eaters are reclaiming the seed supply—and our taste buds.We’ll dig into why most vegetables are bred to survive shipping instead of satisfying your palate, how four chemical giants control much of the seed market, and why the future of truly craveable food starts in the soil.If you’ve ever thought vegetables were boring, prepare to have your mind—and your dinner plate—changed forever. Aged parsnip, anyone?

Send us Fan MailLong before chefs were hoping to breed vegetables for flavor (Dan Barber we are looking at you!), one eccentric plant lover in California was reshaping the future of food—seed by seed. In Part 1 of this two-part series,  Brad digs into the life and legacy of Luther Burbank, the 19th-century horticultural legend who brought us the Russet potato, Shasta daisy, spineless cactus, and hundreds of other botanical innovations.From Burbank’s quiet roots in Massachusetts to his experimental empire in Santa Rosa, this episode explores what happens when one person dares to ask, “What if a plant could be more?” Brad also shares a hilarious story from the UMass Chefs Conference involving Dan Barber, a maybe-too-obscure Burbank reference, and a perfectly awkward moment of silence.If you’ve ever wondered where your food really begins, this is the seed of that story.

Send us Fan MailAre seed oils trying to kill you… or just help you crisp your Brussels sprouts? In this solo episode, Brad dives deep into the bottle to unpack why seed oils have gone from heart-healthy hero to internet villain. Is it the omega-6s? The industrial hexane bath? The TikTok fearmongering? Probably all three.We’ll break down the science, the myths, and the real-life kitchen takeaways — like why oxidation matters, how to avoid rancid regret, and when it’s okay to use canola without summoning the ghost of your great-grandmother’s lard.Spoiler: you don’t have to choose between tallow and heart disease. You just need a better oil rotation.

Send us Fan MailIn this energizing episode of The 'Sader Digest,  Brad  sits down with his better half—Jamie Shannon, Director of Campus Recreation at Holy Cross—to talk treadmills, team spirit, and why you don’t want to spill Gatorade on the gym floor. Jamie shares behind-the-scenes updates on an exciting equipment refresh at “The Jo,” including new Peloton bikes, more treadmills (bye ellipticals, well some of them). She also dives into the student leadership opportunities that power Campus Rec—from welcome desk greeters to whistle-blowing intramural refs and league commissioners, you know... “The Commish.”Plus, hear Jamie’s favorite Peloton instructors (spoiler: Cody Rigsby fans unite), her lightning round fitness takes, and her advice to students on building sustainable wellness habits—start small, stay consistent, and find joy in movement.A great listen for anyone interested in how fitness, leadership, and community come together on campus—and for anyone who’s ever wanted to outlaw the brotherly shove, not really.... Go Birds

Send us Fan MailThis April might have served up some snowflakes instead of sunshine, but we’re bringing the heat with some fresh plant-forward vibes! Join Alex and Brad as they survive the last gasp of winter, nerd out over the perfect pencil (yes, really), and dive into Brad’s new plant-based nutrition class.  Oh did we mention this episdoe was previously recorded?  Brad can't remember when this was even recorded... Plus, get the scoop on Dan Barber’s game-changing book The Third Plate and why your steak might be getting a plant-powered remix. Oh, and stick around for some trash talk — but the good kind, all about Garbology and the floating ocean “chowder” nobody warned you about. It’s health, humor, and a hint of horticulture — all in one episode. Grab your pencil (preferably Ticonderoga) and tune in!

Send us Fan MailIn this episode, Brad asks Alex about her new certification as a certified “acupunct” (not to be confused with full-blown acupuncturists—those folks train for years), to explore the magical, stress-melting world of auricular acupuncture. That’s right: it’s acupuncture, but just for your ears.Alex breaks down how this ear-only version of acupuncture taps into the vagus nerve, bringing on a deep sense of calm she fondly refers to as being “Accu-stoned.” We talk ear maps (yes, your ear has a whole body on it), how tiny pins can chill you out, and why your wax situation isn’t actually a big deal. Bonus: Alex loves removing earwax, so she’s truly in the right line of work.We also get into how this chill-inducing treatment is just one part of the growing lifestyle medicine toolkit at Holy Cross—along with culinary coaching, half-marathon training, and plans to crash a Montserrat class or two with some nutrition truth bombs.Worried about the pins? Don’t be. They're tiny, single-use, and nowhere near your eyeballs (that would be ocular acupuncture, and no one wants that). Want to try it? Just call Health Services at (508) 793-2276 and say, “Pin my ears!”This episode is proof that wellness doesn’t always come in a green smoothie—sometimes, it comes in the form of a pin to the ear and a nap-level vibe reset.Come get pinned. Stay zen. No eyeballs involved.

Send us Fan MailDarlene Menz is back in the booth (because, let’s face it, she had way too much fun last time!) to chat about why we should stop rushing through our meals. Between Darlene’s love for savoring her food and Brad's habit of eating faster than you can say "dinner is served," we dive into the benefits of slowing down, appreciating your food, and enjoying some good old-fashioned conversation with friends and family.From how fast food culture impacts our bodies (and minds) to why we should all stop eating over trash cans (Brad....guilty as charged), we break down the importance of mindful eating. Spoiler alert: taking time to chew your food could be the key to avoiding that dreaded post-meal bellyache!So, if you’re tired of scarfing down your food while multitasking, tune in to learn how to slow down, savor every bite, and create a more fulfilling dining experience. Trust us—your body and mind will thank you!

Send us Fan MailGrab your thermometers and put down that dented can of beans because Brad is about to school you on food safety like never before! In this episode, we're talking all things temperatures, bacteria, and the things you should NEVER eat—like a bulging can (trust us, you don’t want to mess with botulism).Brad explains the world of FAT TOM (and no, that’s not a new breakfast trend), walks us through the danger zone (spoiler: it’s not a cool action movie), and why you should ALWAYS let your steak rest—because it’s been through a lot, okay?Plus, as a seasoned ServSafe proctor, Bradley spills the beans on what it’s really like teaching food safety—hint: it's not all fun and games, but he’s got a few tricks up his sleeve to keep things exciting. So tune in, get the facts, and learn how to cook without giving yourself or your guests a foodborne illness. You’ll never look at a can of soup the same way again!

Send us Fan MailGet ready to dive into a world of nutrition, sports, some snacks and dorm room cooking! Host Alex is joined by the one and only Brad Shannon and our special guest, Carly Robinson, a grad assistant in the Wellness Department at Holy Cross. Carly’s journey from student-athlete to nutrition guru is nothing short of impressive. She  managed to self-design a nutrition major at Holy Cross—because who wouldn’t want to create their own degree when you’re that ambitious, right?Carly spills the tea on how her athletic days helped her find the perfect blend of sports nutrition and food science, and she’s now juggling grad school at UMass Lowell with a gig as a wellness assistant at Holy Cross. You know, just casually becoming a registered dietitian while still having time for, well, life.In this episode, Carly shreds some common nutrition myths (no, protein shakes are not just for bodybuilders), shares the ins and outs of becoming a registered dietitian (spoiler: it involves a lot of really interesting internships and real-world experience), and serves up a ton of valuable info for anyone interested in health, food, and the athletic lifestyle. So grab a snack, , and tune in for a fun, educational, and slightly hilarious episode. You won’t want to miss it!

Send us Fan MailIn this episode, Brad and Alex tackle the wild world of nutrition labels – because, let’s face it, who actually reads them unless they’re hunting for the secret sugar stash? They’ll guide you through deciphering all that confusing jargon like "serving size" (spoiler: it's never as big as you think) and "percent daily value" (and no, it's not a secret plot to get you to eat more broccoli). From finding out how much sugar is really in your snack to learning how to spot a deal without getting duped by fancy packaging, this episode is your grocery store survival guide. Bonus: they’ll tell you when to skip the supplements and when your vitamins are actually working harder than you are. So grab a snack (preferably something with a real label), sit back, and get ready for a hilarious yet practical crash course in smarter shopping and healthier eating!

Send us Fan MailIn this a-moo-sing episode, Brad is alone in the studio again,  and this week we have a Special Guest from Mapleline Farm, our Milk supplier for the campus.  In this week's episode we milk the truth from a real-life dairy farmer to learn more about Milk and Local Dairy.   Ever wondered what happens to male calves on a dairy farm? Our guest, and fifth generation farmer, Jessica Dizek, drops knowledge on everything from the elite status of Jersey cows—yes, they’re basically the royalty of ruminants—to why your oat milk latte is just expensive grain water. We dive into milk math, cow comfort strategies (fans! shade! spa days?), and the ongoing dairy vs. “milk” beverage debate. Are almonds trying to pass themselves off as mammals? The nerve.Plus: raw milk, Connecticut cheese nuns, and whether probiotics are really just party animals in your gut. It’s a full-bodied conversation with a creamy finish—no additives necessary.So pour yourself a tall glass (of actual milk), and get ready to laugh, learn, and maybe question your next alt-milk decision.

Send us Fan MailIn this episode, Brad and Alex  discuss the challenges of navigating food marketing and making healthier choices. They explore the impact of labels and buzzwords like “plant-powered microbiome approved” and “prebiotic,” using the example of Olipop, a trendy soda marketed for digestive health. While Olipop has fewer calories and more fiber than traditional sodas, the hosts reflect on whether it’s truly a better option compared to simple, whole foods like water and fruit.The conversation delves into the complexities of food production, comparing organic, non-organic, and bioengineered foods. They highlight the risks farmers face with chemical inputs and the potential loss of nutritional value in some GMO foods. Ultimately, the episode emphasizes the importance of reading labels, understanding what’s in your food, and making conscious decisions to prioritize whole foods over processed options.They wrap up by giving you the ultimate life hack: read the labels! Because when it comes to food, knowing what’s in your meal is way better than just trusting some trendy buzzwords. It’s about making smarter choices, not falling for the marketing magic trick.

Send us Fan MailThis week on the pod, it’s a little different—Alex is not in the studio, and Brad is unsupervised… or at least, he thought he was. Enter: Carly Thibodeau, Director of Sustainability, to keep him in check as they tackle one of the biggest topics yet—sustainability.They break down the actual impact of climate change, from unpredictable weather patterns to the terrifying possibility of a world without maple syrup (a truly dystopian nightmare). Brad also ponders the ultimate philosophical question: Is it still "green energy" if you forget to check the box on your electric bill?In this week’s Brad has a Lightning Round, they cover the most low-effort ways to be sustainable, whether or not buying a reusable water bottle counts as a personality trait, and how much guilt is too much when you leave your canvas tote bag at home again.Plus, a deep dive into Purple Goes Green Week at Holy Cross—including The Show the Waste, the one event that’s equal parts educational and deeply unsettling, showing all the waste from un eaten food. They also chat about trayless dining (spoiler: it’s actually brilliant), composting (it’s not that gross, we promise), and the little things that make a big difference—without requiring you to live like a forest hermit.It’s a wild ride full of laughs, slightly alarming climate facts, and Brad’s best attempt at staying on topic. Tune in!

Send us Fan MailBrad and Alex are back, and this time, they’ve brought in a ringer, Darlene Menz, nurse practitioner and lifestyle medicine pro. She and Alex recently got certified in Lifestyle Medicine, which basically means they know all the science-backed ways to keep people healthy before they even get sick.The crew dives into the six pillars of lifestyle medicine (spoiler: it’s all the things your doctor tells you to do but in a way that actually makes sense), from eating more plants to actually getting enough sleep. Darlene breaks down why more young people are dealing with high blood pressure and pre-diabetes (don't forget high cholesterol too), while Brad explains how Holy Cross Dining is making plant-based eating actually delicious.They also connect the dots to the Okanagan Charter, Holy Cross’s push to become a health-promoting campus, and whether college students can really be convinced to swap energy drinks for whole grains. (The jury’s still out.)

Send us Fan MailWelcome back to the Sader  Digest, where Brad  and Alex  dive deep into the wild world of kitchen gear.  They look at the good, the bad, and the utterly useless. From pots and pans that might cost you your rent money to knives sharp enough to cut through the toughest of meal prep, we’ve got it all covered.Brad’s about to drop some wisdom on pots—what makes them good, and which ones make you question your life choices. We also dissect what makes a good knife... and trust us, it's not just about how sharp it looks on Instagram. But wait, there’s more! Stick around for a hilarious rant about those useless kitchen gadgets you got as a gift and never use—looking at you, pineapple corer—and the ones that’ll make you feel like a culinary genius with just a flick of your wrist. Join us for laughs, some questionable cooking advice, and definitely too many references to things that should never be bought on sale.Subscribe now, or risk using that sad, sad non-stick frying pan you’ve had since college. Trust us, it’s worth it.

Send us Fan MailBrad and Alex are back, jittery as ever, to tackle one of college life’s biggest fuel sources: caffeine. Whether you’re a coffee purist, an energy drink enthusiast, or someone who just mainlines espresso shots between classes, this episode is for you.We’re breaking down the buzz—literally. Are Celsius and Monster secretly just adult Capri Suns with a side of heart palpitations? Is your morning coffee ritual actually a well-disguised caffeine addiction? And how much caffeine is too much before you start vibrating into another dimension?We’ll also get into hydration myths, sleep struggles, and whether caffeine is making us all super productive or just super anxious. So grab a coffee (but maybe don’t chug a Bang mid-episode), and let’s get into it!

Send us Fan MailThis week on The Sader Digest, we sit down with Joy LaGrutta from the Office of Student Wellness and Education to talk about all things wellness at Holy Cross. From the surprisingly life-changing massage chairs at Ciampi-Condron to the rise of substance-free housing, we dive into how students are taking wellness to the next level.Joy shares some tips on surviving big holidays like St. Patrick’s Day—spoiler alert: breakfast is key—and we chat about how skipping meals while drinking is pretty much a guaranteed way to end up in the regret zone. Plus, Joy gives us the lowdown on an exciting new run-siliency program, because let’s face it, we could all use a little help bouncing back from those inevitable college challenges.So, if you’re ready to hear about the coolest wellness initiatives, the best ways to get your life back on track, and how to make the most of campus resources, this episode is for you. 

Send us Fan MailIn this episode of The 'Sader Digest, Brad and Alex get into the juicy details of protein (the Third and Final Macro)—breaking down what it is, why it’s important, and how to find the right balance in your diet. From the environmental impact of meat (yes, we’re talking about cow farts) to how protein can boost your health, they cover it all. Brad shares his gardening triumphs (and zucchini overloads) and reveals how he sneaks in more plant-based ingredients to create tasty, sustainable meals. The duo dives into the benefits of shifting the focus away from meat, highlighting how plant-forward eating can reduce inflammation, lower your risk of chronic diseases, and even improve your longevity.They also chat about combining different plant proteins (hello, rice and beans!) to make sure you're getting all the essential amino acids without relying solely on animal products. But don’t worry, they’re not here to make you feel guilty about your love for a good steak! Instead, they encourage moderation, variety, and finding the right balance in your meals. So whether you’re a die-hard carnivore or a dedicated plant-eater, this episode will give you fresh ideas and practical tips on optimizing your protein game for better health, sustainability, and delicious meals. Tune in and get ready to rethink how you fuel your body—without sacrificing flavor!

Send us Fan MailIn the 3rd episode of The Sader Digest, Brad  and Alex  are digging into one of the most misunderstood food groups: fats! From the “bad guys” to the “good guys,” they break down the essential role fats play in our diets. You’ll hear about the difference between those solid, artery-clogging saturated fats (think butter) and the heart-healthy unsaturated fats (olive oil, we’re looking at you!).But it’s not all doom and gloom—Alex and Brad dive into why fats are crucial for our health. They’ll also take you on a journey through the world of omega-3s and omega-6s, the essential fatty acids your body can’t make on its own, but desperately needs. Think salmon, chia seeds, and walnuts—yum!Plus, discover how fats help your body soak up essential vitamins like A, D, E, and K (even though Brad miss speaks about Vitamin E -Thanks Alex for correcting him!). And, of course, no fat talk is complete without some history: they touch on the rise and fall of low-fat diets and how moderation is the key. They also tackle the truth about trans fats and hydrogenated oils, the villainous fats that have earned a permanent ban. Get ready for a fun and flavorful deep dive into all things fat—it’s time to rethink your relationship with this essential nutrient!

Send us Fan MailIn Episode 2 of The 'Sader Digest:  Brad  and Alex  dive into the fascinating world of carbohydrates—good carbs vs. bad carbs. They explore why carbs are essential as the body's primary energy source and break down the science behind digestion, fiber, and blood sugar regulation.The episode highlights the benefits of whole grains, fruits, and vegetables as “good carbs” that promote sustained energy, gut health, and overall wellness. They discuss how refined grains like white rice, bread, and pasta spike blood sugar and provide little nutritional value, while whole grains like quinoa, farro, and millet offer sustained energy and essential nutrients. Brad and Alex also examine the role of sugars in our diets, including the differences between natural sugars and added sugars, and why artificial sweeteners aren’t a better choice. Finally, we look at how processed foods contribute to chronic diseases and  health issue , offering tips for making smarter, more nutritious food choices. Tune in to learn how to fuel your body the right way and why fiber should be your new best friend!

Send us Fan MailWelcome to the first episode of The 'Sader Digest: A Food, Wellness, and Health Podcast, the official Holy Cross podcast on nutrition and well-being! Hosted by Bradley Shannon,  Director of Culinary Development and Nutrition, and Alex Weld, a board-certified lifestyle medicine nurse practitioner and self-proclaimed foodie, this episode explores the essentials of health and wellness on campus.We introduce Holy Cross's commitment to the Okanagan Charter and the concept of promoting lifelong well-being for students and the community. Bradley and Alex dive into the basics of macronutrients—carbohydrates, fats, and proteins—discussing their roles in energy, health, and sustainability. Learn how to differentiate between "good" and "bad" carbs and fats, why quality matters, and how to make informed food choices both on campus and beyond.With analogies, practical tips, and expert insight, this episode is a must-listen for anyone looking to take a balanced, sustainable approach to nutrition. Stay tuned for future episodes where we’ll take a deeper dive into each macro and more!