Podcasts about ask jack

Dive into the what's happening at the forefront of MS research with the guidance of Dr. Michael Kornberg, Associate Director of the Neurology Residency Program and Assistant Professor of Neurology at the world-renowned Johns Hopkins School of Medicine.   Questions:   Why did you decide to choose neurology and specifically neuroimmunology as an area of medical practice? Why the focus on MS? Were there any personal experiences that shaped this path? You have your own lab at Johns Hopkins; can you tell us a little bit about the research you conduct? Are there any specific epiphanies you've had as an MS researcher that made you step back and say ‘wow'? Anything that's surprised you? What in your view is the connection between diet and inflammation in people with MS and other autoimmune conditions? Are there specific dietary recommendations you offer to your patients connected to your research? What is the clinical evidence to support your perspectives on the connection between diet and MS? Switching gears for a moment, how disease pathology differs between relapsing-remitting and progressive disease? How does this difference explain the failure of current therapies in progressive MS? What do you see as the most promising areas in MS research today? There has been some discussion about the symptoms of extended duration, or long, Covid-19 are similar to those of MS, namely fatigue, brain fog, headaches, etc. This makes me wonder if the treatments for Covid could be repurposed for MS, and vice-versa. Any thoughts on this? 5 years from now, what's your forecast for the state of MS research and advances? What are the greatest obstacles to our making progress in understanding MS, and how can we overcome them?   Bio:   Dr. Kornberg completed his undergraduate studies at Yale University. He then received M.D. and Ph.D. degrees from the Johns Hopkins School of Medicine and stayed at Johns Hopkins for neurology residency and a clinical and research fellowship in neuroimmunology. He is committed to a career that combines the competent and compassionate care of patients with multiple sclerosis and other immunologic disorders of the nervous system with basic and translational research aimed at developing improved therapies.    Dr. Kornberg is also a Program Director of eMultipleSclerosis Review, which is a continuing medical education program accredited by Johns Hopkins. It includes a podcast featuring discussions about clinical topics and patient scenarios with doctors and nurses treating people with MS, in order to educate health care providers on best care for people living with MS.    Links:   Kornberg's LinkedIn profile Kornberg's PubMed bibliography Kornberg's lab website Kornberg's Johns Hopkins profile   Coming up on our next episode:   Jack is back! Starting September 15, catch the fourth installment of Ask Jack, our special 5-part series where certified OMS foodie and professional chef Jack McNulty answers cooking- and food-related questions from you, our OMS community. The final installment of Ask Jack for 2021 premieres on November 10, and it's our special holiday cooking edition. Remember, you can submit your questions early for the next and all future Ask Jack episodes by emailing them to podcast@overcomingms.org.   Don't miss out:   Subscribe to this podcast and never miss an episode. You can catch any episode of Living Well with MS here or on your favorite podcast listening app. Don't be shy – if you like the program, leave a review on Apple Podcasts or wherever you tune into the show. And feel free to share your comments and suggestions by emailing podcast@overcomingms.org.

Welcome to Living Well with MS Coffee Break #20, where we are pleased to welcome Gillian Robertson as our guest!   Our Coffee Break series is your chance to get to know members of our diverse OMS community. In each episode, you'll join Geoff Allix for an intimate chat with a different member of our global community. Our guests will share their personal stories and talk about their challenges and victories, large and small. We hope you find common cause and a source of inspiration from the stories of these very special people.   As always, your comments and suggestions are always welcome by emailing podcast@overcomingms.org. We hope you enjoy this episode's conversation with Gillian, beaming to you straight from Grimentz in Switzerland.   Gillian's Story   Gillian has been living in the ski resort of Grimentz in Switzerland for 14 years, after relocating for work 18 years ago from the UK to Switzerland.  She and her husband have three grown daughters and two grandchildren, all now living in England. In April 2016, Gillian began feeling numbness and pins and needles in her feet, which gradually spread causing problems with her walking and balance. After various tests and referrals, she was diagnosed with RRMS in January 2017.  Following physiotherapy, she started to take a disease modifying drug and decided to follow the OMS program, which she learned about after doing a lot of her own research on MS.  She has since been able to return to her favorite sports: hiking, running, yoga, and skiing.  She also completed a two-year Diploma in cuisine and patisserie at the Cordon Bleu culinary school and has started a new career as a private chef.  Gillian volunteers for Overcoming MS by contributing and testing recipes. She is also a member of the OMS Communications Advisory Group.    Questions   Gillian, our audience wants to know a little bit about you and your life. Can you share some background on where you're from, what you do, any snippets of your family or personal life or anything about you that would give our listeners a sense of who Gillian Robertson is? How about your experience with MS? Can you provide some context on that? When were you diagnosed and how did you initially cope with it? At which point did you come across the OMS program? How was that experience for you? Why did you decide to start following it? What are some of the challenges you've faced at first in adopting the OMS program? How did you overcome them? When did you first start to see any kind of positive indicators in following OMS guidelines? What were these? You've been a valuable contributor to the OMS community. For example, contribute recipes to the OMS website. What's that experience like? On a personal note, do you have any unusual interests or wacky hobbies you can tell us about? What kind of stuff will we find you doing on a weekend? If you tap into your personal experience for a nugget of wisdom that would help people ease into and better adopt the OMS program, what would that advice be?   3 Fun Facts About Gillian (in her own words)   I am passionate about food, cooking and eating!  Always have been. I am someone who lives to eat, rather than eats to live.  Following the OMS program has not changed that, and whilst there are some limitations on the types of food I can eat now, meals can still be just as delicious at the same time as being OMS-friendly. I love the outdoors and feel very lucky to be living in the mountains, where I can ski in the winter and run, hike, and bike in the summer. I really believe that making the most of the outdoors greatly improves our physical AND mental health. I am always working to improve my foreign language skills.  Having lived in Italy and Switzerland I have had plenty of opportunity to do so, and can now speak French, German, and Italian to varying degrees.  Great brain-training!   Gillian's Links   Follow Gillian on Instagram, where she posts OMS-friendly recipe ideas, as well as photos of her cooking and life in Switzerland. This is a great site for vegan and vegetarian recipes, many of which are OMS-friendly or easily adaptable. This is a great Swiss recipe resource to browse through, with lots of vegan and fish recipes which are OMS-friendly or easily adaptable. Here's a free app for guided meditations/music for relaxation. Here are some free yoga videos for all levels. Gillian clearly loves languages, and she thinks this app makes learning a language a lot of fun.   Coming up on our next episode   On August 18, you can “meet” India's Ritu Kaur, who has taken up a one-woman effort to raise awareness about and destigmatize MS. She truly is an MS awareness machine! And don't forget to submit your questions for Ask Jack #4 by August 23 by emailing them to podcast@overcomingms.org. Ask Jack #4 premieres on September 15.   Don't miss out   Subscribe to this podcast and never miss an episode. You can catch any episode of Living Well with MS here or on your favorite podcast listening app. Don't be shy – if you like the program, leave a review on Apple Podcasts or wherever you tune into the show. And feel free to share your comments and suggestions by emailing podcast@overcomingms.org.

It's a tale of two guys.  One is older and has a lot of experience in the bush.  The other guy is younger, and when it comes to knowing what to do in the bush, he is completely lost.  Isn't it funny how sometimes life imitates art?  Tune in as the two guys talk Hunt for the Wilderpeople, junk to body ratio and more.  As always, thanks for listening. Got a question for "Ask Jack"? - moviemuggin@gmail.com

Somebody once said that the definition of insanity is repeating the same mistake over and over and expecting a different result.  Well, Jack picked another South Korean, subtitled, action flick, so yeah..... but does this one fail miserably like the last two or did he actually pull a winner?  Tune in to find out and as always, thanks for listening. Got a question for "Ask Jack"? - moviemuggin@gmail.com www.moviemuggin.com  

Welcome to our third installment of Ask Jack, featuring the prodigious culinary talents of professional holistic chef Jack McNulty answering food-related questions generated by you, our community. Check out the show notes below that dig deeper into the topics covered on this episode. Set your dials to this station when Ask Jack #4 premieres on September 15, 2021, just in time to kick off autumn (for one half of the world, at least). Don't forget to submit your questions for Jack by emailing them to podcast@overcomingms.org.   Introduction   Now, on to this episode's main theme: Summer is for Eating Well!   In this episode, we dig into (literally) into some topical questions about foods and activities that are part of every summer culinary package, and Jack makes sure to advise you on how to make sure they align with your OMS diet and still taste great. Given how central a role grilling (or BBQing to some of our listeners) plays in summer eating, we focus mostly on understanding the growing segment of meat replacers and how they fit into the OMS diet, plus addressing summer cooking ideas and techniques.   Questions 1 + 2   Our first question comes from Mathilde in London, and it harkens back to a popular theme on earlier episodes – cooking appliances:   I know that Jack already talked about various cooking appliances, but I was wondering what were his thoughts about induction? My understanding is that it is a great one when it comes to controlling temperature. Is that true?   Our next question, from Gina in Bristol (UK) is about reheating food, which is relevant for summer and all seasons:   When I make a stir fry or soup, I sometimes add olive oil or sesame oil after cooking while the food is still hot. I also like to batch-cook and am wondering what is the best way to reheat foods that have some oil in or on them (roasted vegetables come to mind)? Is it problematic to microwave leftovers?   Question 3   There was a flurry of questions from our audience about how healthy meat substitutes and chicken substitutes are, given they often have loads of chemicals or other “unnatural” ingredients. Jack and Geoff dig into this topic to unpack some of the key points to be mindful of when considering whether to consume one of the many meat alternatives and plant-based “meat” options on the market.   Question 4   Eating outdoors and picnicking are summer fixtures. Many of our listeners wanted to know what are the best types of OMS-friendly foods to bring with you to a picnic?   Question 5   On a sizzling BBQ note, Nicola from Canterbury (UK) wanted to hear ideas for things to try on a BBQ. In her experience, most homemade bean burgers just fall apart, and she worries about cooking fish over direct heat. She has had some success with mushrooms in foil but otherwise is out of ideas. Any tips?   Question 6   What are the main factors and considerations to ensure your summer cooking is healthy and fun? Jack provides some great overall guidelines to make sure you spend more time enjoying your summer fare and less time deliberating over it.   Question 7   Most people associate grilling with proteins, but many of our listeners are curious about the best veggies to make on an open flame and wanted to get some good tips on grilling vegetables. Jack offers some great advice on this topic. Here are some further thoughts on how best to cook veggies.   Question 8   Most meals end with dessert, and so does this episode. One of our listeners asked the following:   Do you have any suggestions on what I can bring as a dessert if I'm invited to a picnic?   Links:   Connect with Jack:  Website | Instagram | Twitter | Facebook   Coming up on our next episode:   On July 28, tune into the next episode of Living Well with MS for a topic that's critical to everyone's good health: exercise. Specifically, one of our favorite guests – Dr. Gretchen Hawley – rejoins us to discuss ways in which we can rethink exercise to make it more accessible to everyone. You'll really get a great dose of advice on how to get into the great exercise groove at all levels of ability, tapping into Dr. Gretchen Hawley's expertise as a Doctor of Physical Therapy specializing in MS and creator of The MSing Link, and online MS wellness program.   Don't miss out:   Subscribe to this podcast and never miss an episode. You can catch any episode of Living Well with MS here or on your favorite podcast listening app. Don't be shy – if you like the program, leave a review on Apple Podcasts or wherever you tune into the show. And feel free to share your comments and suggestions by emailing podcast@overcomingms.org.

Welcome to Living Well with MS Coffee Break #19, where we are pleased to welcome Joia Lewis as our guest!   Our Coffee Break series is your chance to get to know members of our diverse OMS community. In each episode, you'll join Geoff Allix for an intimate chat with a different member of our global community. Our guests will share their personal stories and talk about their challenges and victories, large and small. We hope you find common cause and a source of inspiration from the stories of these very special people.   As always, your comments and suggestions are always welcome by emailing podcast@overcomingms.org. We hope you enjoy this episode's conversation with Joia, beaming to you straight from the Estoril in Portugal.   Bio:   Joia Lewis was born in Portugal to missionary parents and lived there for 10 years until the family returned to the United States. In college she studied violin at the Boston Conservatory and Russian at the Pushkin Institute in Moscow, before spending a year traveling throughout Europe, Africa, India and the Middle East. Seeking to continue studies in both the humanities and sciences, she completed graduate work at Indiana University for a PhD in the Philosophy of Science. 30 years of teaching scientific reasoning, logic and medical ethics also include raising her daughter in California and working for a software company there and in Minnesota. She was diagnosed with PPMS in 2009 and taught 5 more years until full medical retirement and disability in 2014. Her symptoms were fortunately stable enough to allow for moving back to her birthplace in Portugal in 2018, where she currently lives near Lisbon and works on her many writing projects.   Questions:   Joia, welcome to Living Well with MS Coffee Break. We're so pleased to have you on our program. The purpose of this series is to better get to know some of the diverse members of our community from around the world, and we couldn't have a more representative example than you. You've had quite an international and multicultural life, which has taken you full circle back to Portugal. Can you tell us a bit about this whirlwind trajectory? When were you diagnosed with PPMS? Can you provide some context on that? When were you diagnosed and how did you initially deal with it? You have had a rich career as an academic, serving as a professor of philosophy of science. And now you're an essaying, blogger and occasional editor. How did your academic focus at all inform your approach to dealing with the realities of experiencing MS? At which point did you come across the OMS program? How was that experience for you? Why did you decide to start following it? What are some of the challenges you've faced at first in adopting the OMS program? How did you overcome them? When did you first start to see any kind of positive indicators in following OMS guidelines? What were these? As I understand it, you have some thoughts to share with our community about ways in which one can deal with the anxieties surrounding experiencing MS symptoms. As this is a critical area for anyone with MS, do you have any personal lessons or tips to share? You've been a valuable member of the OMS community. As an example, you're the ambassador of the OMS Circle currently covering all of Portugal. What's that experience like? Shifting gears, literally, I'm curious to understand how you work exercise and meditation into your daily regimen. What kind of exercise do you do regularly, and how do you feel it impacts you physically and emotionally? If you tap into your experience with MS generally and OMS specifically for a nugget of wisdom that would help people ease into and better adopt the OMS program, what would that advice be?   Joia's Links:   Check out Joia's blog Read Joia's essay about her PPMS journey Joia's interview on the Women Who Walk podcast Joia's LinkedIn profile Joia's Twitter feed   Coming up on our next episode:   Tune in on July 21, 2021 for the third installment and special summer edition of Ask Jack, our special 5-part series where certified OMS foodie and professional chef Jack McNulty answers cooking- and food-related questions from you, our OMS community. This episode is all about picnics and grilling, so have a listen and you'll be sure your summer meals are both tasty and OMS-friendly. And remember, you can submit your questions for future Ask Jack episodes by emailing them to podcast@overcomingms.org.   Don't miss out:   Subscribe to this podcast and never miss an episode. You can catch any episode of Living Well with MS here or on your favorite podcast listening app. Don't be shy – if you like the program, leave a review on Apple Podcasts or wherever you tune into the show. And feel free to share your comments and suggestions by emailing podcast@overcomingms.org.

Brief and short show notes today.  I ended up having to cancel a scheduled guest for reasons I won’t discuss here.  This left me with no show for today and I either had to do a rewind or call an … Continue reading →

Welcome to Living Well with MS Coffee Break #17, where we are pleased to welcome Yasmin Neves as our guest!   Our Coffee Break series is your chance to get to know members of our diverse OMS community. In each episode, you'll join Geoff Allix for an intimate chat with a different member of our global community. Our guests will share their personal stories and talk about their challenges and victories, large and small. We hope you find common cause and a source of inspiration from the stories of these very special people.   As always, your comments and suggestions are always welcome by emailing podcast@overcomingms.org. We hope you enjoy this episode's conversation with Yasmin, coming to you straight from Cardiff, Wales.   Bio   Yasmin owns and runs several successful businesses and has expertise in human resources, property and coaching. Yasmin is a Master Coach of Neuro Linguistics Programming, which means she really understands how the unconscious mind works and has a whole range of tools to help people achieve long lasting change in their personal and professional lives. Yasmin has overcome a number of personal challenges in her life and is currently learning to live well after a diagnosis of MS. She is passionate about wellbeing, mindsets, self-sufficiency and helping others to achieve their goals. Yasmin has transformed every aspect of her life and isn't afraid of living a slightly unconventional life in the country.     Questions:   Yasmin, our audience wants to know a little bit about you and your life. Can you share some background on where you're from, what you do, any snippets of your family or personal life or anything about you that would give our listeners a sense of who Yasmin Neves is? How about your experience with MS? Can you provide some context on that? When were you diagnosed and how did you initially cope with it? At which point did you come across the OMS program? How was that experience for you? Why did you decide to start following it? What are some of the challenges you've faced at first in adopting the OMS program? How did you overcome them? When did you first start to see any kind of positive indicators in following OMS guidelines? What were these? You've been a valuable member of the OMS community. As an example, you're part of an OMS Circle in Cardiff. What's that experience like? On a personal note, do you have any unusual interests or wacky hobbies you can tell us about? What kind of stuff will we find you doing on a weekend? If you tap into your experience with MS generally and OMS specifically for a nugget of wisdom that would help people ease into and better adopt the OMS program, what would that advice be?   Yasmin's Top 3 Passions (in her own words):   I am passionate about the mind-body connection and how our thoughts become our reality. Reconnecting with nature is a powerful healing tool for me and it can be so simple. Just taking a moment to really look at a flower or listen to water or taking your shoes off and feeling the ground beneath me are daily habits which help keep me grounded and reduce my stress levels.   Self-sufficiency and the environment are two additional key areas (along with health) which drive me to live a holistic life.   Yasmin's Links:   Check out Yasmin's HR and coaching website here. Yasmin is very active on Instagram; check out some of her feeds: Yasmin's personal page Yasmin's farm page The food page from the OMS Circle in Cardiff   Coming up on our next episode:   Starting June 9, tap into the joys of volunteering by meeting one of our volunteer coordinators, Hana Javurkova, as OMS honors those who give so much of their time and expertise in the service of our community. And remember to submit your questions by June 15 for the next Ask Jack episode on summer eating, picnics and grilling by emailing them to podcast@overcomingms.org.   Don't miss out:   Subscribe to this podcast and never miss an episode. You can catch any episode of Living Well with MS here or on your favorite podcast listening app. Don't be shy – if you like the program, leave a review on Apple Podcasts or wherever you tune into the show. And feel free to share your comments and suggestions by emailing podcast@overcomingms.org.

Welcome to our second installment of Ask Jack, featuring the prodigious culinary talents of professional holistic chef Jack McNulty answering food-related questions generated by you, our community. Check out the show notes below that dig deeper into the topics covered on this episode. Set your dials to this station when Ask Jack #3 premieres on July 21, 2021, just in time to get great cooking tips for summer fun (at least for our listeners in the Northern Hemisphere)! Don’t forget to submit your questions for Jack by emailing them to podcast@overcomingms.org.   Now, on to this episode’s topics and questions:   What Shall I Eat?   First, a question from Annemieke in the Netherlands about peanuts, though what she’s asking about is no small matter for many of you:   In Dutch cooking, peanut butter sauce is quite common. To make the sauce you peanut butter. In stores, 100% peanut butter from raw peanuts is available and is unprocessed. BUT, on the OMS website it says: peanuts are defined as a ground nut and not recommended due to their higher saturated fat content. Some people replace the peanut butter with sunflower butter, tahini (sesame seed butter), cashew butter or almond butter or a mix of those four. But I’m confused about the sat fat and Omega 3/6 content of these different nuts and seeds versus peanuts. Jack, is it really a problem to have some peanut butter (from 100% raw peanuts) since we can eat also tahini, sunflower seeds and cashew nuts?   From Kiril in Bulgaria, let’s get to the slippery topic of oils:   Can we use grapeseed oil? And is it OK for baking too?   From Nick in Lincoln, Rhode Island, an important question about a really trending topic – plant-based meat alternatives:   Jack, are impossible burgers OK for people with MS who want to follow an anti-inflammatory diet?   Now on to canned foods, with a question from Duarte in Poland:   What's your view on canned legumes and fruits? Are there some to avoid? If so, which ones?   Helpful Tips and Cooking Techniques   From Marie in the United Kingdom, a question about coconut milk replacements:   She uses coconut essence and oat milk, but these don’t quite hit the mark. Any recommendations, Jack?   Still on the coconut theme, here’s a question from Ann, from the OMS Circle in Hertfordshire, UK:   What are some suitable substitutes for coconut oil in vegan recipes? Unlike coconut oil, olive oil doesn’t always work due to being liquid at room temperature. Jack, what do you think?   This other question from Marie in the UK may activate some pleasure centers in our listener’s food brains:   On the subject of chips, or French Fries for our American friends, she never used to eat them but her family, who also follow the OMS diet, often request them and she hasn’t succeeded to get them to really crisp up. Jack, any helpful tips?   Fun Recipe Ideas   Here’s a question from a listener in the UK on sour cream:   How can you make it at home in a whole food, plant-based way? Jack, any thoughts?   Now on to something we find very tasty here in the UK, but which isn’t always OMS-friendly: Yorkshire Pudding. Ann, from the OMS Circle in Hertfordshire, wanted to know:   Any recipe suggestions for OMS-compliant Yorkshire Puddings which replicate as near as possible the original in which the batter contains eggs and fat.  A particular member of her Circle in Hertfordshire always complains that everything she tries leads to Yorkshire Puddings as “flat as pancakes!” Jack, any tips?   Since we are on a sweets kick, Ann had another question that might be relevant to many of our listeners who love to bake:   How do you make cakes taste light and moist when many of the ingredients needed to do so aren’t OMS-friendly?   And let’s end this episode on a crunchy note:   Jack, do you have any recipe ideas for gluten-free crackers and snacks, or anything savory that packs a crunch?   Bonus Content from Jack:   The Bottom Line on Peanut Butter   Even though you shouldn’t use peanut butter as a dominant food source in your diet, it is probably fine to eat some in small amounts every now and then. Minor consumption of peanut butter is unlikely to have any major negative effects as long as you are also avoiding harmful foods like sugary sodas, trans fats and other highly processed junk foods.   Grapeseed Oil   Grape seeds are waste products from pressing grapes for wine or juice. There is very little nutritional benefit in the oil and lots of downside. It is an oil that is considered to promote inflammation. Consider alternatives such as unprocessed rapeseed oil, extra virgin olive oil or no oil at all!   Impossible Burgers   Impossible burgers are made from a large list of unhealthy ingredients. It is probably best to avoid these burgers completely. Look for 100% plant-based alternatives, or better yet, consider making your own.   Impossible Burger Ingredients Burger recipes on the OMS website Black Bean & Mushroom Burger   Canned Legumes and Fruit   BPA is the biggest concern when it comes to canned food products. BPA is a chemical used in making plastics which may accelerate formation of fat cells. 90% of BPA in humans comes from canned foods and processed foods. Choose foods that are packed in Tetra Paks, Jars or BPA-free cans… or make your food fresh!   Coconut Essence and Oat Milk   Coconut essence can be added to non-dairy milk to help replicate the flavor and consistency of coconut milk (or cream). It is helpful to add a thickening ingredient to the mix to create the right texture. I recommend blending soy milk, chickpea flour, nut butter and some coconut water or essence. Read my complete thoughts here.   Substitutes for Coconut Oil in Baking   Coconut oil is used extensively in the vegan world. Quite a number of vegan baking recipes rely heavily on the use of coconut oil. In most cases, substituting a healthier oil like unprocessed rapeseed oil or extra virgin olive oil works fine. To create a richer texture for pastries, consider adding a tablespoon of nut butter.   Get Jack’s Vegan Pastry Dough Recipe   Getting Crispy Textures on Vegetables   Crispy textures on vegetables are created by caramelizing natural sugars/starches on the surface. Caramelization begins when sugars/starches reach a temperature of 120°C (250°F). This is also the point when all oils begin breaking down, although harmful elements are not produced until temperatures rise substantially more to 190°C (375°F) and held at this point for 10-20 minutes. Coating vegetables with a light amount of oil is considered OMS-safe because the surface moisture evaporating from the vegetables will prevent the oils from rising above 120°C (250°F). The oil coating will also speed the cooking/caramelization process and prevent too much moisture loss from the vegetable. Crispy textures can be accomplished without oil, although the vegetable will taste dry, a factor that can be overcome by coating the vegetable with a dip or vinaigrette after cooking. Adding a starch to the vegetable surface prior to cooking (corn starch, rice starch, tapioca starch) can help create a crispier surface without adding oils.   Get Jack’s Oil-Free Baked Potato Fries and Tangy Ketchup recipe   Sour Cream Recipe   Here is how Jack makes a vegan soy sour cream:   250 grams (1/2-pound) semi-firm tofu (or firm silken tofu) 3 tablespoons soy yogurt 25 ml. (2 tablespoons) extra virgin olive oil (optional) juice of one half lemon 2 tablespoons apple vinegar 1-2 teaspoons sea salt   Combine all the ingredients in the bowl of a high-speed blender. Process until creamy smooth. Taste the soy sour cream and make any adjustments to the seasoning or acidic content, then blend again. Serve immediately or store in an airtight container in the refrigerator for up to 3-4 days.   Yorkshire Puddings   This classic recipe relies heavily on eggs and fat in the traditional preparation. The biggest problem in making a light and crispy version is the technique in the classic version, which is essentially a deep-fried preparation in a small tin like a muffin tin.   The key steps in making vegan (or OMS-friendly) cakes moist and light are to follow these guidelines:   Make sure all of your ingredients are prepared and your oven is preheated. Measure all of your ingredients – preferably with a scale. Sift all your dry ingredients into a bowl. Mix your wet ingredients in a separate bowl. Use baking powder and/or baking soda as a leavening agent to replace eggs. Always include some acidic ingredient if using baking soda. Don’t use too much of either ingredient or your cake will taste soapy. Fats create a cake-like structure and aid in making the cake moist. Consider a nut butter as an alternative to oil. If using oil, replace butter in recipes by using 80% or less of the butter total. Always add wet ingredients to dry ingredients and mix just long enough to incorporate the batter evenly. Overmixing will create a heavy final product. Make sure the cake is completely baked. Underbaking will make the cake taste heavy. Insert a knife or skewer into the center of the cake. It should be free of any cake batter when removed.   Making Gluten-free Crackers and Snacks   The key to making a crisp cracker is to get the dough rolled out very thinly. Sandwich the dough in between two pieces of baking paper and use a rolling pin to get the dough very thin. Place on a baking tray and carefully remove the top sheet. Baking is usually at 200°C (400°F) for about 10-12 minutes.   Links:   Connect with Jack:  Website | Instagram | Twitter | Facebook   Coming up on our next episode:   Join us starting May 19 for the next episode of Living Well with MS for a very special and insightful interview with Dr. Sandra Neate, the Head of the Neuroepidemiology Unit (NEU) within the Melbourne School of Population and Global Health at the University of Melbourne in Australia.  The NEU is at the forefront of research into lifestyle related risk factors in MS and health outcomes, and the experiences of people who adopt lifestyle modification. Have a listen to hear what’s on the NEU’s research horizon and how it may impact you!   Don’t miss out:   Subscribe to this podcast and never miss an episode. You can catch any episode of Living Well with MS here or on your favorite podcast listening app. Don’t be shy – if you like the program, leave a review on Apple Podcasts or wherever you tune into the show. And feel free to share your comments and suggestions by emailing podcast@overcomingms.org.

Welcome to Living Well with MS Coffee Break #16, where we are pleased to welcome Rick Nelson as our guest!   Our Coffee Break series is your chance to get to know members of our diverse OMS community. In each episode, you’ll join Geoff Allix for an intimate chat with a different member of our global community. Our guests will share their personal stories and talk about their challenges and victories, large and small. We hope you find common cause and a source of inspiration from the stories of these very special people.   As always, your comments and suggestions are always welcome by emailing podcast@overcomingms.org. We hope you enjoy this episode’s conversation with Rick, beaming to you straight from the Philadelphia, Pennsylvania in the USA.   Rick’s Story (in his own words)   I am Rick Nelson. I live in Cherry Hill, New Jersey, in the United States. I’m married to Solange and am a father of three adult children – Anthony, Alice and Richard – and I’m very proud of all of them.   My Aunt Mary Jean had MS. As a family we experienced her advancing disability through my teenage and early adult years, culminating in her death at an early age from MS-related causes. Mary Jean took everything that the medical establishment had to offer in those days, yet she missed out on many of life’s joys, and never met her grandchildren.   A couple of decades later, in late 2004, I was diagnosed with MS.   I dove into the research found and embraced the Swank Diet. I was persuaded by long-range study, conducted by Dr. Roy Swank commencing in 1948, which found that people with MS who consumed less than 20 grams of saturated fat per day essentially didn’t progress to disability over the more than three-decade course of the study.     I was all in.   Later, I came upon Dr. George Jelinek’s book, Overcoming Multiple Sclerosis. With a family history similar to mine plus his background as a physician and medical journal editor, I felt Dr. Jelinek incorporated extensive research to take Dr. Swank’s work to the next level.     After devouring Dr. Jelinek’s book, I embraced the OMS Recovery Program.    Leading a busy life with a demanding corporate job and family duties, I struggled with stress control. I was less than successful in embracing meditation, so a few years later I traveled to Melbourne, Australia and participated in the OMS retreat at Gawler Centre. At the retreat I came away deeply moved by the knowledge, care and selfless humanness demonstrated by Dr. Jelinek, Zig and other members of staff.   It was my first time in a community of people with MS, and I came away impressed with the strength and the passion of the other participants. These were people who challenged the status quo.   I have been an advocate for OMS ever since.    OMS has been life-changing for me, it has provided hope, and allowed me to regain control of my health. The result has been many years of vitality and contribution to my family and community.   Questions:   Rick, our audience wants to know a little bit about you and your life. Can you share some background on where you’re from, what you do, any snippets of your family or personal life or anything about you that would give our listeners a sense of who Rick Nelson is? How about your experience with MS? Can you provide some context on that? When were you diagnosed and how did you initially cope with it? At which point did you come across the OMS program? How was that experience for you? Why did you decide to start following it? What are some of the challenges you’ve faced at first in adopting the OMS program? How did you overcome them? When did you first start to see any kind of positive indicators in following OMS guidelines? What were these? You’ve been a valuable contributor to the OMS community. For example, you established the OMS Circle in Philadelphia and serve as its ambassador. What’s that experience like? On a personal note, do you have any unusual interests or wacky hobbies you can tell us about? What kind of stuff will we find you doing on a weekend? You’re also a successful entrepreneur and management consultant. If you tap into that expertise for a nugget of wisdom that would help people ease into and better adopt the OMS program, what would that advice be?   Rick’s Links:   Check out Rick’s LinkedIn profile Check out the work Rick does to help entrepreneurs   Coming up on our next episode:   Tune in on May 12, 2021 for the second installment of Ask Jack, our special 5-part series where certified OMS foodie and professional chef Jack McNulty answers cooking- and food-related questions from you, our OMS community. This is a tasty morsel you won’t want to miss. And remember, you can submit your questions for future Ask Jack episodes by emailing them to podcast@overcomingms.org.   Don’t miss out:   Subscribe to this podcast and never miss an episode. You can catch any episode of Living Well with MS here or on your favorite podcast listening app. Don’t be shy – if you like the program, leave a review on Apple Podcasts or wherever you tune into the show. And feel free to share your comments and suggestions by emailing podcast@overcomingms.org.

Calvary Chapel Chino Hills Tape Number: JHX513 Keywords: Salvation, Backslidden, Prophecy,

Dr. Amy Novotny is a highly trained physical therapist who has committed herself to helping people with varying medical conditions, including multiple sclerosis, learn how to manage and overcome the pain and discomfort their conditions cause. She is the creator of the PABR® method, a holistic approach to restoring the body to its full potential using its own nervous system. PABR (which stands for Pain Awareness Breathing Relief) is a combination of breathwork and body positioning that calms the nervous system, and on this episode, Geoff Allix dives into this fascinating and transformative practice with the creator herself.   We hope you continue to tune in to more episodes of Living Well with MS, our Coffee Break series and our brand new limited series Ask Jack, featuring professional holistic chef Jack McNulty answering food-related questions generated by you, our community. Watch this space as well as the OMS website and social channels for more updates.   Questions:   Welcome to the show, Dr. Novotny. May I call you Amy? Can you tell our audience a little bit about your background? You’re the creator of the PABR (pain awareness breathing relief) method and its main practitioner through your work under the PABR Institute. Can you give our audience an overview of this technique? How can PABR be helpful for people with MS? Why does a combination of body positioning and breathing calm the sympathetic nervous system? What are the types of pain or discomfort specific to MS that PABR is especially well suited to helping people manage? Are there specific types of MS your technique is better suited to than others, like primary progressive vs. relapsing remitting? Can you share any case studies or success stories you’ve had working with people with MS? How do you train people to learn and apply this method? What led you to create the PABR method? Has PABR helped you personally in any way to deal with pain? What’s your vision for making the PABR method accessible to more people with MS and beyond? Given we are still emerging from 2020’s Covid tunnel, what’s the light at the end of the tunnel you see in 2021?   Bio:   Dr. Amy Novotny founded the PABR® Institute with the mission to provide pain, stress and anxiety relief to those who seek a naturalistic form of treatment when other treatment methods have fallen short. Her unique approach comes from her experience treating in a variety of settings and with a wide range of patient populations over the past 12 years. Her background is in orthopedics, sports, geriatrics, balance disorders, nerve injuries, and most recently, chronic pain; and her influences from coursework at the Postural Restoration Institute gave her the foundation to develop this treatment method to address a wide variety of painful and restrictive conditions. Her methods have helped countless people reduce and eliminate pain, stress, anxiety, orthopedic surgeries, sleep issues and the need for medications. She co-authored two Amazon #1 Best-Selling books Don’t Quit: Stories of Persistence, Courage and Faith and Success Habits of Super Achievers, which share her journey on how and why she developed the PABR® Method. Her ability to speak French and Spanish has allowed her to communicate with and help various clients from all around the world, including France, Mexico, Central America and South America. She has a variety of interests including running 40+ marathons, running 10 ultra marathons (including two 100 milers), completing an Ironman triathlon, photographing wildlife and landscapes all over the world that has led to several of her images being chosen as Photos of the Day, most notably National Geographic Your Shot World Top Photo of the Day.   Links:   Learn more about Novotny See Amy’s photography portfolio Check out Amy on Facebook Check out Amy on LinkedIn Check out Amy on Instagram Check out Amy on Twitter Schedule a free 15m consultation with Dr. Novotny   Coming up on our next episode:   On our next episode, launching May 3, 2021, join us for our 16th installment of Living Well with MS Coffee Break as Geoff Allix sits down with Rick Nelson, the OMS Circle Ambassador in Philadelphia, Pennsylvania. You’ll love getting to know the face of our community from the City of Brotherly Love!   Don’t miss out:   Subscribe to this podcast and never miss an episode. You can catch any episode of Living Well with MS here or on your favorite podcast listening app. Don’t be shy – if you like the program, leave a review on Apple Podcasts or wherever you tune into the show. And feel free to share your comments and suggestions by emailing podcast@overcomingms.org.

Welcome to the inaugural episode of Ask Jack, featuring the prodigious culinary talents of professional holistic chef Jack McNulty answering food-related questions generated by you, our community. Check out the show notes below that dig deeper into the topics covered on this episode. Set your dials to this station when Ask Jack #2 premieres on May 12, 2021, and don’t forget to submit your questions for Jack by emailing them to podcast@overcomingms.org.   Healthiest Cookware Options The goal of any cookware is to conduct heat evenly and efficiently while remaining chemically non-reactive. No single pan meets these goals completely. Here’s a brief breakdown on the plusses and minuses of different cookware options:   Ceramics (Earthenware, Stoneware and Glass): chemically stable and non-reactive. No impact on taste/flavors. Not good at higher temperatures. Always avoid any ceramic with lead glazing.   Enamelware: thin layer of powdered glass infused on steel or iron creates a non-reactive surface with some degree of non-sticking. Holds heat well over a long time. Not good in conditions of rapid heating or cooling. Susceptible to chipping. Particularly suited for slow cooking using lower temperatures either on the stovetop or in an oven.   Aluminum: lower cost and lightweight. Excellent heat conductivity providing fast and even heating. Anodized aluminum means they have been treated with a thin protective layer that is non-sticking. Aluminum cookware without treatments reacts to acids and alkaline foods, altering appearance and flavor.   Copper: best material in terms of conductivity. Expensive option. Most copper pans are lined with stainless steel or tin. They are not good when heated or cooled rapidly. Susceptible to rapid degradation when used in higher temperature cooking (230°C or 450°F).   Iron and Carbon Steel: good conductor of heat but can be uneven. Can also react with and discolor food. Absorbs and holds heat extremely well over longer periods. Once preheated, cooking temperatures can be reduced. Non-stick surface can be created when ‘seasoning’ the cookware. Heat unsaturated oil for several hours in a moderate oven, then cool and wipe clean. Appropriate 1-2 times per year. Avoid abrasives and dishwashers to keep surface ‘seasoned’. Use of oil in pan during seasoning process has no negative effect on food – it is OMS safe.   Stainless Steel: iron and carbon mixture. Expensive option, but also long-lasting when cared for. Decent heat conduction and non-reactive to food. Closest to meeting ultimate objective of a good pan. Always preheat pan over moderate to low temperatures before adding food or liquids. Avoid dishwashers to prolong life.   Non-Stick Pans: non-stick surfaces are created from thin layer of a chemical compound (Teflon or other modern versions). Short shelf life of less than 3 years. Not appropriate at high temperatures, which could cause toxins or warping of pans. Easily scratched. Avoid dishwashers, abrasive cleaners and abrasive utensils. Can be used for effective non-stick cooking at low temperatures. Light coating of oil in pre-heated pan enhances non-stick surface.   Green Pans: a type of non-stick pan. Thin layer of ceramic applied to surface rather than a chemical compound. Safer non-stick option than most non-stick pans, but still perform poorly at higher temperatures. Susceptible to cracking and chipping. Short shelf life.   Extra Tips: how to limit use of oil in cooking for cookware types… Cast Iron and Carbon Steel: make sure your pan is well-seasoned at all times. Preheat the pan before adding your food. Avoid using any kind of cooking utensil that will scratch the surface. It is ok to allow food to stick briefly to the pan; just release the food with a small amount of liquid.   Ceramics: preheat the pan or pot slowly over low heat. Avoid using temperatures above medium and make sure to cool the pan or pot slowly at room temperature. Preheat before oven use.   Non-Stick pans (including new generation varieties): heat the pot or pan slowly over low heat. Never exceed medium temperatures and avoid using cooking utensils that will scratch the surface. Cool the pan slowly to preserve the non-stick surface. Avoid dishwashers.   Aluminum and Stainless Steel: preheat before adding food. Allow the food to stick to the bottom of the pan or pot and release it with 1-2 tablespoons of water or other liquid. For best results, use medium temperatures and avoid high temperature cooking. Always cool to room temperature before cleaning. Avoid dishwashers.   Benefit of Organic vs. Traditional Farming Organic foods are the healthiest option when compared to traditionally produced fruits and vegetables. They will have lower amounts of pesticides or other harmful elements in the soil. Jack’s suggestion is to choose organic whenever there is an option, but never allow pesticide-stress to prevent eating a wide variety of fruits and vegetables regardless of how they are grown.   Using Oils to Roast Vegetables The use of oils in cooking is a personal choice. Most recipes can be made entirely oil-free. Oils are mostly used in cooking to create flavor, texture and preserve moisture in the food. In other words, using oils usually amounts to personal satisfaction. Vegetables are normally 60-80% water. As the water evaporates from the surface of the vegetable it will begin to rapidly dry out. Coating the vegetable first in oil slows the loss of liquid and helps exterior sugars to caramelize – creating both flavor and texture.   Water and Oil in Cooking Water alone boils at a standard temperature. Adding elements to the water, such as salt, can alter the boiling point but only by a small amount. Adding pressure to water (pressure cooker) can also alter the boiling point (maximum temperatures of a pressure cooker are 120°C (250°F). Adding oils to water slightly reduces the boiling point but the change is marginal. As long as water exists, oils cannot exceed the effective boiling point.   Getting Crispy Textures on Vegetables Crispy textures on vegetables are created by caramelizing natural sugars/starches on the surface. Caramelization begins when sugars/starches reach a temperature of 120°C (250°F). This is also the point when all oils begin breaking down, although harmful elements are not produced until temperatures rise substantially more to 190°C (375°F) and held at this point for 10-20 minutes. Coating vegetables with a light amount of oil is considered OMS-safe because the surface moisture evaporating from the vegetables will prevent the oils from rising above 120°C (250°F). The oil coating will also speed the cooking, caramelization process and prevent too much moisture loss from the vegetable. Crispy textures can be accomplished without oil, although the vegetable will taste dry, a factor that can be overcome by coating the vegetable with a dip or vinaigrette after cooking. Adding a starch to the vegetable surface prior to cooking (corn starch, rice starch, tapioca starch) can help create a crispier surface without adding oils.   Air Fryer vs. Oven Air-fryers are essentially miniature convection ovens. They rapidly circulate hot air in a small and enclosed area to promote rapid and even heat conduction. Air-fryers rely on temperature cooking of 180° – 190°C (350° - 375°F). The enclosed space and rapid air movement means surface temperatures of food will rise faster than in a larger convection oven – 165° vs 120°C (330° vs 250°F). Most manufacturers recommend using small amounts of oil to coat the food in order to enhance the crispy textures and prevent too much moisture loss.   Applying Thin Layer of Oil to a Pan Certain food preparations work best when a thin layer of oil is applied to the surface of a pre-heated pan then wiped clean. Cooking thin pancakes (like crepes) is an example. When a pan is heated, metals expand and open microscopic pores (also true in non-stick pans). These pores are where food will go first and the reason something sticks to a pan. Certain pans minimize this effect with their coatings. Applying a thin layer of oil to the pan and wiping it to remove the excess fills the pores and removes the problem. This is effective when cooking thin batters. It is not necessary before each pancake or crepe, as the first one will aid in closing the pores. High heat will cause the pores to expand further and create the sticking problem faster than cooking at lower temperatures. The oils used in the coating have a minimal effect on the food’s surface and are not carried over into the food. Careful application and wiping the pan ensures this method is completely OMS compliant.   Links: Connect with Jack:  Website | Instagram | Twitter | Facebook Jack’s podcast on fats: S2 Episode 28 Oils and OMS: Separating Fats from Fiction Medium article: Why Some Professional Chefs Hate Nonstick Pans Expanded article on cookware: Healthiest Cookware Options   Coming up on our next episode: Join us on March 22 for the premiere of the next Living Well with MS Coffee Break episode, where we travel to the UK to hear Katy Deacon’s fascinating story. Learn more about interesting and inspiring OMSers like you by catching up on past Coffee Break episodes   Don’t miss out: Subscribe to this podcast and never miss an episode. You can catch any episode of Living Well with MS here or on your favorite podcast listening app. Don’t be shy – if you like the program, leave a review on Apple Podcasts or wherever you tune into the show. And feel free to share your comments and suggestions by emailing podcast@overcomingms.org.

Mark Webb is one amazing human: he’s a writer, wheelchair rugby athlete and head of communications for Shift.ms, an amazing community of people with MS. Amidst all that still manages to find time to be a champion of all things MS, especially as it relates to diversity and inclusion. Join Geoff Allix in his fascinating interview with Mark and get one exceptional person’s “view from Shift.ms”.   We hope you continue to tune in to more episodes of Living Well with MS, our Coffee Break series a brand new limited series call Ask Jack, launching in March 2021, and featuring professional holistic chef Jack McNulty answering food-related questions generated by you, our community. Stay tuned and watch this space as well as the OMS website and social channels for more updates.   Questions:   Welcome to the show, Mark. Can you tell our audience a little bit about yourself? Mark, you’re affiliated with Shift.ms. Can you tell us a little about the organization? What do you do for Shift.ms? As a person with MS, how does it feel to have this impact on the MS community? In terms of your MS, when were you diagnosed and how did it impact your life? What’s your personal mission in helping the MS community? Exercise is very important to you. I know you’re active in wheelchair rugby… can you tell us what that’s about? How has wheelchair rugby helped you build strength and confidence? What would your advice be for people with MS that have mobility issues about getting more active? Since MS affects everyone differently, and some people experience more mobility issues and other symptoms than others, what’s your view on how this diversity in the MS community is treated? How do you think we can all make the MS community more inclusive? You’re a pretty busy guy, but you still find time for public speaking, including a TED talk. What do you present on? 2020 was a tough year for all of us. What are you most hopeful about for 2021?   Bio:   Mark Webb is a public speaker and campaigner for all things Multiple Sclerosis, disability and diversity. He is also Head of Communications for the worldwide social network for MSers, Shift.ms.   He blogs at onemanandhiscatheters.com, is writing a book slowly, and plays Wheelchair Rugby very badly.   Links:   Learn more about Shift.ms Check out Mark’s Twitter feed Check out Mark’s blog Check out Mark’s Instagram   Coming up on our next episode:   Tune in on March 17, 2021 for the premiere episode of Ask Jack, our special 5-part series where every couple of months, certified OMS foodie and professional chef Jack McNulty answers cooking- and food-related questions from you, our OMS community. This is a tasty morsel you won’t want to miss. And remember, you can submit your questions for future Ask Jack episodes by emailing them to podcast@overcomingms.org.   Don’t miss out:   Subscribe to this podcast and never miss an episode. You can catch any episode of Living Well with MS here or on your favorite podcast listening app. Don’t be shy – if you like the program, leave a review on Apple Podcasts or wherever you tune into the show. And feel free to share your comments and suggestions by emailing podcast@overcomingms.org.

2020 was a rough year, or perhaps that’s just the understatement of the century (and this has been a pretty eventful century, so that’s saying a lot.) I am sure many of us are breathing a sigh of relief in the early days of 2021, especially with Covid-19 vaccine rollouts gaining steam and life in some places starting to resemble a shade of normal, or at least offering the realistic hope of that soon. Many of us, though, are still struggling for perspective on the surreal year we just left behind, and even more of us are eager to understand what 2021 might bring.   To offer us some much needed guidance and perspective, and to kick off the third season of the Living Well with MS podcast, we are pleased to welcome back one of our absolute favorite guests, and one of our favorite people in general, Dr. Jonathan White. Dr. White will help us understand how Covid-19 has impacted people with MS and the challenges that still remain, vaccine rollout notwithstanding. He’ll also provide us with some useful understanding of the implications of the vaccine for people with MS, and what we can all do to maintain our health and emotional stability until it’s our time in the vaccination queue.   We hope this episode provides you with a useful roadmap to navigating the early days of a hopeful 2021, and that you continue to tune in to more episodes of Living Well with MS, our Coffee Break series a brand new limited series call Ask Jack, launching in March 2021, and featuring professional holistic chef Jack McNulty answering food-related questions generated by you, our community. Stay tuned and watch this space as well as the OMS website and social channels for more updates.   Questions:   I’d like to start by simply asking what just happened in reference to 2020? Can you put it all in context from a personal health and wellness perspective? What’s your take on the main ways Covid 19 has impacted the community of people with MS? There have been some pronounced fumbles in the way the pandemic was managed in the UK and US; do you think these nations and others in the same leaky Covid boat have righted the ship, and if so, how? What’s your take on positive changes 2021 will bring in terms of eradicating Covid 19? I guess we can start with the vaccines. Are there any implications for people with MS getting vaccinated? Any known or associated risks? What’s the difference between the main approved vaccines? Do you recommend people with MS try to get one over another? From an OMS program perspective, what would you suggest people with MS can do to stay healthy while awaiting vaccination? Are you concerned that the prolific focus of the medical community on developing a Covid vaccine has caused a radical shift in scientific research priorities, slowing progress on MS research? Are there any positive by products in terms of MS research that have come from Covid 19-related efforts? Any findings that may point the way to progress on treating MS? Are you concerned about a Covid-21 or Covid-22 in terms of virus mutations or new strains that may outpace the effectiveness of the vaccine? What are you most hopeful about for 2021, personally and professionally?   Bio:   Dr. Jonathan White, a practicing medical doctor in Belfast, Northern Ireland, also works with Overcoming MS as a medical consultant and event facilitator. You can learn more about Dr. White’s professional background here.   Disclaimer:   Vaccine views on this podcast episode reflect current consensus among medical professionals but we always recommend consulting your own team about your medical care, including vaccines. OMS is committed to bringing you up to date advice on our website on this topic if such advice is updated.  Please refrain from making any defamatory remarks if posting about this on our or other social channels, and please keep responses to comments on content.  Information on this topic was up to date at time of recording on February 1, 2021.   Links:   Here are some great links Dr. White recommends for more information on the new batch of Covid-19 vaccines and their potential impacts on people with MS:   Link 1 Link 2 Link 3   Coming up on our next episode:   Our popular Coffee Break series returns on Monday February 22, when we travel to Western Massachusetts to chat with Luke Johnson. Tune in to learn more about the lives and experiences of your fellow OMS community members. Our next Living Well with MS episode will launch March 10, when we get the View from Shift.ms with their head of communications, Mark Webb.   Don’t miss out:   Subscribe to this podcast and never miss an episode. You can catch any episode of Living Well with MS here or on your favorite podcast listening app. Don’t be shy – if you like the program, leave a review on Apple Podcasts or wherever you tune into the show. And feel free to share your comments and suggestions by emailing podcast@overcomingms.org.

Episode 68 - June Project - Lace EventsCOWS (find on FaceBook groups) Bill King on VKL rumor? Watch this site. Knitting Related AcquisitionsWhite Haven Sauvignon Blanc Searching for a used Silver Needles cone winder for a friend. Blackstone Tweed yarn Peter Patchis Yarns Quilter’s cushion Hand KnittingRed scarf Classic Elite Commotion 2 Hot Water Bottle Cozy with a Heart Fibonacci Fade Palette Yarn Judy’s Magic Cast On Machine KnittingJanuary Drop Shoulder May Project - Pants discussion Slacks That Fit by Ricki Mundstock Test pants Tamm 3-Ply Astracryl yarn Pamela Legget June Project - Lace discussion Apres-Surf Hoodie MKAL Spots in Dots pattern is in KnitWords #50 Jaggerspun Mainline 2/8 Band Practice #10 June Project - Lace Cardi LPS-1 and Ask Jack lubrication videos about the G-carriage The Barcelona pattern More Hand Knits for Machine Knitters by Susan Guagliumi No-Show Sock pattern (previous link to pattern is no longer available but you can get the instructions here) TOFUtsies yarn Jojoland Melody yarn Sock-Ease Prints yarn Kureyon Sock yarn Socka 50 yarn Juilanna’s Dream Sock yarn ResourcesTreasury of Machine Knitting Stitches by John Allen (Amazon link) Techniques in Machine Knitting by Kathleen Kinder (Amazon link) Rant: Radishes have no flavor anymore Rave: Quilter’s cushion (Amazon again) Please join in the Ravelry group for this podcast. My Instagram

Another segment of “Ask Jack,” we talk whether God, along with "Our Father," can also be referred to as "Our Mother." We ponder whether poop and lice were part of the original plan for creation and we ask why Jesus couldn't have just picked one woman to be part of the 12. Things kick off with a phone heckler Joey received a message from back in the summer. Support this podcast: patreon.com/pwnapod Follow this podcast: facebook.com/pwnapod Join the discussion: facebook.com/PWNAtalk Follow Joey on T and I: @joeysvendsen Follow Jack: @jackthelesser

For some reasons beyond his control and some that were not, host Jack Butler resorts to that most desperate measure of podcasts: a crowd-sourced, ask-me-anything-style Q&A episode. Topics include (predictably): running, aliens, Lord of the Rings, and more.Join the conversation and comment on this podcast episode: https://ricochet.com/podcast/young-americans/ask-jack-anything/.Now become a Ricochet member for only $5.00 a month! Join and see what you’ve been missing: https://ricochet.com/membership/.Subscribe to Young Americans in Apple Podcasts (and leave a 5-star review, please!), or by RSS feed. For all our podcasts in one place, subscribe to the Ricochet Audio Network Superfeed in Apple Podcasts or by RSS feed.

Starting a new Q & A segment, hosted by my good friend, Jack Hoey (the lesser). Want all your theological questions answered? He’s got you covered, unlike the pastor with NO answers. Today (and only this time) Joey asks Jack all the questions. Recently The BadChristian Podcast had two guests whom many would label heretics. They both have some non-traditional views on salvation, the after-life, Jesus’ divinity and penal substitution. Our ‘ol friend Jack tells us what he thinks. Doubting Benefit: @doubtingbenefit All theme and background music: http://dankoch.net/ Want to ask Jack a question? jackthelesser@gmail.com

In this 'Get More Referrals Today' podcast we talk with Jack Delosa the founder of The Entourage, Australia's largest entrepreneur  community. Jack shares some great tips on business, mindset, vision and how to keep building towards your dreams. You can connect with Jack through the Entourage Facebook page, Jack Delosa on Instagram and tune into the Ask Jack podcast.

Jack Schwager returns to answer all your trading questions. Jack is a well known expert in the industry, working for some of wall streets leading firms and is also one of the founders of FundSeeder. Plus, he's the author of the best-selling series of 'Market Wizards' books, which I'm sure most traders on this earth have read! In this 2nd part of our chat with Jack, he answers all of the trading questions you submitted (well most of them anyway, unfortunately we didn't have all day to talk!) Plus, to celebrate the milestone 100th episode, we've got a huge giveaway worth almost $20,000 -  and one lucky trader is going to win it. Listen for more details and information on how to enter.

Please join in the Ravelry group for this podcast. The Michigan Machine Knitting Guild has a group on Ravelry. A really big circular sock machine event is April 6-10 at Cape Girardeau, MO. Put on by the Erlbacher company. The Spring Fiber Expo is coming up on April 9-10 in Highland, MI. I’m going to Spring Fling 2016 in Peru, IN. DAK workshop featuring Charlene Shafer for April 29 - 30. For more information, call Cathy directly at 734-243-3016. 28th Monroe Knitting Machine Seminar July 22 and 23 at Monroe County Community College. With the increased interest in machine knitting, this event may fill up early. Cathy’s email address is: monroeknitseminar@att.net. InterKnit Machine Knitting Guild fall seminar in Glen Elyn, IL October 8 - 9. The Ladies Who Lunch had lunch at Biga Lora in Ann Arbor and had excellent thin crust pizza and beer. We shopped for coned yarn at Forma Fiber Arts in Whitmore Lake, MI. I did some grocery shopping at Hauxing market in Ypsilanti, MI. I bought two knitting machines from my neighbor - the Brother 260E bulky gauge and the Brother 940 standard gauge. I was able to buy a replacement needle here: Denise interchangeable needles on Ebay. Check out the Ask Jack videos if you want to clean and lubricate your knitting machine. Malabrigo Sock yarn shrinks in the dryer. I frogged back to the heel the toe up socks with KnitCircus Gradient Stripes yarn. I need a stretchy rib for the leg. I often use the Fish Lips Kiss Heel pattern by the Sox Therapist especially for toe up socks. I re-started and re-paused the 10 Stitch Blanket by Frankie Brown. I’m using Zauberball yarn in the Tropical Fish colorway and incorporating the Waste Yarn Wrap technique for a totally reversible blanket by Lucy Neatby. I broke one of my Lantern Moon Wood Sox Stix double pointed needles! I used five colors of Rowan Pure Wool Worsted yarn for my tuck stitch blanket. If I don’t frog it for being too long and too narrow, I will use Diana Sullivan’s Scalloped Fold Over Trim for the edge. I made a cast on rag using The Answer Lady’s YouTube video. The Bond knitting machine videos by Cheryl Brunette demonstrate how weight is needed to cast on.

Please join in the Ravelry group for this podcast. The Michigan Machine Knitting Guild has a group on Ravelry. A really big circular sock machine event is April 6-10 at Cape Girardeau, MO. Put on by the Erlbacher company. The Spring Fiber Expo is coming up on April 9-10 in Highland, MI. I’m going to Spring Fling 2016 in Peru, IN. I forgot to mention that Cathy Reaume has organized a DAK workshop featuring Charlene Shafer for April 29 - 30. For more information, call Cathy directly at 734-243-3016. 28th Monroe Knitting Machine Seminar July 22 and 23 at Monroe County Community College. With the increased interest in machine knitting, this event may fill up early. Cathy’s email address is: monroeknitseminar@att.net. At Jessica Knits in Scottsdale I got two hanks of Meadow yarn from the Fibre Company in Ladyslipper to make Axis. At Isabelle’s Parlour (no website) in Wickenburg I got a hank of Paca Peds HT sock yarn in the color Mermaids Go Walking. I plan to knit the Cotton Lace Ponchette with the Ice yarn. I couldn’t find this yarn in Ravelry.  My vacation knitting was a pair of top down mittens knit with Ambiente yarn. Interesting yarn with great colors. No love for the toe up socks with KnitCircus Gradient Stripes yarn. I like the yarn but not my gauge. The Answer Lady and Ask Jack have great information for do it yourself machine maintenance.