Podcasts about Bake

Topics: History Segment, Graduation Speech, What We Pay Attention, Masterclass, We Should Love, Shock Jock, Jesus Way Of Life, Welcome To The Show, Motivational Speakers, People Talking About You, Fear Of The Lord BONUS CONTENT: World War I Question/Compliment   Quotes: “Shake n Bake made everything better.” “You will be angry and miserable all the time unless you turn your attention to something that is actually life giving.” “Feelings are warning lights.” “This joke has good bones.” “Spend time with Jesus and He'll make you a different kind of person.” . . . Holy Ghost Mama Pre-Order! Want more of the Oddcast? Check out our website! Watch our YouTube videos here. Connect with us on Facebook! For Christian banking you can trust, click here!

Dans cet épisode de French Expat, je reçois Mélodie Asseraf, fondatrice de Bake It With Mel, pour un échange aussi généreux qu'inspirant. Mélodie nous embarque dans son parcours hors norme, de son enfance entre Paris, Miami et New York à ses débuts en pâtisserie auprès de figures emblématiques comme François Payard et Pierre Hermé.Formée à la rigueur de la pâtisserie française, elle a su apporter une touche américaine à ses créations, tout en restant fidèle à la précision des recettes en grammes (pas de "cups" ici !).Mais derrière les gâteaux et les éclairs, Mélodie raconte aussi une épreuve personnelle : une maladie auto-immune rare qui l'a forcée à mettre sa carrière entre parenthèses pendant plusieurs années. C'est dans la pâtisserie qu'elle trouve un refuge, une stabilité, une manière de reprendre le contrôle.Aujourd'hui, elle partage sa passion à travers des kits de pâtisserie pensés pour rendre les recettes accessibles, même à la maison, et rêve de transmettre encore davantage – pourquoi pas sur un plateau télé. Entre humour, honnêteté et amour du bon produit, Mélodie livre un témoignage touchant et audacieux.CONCOURS : Retrouvez-nous sur Instagram pour tenter de gagner le livre de cuisine de Mélodie !Pour en savoir plus sur "Bake it with Mel", c'est par ici : https://www.bakeitwithmel.com/French Expat est un podcast de French Morning qui raconte les parcours de vie des Français établis hors de France. Retrouvez-le sur toutes les plateformes d'écoute : Spotify, Apple Podcast, Deezer, Google Podcast, Podcast Addict, Amazon Music. Cet épisode est raconté, produit et réalisé par Anne-Fleur Andrle, habillé et mixé par Alice Krief. Hébergé par Acast. Visitez acast.com/privacy pour plus d'informations.

En attendant de découvrir l'histoire de Mélodie de Bake it with Mel, voici un petit bonus dans lequel elle se prête à l'exercice des fire questions !Retrouvez l'histoire de Mélodie Asseraf dans son intégralité dès mardi matin dans French Expat !French Expat est un podcast de French Morning qui raconte les parcours de vie des Français établis hors de France. Retrouvez-le sur toutes les plateformes d'écoute : Spotify, Apple Podcast, Deezer, Google Podcast, Podcast Addict, Amazon Music. Cet épisode est raconté, produit et réalisé par Anne-Fleur Andrle, habillé et mixé par Alice Krief. Hébergé par Acast. Visitez acast.com/privacy pour plus d'informations.

In this wide-ranging episode of MiCannaCast, Groovee and CannaDave cover everything from the science vs. hype of the entourage effect to the evolving cannabis and music crossover at Detroit's Movement Festival. We break down:Whether the entourage effect is real or just marketingThe latest cannabis news, including a Woody Harrelson dispensary break-inThe growing number of cannabis-infused events across MichiganUpcoming June events like Resin Rivals, Gems & Genetics, and the pop-up dispo at MovementPlus, Groovee opens up about creativity, mental health, and what it means to truly evolve. An unfiltered and impactful conversation for cannabis lovers, industry insiders, and curious minds alike.

Host Jason Blitman sits down with author Daria Lavelle (Aftertaste) to explore the sensory phenomenon of clairgustance, how words possess distinct textures that can be experienced beyond their meanings, and the fascinating etymology of the word "taste." Daria reflects on the delicate balance between happiness and grief and shares her journey discovering the many dimensions of hunger. Jason is then joined by Guest Gay Reader, acclaimed pastry chef Kareem "Mr. Bake" Queeman, who shares what he's been reading as well as what his book would be about should he write one. Daria Lavelle is an American fiction writer. Born in Kyiv, Ukraine, and raised in the New York metro area, her work explores themes of identity and belonging through magic and the uncanny. Her short stories have appeared in The Deadlands, Dread Machine, and elsewhere, and she holds degrees in writing from Princeton University and Sarah Lawrence College. She lives in New Jersey with her husband, children, and goldendoodle, all of whom love a great meal almost as much as she does. Learn more at DariaLavelle.com.Kareem “Mr. Bake” Queeman is an award-winning baker providing high-quality made-from-scratch nostalgic desserts. Mr. Bake and his team are devoted to creating a consistent, flavorful product, enjoyable with each bite. Mr. Bake is a certified LGBTQ business with deep roots in community service and activism. He believes in creating space for Queer people of color in and out of the food industry. He is the founder and owner of Mr. Bake Sweets and a James Beard Award semi-finalist. mrbakesweets.comSUBSTACK!https://gaysreading.substack.com/ BOOK CLUB!Use code GAYSREADING at checkout to get first book for only $4 + free shipping! Restrictions apply.http://aardvarkbookclub.com WATCH!https://youtube.com/@gaysreading FOLLOW!Instagram: @gaysreading | @jasonblitmanBluesky: @gaysreading | @jasonblitmanCONTACT!hello@gaysreading.com

Who here loves cooking with essential oils? Don't be shy, we are all family here. Both Sarah and Vicki love using essential oils to enhance the flavor of any dish using food beyond grade essential oils. AKA doterra oils with the supplement facts label on them.  Join them for a delicious episode that will leave you wanting to open up your bottles and begin using some of the ones they highlighted in this episode.      Get this Book! Link for Essential Emotions book https://amzn.to/3Qd1PJv   Are you ready to release emotions that have been weighing you down? Book a session today! Book with Vicki: https://vickilebrilla.com/coaching Book with Sarah: https://sarahsepos.com/coaching     Vicki's Link- http://referral.doterra.me/1214454 Sarah's Link- https://referral.doterra.me/107766   Get your FREE Sample of VMG (US listeners Only) https://theessentialoilscoop.com/vmgsamples   Scoop of the Day Diffuser Blend 4 Lemon 2 Rosemary 1 Peppermint   dōTERRA Raspberry Limeade with Lime Essential Oil Ingredients: Raspberry Purée: 2 cups raspberries ½ cup sugar or honey 1 cup water Drink: Limes Sparkling water Ice 1–2 drops Lime essential oil Instructions: In a small saucepan, combine the water, sugar or honey, and raspberries. Cook until the sugar has dissolved. Cool and strain. To serve, add raspberry purée (around 2 tablespoons), ice, juice of 1 lime, and Lime essential oil to a glass. Top with sparkling water. Garnish with limes and raspberries. Enjoy!   dōTERRA Blueberry Orange Muffins with Wild Orange Essential Oil Ingredients: ½ cup butter, softened ½ cup honey 3 large eggs 1 cup orange juice 1½ cups flour 1½ teaspoons baking powder ½ teaspoon ground cinnamon ¼ teaspoon lemon juice 1 cup blueberries 1½ cups coconut ½ teaspoon Wild Orange essential oil Instructions: Preheat the oven to 350°F. Cream together the butter and honey in a mixer. Add the eggs, orange juice, and Wild Orange essential oil and mix. Add the dry ingredients and mix thoroughly. Fold in the blueberries, 1 cup coconut, and lemon juice. Line a muffin tin and pour in the batter. Top with the remaining ½ cup coconut. (If you don't like coconut, you can also use slivered almonds.) Bake for 30–40 minutes. Let cool and enjoy!   Welcome into our little essential oil world where we talk about the physical and emotional support of our essential oils.   Hi friends, don't forget to leave us a review, your feedback is always welcome, and helps this podcast reach more ears.  Join us in our New Facebook Community! Connect on Instagram  We upload a brand new episode every Tuesday and Thursday!   Join our step challenge: https://theessentialoilscoop.com/stepchallenge   Want to learn more about us? theessentialoilscoop.com   Remember to like, share, and subscribe to our podcast so you will be notified every time we upload a brand new episode.  Leave us a review as well, your feedback is always welcome.  Also opt-in to our newsletter at theessentialoilscoop.com/news If you have any questions or have subject ideas you would like us to cover please email us at theessentialoilscoop@gmail.com   Tag us on socials using #theessentialoilscoop   Disclaimer:  Welcome to The Essential Oil Scoop Podcast. We want to remind our listeners that the information provided in this podcast is for educational purposes only and should not be considered as a substitute for professional medical advice, diagnosis, or treatment. The use of essential oils is a personal choice and should be done at your own risk. We are not medical professionals and cannot diagnose, treat, or prescribe any medical condition. Please consult with a qualified healthcare provider before using any essential oils or making changes to your healthcare routine. Any information or opinions expressed in this podcast are those of the hosts and guests and do not necessarily reflect the views of any particular organization. Thank you for listening.  

In this week's Q&A episode, Leigh and Kelly unlock the beauty industry's version of the Nagi Maehashi effect – proving that premium ingredients are non-negotiable whether you're whipping up caramel slice or your skincare routine! We spill the tea on those PR freebies - tackling the question everyone's been dying to ask: just how many of those beauty products do Leigh & Kelly actually pay for? Plus, we navigate that delicate mother-daughter territory of teen body hair (we've ALL been there!) with advice ranging from beginner-friendly shaving techniques to investment-worthy laser treatments. AND Leigh's genius illuminator hack that brightens tired eyes in seconds! LINKS TO EVERYTHING MENTIONED: Bonus laser episode: Sarah Hudson on The Formula - The Truth About Laser HAIR REMOVAL: Finishing Touch $22.49 Woo Woo Cream $38 Nads Womens Hair Removal Cream $8.49 LEIGH'S SUGGESTION: Becca Undereye Illuminator $54 FOR MORE WHERE THIS CAME FROM: Watch & Subscribe on Youtube Get in the know on our socials: You Beauty Instagram Subscribe to Mamamia Sign up for our free You Beauty weekly newsletter for our product recommendations, exclusive beauty news, reviews, articles, deals and much more! GET IN TOUCH: Got a beauty question you want answered? Email us at youbeauty@mamamia.com.au or send us a voice message, and one of our Podcast Producers will come back to you ASAP. Join our You Beauty Facebook Group here. You Beauty is a podcast by Mamamia. Listen to more Mamamia podcasts here. CREDITS: Hosts: Leigh Campbell & Kelly McCarren Producer: Mollie Harwood Audio Producer: Tegan Sadler Video Producer: Marlena Cacciotti Mamamia acknowledges the Traditional Owners of the Land we have recorded this podcast on, the Gadigal people of the Eora Nation. We pay our respects to their Elders past and present, and extend that respect to all Aboriginal and Torres Strait Islander cultures.Become a Mamamia subscriber: https://www.mamamia.com.au/subscribeSee omnystudio.com/listener for privacy information.

Deze keer is Douwe van den Wall Bake de vooraper. Douwe heeft o.a. de rol van innovatie manager bij TBI, het moederbedrijf van 21 bedrijven werkzaam in de bouwsector. Hij faciliteert creativiteit en ondernemerschap in de bouw en techniek, van voorbereiding tot en met uitvoering. Beleving, positiviteit én lef zijn voor hem belangrijk, zeker nu de complexiteit van vraagstukken is toegenomen. Hij vertelt onder andere hoe de TBI klimaattrein helpt om systemische knooppunten en 'wicked problems 'op te lossen. En hoe hij creativiteit inzet om dit te activeren.Voor meer informatie over de Klimaattrein: https://www.tbi-klimaattrein.nl/Over MonkeyDo en MonkeyTalkWil je meer weten over Irene als spreker en haar jukebox, MonkeyDo Innovation Lab of Leadership Lab of onze Cultuursafari (immers culture eats strategy for breakfast) of Aard van het Beestje, waar we met drijfveren je team in kaart brengen? Kijk dan op www.thezooooo.com. Met MonkeyTalk por ik graag je creativiteit wat op. Ieder mens is creatief en de wereld heeft, in deze transitie-fase, creativiteit hard nodig. Ik deel graag mijn ervaring en netwerk en hoop dat je zelf dan ook een inspirerende vooraper wordt, zoals we dat bij The Zooooo noemen. En dat vraag ik je vooral te doen. Abonneer je op MonkeyTalk, dan krijg je automatisch de nieuwe aflevering in je app. Heb je een enorme olifant in de kamer waar je een oplossing voor zoekt of wil je reageren op deze MonkeyTalk? Stuur een mail naar de oppasser@thezooooo.com.EnqueteWat vind je van MonkeyTalk? Laat het ons weten, want dat geeft ons zin. Dat doe je heel makkelijk via deze link.Wie is Irene Koel?Gepokt en gemazeld toegepast, creatieve strateeg en founder van The Zooooo. Meer weten over wie ik ben doe je hier.The Zooooo helpt bedrijven en organisaties bij de broodnodige creativiteit bij de ontwikkeling van duurzame identiteit. Relevante, duurzame ontwikkeling komt voort uit een sterke, authentieke identiteit: woest aantrekkelijke concepten waar je trots van wordt en impact mee maakt. Per project stel ik een dappere roedel samen: strategische creatieven, social designers, culturele antropologen, kortom: voorapers. Buiten en binnen komen zo bij elkaar. We gaan met een intern multidisciplinair team aan de gang volgens het proces van design thinking. Zo kussen we ieders creativiteit wakker, vergroten we de veerkracht en het oplossend vermogen. Waardevolle groei ontstaat altijd van binnenuit.Ik doe pro bono business consultancy in India om banen te creëren voor vrouwen op het platteland via Women on Wings, ik investeer in sociale bedrijven en zit in een paar besturen zoals InterActing (improvisatietheater voor jongeren met autisme) en Circus Andersom (kunstenaarscollectief voor ontregelen).Wil je een petje af nemen voor MonkeyTalk en treed je zo toe tot het MonkeyTalk Gilde? Reuze dank!Dank aan de heren van Diamond Podcasting voor geluid/edit en Dichtwater en Tambr voor de intro en de outro.

This week, I'm discussing pop culture stories, a logo update from one of the most recognizable brands, and shows to add to your content plate. I'm also sharing my thoughts on trying new things just to see if you can. Step out of your comfort zone, bake a cake, and stay peachy my friends!

In this solo episode, H (Helen Marshall, founder of Primal Alternative) shares how you can start a fulfilling, flexible bake-from-home business — even when the economy feels like a mess. Right now, it's easy to feel stuck. The headlines are full of rising costs, job insecurity, and global uncertainty. When fear is in the air,… Continue reading PAP 124: How to Start a Bake-From-Home Business (Even When the Economy Feels Crazy) The post PAP 124: How to Start a Bake-From-Home Business (Even When the Economy Feels Crazy) appeared first on The Wellness Couch.

Today's local news and information update from Petersfield's Shine Radio. JC Crissey has stepped away from Petersfield Town Council Travel the world from Petersfield Stroud commemorates VE80 with a Bake-off Twist! And let’s see what the foodbank are in need of this week. To share your news stories email team@shineradio.uk or call, text or WhatsApp 01730 555 500. You make it shine. Published at 5:00am on 14 May, 2025See omnystudio.com/listener for privacy information.

Τέσσερις ιδέες για ταινίες, τρεις παραγωγοί που κρατάνε το μέλλον αυτών των ταινιών στα χέρια τους. Θα πειστούν να τις χρηματοδοτήσουν; Στο νέο ΣΕΪΚΕΡ κάθε ένας από μας κάνει pitching την κινηματογραφική του ιδέα στους υπόλοιπους. This episode is a treat(ment)!Μία παραγωγή του Shake n' Bake.

Today's local news and information update from Petersfield's Shine Radio. JC Crissey has stepped away from Petersfield Town Council Travel the world from Petersfield Stroud commemorates VE80 with a Bake-off Twist! And let’s see what the foodbank are in need of this week. To share your news stories email team@shineradio.uk or call, text or WhatsApp 01730 555 500. You make it shine. Published at 5:00am on 14 May, 2025See omnystudio.com/listener for privacy information.

Anna and Annie discuss the cookbook controversy between Nagi Maehashi of RecipeTin Eats and Brooke Bellamy of Bake with Brooki and ask whether it is possible to copyright a recipe. Our book of the week is FUNDAMENTALLY by Nussaibah Younis.  Shortlisted for the 2025 Women's Prize for Fiction, this debut novel centres on Nadia, a UN worker who travels to Iraq to rescue ISIS brides. A serious topic treated with authenticity and humour, Younis describes it as 'Fleabag goes to Iraq'.  Other books discussed: TOO SOON by Betty Shamieh UNFINISHED BUSINESS by Shankari Chandran Coming up: SMALL RAIN by Garth Greenwell Follow us! Email: Booksonthegopodcast@gmail.com Instagram: @abailliekaras and @mr_annie Substack: Books On The Go Credits Artwork: Sascha Wilkosz  

Want to stay at the Park Street Inn? Click here to reserve a room - ⁠https://secure.thinkreservations.com/theparkstreetinn/reservations⁠Sign up on our email list for more recipes, hospitality tips and special discounts to our inn - https://theinnkeepercouple.myflodesk.com/e81a3tzvlyFollow our inn on instagram - https://www.instagram.com/theparkstreetinn/Follow the Innkeeper couple - https://www.instagram.com/theinnkeepercouple/Looking to own a B&B or short term rental property? Check out our Hospitality course here - https://stan.store/theparkstreetinn/p/innkeepercoop We'll give you a detailed blueprint to owning your own Bed & Breakfast, Inn, or Retreat Center - even if it seems miles and years away. Because chances are... it's more doable than you think!Love tea? Use promo code SipwithBrittany at jolenesteahouse.com to receive a 15% discount. They are a Banff tea house with all the varieties of tea one could love. We love the chai and cinnamon plum! THE INN'S SECRET RECIPES - This one-time purchase includes all of the recipes we've created since we became B&B owners, and we'll continue to add recipes to this as we go, as well - https://stan.store/theinnkeepercouple/p/every-recipe-bundleBaklava GranolaIngredients:1.5 cups cashews2.5 cups walnuts1.5 cups pistachios2 tbsp grass fed butter2 tbsp coconut oil unrefined4 tbsp honey3 tbsp maple syrup2 tbsp lemon juice1.5 tsp cinnamon1/4 tsp sea saltInstructions: Preheat oven to 325FAdd some of the nuts to a food processor. You will use 1.5 cups cashews, 2 cups walnuts, and 1/2 cup pistachios. Add them to a food processor. Pulse them 5 to 6 times until you have a mix of small and big pieces. Put in a bowl and set aside.Add another 1 cup pistachios and 1/2 cup walnuts to food processor. Pulse until slightly broken down. You want the pistachio chunks to still be visible. Add to the bowl with the rest of the nuts.Melt 2 tbsp butter plus 2 tbsp coconut oil with 4 tbsp honey and 3 tbsp maple syrup. Add to bowls with nuts. Mix completely.Add 2 tbsp lemon juice, 1.5 tsp cinnamon, and 1/4 tsp salt to the mixture. Mix completely.Bake at 325°F for 23 – 25 minutes..stir twice during the cooking process. Leave on baking sheet to cool.Be sure to leave us a review and share with your friends. Thank you for listening! 

Welcome back to Pizza Quest!Kyle Ahlgren returns with some great news regarding the online baking courses he has created for Central Milling's Artisan Baking Center. He's also offering a special discount code for any Pizza Quest viewers and listeners (and your friends). In our conversation, Kyle takes us behind the scenes regarding what it involves to create these terrific baking courses with a number of the best teachers/bakers in the world, including Tony Gemignani, Craig Ponsford, and others. And, hey, Kyle even let it slip that our Pizza Quest course, which we filmed about two years ago, is one of his best sellers so, of course, the discount code can be used for that one too. Enjoy -- and thanks to Kyle for your generous offer!!Here's the deal:  You can view and purchase the classes at artisanbakingcenter.com where you will get 40% off your initial class purchase by using the coupon code:  PQ40   (As the saying goes, use it or lose it, though I believe this offer will be good for a couple of months)

This is one of the simplest and quickest sticky bun recipes I know, and the buns are top notch. Makes 8-10 large buns Ingredients Syrup ½ cup brown sugar 3 big tablespoons butter 4 tablespoons maple syrup Dough 1 cup warmed milk 2 teaspoons active yeast granules 1 teaspoon sugar 3 cups plain flour ½ teaspoon salt 1 large egg 100g butter, softened Filling 2 tablespoons butter - melted 1/3 cup brown sugar 3 teaspoons each cinnamon and mixed spice 1 cup walnut pieces, chopped roughly Method Line a 23cm cake tin with baking paper, making sure it comes up the sides. Melt brown sugar, butter and maple syrup and simmer for 1 minute. Pour half of this into the base of the lined tin. In a small jug stir the yeast and warm milk and sugar together and leaving to froth for 5 minutes. In a large bowl whisk together the flour and salt. Whisk together frothy yeast mix and egg and pour this into the dry ingredients. Mix together with a knife until combined to a sticky dough. Add in butter a tablespoon at a time and keep mixing until it's incorporated. Turn out onto a lightly floured surface and knead for 5 minutes until it is shiny and smooth. This can also be done in a mixer with a kneading attachment too. Leave to rise until doubled in size – about 60 minutes. To assemble buns: Roll out dough to a 20x30 rectangle. Brush with melted butter then sprinkle over sugar, spices and ¾ of the walnuts. Starting from the long side furthest away from you and roll up, bringing it towards you. Use a sharp knife or, my preferred technique, dental floss or thread (see note) to cut into nine equal portions. Place in lined tin, evenly spaced to allow for expansion, cut side up. Leave to rise in a warm place until doubled in size – about 45-60 minutes. Preheat oven to 190 C fan bake. Bake for 35-40 minutes or until golden brown. Remove buns from oven and let settle for a few minutes before turning out onto a serving dish or board. Peel off paper to reveal the syrupy buns! To serve, top with remaining syrup and walnuts. Eat up! Nici's note: Dental floss, or cotton, makes a great cutting tool when making these buns. Slide a length of thread under your dough, wrap it around the top and quickly pull it tight. The floss/thread should cut cleanly and easily right through the dough. LISTEN ABOVE See omnystudio.com/listener for privacy information.

We welcome Deborah Baker, senior vice president for nursing and chief nurse executive for the Johns Hopkins Health System, to the podcast. Under her leadership, Johns Hopkins Nursing set well-being as a strategic priority to ensure continued focus and investment … Ep. 14 Making Well-Being a Strategic Priority: A Vital Conversation with Deborah Bake| Johns Hopkins Medicine Office of Well-Being Read More »

Join Jesse and Shilpa to dive into each layer of Jesse's decadent, pantry-friendly Millionaire's Shortbread and answer questions from bake clubbers. Starting with the key differences that make this shortbread extra-toasty and tender, this episode travels through Jesse's caramel-studded past and obsession with the perfect, aesthetic slice.Recipes & Links:Millionaire's ShortbreadChocolate Chipless CookiesCaramel Apple Monkey BreadBalsamic Butterscotch SauceBanoffee PieChocolate Olive Oil Cake Learn about your ad choices: dovetail.prx.org/ad-choices

On The Corner Nick Pollack and Eric Samulski discuss updates to The List Join: PL+ | PL ProProud member of the Pitcher List Podcast Network

Iris Bohnet is the Albert Pratt Professor of Business and Government and the co-director of the Women and Public Policy Program at Harvard Kennedy School. She is a behavioral economist, combining insights from economics and psychology to improve decision-making in organizations and society, often with a gender or cross-cultural perspective. Her most recent research examines behavioral design to embed equity at work. She is the author of the award-winning book “What Works: Gender Equality by Design” and co-author of the book “Make Work Fair.” Professor Bohnet advises governments and companies around the world, including serving as Special Advisor on the Gender Equality Acceleration Plan to the UN Secretary-General/Deputy Secretary-General and as a member of the Gender Equality Advisory Council of the G7. She was named one of the Most Influential Academics in Government and one of the most Influential People in Gender Policy by apolitical. She served as academic dean of Harvard Kennedy School for six years and as the faculty chair of the executive program “Global Leadership and Public Policy for the 21st Century” for the World Economic Forum's Young Global Leaders for more than ten years. She presently serves as the faculty director of the social sciences at Harvard Radcliffe Institute and on a number of boards and advisory boards. Siri Chilazi is a senior researcher at the Women and Public Policy Program at Harvard Kennedy School whose life's work is to advance gender equality in the workplace through research and research translation. She operates at the intersection of academia and practice, both conducting research on how organizations can become more inclusive and bringing those research insights to practitioners through speaking, training, and workshops. As an academic researcher, Siri specializes in identifying practical approaches to close gender gaps at work by de-biasing structures and designing fairer processes. As an advisor and speaker, Siri frequently collaborates with organizations ranging from start-ups to Fortune 500 companies and leading professional service firms in order to close gender gaps. Shei is the coauthor, with Iris Bohnet, of “Make Work Fair: Data-Driven Design for Real Results.” She has earned an MBA from Harvard Business School, a Master's in Public Policy from Harvard Kennedy School, and a BA in Chemistry and Physics from Harvard College. Ralph Ranalli of the HKS Office of Communications and Public Affairs is the host, producer, and editor of HKS PolicyCast. A former journalist, public television producer, and entrepreneur, he holds an BA in political science from UCLA and a master's in journalism from Columbia University.Scheduling and logistical support for PolicyCast is provided by Lilian Wainaina. Design and graphics support is provided by Laura King and the OCPA Design Team. Web design and social media promotion support is provided by Catherine Santrock and Natalie Montaner. Editorial support is provided by Nora Delaney and Robert O'Neill.

On The Corner Nick Pollack and Eric Samulski discuss updates to The List Join: PL+ | PL ProProud member of the Pitcher List Podcast Network

Want to stay at the Park Street Inn? Click here to reserve a room - ⁠https://secure.thinkreservations.com/theparkstreetinn/reservations⁠Sign up on our email list for more recipes, hospitality tips and special discounts to our inn - https://theinnkeepercouple.myflodesk.com/e81a3tzvlyFollow our inn on instagram - https://www.instagram.com/theparkstreetinn/Follow the Innkeeper couple - https://www.instagram.com/theinnkeepercouple/Looking to own a B&B or short term rental property? Check out our Hospitality course here - https://stan.store/theparkstreetinn/p/innkeepercoop We'll give you a detailed blueprint to owning your own Bed & Breakfast, Inn, or Retreat Center - even if it seems miles and years away. Because chances are... it's more doable than you think!Love tea? Use promo code SipwithBrittany at jolenesteahouse.com to receive a 15% discount. They are a Banff tea house with all the varieties of tea one could love. We love the chai and cinnamon plum! Want to stay at the Pleasant View B&B? Reserve a room here -  https://pleasantviewbedandbreakfast.com/Gingersnap Mini Muffins1/4 c sugar1/4 c brown sugar2/3 c molasses1 egg1 1/2 tsp baking soda1 t cinnamon1 t ginger1/2 t ground cloves2 t lemon zest2 1/2 c all purpose flour1 c sour creamPreheat oven to 375 degrees.In a large bowl, combine the first nine ingredients and beat at medium speeduntil well mixed.Add flour and sour cream; continue beating well.Spoon batter into greased mini-muffin pans, filling cups 3/4 full.Bake for 11 - 14 minutes or until toothpick inserted in center comes outclean.   Let stand for 5 mins; remove from pan - place on cooling rack.Sprinkle with powdered sugar if so desired.Makes 2 1/2 dozen.Be sure to leave us a review and share with your friends. Thank you for listening!

Almost a year after the shock closure of her activewear brand, Ashy Bines has revealed the eye-watering amount she made off her collection’s first drop. Two of Australia’s most popular food creators are engaged in a plagiarism row over dessert recipes. Nagi Maehasia has accused Brooke Bellamy of plagiarising two of her recipes in her bestselling cookbook, Bake with Brooki. Brooke denies the claims, saying all the recipes in her cookbook are her own. AND Sammy Robinson has made a return to YouTube to announce she’s officially a homeowner. The One Mile Found, who lives in Sydney revealed she purchased her dream home over the Easter long week. Subscribe to Outspoken Plus Outspoken Plus is our subscription offering that provides subscribers with exclusive access to BONUS weekly episodes. Every week, we’ll be dropping content so juicy, we’ve had to put it behind a paywall. A monthly Outspoken Plus subscription costs $5.99 a month, or save with our annual package, for just $49.99 a year*. There are three ways you can become an Outspoken Plus subscriber. Apple users can subscribe via Apple Podcasts here: apple.co/outspoken, while Android users can subscribe via Spotify here: https://podcasters.spotify.com/pod/show/outspoken-plus/subscribe or Patreon here: https://www.patreon.com/outspoken_plus. * An annual subscription is only available on Apple Podcasts See omnystudio.com/listener for privacy information.

Jonathan reviews the OrangePI RV2, Windows runs Arch btw, and Nvidia is deprecating CUDA for some old video cards. PewDiePie made a Linux video, Proton 10 enters Beta, and OSU's Open Source Labs has a funding crunch. For command line tips, Ken starts a series on the pw-cli, Jeff has some ricing tips with eww, and Jonathan talks about Open Source character recognition with ocrmypdf and pdftotext. You can find the show notes at https://bit.ly/3GxPRbY and enjoy! Host: Jonathan Bennett Co-Hosts: Ken McDonald and Jeff Massie Download or subscribe to Untitled Linux Show at https://twit.tv/shows/untitled-linux-show Want access to the ad-free video and exclusive features? Become a member of Club TWiT today! https://twit.tv/clubtwit Club TWiT members can discuss this episode and leave feedback in the Club TWiT Discord.

Nagi Maehashi, founder of popular food blog RecipeTin Eats, says influencer Brooke Bellamy's new cookbook ‘Bake with Brooki' plagiarised some recipes from her blog. Maehashi claimed Bellamy's book contained uncannily similar ingredients, quantities, and instructions for a caramel slice and baklava. Mike van de Elzen explained whether you could really claim ownership over a recipe. LISTEN ABOVESee omnystudio.com/listener for privacy information.

Beltane has arrived! May Day marks the sacred midpoint between the spring equinox and the summer solstice. It's a time to celebrate fertility, life, sexuality, and nature's renewal. It's also a time to honor one's body and to connect with the physical pleasures of life. But for many of us, it can also be a time of self-consciousness regarding our physical form. This scrutiny can keep us from experiences that offer deep joy and pleasure. Body neutrality offers us a path forward, even when our body fails to meet all of our expectations. When we find acceptance with our bodies, we open ourselves up to a deeply fulfilling, embodied life. As we stroll through the woods on this idyllic spring day, consider embodiment practices worth exploring in your own magical life! What am I reading?The Live Elixir of Augusta Stern by Lynda Cohen Loigmanhttps://bookshop.org/a/111301/9781250278104Intention Obsession : A Practical and Fun Witchcraft Companion with Self-Care Rituals and DIY Projects, Embrace Your Inner Witch and Manifest Your Dreams by Erica Feldmannhttps://bookshop.org/a/111301/9780063353336https://bookshop.org/shop/witchywomanwalkingWhat's playing on repeat?In the Mirror by The Interrupters What's for dinner? Roasted Brussels Sprout, Beet, and Salmon Salad Ingredients:3 large beetsExtra virgin olive oil24 ounces fresh Brussels sprouts2 salmon filets 1 1/2 cups cooked quinoa⅓ cup extra virgin olive oil2 tablespoons apple cider vinegar1 tablespoon grainy mustard1 tablespoon maple syrup 2-3 ounces goat cheeseSalt and pepper Instructions: Preheat the oven to 400°F. Peel and dice beets. Line cookie sheet with parchment paper, drizzle beets with olive oil, season with salt and pepper. Spread onto cookie sheet. Wash and slice Brussels sprouts. Line cookie sheet with parchment paper, drizzle sprouts with olive oil, season with salt and proper. Spread onto cookie sheet. Bake salmon in oven or instant pot (skin side down). Brush with olive oil and salt and pepper. In a large bowl, add the olive oil, vinegar, mustard, maple syrup, salt and pepper. Add roasted sprouts, beets, and cooked quinoa to bowl. Gently break apart salmon with a fork, add to bowl. Top with goat cheese. Mix thoroughly until coated with dressing.Lemon Blueberry BreadIngredients1 ¾ whole wheat flour + 1 teaspoon to coat the berries1/2 teaspoon baking powder½ teaspoon baking soda¼ teaspoon salt1 cup plain Greek yogurt½ cup maple syrup⅓ cup coconut oil melted2 eggs at room temperature1 tablespoon fresh lemon juice1 tablespoon lemon zest1 teaspoon vanilla extract1 cup fresh blueberriesInstructionsPreheat oven to 350 F. Grease and flour a loaf pan and set aside.In a medium bowl combine the dry ingredients together.In a large bowl combine the wet ingredients.Gently fold in the dry ingredients to the wet ingredients.In a small bowl with a teaspoon of flour coat the blueberries and toss it. Fold the blueberries into the batter.Pour batter into the greased loaf pan and bake 45-50 minutes or until a toothpick inserted comes out clean. Cool for at least 10 minutes before slicing.Support the show

This episode of the Wake and Bake Show gets *real heavy*. The crew dives deep into the the DRAFT slide for Shedeur Sanders! Ws the plummet orchestrated by league owners? Angry Man, Monk Money, and Q. Lewis break it ALL down — no filters, no fluff.

Bake your way into spring with a heavenly ode to Angel Food Cake—light, lean, and perfect for leftover egg whites. In food news: McDonald's debuts a scented billboard in the Netherlands. Plus, TV food icon Karen Katz dishes on her memoir Getting Sauced, and this week's Last Bite features dreamy 4-ingredient peanut butter cookies.

Today i am in conversation with Amber Marshall who is the owner and the creator of the Caketu platform which is baker market place. We speak about the reason for creating her platform, how it fills a gap in the market place and what inspired the name and the use of a cockatoo as a brand logo.Also i talk about what has been trending in the cake world and what ive been upto in the business during April.If you want to connect with Amber and caketu you can find her here:website Caketu.comInstagram: CaketuIf you have a question or feedback about this episode you can message me here. Thank you for listeningYou can connect with me via:Instagram: Adventures in KakelandBlog: Adventures in kakelandPublished books for hobbyist and cake business owners. A food management system: for small home based food businesses Bake -cover-finish -deliver: Weekly baking planner Cake business order form book Blank recipe book Dated weekly cake business planner (2025) My Business social media channelsInstagram: Kake and CupkakeryFacebook: ...

261. Edible Theology with Kendall Vanderslice   Kendall's Website   John 6:35 NIV "Then Jesus declared, “I am the bread of life. Whoever comes to me will never go hungry, and whoever believes in me will never be thirsty."   **Transcription Below**   Kendall Vanderslice says "Yes, before you ask, that is my true name."   Kendall is a baker and writer whose best thinking occurs as she works dough between her hands; scribbles down thoughts on pieces of parchment dusted in flour, until she can parse them out later before her keyboard. When she embarked on a career as a pastry chef, she found that her love of bread transformed the ways she read Scripture. Fascinated by God's use of food throughout the arc of the Gospel, she merged her work in the kitchen with academic study of food and theology.   As a graduate of Wheaton College in Illinois (BA Anthropology), she began engaging questions of food and faith. Interested in commensality—or, the social dynamics of eating together—she studied food at Boston University (MLA Gastronomy). Her thesis on church meals sparked a range of theological questions, leading her to Duke University where she wrote a thesis on the theology of bread (MTS). In 2018 she was named a James Beard Foundation national scholar for her work on food and religion.   She lives in Durham, North Carolina, with her beagle, Strudel, her sourdough starter Bread Astaire, and her brood of hens: Judith Jones and the Three Gourmands.   Questions and Topics We Cover: You've studied so much about food and theology . . . are there any favorite lessons or resources that you still think about today? Is there any other science in the bread baking that is fascinating because it also has a richer, deeper spiritual meaning? What's one recipe in the book you're especially excited about?   Other Episode Mentioned from The Savvy Sauce: 47 Relationships and Opportunities that Arise from Using Your Gifts with Founder of Neighbor's Table, Sarah Harmeyer   Related Episodes on The Savvy Sauce: 15 The Supernatural Power Present While Gathering at the Table with Devi Titus Practical Tips to Eating Dinner Together as a Family with Blogger and Cookbook Co-Author, Rachel Tiemeyer Experiencing Joy, Connection, and Nourishment at the Table with Abby Turner Fresh Take on Hospitality with Jaime Farrell   Thank You to Our Sponsor: Dream Seller Travel, Megan Rokey   Connect with The Savvy Sauce on Facebook or Instagram or Our Website   Please help us out by sharing this episode with a friend, leaving a 5-star rating and review on Apple Podcasts, and subscribing to this podcast!   Gospel Scripture: (all NIV)   Romans 3:23 “for all have sinned and fall short of the glory of God,”   Romans 3:24 “and are justified freely by his grace through the redemption that came by Christ Jesus.”   Romans 3:25 (a) “God presented him as a sacrifice of atonement, through faith in his blood.”    Hebrews 9:22 (b) “without the shedding of blood there is no forgiveness.”    Romans 5:8 “But God demonstrates his own love for us in this: While we were still sinners, Christ died for us.”    Romans 5:11 “Not only is this so, but we also rejoice in God through our Lord Jesus Christ, through whom we have now received reconciliation.”    John 3:16 “For God so loved the world that he gave his one and only Son, that whoever believes in him shall not perish but have eternal life.”   Romans 10:9 “That if you confess with your mouth, “Jesus is Lord,” and believe in your heart that God raised him from the dead, you will be saved.”    Luke 15:10 says “In the same way, I tell you, there is rejoicing in the presence of the angels of God over one sinner who repents.”   Romans 8:1 “Therefore, there is now no condemnation for those who are in Christ Jesus”   Ephesians 1:13–14 “And you also were included in Christ when you heard the word of truth, the gospel of your salvation. Having believed, you were marked in him with a seal, the promised Holy Spirit, who is a deposit guaranteeing our inheritance until the redemption of those who are God's possession- to the praise of his glory.”   Ephesians 1:15–23 “For this reason, ever since I heard about your faith in the Lord Jesus and your love for all the saints, I have not stopped giving thanks for you, remembering you in my prayers. I keep asking that the God of our Lord Jesus Christ, the glorious Father, may give you the spirit of wisdom and revelation, so that you may know him better. I pray also that the eyes of your heart may be enlightened in order that you may know the hope to which he has called you, the riches of his glorious inheritance in the saints, and his incomparably great power for us who believe. That power is like the working of his mighty strength, which he exerted in Christ when he raised him from the dead and seated him at his right hand in the heavenly realms, far above all rule and authority, power and dominion, and every title that can be given, not only in the present age but also in the one to come. And God placed all things under his feet and appointed him to be head over everything for the church, which is his body, the fullness of him who fills everything in every way.”   Ephesians 2:8–10 “For it is by grace you have been saved, through faith – and this not from yourselves, it is the gift of God – not by works, so that no one can boast. For we are God‘s workmanship, created in Christ Jesus to do good works, which God prepared in advance for us to do.“   Ephesians 2:13 “But now in Christ Jesus you who once were far away have been brought near through the blood of Christ.“   Philippians 1:6 “being confident of this, that he who began a good work in you will carry it on to completion until the day of Christ Jesus.”   **Transcription**   Music: (0:00 – 0:09)   Laura Dugger: (0:10 - 1:22) Welcome to The Savvy Sauce, where we have practical chats for intentional living. I'm your host, Laura Dugger, and I'm so glad you're here.    Do you love to travel?   If so, then let me introduce you to today's sponsor, Dream Seller Travel, a Christian-owned and operated travel agency. Check them out on Facebook or online at DreamSellerTravel.com.    We were one of those families who joined in the COVID trend of baking our own bread.   And so, I was fascinated even years later when I came across my guest for today, Kendall Vanderslice. She's an author and the founder of Edible Theology. And I've always appreciated different verses being brought to life, even things that we interact with every day, such as salt and yeast.   But God has richer meanings for all of these. And so, I can't wait for Kendall to unpack these in our conversation today. Here's our chat.   Welcome to The Savvy Sauce, Kendall.   Kendall Vanderslice: (1:20 - 1:22) Thank you so much for having me. It's great to be here.   Laura Dugger:  (1:23 - 1:30) Would you mind just starting us off by sharing a bit about your background and what led you to the work that you get to do today?   Kendall Vanderslice: (1:31 - 3:46) Sure. So, I have always loved baking. I always, you know, when I was a child, but especially once I was in middle school and high school, I had a lot of anxiety.   And so, when I just ever, anytime I needed to work through any sort of scope of emotions, I would always turn to the kitchen. Working with my hands became this way to sort of ground me and help me find calm in the midst of sort of my mind just buzzing. I was also one of five kids.   So, it was like after everyone had gone to bed and the kitchen was silent, was the only time there was quiet in my house. And so that was kind of always became the source of calm and grounding for me. And so, then when I graduated high school and was trying to figure out what I wanted to do with my life, once again, I turned to the kitchen as a way to try and process what I should do.   And long story short, over time, I realized, oh, maybe actually this work of baking is the work that I am called to do. And so, I ended up taking a very circuitous path to get there. I took a gap year after high school.   I went to undergrad and studied anthropology in college. And in that time, learned that I could, my love of food and my love of the kitchen, I could examine not just in the practice of cooking, but through an anthropological and historical lens, looking at how food shapes community and shapes culture and how culture shapes the foods that we eat. And so, from there, I went and worked in professional kitchens.   But I had all these historical, cultural, theological questions kind of buzzing around at the same time. And, you know, I would go from my work at the bakery on Sunday morning. I would rush from work to church and I would receive communion each week with bread dough still stuck to my arms.   And I started to question, what does this bread that I spend my whole morning baking have to do with this bread that I receive at the communion table? And so that just unlocked a whole new path of what I could do with bread and with my baking beyond just in the kitchen and larger understanding how it shapes our awareness of who God is and how God is at work in our lives and in our communities.   Laura Dugger:  (3:47 - 3:58) Wow, that is incredible. And even today, do you want to share a few of your offerings? Because edible theology was a new concept to me, and it's just fascinating what all you have going on.   Kendall Vanderslice: (3:59 - 5:31) Yeah, absolutely. So, my primary program is that I teach a workshop called Bake and Pray. And so, this is a workshop where I teach people how to bake bread as a form of prayer.   So, we look at the ways that bread is at play throughout the narrative of Scripture, kind of what it is that God is using, why it is that God is using bread as the storytelling device in the narrative of Scripture, and why Jesus would give us bread at the center of Christian worship. But then at the same time, we're learning how the actual practice of baking bread can be a way to connect with God, to find rest and to understand God's presence with us in a very tangible form. So, with that, I also have a handful of books.   Most recently, I released a book called Bake and Pray. It's sort of this workshop in book form. It's a collection of recipes, but also a collection of liturgies, so that you have the tools you need to make your time in the kitchen a time of prayer. I call it a prayer book meets cookbook.    But I also have a handful of other resources, a Bible study or a small group study called Worship at the Table, where it's actually helping people gather around the table and understand how God is at work through the table. And I have a podcast that it was a limited run.   There are 30 episodes called Kitchen Meditations. They are short meditations to listen to while you cook, while you're in the kitchen. So, you can understand the food that you eat more fully and also understand how your time preparing it can be a time of worship.   Laura Dugger:  (5:31 - 5:50) I love that. And there's so much to unpack. But let's just start here with all the things that you've studied with food and theology and gone to school for years and put this into practice.   Are there any favorite lessons that stand out and are maybe ones that you still think about today?   Kendall Vanderslice: (5:51 - 6:57) Well, you know, one of my favorite books that helped shape my understanding of food is a book that was written in the 1960s by an Episcopal priest named Robert Carr-Capin. It's a book called The Supper of the Lamb. This book is just a delightful book to read.   I think everybody should read it. Robert Carr-Capin was he was an Episcopal priest, but he was also a food writer and he also was a humor writer. He and his wife wrote a satirical column together.   And so, The Supper of the Lamb is kind of the culmination of all three. It is this beautiful reflection on a theology of food in the table, but it is hilarious as well. And so, it is written as instructions to host a dinner party that is all built around preparing lamb for eight people in four different ways.   And so, it's reflections on kind of, you know, this revelation, the imagery in the book of Revelation on the marriage supper of the lamb, But then taking that to be a very liberal dinner party that he hosts in his home. And it will forever change the way that you think about food and think about the table and think about how God cares about food.   Laura Dugger:  (6:58 - 7:13) Wow, that's interesting. And even a piece of that that you had highlighted before is community, that food draws us together in community. Are there any lessons or reflections you have on that topic as well?   Kendall Vanderslice: (7:14 - 9:03) Yeah, I mean, so I spend my days traveling the country and visiting churches and eating meals with strangers all the time. This is such a central part of my work. So, my first book was a study of churches that eat together as their primary form of worship.   And so, I had the opportunity to research 10 different churches across the country and look at how does this practice of eating together regularly shape their understanding of community, but also shape their understanding of church and shape their understanding of worship. And what I saw in that practice of traveling and eating with all of these churches was that communities that were built around the table, where their primary rhythm of gathering was this practice of eating together and talking together and dialoguing together. It created such resilience within these communities as they faced conflict and tension within them that their commitment to eating together, but then their understanding of these community meals as being intrinsically connected to the communion table, the meal of bread and the cup that they also shared, it shaped their ability to have conversations and wade into hard topics that communities might otherwise try to say, you know, kind of avoid, because what they believed was that, you know, the table that we gather at regularly is a place that can kind of manage and hold on to those tensions.   And it's a place where these hard conversations can arise. But also at the end of each of these meals, we remember that we are going to share the bread and the cup together and that God has told us that we have been made one in the body and blood of Christ. And so, we have a responsibility to care for one another, even as we argue and disagree and have a really, you know, dig into these hard conversations.   Laura Dugger:  (9:04 - 9:58) That is beautiful. And I think of so many things when you say that. I'm in the book of Acts right now, my quiet time.   And so, the early churches, they were breaking bread together daily. You see that as part of the impact, the outflow that came from that. And then just, I think, gratitude as you share, because I wasn't a follower of Jesus growing up.   Our family went to church. And by the time I was in high school, all of my family were believers, including my siblings. I was the last one.   But the church that we went to, we shared a meal together every Sunday. And those relationships are long lasting. Then you hear about what people are actually going through.   It's such a natural way to dive deeper into that fellowship. And so, I love that you've traveled around and studied this. And I'm also curious if you've connected with one of my past guests, Sarah Harmeyer with the Neighbors Table.   Kendall Vanderslice: (9:59 - 10:03) I am familiar with her work, but I have never actually connected with her.   Laura Dugger:  (10:04 - 10:09) OK, you two. I'll link her episode in the show notes, but I think you two would have a lot of fun together.   Kendall Vanderslice: (10:09 - 10:14) Oh, great. Great, great. I know I've seen some of her tables on.   She's the one who builds tables. Is that right?   Laura Dugger:  (10:14 - 10:15) Yes. Yes.   Kendall Vanderslice: (10:15 - 10:19) Yes. OK. I have seen her tables on Instagram, and they look just absolutely beautiful.   Laura Dugger:  (10:19 - 10:37) I love it. Well, I'd also like to talk about your most recent book, because there's one part where you talk about the sacred language of bread. And I'd love for you just to walk us through some significant scriptures that highlight bread throughout the Bible.   Kendall Vanderslice: (10:37 - 19:43) Yeah, absolutely. So, one of the reasons that I love to think of bread in terms of a language itself is because so often we think of our faith as being something that happens predominantly in our minds, that it is the things we believe about God and the words that we say to God. And it becomes this very sort of mental exercise of worshiping God in our heads.   And we forget that the rest of our bodies and the rest of our lives are a part of how we know God as well, that we were created in these human bodies with all of these senses. And it's only through these senses that we get to know the world around us. And it's in getting to know this creation around us that we get to know our creator as well.   And so when we think of our faith as happening something predominantly in our minds, then when we have these moments where we don't feel like God is present, or we feel like we don't hear from God, or we just don't have the energy to, you know, to read scripture every day, or we feel like we, you know, I'm just like praying and praying and praying, and I've just exhausted the words I have to say. Then it's easy for us to feel like we've been abandoned by God, that we're in this sort of spiritual dark place. But Jesus, he calls himself the word, but, you know, Jesus is the word that was present with God in the beginning.   But Jesus also calls himself the bread of life. And Jesus identifies himself as something deeply tangible. And he offers his own body to us in the form of bread at the communion table.   And so, Jesus is telling us that Jesus is present with us in this very tangible form, something that we can mix together with our hands, something that we can taste on our tongues, something that we can feel in our bellies as we digest it. That Jesus is telling us, like, I am with you in this deeply tangible way. And if you don't feel my presence, and if you don't, you know, hear what I am telling you, or you don't feel like I am listening to you, know that you can eat this bread and have this very tangible reminder that I have promised to remain present with you and to remain faithful to you.   And so, the ways that we see this at work in Scripture, once we understand that, you know, bread is not just a metaphor, that bread is actually something very physical and tangible, a way that God speaks to us, I think it changes the way that we see bread show up in Scripture. That it's not just a handy metaphor that shows up every, all over the place in the Bible, but that Jesus is actually, that God is actually doing something through bread itself.    So, the very first place that we see bread appear in Scripture is as early as Genesis 3:19, “It is by the sweat of your brow that you will eat your bread until you return to the ground, for from it you were taken, from dust you come, and to dust you will return.” So, prior to this point in Genesis, we have the creation accounts, we have, you know, that God has created the garden, placed humanity in the garden to tend to this creation, to care for it. And they are intended to, you know, they are nourished by the fruits of these trees, they delight in God by delighting in God's creation.   And God gave them just one restriction, which was a restriction on what they could eat. And so, in Genesis 3:19, we know that they have failed to honor this restriction that God has given them. And we are now learning the ramifications of that fall.   And one of those ramifications is that the soil is going to sprout forth thistles and thorns. That we will no longer just be nourished by the fruits of the trees, but that we will have to labor in this soil. We will have to labor against a creation that works against us in order to have our nutritional needs met.   But at the same time, God offers us this gift, that it's by the sweat of your brow, you will eat your bread. Our bread, you know, doesn't just grow from a tree. The humanity was probably not eating bread in the garden.   But in this offering of bread, that it's by the sweat of your brow, you will eat your bread. Humans are being told, yes, we will have to labor in the soil in order to nourish ourselves. But also, we are being invited to participate with God in the transformation of creation into something really delicious as well.   So, bread is, at the same time, both this picture of the brokenness of creation and yet also the goodness of God. This blessing, this gift from God in the midst of a broken creation. The production of bread, historically, has required a lot of work.   It requires months and months of laboring in the soil to grow wheat, harvest wheat, thresh it, and then grind it into flour. Turn that flour into dough, gather firewood to heat up an oven, and then turn that dough into bread before finally being able to eat it. So, humanity has long known that it is, you know, there is this deep, this incredible amount of labor required to make bread.   And yet also, bread contains almost all of the nutrients that humans need in order to survive. We can live off of just bread and water alone for a very, very, very long time. And in fact, many humans throughout most of human history have lived off of just bread and water for a very, very, very long time.   So then when we see bread show up in other places in scripture, we see it show up as this picture of God's miraculous provision for God's people. We see it show up as a sign of God's presence with God's people. And we see it as a sign of God's promises to God's people that God will continue this work of restoration until we have this imagery of this renewed creation in the book of Revelation.   So, one picture of that is in this provision of manna for the Israelites in the desert. You know, I think oftentimes for us, we read this story and we think the miracle is like, well, I don't know about you, but I've never opened my front door and had bread strewn across my lawn that I could just go out and gather. But we can still picture just walking into a grocery store and having a whole aisle of bread to choose from, right?   For us, the miracle seems like it just appears out of nowhere, but it doesn't seem all that crazy to just have a bunch of ready-made bread available to you. But for the Israelites, the work of making bread would have been nine months or more of labor between growing wheat, harvesting it, turning that wheat into flour, flour into dough, dough into bread. That's work that was not possible while they were wandering in the desert.   And so, when God is providing this miracle of manna, all they have to do is go out every single morning and gather, and they have to trust day after day after day that God is going to continue to provide. So, then we see a mirror of this in the story of the feeding of the 5,000. Once again, I think the miracle to us oftentimes feels like, you know, well, I've never seen five loaves capable of feeding 5,000 plus people.   But still, we can picture a Costco aisle of bread that probably has enough bread to feed 5,000 people. Just the presence of bread enough for that size crowd doesn't seem all that miraculous. But for the crowd who was gathered on the hillside with Jesus, they would have had a much closer awareness of just how much work was required to grow enough, in this case, barley.   One of the accounts says that it was barley bread. So, to grow enough barley to make enough bread to feed this crowd. And at the very least, in Mark's account of the gospel, we see a very direct link to work and how much work would be required to feed this crowd.   Because in the gospel of Mark, it says that it would take more than half a year's wages to buy enough bread to feed this crowd. So, this distinct connection between labor and hard work in order to feed, to provide the bread for these people. But Jesus circumvents that labor required to either make the bread or buy the bread and just miraculously provides these five loaves to feed 5,000 plus people.   So then on the night before his death, Jesus takes, I think, this imagery one step further. It is not just the labor of making bread that Jesus circumvents in his provision of bread for his disciples. He offers bread to his disciples and says, “This is my body that is broken for you.”   Jesus is circumventing the very work of defeating the curse of sin and death. He has taken the labor of defeating sin and death onto his own body. And he's offering that body back to his disciples and onto anyone who remembers Him in this meal of bread and the cup.   But he's offering to us His body as in the form of bread, as this picture of the labor that Jesus has taken on, the curse that Jesus has taken on so that we can then live in freedom. And so, we're still currently living in this sort of in-between time where we know that Jesus, that Christ has died, that Christ is risen, and we are still awaiting the day when Christ will come again. We're still awaiting this imagery in the book of Revelation where creation is restored.   And I believe our relationship to bread will purely be one of delight and joy and freedom. But right now, we do still experience that brokenness of creation in relationship to bread. But also, bread is still a way in which we can know God, in which we can trust God's promises to us in this very tangible form in which we can believe that God is with us, even when we don't feel it.   Laura Dugger: (19:43 - 22:17) Let's take a quick break to hear a message from our sponsor. Do you have a bucket list of travel destinations? Or maybe you have a special event coming up like a big anniversary, a honeymoon, or even just that first trip to Europe?   If so, you need to call Dream Seller Travel. Dream Seller Travel is located in Central Illinois, but works with clients all across the USA. Whether you're wanting to plan a large family get-together someplace tropical, or take a cruise with your family, or maybe you want to explore the history and culture of a European town, regardless of the trip, Dream Seller Travel is there to assist you with your planning needs.   From the customized trip design, and the ideas through the small details and the preparations before the trip, and even while traveling, Dream Seller Travel is there with you every step along the way, making it seamless and stress-free. Dream Seller Travel can work with your travel plans as you have laid them out, or they will customize a trip for your requests. In most cases, there's absolutely no service fee for this work.   Instead of booking online and being the one to deal with your airline schedule changes or the sudden change in country entry requirements, or the hotel that looks beautiful but is really under construction, call a professional. Let them deal with the problems that arise while traveling so you can just enjoy the trip. Dream Seller Travel has been planning dream trips since 2005 to amazing destinations such as Alaska, Italy, Hawaii, Canada, the Caribbean, United Kingdom, Germany, Switzerland, France, South Africa, Iceland, and more.   Where do you dream of going? You can reach out to Dream Seller Travel at 309-696-5890,  or check them out online at DreamSellerTravel.com. Thanks for your sponsorship.   In line with your brand of edible theology, I'd love to go further into the scripture. That was so fascinating. I feel like you're so succinct in the way that you put that all together.   So, I kind of want to do a deeper dive into a couple of the key ingredients of bread and then have you share their significance both in contributing to food, but also their significance for our own lives. Absolutely. Let's just begin with salt.   Will you share the scripture and insight into salt?   Kendall Vanderslice: (22:18 - 23:20) Yeah. One of the things that I love about salt, I think oftentimes, especially here in America, we have a sort of distorted understanding of the role that salt plays in our food. Oftentimes, we treat table salt.   We usually have table salt that you just add onto your food after cooking it. Maybe you add a little bit of salt while cooking, but for the most part, you just sprinkle on table salt after. And it almost is treated as this kind of added flavor.   But salt actually should not be this added flavor at the end. Salt should be incorporated into the cooking process because salt opens up our taste receptors on our tongues, and it opens up the flavors in the dish. So, salt actually should not be the predominant flavor that we taste.   Salt should be the thing that allows us to taste everything else. And I think when we understand salt in that form, it should reframe our understanding of what it means to be the salt of the earth or to be salt and light in the world. What does it mean that salt is not the thing that itself gets tasted, but salt is the thing that opens up the flavors of everything else around us?   Laura Dugger:  (23:20 - 23:30) Kendall, can you take that even a step further? What does that practically look like for believers really living as salt of the earth?   Kendall Vanderslice: (23:34 - 24:26) I think one of the great joys of the ways that these metaphors at work in Scripture is that we get to continually explore and see what that means for us and where God might be calling us. But I do think that being aware that to be the salt of the earth is to help pull out the best in the communities around us, to pull out the best in the people around us, is just this really beautiful picture of how I think God asks us to work in community. But our job is not necessarily to be the strong presence.   Our job is not necessarily to make sure everyone knows that we are present, but instead our job is to identify and build up and pull out the best parts of the people around us in the communities that we are in.   Laura Dugger:  (24:27 - 24:56) That's so good. I love how you shared that because for me, as you were unpacking it, I was just thinking that we as the salt, when you taste it, you don't want to think, oh, that's salt. You want, like you said, to open it up to others.   And so that's our purpose is to reflect and glorify Jesus and to point to him. So, I'm sure there's countless meanings. Will you also do the same thing and share the significance of yeast?   Kendall Vanderslice: (24:57 - 29:44) Yeah, sure. So, yeast is, you know, also a fascinating, fascinating thing. And we are only really just beginning to understand sort of the microbial world and the role that it plays in our lives, in our bodies, in our world.   And so, it's opening up entirely new understandings of how yeast is at work in scripture. One thing that we have to bear in mind is that the writers of scripture did not actually know what yeast was. We were only able to identify the microbes that are yeast and bacteria in the last 150 years.   And so, prior to Louis Pasteur, humans didn't know what yeast was. They only knew the reactions of yeast. You know, you saw if I mix together, you know, this, if I let this flour and water sit, it comes back to life and I can mix that into more flour and water and it can become bread.   You know, I can mix it in with a lot of water and a little bit of yeast and some hops and it becomes beer. I can mix it in with grapes and it becomes wine. So, we see the reactions, but don't necessarily know what it is that is responsible for those reactions.   So, it is fairly new that we have this, you know, in the scope of human history, it's fairly new that we have this understanding of what are the actual kind of little critters that are involved in this process. And so, I have a really dear friend who she studies theology of the microbiome. So, a lot of her research is all based around, you know, how does this emerging research on yeast and bacteria shape our understanding of what it means to be human?   And so then how does that shape the ways we read in scripture, both passages about yeast and also about what it means to be human? And so it is, I think there's just, it's a field that is ripe for exploration and we are only beginning to scratch the surface of all the beautiful imagery that's at play here. But one of the things that I find most fascinating is that leaven or yeast, it is used as a metaphor for two different things in scripture.   In one passage, it is used as a metaphor for the kingdom of heaven, the parable of leaven, the kingdom of heaven is like yeast that a woman mixed into three measures of flour until it leavened the whole batch. But apart from that, yeast is always used as an image of sin, the ways that sin works through community. We have the passage about the leaven of the Pharisees.   I believe there are a few others as well. So oftentimes leaven is used as this picture of sin and the ways that sin sort of multiplies and works through communities. But at the same time, it's this picture of the kingdom of God, that it's this little bit of yeast that slowly multiplies and through its multiplication, it transforms the entire community.   It seems like a strange sort of tension that why would we use the same thing as a picture of both the kingdom of heaven and a picture of sin? And I think it makes more sense when we understand a sourdough culture. So, a sourdough culture is a culture of bacteria and yeast that is used to leaven bread, to raise bread.   So, we all have wild yeast and bacteria living in the air, on the surface of our skin, on the surface of everything around us. This wild yeast and bacteria is what makes the world go round. It's what makes our brains function.   It's what allows our bellies to digest food. It is what sort of makes everything work. And there is always this presence of both pathogenic bacteria and also beneficial bacteria.   That is true within our bodies. That's true sort of all around us. It's true in the sourdough culture that there is always the presence of pathogenic bacteria, but there is also the beneficial bacteria.   And so, to maintain a healthy sourdough starter, you have to feed it regularly. And as long as you feed it regularly and maintain its health, that good bacteria is going to keep the pathogenic bacteria in check. It's when you start to starve that starter that the pathogenic bacteria gets stronger and it overtakes the good bacteria and your sourdough starter goes bad.   And so, I think that's a really beautiful way to think about both how the kingdom of God works and also how sin works in our communities. We live in a broken creation. Sin will always be present.   But when we are digging ourselves, like when we are staying grounded and rooted in scripture, when we're staying grounded and rooted in church community and worship and prayer, when we are maintaining these healthy communities that are rooted to God, then we're able to help keep that pathogenic bacteria, that sin in check. But it's when we do not that it can start to take over and it can spread through a community just as quickly and easily as the kingdom of God can also spread through a community.   Laura Dugger:  (29:45 - 29:58) You just have brilliant answers. Is there any other science in the bread baking that is also fascinating to you because it has a richer, deeper spiritual meaning?   Kendall Vanderslice: (29:58 - 32:22) One of the things that I love, I oftentimes lead these bread baking workshops for groups of leaders, especially church leaders or faith leaders who are oftentimes having to manage just large groups of people where they're constantly facing internal conflict. I don't think anyone who leads a group of people has managed to bring together the people that never have any kind of disagreement. One of the things that I love about bread is that inherent to the structure of bread is tension.   The backbone of bread is this protein called gluten that is made up of two different proteins called gluten and gliadin. Gluten and gliadin have two opposing qualities to them. One likes to stretch and stretch and stretch.   It's what's called the elastic quality. One likes to hold its shape, what's called the plastic quality. When these protein strands unravel, they begin to form bonds with one another and they create this network, this protein network.   That protein network is what captures the carbon dioxide that the yeast releases and that allows the dough to both grow while also holding its shape. The strength and the structure of our bread is fully reliant on tension between these two opposing qualities, these two opposing needs. In order to build that tension in a way that brings strength to the bread, it has to be constantly balanced with rest.   The gluten will let you know when it's starting to get tired. If you don't give it time to rest, then it will just fall apart. It will start to break down on you.   This is something that I think so many of our communities really can learn from right now. That tension is good, that our differences, that diversity in our communities is our source of strength. When these differences rub up against one another and they help expand our understanding of the people around us, our differing needs, our differing convictions, our differing desires, our differing hopes, that can be a source of strength in our communities.   Also, we need to understand when it's time to step away and take time to rest before leaning into those differences even further. I love that bread then is itself this element that Jesus gives us as the sign of our unity in Christ, because it is this picture of our differences coming together and making us one even in our difference.   Laura Dugger:  (32:23 - 32:39) All of this from bread, it's just incredible. Then I even think you write about temperature and scoring the bread. Is there anything else?   We won't get to cover all of it, but any other scientific findings that have been really exciting?   Kendall Vanderslice: (32:40 - 33:33) I think there is so much in bread. I like to say that bread is incredibly simple and infinitely complex. It's made of four basic ingredients, but it can be mixed together in myriad ways.   A baker can commit their entire lives to learning about bread, and they will still have more to learn. We'll never be able to cover it all. I think there's room for endless exploration as far as digging into all that bread has to teach us.   My hope is that this book, Bake and Pray, helps to start to illuminate some of the ways that we see God teaching us through the many different steps in the bread-baking process. I also hope that others will start to get into this practice of baking, and through the practice of baking, they themselves will be able to start to see some of the beauty that God reveals through bread.   Laura Dugger:  (33:34 - 34:38) I just wanted to let you know there are now multiple ways to give when you visit thesavvysauce.com. We now have a donation button on our website, and you can find it under the Donate page, which is under the tab entitled Support. Our mailing address is also provided if you would prefer to save us the processing fee and send a check that is tax deductible.   Either way, you'll be supporting the work of Savvy Sauce Charities and helping us continue to reach the nations with the good news of Jesus Christ. Make sure you visit thesavvysauce.com today. Thanks for your support.   Well, and Kendall, you also have a unique take. You spent years as a ballet dancer, and even with your books, you're just writing about the connection beyond, like you said, just our intellect and our minds to the Lord, but using our whole bodies to glorify God. Can you share some more ways that we can use our bodies to bake and pray and glorify God?   Kendall Vanderslice: (34:38 - 39:09) Yeah, so one of the things that I love when I'm first teaching people about this idea of praying with your body, it is ironic. The whole concept of praying with your body is to try and get us out of our minds and into our bodies. But the idea of praying with our body can feel like a very sort of cerebral or like, you know, the sort of thing that doesn't quite make sense.   And so, the way that I like to help people first get started is through the practice of a breath prayer. So, a breath prayer is a practice of repeating a line of scripture or poetry with every inhale and every exhale. And so, one of the ones that I love to start with is my soul finds rest in God alone, drawn from the Psalms.   And so, as you inhale, you repeat my soul finds rest. And as you exhale in God alone. And so, when I'm guiding others through this bake and pray practice, I have a start by just closing our eyes and I will lead us in this rhythm of breathing and of repeating this line again and again and again.   And then from there, I encourage the group to start to mix up their dough while repeating this line with every inhale and exhale. And I think it helps us to see how our breath, our breath itself becomes, you know, these words of scripture so ingrain themselves in our breathing that we then understand our breathing itself as an offering of prayer to God. And then the movements of our bodies through this rhythm of breathing becomes an offering of prayer to God.   And then we realize that the words themselves are not even necessary, that we can offer, you know, the movements of mixing bread dough, but also of gardening, of knitting, of cooking, of playing with our children, of raking leaves, that all of these things can be ways to offer our movements to God as prayer and to invite God into this practice with us and to pay attention to how God is present in these practices. So, I do hope that, you know, people will take bake and pray and actually bake with it and learn to bake as a form of prayer. But I also love when I hear from potters or I hear from gardeners or I hear from other people that work with their hands regularly who tell me, I read this and I don't think I'm going to start baking, but it has reshaped my understanding of my own, you know, craft and my own vocation.   So, I am excited to hear from others who maybe will take this and say, like, this is how I see this work being a form of prayer. But I first started learning about embodied prayer and practicing it when I got to college. I was in a dance team at my college.   I had grown up as a ballerina. I left the ballet world in high school, and it was a really, really hard. My experience was really wonderful in many ways and really hard in many ways.   I was in the pre-professional ballet world, which is, you know, very, very rigorous, very mentally draining, very physically demanding. And when I realized that I wasn't going to be able to make it professionally, it was just absolutely devastating. It was like my whole world was wrapped around this.   And so, then when I got to college, I was invited to be a part of this dance company. But the dance company was for women who had experienced sort of the ballet world in the way that I had, and who were looking for healing and to understand that our dance could be a form of worship and a form of prayer. And when I first started, I thought that the whole concept was really strange.   You know, I was I did not understand. I was so grateful to have this very just affirming community that I was dancing with. It was really it was the first time that I had been, you know, affirmed in my body and affirmed as a dancer and not just, you know, told all the things that were wrong with me.   But still, I was like, this is a really strange concept that as we're dancing, we're somehow praying. And it really was something that I had to practice again and again and again to understand and to really feel. And so, if someone is listening to this and thinking like this sounds like a really strange concept, I encourage you to just try it.   And it might take a few tries. Maybe try using the liturgies that are in the book to help get you into that practice. And then I hope that as you practice, either praying through baking or through gardening or what have you, that you will just get to experience the ways that God's present with you.   And then that will transform your understanding of your craft.   Laura Dugger:  (39:09 - 39:20) Thanks for sharing that. It's important for us to understand that we are embodied beings. And that points to that awesome truth that God with us, that Jesus was embodied.   Kendall Vanderslice: (39:21 - 39:22) Absolutely.   Laura Dugger:  (39:22 - 39:31) But then, OK, so in your most recent book, Bake and Pray, what's one recipe that you're especially excited about?   Kendall Vanderslice: (39:31 - 41:04) You know, we are just emerging from the season of Advent and Christmas, and those are some of my favorite recipes in the book. One that is so delicious, that is it is a Christmas recipe. It is the Moravian sugar cake, but Moravians do eat the sugar cake all year round.   So, it is kind of a classical Christmas recipe. But here at the Moravian bakeries here in North Carolina, you can get them all year round. So Moravian baked goods are an early Protestant tradition. They actually were Protestants before the Protestant Reformation, they like to say. And they're a pretty small denomination here in the United States.   But they're largely focused in here in North Carolina, where I am, and then a little bit in Bethlehem, Pennsylvania. But the Moravian baked goods are known for all of their breads have potato in them. And so, some people, you know, there are other recipes that have like a potato, a potato bread or potato rolls.   When you add mashed potato into baked goods, it makes it really, really moist and tender. It holds on to moisture in the baked good much longer than just flour alone. So, the Moravian baked goods all have mashed potato in them.   But the Moravian sugar cake is one where it's this very rich potato bread. And then you put it into a pan, and you poke holes in it, sort of like if you were dimpling focaccia. And then you pour butter and cinnamon sugar on top and bake it.   And it is like it is a mix between sort of coffee cake and bread. And it is so, so, so delicious. I love it.   Laura Dugger:  (41:04 - 41:09) And there is also just a cute little story in there with the history.   Kendall Vanderslice: (41:09 - 41:28) Oh, yes, absolutely. It is, you know, there's this lore that apparently when men were looking for wives, they would look for women that had thick fingers. Because if they had thick fingers, it meant that they would have bigger dimples in their Moravian sugar cake that would hold bigger pockets of cinnamon and sugar.   Laura Dugger:  (41:28 - 41:42) I love that. I thought that was so funny. Well, Kendall, what are some of the most creative ways that you've been able to pair bread and generosity together to minister to others?   Kendall Vanderslice: (41:43 - 43:24) Yeah, one of the things that I am doing right now is, you know, I'm on the road several weeks of the year leading bread baking workshops in churches all over the country. And I love, love, love that part of my work. But in the last year, I started to really crave a closer connection with my community here in Durham, North Carolina.   But I am traveling the country and telling other people about how to connect to home and how to connect to their communities. And that work keeps me from being able to connect to my own home and community. And so, I decided that when I am home, I want to have a more intentional way of feeding the people immediately around me.   And so, I have this practice on Fridays of bread for friends and neighbors. And so, I'll tell, I'll send out an email to friends and neighbors on Monday and tell them, you know, here's what I'm baking this week if I'm in town. And then they let me know what they want.   And on Fridays, I have this shed in my driveway that I open up and it's got this whole like really fun armoire and that I that I've sort of decorated to be a bread pickup area. And so, on Fridays, my neighbors and my friends all walk over, and they come pick up their bread. And it's just been such a gift to be able to feed my immediate community through bread.   But then also to see and hear them sort of connecting in the driveway as they all come pick up their bread at the same time. And folks who either didn't know one another are starting to connect and find and meet one another. But then also neighbors to realize like, oh, you can get kindle bread, I get kindle bread.   And, you know, it's just so fun to have that very simple point of connection, because it can be feel very easy to feel disconnected from the neighbors that you maybe see all over the place. But just that that time of connection and picking up bread, I think, goes a long way beyond just that particular moment.   Laura Dugger:  (43:26 - 43:36) Generosity is always inspiring. And where can we all go to learn more about edible theology online or all of the other things that you have to offer?   Kendall Vanderslice: (43:37 - 44:05) You can learn more at my website, kendallvanderslice.com. The website is currently sort of under construction. So, I've got a makeshift website up right now where you can find everything.   And eventually I will have more links to all of the edible theology resources. But you can find everything you need at kendallvanderslice.com. You can learn about my workshops. You can learn about my books. You can learn about curriculum, about retreats that I lead. All of it is right there.   Laura Dugger:  (44:06 - 44:24) Wonderful. We will certainly add links in today's show notes so that it's easy to find. And Kendall, you may be familiar that we're called The Savvy Sauce because savvy is synonymous with practical knowledge.   And so is my final question for you today. What is your savvy sauce?   Kendall Vanderslice: (44:25 - 45:13) Well, I think for me it is allowing myself to use even the simplest moments in the kitchen as a time for prayer rather than trying to rush through the practice of just seeing food as something I have to eat three times a day and something I have to make for myself. To realize that even something as simple as heating up a pot of soup or slicing some bread and smearing it with butter is still an invitation to thank God for this gift of food and the ability to prepare it. And so, I think that small practice alone can transform the way we relate to food and our bodies, but also to try and slow down and have a moment in our day where we avoid just rushing through and take a little bit more intentionality to appreciate the gifts that God has given us.   Laura Dugger:  (45:14 - 45:31) Well, Kendall, I was so intrigued from the first time that I heard about edible theology. And I really appreciate how you shed light on God's profound spiritual truths that are around us and that we can interact with in everyday life. But you also have such a charming personality.   Kendall Vanderslice: (45:32 - 45:38) So, thank you for being my guest. Thank you so much for having me. It's been such a delight to be here.   Laura Dugger: (45:39 – 49:21) One more thing before you go. Have you heard the term gospel before?   It simply means good news. And I want to share the best news with you. But it starts with the bad news.   Every single one of us were born sinners, but Christ desires to rescue us from our sin, which is something we cannot do for ourselves. This means there is absolutely no chance we can make it to heaven on our own. So, for you and for me, it means we deserve death, and we can never pay back the sacrifice we owe to be saved.   We need a savior. But God loved us so much, he made a way for his only son to willingly die in our place as the perfect substitute. This gives us hope of life forever in right relationship with him.   That is good news. Jesus lived the perfect life we could never live and died in our place for our sin. This was God's plan to make a way to reconcile with us so that God can look at us and see Jesus.   We can be covered and justified through the work Jesus finished if we choose to receive what He has done for us. Romans 10:9 says, “That if you confess with your mouth Jesus is Lord and believe in your heart that God raised him from the dead, you will be saved.” So, would you pray with me now?   Heavenly Father, thank you for sending Jesus to take our place. I pray someone today right now is touched and chooses to turn their life over to you. Will you clearly guide them and help them take their next step in faith to declare you as Lord of their life?   We trust you to work and change lives now for eternity. In Jesus' name we pray. Amen.   If you prayed that prayer, you are declaring him for me, so me for him. You get the opportunity to live your life for him. And at this podcast, we're called The Savvy Sauce for a reason.   We want to give you practical tools to implement the knowledge you have learned. So, you ready to get started? First, tell someone.   Say it out loud. Get a Bible. The first day I made this decision, my parents took me to Barnes & Noble and let me choose my own Bible.   I selected the Quest NIV Bible, and I love it. You can start by reading the book of John. Also, get connected locally, which just means tell someone who's a part of a church in your community that you made a decision to follow Christ.   I'm assuming they will be thrilled to talk with you about further steps, such as going to church and getting connected to other believers to encourage you. We want to celebrate with you too, so feel free to leave a comment for us here if you did make a decision to follow Christ. We also have show notes included where you can read scripture that describes this process.   And finally, be encouraged. Luke 15:10 says, “In the same way I tell you, there is rejoicing in the presence of the angels of God over one sinner who repents.” The heavens are praising with you for your decision today.   And if you've already received this good news, I pray you have someone to share it with. You are loved and I look forward to meeting you here next time.

Welcome!

Are you exhausted? Do you find yourself fatigued even after a good night's sleep? Are you twisting yourself into knots trying to stay on top of and keep up with everything? If so, you might be living beyond human pace and human scale. For hundreds of thousands of years our species lived as hunter-gatherers, living a human-paced life. Today, we live at break-neck speed, and in a constant state of over-consumption of information. We are not wired for this incessant processing of content and stimulation. It's no wonder we're exhausted! In today's episode, we'll talk about how to slow down, how to mono-task, and how to reconnect with the simple joys of life at human pace. This is powerful magic! What am I reading?I See You've Called in Dead by John Kenneyhttps://bookshop.org/a/111301/9798989923014Too Much: A Guide to Breaking the Cycle of High-Functioning Codependency by Terri Colehttps://bookshop.org/a/111301/9781649631862https://bookshop.org/shop/witchywomanwalkingWhat's playing on repeat?Flathead by the Fratellis What's for dinner?All the Greens SaladIngredients:Iceberg lettuce1 cucumber Fresh dillFresh parsleyFresh basilDressing:1 cup fresh spinach 1/2 avocado 2-3 tablespoons olive oil1/2 cup apple cider vinegar1/3 cup bread and butter pickles with juiceGarlic (as much as you like)Salt and pepperInstructions: Wash and chop the greens, cucumber, and fresh herbs. Toss in a big bowl. Blend the dressing ingredients together and pour over salad, mix thoroughly. Top with rotisserie chicken or salmon or hummus and tomatoes. Enjoy! High Protein Cottage Cheese Chocolate Chip CookiesIngredients1 cup cottage cheese (blended until smooth)1/4 cup honey or maple syrup1 egg1 teaspoon vanilla extract1 1/2 cups oat flour1/2 teaspoon baking soda1/2 teaspoon cinnamon1/4 teaspoon salt1/2 cup chocolate chips Instructions:In a blender or food processor, blend the cottage cheese until completely smooth. This helps it mix evenly into the batter.In a large mixing bowl, whisk together the blended cottage cheese, honey (or maple syrup), egg, and vanilla extract until smooth.Add the oat flour, baking soda, cinnamon, and salt to the wet mixture. Stir until combined. Fold in chocolate chips. Scoop out tablespoon-sized portions of dough onto a parchment-lined baking sheet. Bake at 350°F (175°C) for 10-12 minutes, until the edges are golden brown. Enjoy!Support the show

This week on the Hosting Hotline, we're digging into a question from Penny, a host of two jaw-dropping luxury rentals in Hocking Hills, Ohio. With properties clocking in at over 10,000 and 13,000 square feet, a saltwater pool, and four separate apartments, Penny's homes are stunning — but she's stuck on one big question: how should she charge her cleaning fee?Should she bake the fee into the nightly rate or break it out as a separate line item? What's the “right” way to do this, especially when hosting large groups or events?In this episode, we walk through:Why understanding your actual cost to clean is step oneHow to assess guest perception of your fee and reduce sticker shockWays to use dynamic pricing software (like PriceLabs) to stay competitive and track market cleaning feesWhy breaking down booking feedback and sales data is criticalWhen it makes sense to blend cleaning fees into your nightly ratePlus, we revisit a real-world case study from Episode 321 with Monique from PriceLabs, where she adjusted her pricing to recover cleaning costs and stay competitive in her market.Whether you're hosting luxury travelers or managing smaller STRs, this is a must-listen if you've ever wrestled with how to present your cleaning fee to guests.Resources:Follow these incredible Hocking Hills properties:The CliffsThe Box HopDunlap Hollow CabinsFollow our land journey in Hocking Hills:@richhollowretreatCheck out Penny's luxury homes:@woodland_retreatsListen to Episode 321 – PriceLabs Dynamic Pricing vs. Airbnb Cleaning FeesStart using PriceLabs (our preferred pricing tool): https://pricelabs.co/users/sign_up?referral=RTj8a0Subscribe to our YouTube Channel | 5 Red Flags Your Airbnb Cleaner Isn't Doing Their JobMentioned in this episode:Make More Money in 2025! Join us for a Pricing Boot Camp!Make More Money in 2025! Join us for a Pricing Boot Camp!Proper Insurance | Book Your Risk Assessment Today

Bake Yo Man a Cake 04/22/25

Read this series on Substack: https://lifestylebusinessschool.substack.com/For your lifestyle business to really SING, there's one final step in the four part personal brand series – to turn what you've conjured up so far and giving it a talkaboutable edge!Getting this right from the outset is like sprinkling magic fairy dust on your business.Having a talkaboutable edge to what you do bakes BUZZ right into the very fabric of your business, and makes people stop, sit up and pay attention when you start talking about it.It also makes everything you do to try to get attention after that point about fifty million times easier.In this episode, we walk through exactly how to do it: 00:00 Introduction to talkaboutable edge00:18 Recap of previous episodes00:50 Defining talkaboutable edge03:55 Examples of talkaboutable edge08:30 Steps to create a talkaboutable edge10:03 Developing thought leadership16:01 Creating a mission-based business17:49 Crafting a unique concept22:07 Infusing your concept into your business28:30 Conclusion and next steps ——— Recommended next episode: → Part One (Don't Build Businesses. Build Personal Brand Projects Instead!): https://lifestylebusiness.school/276→ Part Two (Three Layers Deep: All Aboard the Niche Train): https://lifestylebusiness.school/277→ Part Three (‘You Talkin' to ME !' – Market Well to Sell, Sell, Sell): https://lifestylebusiness.school/278→ Part Four (Attention on Tap: How to Bake Serious Buzz

We're rounding up the news of the week, beginning with a political rally that drew over 12,000 people to Nampa on Monday. Host Lindsay Van Allen and political scientist Charlie Hunt are discussing why Sen. Bernie Sanders (I-Vermont) and Rep. Alexandria Ocasio-Cortez (D-New York) stopped in Idaho. And in Boise, a back-and-forth over a new state law has made the Pride flag outside City Hall a political hot potato, with Attorney General Raúl Labrador weighing in. Meanwhile, Micron is making moves too — quietly deleting DEI language from its website.  We're also looking ahead to the Boise River Marathon and celebrating spring the Idaho way — with Mormon cheesy potatoes. To follow Lindsay's recipe, thaw out your hash browns first then mix all the ingredients below together in a bowl. Bake in a 9x13 pan uncovered at 350 degrees for 45 minutes: 2lbs of hash browns (frozen) 1 can of cream of chicken soup 1 pink of sour cream 1 C. Velveeta Cheese 1/2 C. grated onion 1/2 C. melted butter 1 teaspoon salt  1/4 tsp. pepper Want some more Boise news? Head over to our Hey Boise newsletter where you'll get a cheatsheet to the city every weekday morning. Learn more about the sponsor of this April 18th episode:  Prolonlife.com/city - Use this link for 15% off  Interested in advertising with City Cast Boise? Find more info HERE. Reach us at boise@citycast.fm. Learn more about your ad choices. Visit megaphone.fm/adchoices

It was the event they said could never happen. Well, Ray Graf said it could never happen. And he was almost correct.

Watch the video hereJoin me on Catching Up to Fi l with Rick Ferri to discuss key investing topics like asset allocation and the pros and cons of small-cap value vs. total market funds. TIMESTAMPS / CHAPTERS00:00 ⛓️ Understanding Bonds and Young Investors02:31

This time, Luenell and Kathy Griffin stop by, and things go from chaos to absolute pandemonium… there's cancel culture, celebrity cameos, the obliteration of my name, and of course, critiques on my cooking. And then they went to The Ivy. Follow Luenell: https://www.instagram.com/luenell Follow Kathy Griffin: https://www.instagram.com/kathygriffin Don't miss out on all the action this week at DraftKings! Download the DraftKings app today! Sign-up using https://dkng.co/burning or through my promo code BURNING. SUBSCRIBE so you never miss a video https://bit.ly/3DC1ICg Stream LUCKY on Netflix https://www.netflix.com/title/81713944 Register to join us in Tampa, FL (or virtually) for the 2 Bears, 5K on May 4, 2025! https://www.2bears5k.com PERMISSION TO PARTY WORLD TOUR is on sale now: http://www.bertbertbert.com/tour For all things BERTY BOY PRODUCTIONS: https://bertyboyproductions.com For MERCH: https://store.bertbertbert.com/ Follow Me! Facebook: http://www.Facebook.com/BertKreischer Instagram: http://www.Instagram.com/bertkreischer YouTube: http://www.YouTube.com/user/Akreischer TikTok: http://www.TikTok.com/@bertkreischer Threads: https://www.threads.net/@bertkreischer X: http://www.Twitter.com/bertkreischer Text Me: https://my.community.com/bertkreischer Million Dollar Filet O' Fish Sandwich + Truffle Shoestring Fries Fish Sandwich: Tartar sauce: * 12 tbs mayo * 3 tbs onions * 3 tbs capers * 3 tbs Gherkins * 1.5 tbs dill * 1.5 tbs lemon juice Fish Sandwiches: * Cod filets * Caviar * Brioche Buns * American Cheese * Heirloom tomato * Butter Lettuce * Salt to taste * Oil for frying * 1.5 bottle of beer * Flour * 4 tsp smoked paprika * 2 tsp kosher salt * 1 tsp garlic powder * 1 tsp onion powder 1. Heat oven to 425. Pat filets dry, then season both sides. Combine paprika, salt, garlic and onion powder to create your rub. 2. Mix flour with the rub then dry dredge cod filets into flour. Add additional flour, salt, more rub, and beer until the batter creates a slightly thick consistency. Dip each filet into the batter. 3. Heat up oil for frying, and fry each filet for 3-4 minutes until crispy. Bake in oven for an additional 10 minutes. 4. Combine all ingredients for tartar sauce. Top sandwich with tomato, tartar sauce, onion, lettuce, cheese, and top with additional caviar. Shoestring Fries: * Frozen shoestring fries * Chopped parsley * Truffle Oil * Garlic * Shaved Parmesan 1. Heat oven to 425 2. Chop up garlic and add to big bowl with truffle oil. Toss fries in mixture then bake for 30 minutes. Pan fry in additional truffle oil in a pan to finish crisping. 3. Sprinkle parmesan cheese and parsley on top GAMBLING PROBLEM? CALL 1-800-GAMBLER, (800) 327-5050 or visit gamblinghelplinema.org (MA). Call 877-8-HOPENY/text HOPENY (467369) (NY). Please Gamble Responsibly. 888-789-7777/visit ccpg.org (CT) or visit www.mdgamblinghelp.org (MD). 21+ and present in most states. (18+ DC/KY/NH/WY). Void in ONT/OR/NH. Eligibility restrictions apply. On behalf of Boot Hill Casino & Resort (KS). 1 per new customer. $5+ first-time bet req. Max. $200 issued as non-withdrawable Bonus Bets that expire in 7 days (168 hours). Stake removed from payout. Terms: sportsbook.draftkings.com/promos. Ends 5/18/25 at 11:59 PM ET. Sponsored by DK. Learn more about your ad choices. Visit megaphone.fm/adchoices

Flute 360 | Episode 322: “From Overwhelm to Focus – Doubling Down on What Truly Matters” (Part 4) After countless creative ideas and the constant challenge juggling everyday life, many modern flutists feel stuck—unable to bring their art to life and achieve both creative and financial fulfillment. In this empowering episode, Dr. Heidi Kay Begay shares her personal journey of cutting through the noise to focus on what truly matters. Whether you're juggling multiple projects, overwhelmed by endless ideas, or just unsure where to start, this episode is designed to guide you in transforming creative chaos into purposeful action. Main Points: Embracing Creativity Amid Overwhelm: Discover why having too many ideas is not a flaw—it's a sign of your vibrant creative spirit. Hear the story of my friend, and learn why a systematic approach is essential. Focusing in the Present: Understand the transformative power of “consume less, produce more.” Be inspired by the timeless wisdom of Matthew 6:34 (NIV): “Therefore do not worry about tomorrow, for tomorrow will worry about itself. Each day has enough trouble of its own.” Prioritizing Projects and Saying “No”: Learn actionable techniques for choosing your top priority and saying “no” to distractions. Find out how focusing on one task at a time leads to real progress and fulfillment. Nourishing Your First Instrument — Yourself: Explore why taking care of your body is vital to sustaining creativity. Get practical advice on cutting down on stimulants and embracing whole foods. PICKS! -Book: John Doerr – “Measure What Matters” -Bonus Recipe: Spinach Wrap Ingredients: • 1/3 cup low-fat cottage cheese • A handful of organic spinach leaves • 2 small eggs Instructions: Blend all ingredients in a food processor until smooth. Spread the mixture evenly on a parchment-lined baking sheet. Sprinkle with Einstein Bros Everything Bagel Seasoning. Bake at 350°F for 30 minutes. Fill with your favorite ingredients like turkey meat, tomatoes, mustard, mushrooms, and cheese. Just for You! Learn More About the Coaching Bundle Ready to bring your creativity to life? Purchase my exclusive coaching bundle before 4/30/25 to save $200 (calls can be scheduled in the spring or summer). Join the Flute 360's Accelerator Program Here! The next session is Saturday, 04/26/25 from 11 AM CT to 1 PM CT. TIER 1 for $37 TIER 2 for $67 TIER 3 for $97 Follow Heidi! Follow Flute 360 via TikTok! Follow Flute 360 via Instagram! Follow Flute 360 via Twitter! Follow Flute 360 via LinkedIn! Follow Flute 360 via Facebook! Subscribe to the Flute 360's YouTube Channel! Join the Flute 360 Newsletter! Join the Flute 360 Family's Facebook Private Group!

Want to stay at the Park Street Inn? Click here to reserve a room - ⁠https://secure.thinkreservations.com/theparkstreetinn/reservations⁠Sign up on our email list for more recipes, hospitality tips and special discounts to our inn - https://theinnkeepercouple.myflodesk.com/e81a3tzvlyFollow our inn on instagram - https://www.instagram.com/theparkstreetinn/Follow the Innkeeper couple - https://www.instagram.com/theinnkeepercouple/Looking to own a B&B or short term rental property? Check out our Hospitality course here - https://stan.store/theparkstreetinn/p/innkeepercoop We'll give you a detailed blueprint to owning your own Bed & Breakfast, Inn, or Retreat Center - even if it seems miles and years away. Because chances are... it's more doable than you think!Love tea? Use promo code SipwithBrittany at jolenesteahouse.com to receive a 15% discount. They are a Banff tea house with all the varieties of tea one could love. We love the chai and cinnamon plum! Homemade Vanilla Granola Recipe:2 cups rolled oats2 cups chopped nuts (walnuts, pecans & sliced almonds )1 tsp cinnamon1/4 cup coconut oil1/3 cup maple syrup1 tbsp vanillaInstructions1. Preheat your oven to 300 and line a baking pan with parchment paper.2. In a large mixing bowl, add your dry ingredients (oats, nuts, cinnamon) and stir them together.3. In a small, microwave safe bowl, add your coconut oil and microwave till melted (about 1 minute). Add your maple syrup, whisk them together, and microwave them again till they are very warm (about another 30 seconds). Add your vanilla. 4. Pour your wet ingredients over your dry ingredients, and stir till all of your oats and nuts are covered entirely. Pour your granola onto your pan with parchment paper and spread it out into one thin, even layer. Bake in the oven for 25-30 minutes, stirring half way through at the 15 min mark, when the edges are just starting to gain a bit of color. The granola will get crunchier the longer it cools.Keeps on the countertop for up to a week!Oatmeal Bar Toppings:1. Chocolate chips2. Honey/Maple Syrup3. Shredded coconut4. Chia seeds5. Granola (homemade or not!)6. Fresh fruit - mixed berries, bananas, peaches, etc. Be sure to leave us a review and share with your friends. Thank you for listening!

Joining us on this episode is not just one, but TWO titans in the investing and financial literacy space, Rick Ferri and Paul Merriman. These two great minds go head-to-head on topics like asset allocation, and the risks/rewards of small cap value funds vs. total stock market funds. Through this high energy debate, they also provide expert insights into the various stages of your investing journey. Rick and Paul both share how they empower investors through their platforms and continue their relentless mission of spreading financial education.  

The boys discuss how to get drafted in the NBA, the best bridges and how to save your family from the Elf on a Shelf

I had a quick call with Linda Tay Esposito from @flavor_explosions, who organized a bake sale to fundraise for earthquake relief efforts in Myanmar.  Here in San Francisco, Linda has gathered over 35 bakers who are donating some goods towards the relief effort. Each item will be $5 or $10, with 100% of the proceeds going to Doctors Without Borders in Myanmar. It's Sunday, April 13th, from 10AM-1PM only!  @18reasons (located at 18th St / Dolores street). Come by and load up on amazing and yummy goods, while supporting those affected gravely by the 7.7 magnitude earthquake that has devastated central Myanmar. If you can't make it personally, you can still donate using this link: https://tinyurl.com/BakeforMyanmarDonate Every little bit counts!   

Happy Thursday Edition of the Program!! A half a million dollars was raised for Maria's Message by Jersey Mikes!! Congrats to all involved!! Bake skipped school yesterday to watch the Reds lose. Jake Diebler broke some news on Morning Juice this morning. The Spring Game is back. Katie Blackburn spoke on the the Trey Hendrickson contract situation and he replied. ESPN's Paul Finebaum, Shelley Time with Jody Shelley, What's Up, Emails, Thing or Not a Thing, Higher or Lower and 3 Things

Comedians Noel Miller and JR De Guzman come by the kitchen to chat while I make them black bean mole and corn fritters… And the topics are WILD – everything from JR's hot mom to sex after pregnancy. We also deep dive Noel's ethnicity, talk about sex addicts anonymous, and create a hit song. Follow Noel Miller: https://www.instagram.com/thenoelmiller Follow JR De Guzman: https://www.instagram.com/jrdguz This episode is brought to you by Graza. Head to https://Graza.co and use BURNING to get 10% off of TRIO which includes Sizzle, Frizzle and Drizzle, and get to cookin' your next chef-quality meal! SUBSCRIBE so you never miss a video https://bit.ly/3DC1ICg Stream LUCKY on Netflix https://www.netflix.com/title/81713944 Register to join us in Tampa, FL (or virtually) for the 2 Bears, 5K on May 4, 2025! https://www.2bears5k.com PERMISSION TO PARTY WORLD TOUR is on sale now: http://www.bertbertbert.com/tour For all things BERTY BOY PRODUCTIONS: https://bertyboyproductions.com For MERCH: https://store.bertbertbert.com/ Follow Me! Facebook: http://www.Facebook.com/BertKreischer Instagram: http://www.Instagram.com/bertkreischer YouTube: http://www.YouTube.com/user/Akreischer TikTok: http://www.TikTok.com/@bertkreischer Threads: https://www.threads.net/@bertkreischer X: http://www.Twitter.com/bertkreischer Text Me: https://my.community.com/bertkreischer Black Bean Mole, Street Corn Fritters with Chili Lime Crema Black Bean Mole * ½ LBS crumbled chorizo * 1 cup chopped onion * 1 cup chopped sweet red pepper * Garlic cloves * 1 can black beans * 1 can pinto beans * 1 can black-eyed peas * 1 ½ cups tomatillo salsa * 1 cup chili sauce * 2 TBSP honey * 1 TBSP instant coffee granules * 1 tsp cinnamon * 3 ounces semi-sweet chocolate * Queso fresco * Avocado * Tortillas 1. Preheat oven to 375 2. In large skillet, cook chorizo, onion, red pepper, and garlic over medium heat untul chorizo is browned 3. Add remaining ingredients and mix well 4. Bake, uncovered for 40 minutes 5. Sprinkle with queso fresco, serve with avocado and warmed tortillas Street Corn Fritters * 3 cups frozen corn kernels, defrosted * ½ cup diced red onion * 1 diced jalapeno * ½ cup finely minced cilantro * 1 cup shredded cotija/chihuahua cheese * 1 cup flour * 2 TBSP cornmeal * 1 ½ tsp baking powder * Salt and pepper * 2 tsp tajin * 1 tsp garlic powder * 1 cup half and half * 2 eggs * Cotija cheese crumbled * Frying oil 1. Combine everything except half and half, eggs, and crumbled cotija 2. Beat eggs then add to mixture with half and half 3. Form patties then fry in oil 4. Top with chili lime crema and cotija cheese crumbles Chili Lime Crema * ½ cup sour cream * ½ lime, juiced and zested * 1 tbsp cilantro * 1 tsp chili powder * Salt to taste 1. Whisk all ingredients together and chill Berty-Boy-Rita (Vodka Margarita) * 2 Oz. Por Osos Vodka * 1 oz. Cointreau or triple sec * ¾ oz. lime juice * ½ oz. orange juice * Tajin 1. Mix all liquids, shaking well. Put tajin on the rim of your glass and pour over ice. Learn more about your ad choices. Visit megaphone.fm/adchoices

Pistachios are Having A Moment. And Shilpa LOVES cake. Enter: the tender, flavorful Pistachio Bundt Cake. Jesse and Shilpa break down why this blender cake (and other nut-based cakes) work and address listener questions, including the one on everyone's mind this month: how to properly grease a bundt pan so your cake comes out in one piece, every time.Plus! Shilpa and Jesse introduce listeners to Rose Levy Berenbaum, author of the iconic Cake Bible. Rose joins the fearless Bake Club leaders to answer a listener question about egg substitutes—and explain what eggs are actually doing in your favorite baked goods.Recipes & Links:Pistachio Bundt CakeChocolate Olive Oil CakeBaker's Joy SprayCake GoopFran CostiganThe Loopy WhiskEgg Replacements  Learn about your ad choices: dovetail.prx.org/ad-choices

Adam “Pacman” Jones and his wife, Tish Holmes-Jones, come by the New Orleans kitchen for an impromptu double date with me and LeeAnn. While we're waiting for Warren Sapp to show – I make a gumbo and LeeAnn makes some cheddar corn biscuits. We also get to the bottom of why Pacman was suspended, black vs white strip clubs, and get more than a little contact high. Watch The Pacman Jones Show - Politely Raw here: https://tinyurl.com/PacmanJonesShow Follow Pacman Jones: https://www.instagram.com/realpacman24 Follow Tish Jones: https://www.instagram.com/realmrspacman24 This episode is brought to you by Shopify. Sign up for a $1 per month trial period at https://shopify.com/burning SUBSCRIBE so you never miss a video https://bit.ly/3DC1ICg Stream LUCKY on Netflix https://www.netflix.com/title/81713944 Double Down Las Vegas March 21 and 22 https://www.axs.com/series/25430/bert-kreischer-artist Register to join us in Tampa, FL (or virtually) for the 2 Bears, 5K on May 4, 2025! https://www.2bears5k.com For upcoming TOUR DATES: http://www.bertbertbert.com/tour For all things BERTY BOY PRODUCTIONS: https://bertyboyproductions.com For MERCH: https://store.bertbertbert.com/ Follow Me! Facebook: http://www.Facebook.com/BertKreischer Instagram: http://www.Instagram.com/bertkreischer YouTube: http://www.YouTube.com/user/Akreischer TikTok: http://www.TikTok.com/@bertkreischer Threads: https://www.threads.net/@bertkreischer X: http://www.Twitter.com/bertkreischer Text Me: https://my.community.com/bertkreischer GUMBO AND CHEDDAR CORN BISCUITS Gumbo Ingredients: * 1 stick unsalted butter * 1 cup flour * 3 Tbsp EVOO – Divided * 1 LBS Gulf Shrimp, peeled, deveined and tails removed * 1 LBS jumbo lump crab, picked clean * 7 oz. Andouille sausage * 1 cup frozen okra, thawed * 8 oz can of petite diced tomatoes * 5 cups fish broth * ¼ dry white wine * 2 – 12 oz bottles of amber ale * ¾ cup celery, sliced on the bias 1/8” thick * 1 cup green bell pepper, diced * 1 cup sweet onion, diced * 3 Tbsp garlic * 2 large bay leaves * 4 sprigs fresh thyme * 2 TBSP Worcestershire sauce * 2 Tbsp Cajun seasoning * 1 ½ tsp kosher salt * ½ tsp pepper * Green parts of scallion * Parsley * 1 LBS Mussels Steps: 1. Preheat oven to 415 degrees. Evenly distribute flour on parchment paper and bake for 25 minutes. Flour will become a coca color and have a nutty smell. Set aside. 2. Add 2 TBSP of EVOO and stick of butter to pan on med-low heat. Add the flour slowly while quickly whisking to make a roux. Whisk in fish broth 1 slowly mixing very well until there are no flour lumps. 3. Add the ale, tomatoes (juices and all), Worcestershire, Cajun seasoning, salt, pepper, bay leaves, and thyme sprigs. Once this is brought to a boil, reduce heat and simmer for 45 minutes. 4. Heat 1 TBSP EVOO, once oil simmers add the sausage and brown on both sides. Add peppers, onions, celery, garlic, and okra. Sauté until vegetables become soft. Add shrimp and white wine then cover and sauté. 5. Steam or boil mussels. Then shuck and put the meat to the side 6. Remove bay leaves and thyme stems from gumbo base. Add shrimp and veggie mixture including any juices to gumbo base. Add crabmeat and mussel meat to the mixture and simmer for an additional 5 minutes. Cheddar Corn Biscuits: * 4 ¼ cups flour * 2 TBS baking powder * 1 tsp ground mustard * ¾ tsp salt * ¾ cup cold butter, cubed * 1 can cream-style corn * 1 ½ cups shredded cheddar cheese * 2 large eggs, lightly beaten * 2 TBS 2% milk Steps: 1. Preheat oven to 425 degrees. Whisk flour, baking powder, mustard, and salt. Cut in butter and mix until coarse crumbs form. Add corn, cheese and eggs. 2. Turn onto a lightly floured surface, kneading for 8-10 minutes. Roll out dough and cut into biscuits. Bake 18-22 minutes. Learn more about your ad choices. Visit megaphone.fm/adchoices