Podcasts about baked

Our friends from Sunbelt Bakery stop by.

After a deep dive into cannabis use disorder earlier this week, we're keeping it light — and hella weird — with today's Sesh episode.We're talkin' high thoughts. You know, those random, absurd, possibly brilliant ideas that only make sense after a solid sesh. Like… a PB&J banana hot dog. Yeah, you read that right.

It's that time of the week... TIKTOK TUCKER!See omnystudio.com/listener for privacy information.

Stop by and visit with members of the Falls City Volunteer Fire Department at 107 Cooper St. on Monday, June 10, for their annual Flag Day fundraiser. Meal tickets for the event can be purchased at the door for and will include a pulled pork sandwich, chips, and a drink. Serving starts at 4:30 p.m. Baked items will also be available for purchase, as well as tickets for a drawing to be held at 5:30 p.m. For more information, contact Justin Mayes at 830-534-2636.Article Link

Kelly Gibney shares her easy recipe for Baked fish with olives, capers, chilli and cherry tomatoes. Get the recipe here

Inspired by the chef Michael Moore who wrote a great book full of delicious and healthy recipes called BLOOD SUGAR - and also inspired by the need to bunker down under MANY layers of doona and thermals and eat hot, filling food, Yumi revisits an old recipe for baked meatballs that really is beautiful and very achievable. Try it here:Preheat the oven to 180CDecant 2/3 of a bottle of passata into a baking tray with high sides.Roll up about 18 meatballs using500g pork/beef mince (lean)1 egg white1/4 tsp salt1tsp whipped garlic dip2-3 tbs finely chopped spring onion greenscracked pepperUse scissors to cut up some fresh lasagna sheets into pieces smaller than your phone but bigger than a matchbox. Place a meatball into the canoe of pasta sheet then set it to sail on the ocean of passata. Repeat until all the meatballs are used and the tray is full. Pour over the remaining passata. Top each meatball with a cube of fetta or a chunk of ricotta. Top with about 80g of your fave cheese. Bake 30 mins. Serve with crusty bread and a side salad. Hosted on Acast. See acast.com/privacy for more information.

Which member of THEjoeSHOW had ended a long-time dry spell with someone that they just started seeing?!

Are you a curious kid who wants to know more about Madonna? We thought so!This month, we asked our (heterosexual) pal Kyle Shoemaker to a very special Celebration Celebration challenge: after reading Madonna Biography For Curious Kids: Queen of Pop, we quizzed him using Madonna Quiz Book: 101 Questions To Test Your Knowledge Of Madonna. Did the book prepare him? Does Kyle know his “Material Girl” from his “Madame X?” Give it a listen and find out!It's a chaotic, hilarious, and possibly educational ride you won't want to miss. Taylor Swift and "Weird Al" Yankovic make cameos.Follow Kyle on Instagram: @krshoemakerEmail us: TheCelebrationCelebration@gmail.comFollow us on Instagram: @TheCelebrationCelebrationPick up a copy of Eric's book: The Dancerhttps://a.co/d/0gAi3bePick up a copy of John's book: Baked! Sex, Drugs, and Alternative Comedyhttps://amzn.to/3tUbvOMFor autographed copies:https://www.johnflynncomedian.com/bakedEdited by: John FlynnArtwork by Dyna Moe:https://www.nobodyssweetheart.com/Sure, we love seeing Madonna perform, but what about those INTERSTITIALS! This month we take a closer look at all of the interstitial bits in Madonna's tours. And we very creatively call it THE INTERSTITIAL EXAMINATION! We're talking about the videos that play and the numbers her dancers do while the queen is offstage, changing costumes. What are our favorites? Which ones are “meh?” Which ones thrill us and which ones leave us frozen?Give it a listen to find out! And tell everyone you know!Email us: TheCelebrationCelebration@gmail.comFollow us on Instagram: @TheCelebrationCelebrationPick up a copy of Eric's book: The Dancerhttps://a.co/d/0gAi3bePick up a copy of John's book: Baked! Sex, Drugs, and Alternative Comedy:https://amzn.to/3tUbvOMFor autographed copies:https://www.johnflynncomedian.com/bakedEdited by: John FlynnArtwork by Dyna Moe:https://www.nobodyssweetheart.com/ Hosted on Acast. See acast.com/privacy for more information.

This week's episode of The PR Week podcast comes to you from PRWeek's Women of Distinction event at The Lighthouse at Pier 61 in New York City.PRWeek's associate news editor Diana Bradley and reporter Julia Walker discuss this year's Women of Distinction and Women to Watch honorees. Additionally, they give highlights from a panel held with comms execs from Wendy's, McDonald's and Merck on coping with RTO mandates as moms and a talk with Baked by Melissa CEO and cofounder Melissa Ben-Ishay.The episode also includes conversations with honorees from on and off the stage at the event. Follow us: @PRWeekUSReceive the latest industry news, insights, and special reports. Start Your Free 1-Month Trial Subscription To PRWeek

Scaling up is the process of moving from small product batches to large-scale, high output production. As small and artisan bakeries seek to expand business opportunities, production scaling (https://bakerpedia.com/how-thermal-profiling-can-help-scale-up-bread-production/) is one of the major challenges these operations may face. Fortunately, there are experts who can help guide you through the process of scaling your bakery business. In this episode of BAKED in Science, host Mark Floerke is joined by Jacinta Kemboi, Senior Food Scientist and Director of Product Development and Innovation at Cama Research & Development Consulting. Cama Research (https://camaresearch.com) aims to support small health food businesses to navigate growth with ease. They offer the support and strategy necessary to allow health food businesses thrive in a landscape that demands clarity and confidence. Maximizing Growth and Scaling Bakery Businesses Some topics covered include: The pitfalls of scaling a food business Shelf-life considerations Putting together relevant documentation The importance of costing Leaning on your network and resources Gaining support through consultants

Send us a textI saved the best for last—live Q&A from my Health as F*ck book club and all questions lead to this: How the HELL do I actually get skinny?Meal prep doesn't have to be a chore and the food isn't icky. I use Sundays—my rest day—to throw on a rom-com, chop some veggies, portion things out, and call it good. It's low effort and keeps the rest of the week easy (4-day-old veggies are way better than crusty, cold pizza from the night before. Trust me).But it's not all rigid meals; the 80/20 rule keeps me sane. Most days I'm eating what I prepped. The rest? I go with what feels good—coffee treats, dinners out, full-on indulgence. It all fits.Water matters, but perfection doesn't. Tap is fine (stop buying overpriced bottled water). Add lemon, fruit, or flavor powder if it helps. Bribe yourself however you can because you need a lot of it!Movement adds up. Walks, stretches, a few squats while the kettle boils—none of it is wasted. The more you move, the better you feel. Even a little.Future you is your best motivator. When you're dragging, picture her looking back. She'll be glad you did something, even if it's just five minutes (and hey, squeeze in a reward for you NOW too).This is a big one but I'll let you in on a secret: veggies aren't punishment. Roast them, sauce them, or mix them into stuff you like. Pre-chopped is a win, not a weakness. Make it taste good or keep it simple.Food doesn't need a moral label. Baked goods aren't bad. Spinach doesn't make you superior. Eat what serves you—sometimes that's nutrients, sometimes you just need to eat. Change sticks when it's small. One new habit a month, layered into something you already do. That's how it becomes automatic—that's how you reach the goals. What's Inside:The trick to eating your meal prep.What water you NEED to be drinking.Does food have morality?The basic steps to habit stacking. Did I cover a question you have? Did I miss something? Have a personal anecdote on what's working for you? I wanna hear about it. Let me know on Insta!Mentioned In This Episode:Transform Your Body & Habits In One Year.  Guaranteed.Oonagh Duncan (@oonaghduncan) on Instagram Fit Feels Good Goals, Grit and some Woo Woo Shit with Oonagh Duncan Leave me a voice note on Speak Pipe! 

This week on the Allyship in Action Podcast, Julie Kratz is joined by Sona Khosla, Chief Impact Officer at Benevity. Inclusion is about having courage to keep doing good when it feels like the world's spinning the other way. And that's exactly what Sona and Julie dove into this week – this idea that even when the news is full of noise and doubt, there's a powerful current of good still flowing, quietly and persistently. It's about finding that inner strength, that "baked-in cake" resilience, and reminding ourselves that this work, this striving for inclusion and impact, it's not a trend, it's our DNA.  Key takeaways from this conversation: The Quiet Persistence of Impact: Despite the noise and pushback, many companies are quietly increasing their investments in CSR and DEI initiatives, recognizing the long-term value and employee expectations.   Data-Driven Advocacy: The importance of leveraging data and metrics to demonstrate the ROI of inclusion and impact initiatives, moving beyond emotional appeals to tangible business benefits. The Long Game of Legacy: Focusing on the enduring impact and legacy of leadership, rather than short-term reactions to current pressures, emphasizing that this work is about long-term human connection and value. The Power of Small, Consistent Actions: Emphasizing that even small, consistent actions, like internal communication and employee listening sessions, can make a significant difference in maintaining a sense of belonging and commitment. Generational Values Driving Change: Highlighting the influence of millennials and Gen Z in shaping workplace values and consumer expectations, reinforcing that inclusion is not a passing trend but a fundamental shift. Insightful Quotes: "It's just how it is, the nature of progress, we will progress, we'll take steps back, but we will progress. I fundamentally believe that resistance is a part of progress." "What's the risk of inaction and what do I know for sure that will be enduring?" "When you design your systems for all like you benefit all." "Employees want to hear the commitment right now."  Actionable Allyship Takeaway: Start a conversation. Even if your company seems quiet on DEI, initiate a lunch-and-learn or team discussion about the data and trends shared in Sona's research. Talking about it, even in a small group, reinforces that these values matter and builds a sense of community. You can find Sona and check out her following resources: Sona's LinkedIn: https://www.linkedin.com/in/sonakhosla/ Benevity's research: https://benevity.com/impactlabs Benevity's resource hub: http://benevity.com/leadwithpurpose The Executive CSR report: https://benevity.com/the-executive-csr-report Find Julie at https://www.nextpivotpoint.com/   

Dateline: May 23, 2025. Rossifari Zoo News is back with a round up of the latest news in the world of zoos, aquariums, conservation, and animal weirdness!   We start off with a quick catch up on meeeeeeee!Our headline story this week features three stories tied together to illustrate how easy it is for the anti-zoo movement to cause trouble online without any real reason, logic, or facts to go off of. We then move on to our births for the week, featuring animals from ZooWorld, Idaho Falls Zoo, Rosamond Gifford Zoo, the Museum of Life and Science, Calgary Zoo, Zoo Goerlitz, the Jacksonville Zoo, Tanganyika Wildlife Park, and Port Moresby Nature Park.We then say goodbye to animals from Mill Mountain Zoo, Ecotarium, Bergen County Zoo, and Point Defiance Zoo.We have additional Zoo News stories from the Cincinnati Zoo, Hogle Zoo, Elmwood Park Zoo, St. Louis Zoo, Racine Zoo, and the Memphis Zoo. Conservation News stories are about Mountain Pygmy Possums, white noise machines getting rid of bats, a new species of caterpillar, and more! And in Other News, we go back to baseball and also talk about parrot names. ROSSIFARI LINKS: patreon.com/rossifari to support the pod rossifari.com @rossifari on socials @rossifaripod on TikTok 

Send us a textGabe and Cameron dive into the unseen dangers of AI systems, exploring how inherent biases shape our perception and how prompt injection attacks pose serious security threats.• Generative AI models contain built-in biases based on their training data, favoring Western and particularly North American perspectives• A recent study shows ChatGPT-4 with personalization is more persuasive than humans 64.4% of the time• Most users accept AI outputs without questioning the underlying biases• Prompt injection allows hackers to insert malicious instructions into AI systems that can lead to data leaks and security breaches• Security professionals don't yet understand the full scope of AI vulnerabilities• Google's new video generation technology makes it impossible to distinguish between real and AI-created content• Despite digital concerns, it's important to appreciate real-world experiences like enjoying ice cream on a hot summer day Support the show

This week we take a road trip with some tabloid reporters, a dog trainer, and the archangel Michael!We look at some twine, have a few battles, bake some cookies, and have a chat about this quirky Nora Ephron tale!⁠⁠⁠⁠⁠⁠⁠⁠Merch Shop⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Patreon⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Instagram⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Bluesky⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Facebook⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠https://www.drinkthemovies.com⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠YouTube⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Discord⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠*Please Drink Responsibly*

Episode 130: Baked BodegaWhat's really Good Famiglia?! I'm writing this fresh off Hashhole Island and I think I'm still stoned… lol… Good times, good vibes, and Good PizzZa! Shout out to everyone that came by the booth and supported us. Much love Homies! Also, shout out to MJ for rolling us a fat Sicilian Slice Doink! That thing was a beast! This week, we have a very special guest, none other than Baked Bodega! Me and Bodega been plotting this episode for some months now. We felt it was only right to capture the essence of Washington Heights nowhere else but his stoop on 187 and Audubon, 14 blocks from my old Haze spot on 173 (Red Door). We couldn't have asked for a better day in the city. It was so hot, I had to shoot the episode in my guinea tee! We had the homie Yoshi on the grill whippin plates for the block, the good smoke was in the air, and the block was poppin! Me and Bodega chopped it up about life, death, the game, NYC, and what's next for the Baked Bodega crew! This was a one to a kind episode Foreal and because I love yall, I'm gonna let you in a little secret. We literally almost lost this episode! If Ruben didn't send me the one angle rough copy to pull clips from what you're watching right now, you guys would've never even seen this episode. Unfortunately, we lost a hard drive that had a lot of media on it and it cooked the two other angles. So I hope you guys enjoy this episode with one angle. It was a day in the life in Washington Heights on a sunny spring day. I don't get much better than that! The only thing missing was that early 2000's block work Piff! I think it's only right that we honor his late brother Dylan with this podcast! Put something in the air for the bro! Y'all know what time it is… Roll em fat, torch your rigs, pack your bongs, bag up some work, water your plants, do what you gotta do because we're about to head up to 187 and Audubon and burn one with the homie Baked Bodega! ✌

How'd you say in German: “Have you ever baked a cake?”?

"The mother of all financial crises" - It is a big statement. But today's guest thinks that it is a possibility if the US continues down this path. Today we are joined by Kellie Wood, Head of Fixed Income at Schroders.Together we unpack:How to navigate the current market uncertainty The range of outcomes from the trade warPositioning portfolios to manage risk—------Thank you to Schroders for sponsoring this episode and helping us keep all of our content free. Find out more about Schroders range of Active ETFs on their website. —------Want to get involved in the podcast? Record a voice note or send us a message —------Want more Equity Mates? Across books, podcasts, video and email, however you want to learn about investing - we've got you covered.We're particularly excited to share our latest show: Basis PointsListen to the podcast (Apple | Spotify)Watch on YouTubeRead the monthly email—------Looking for some of our favourite research tools?Download our free 4-step stock checklistFind company information on TIKRScreen the market with GuruFocusResearch reports from Good ResearchTrack your portfolio with Sharesight—------In the spirit of reconciliation, Equity Mates Media and the hosts of Equity Mates Investing acknowledge the Traditional Custodians of country throughout Australia and their connections to land, sea and community. We pay our respects to their elders past and present and extend that respect to all Aboriginal and Torres Strait Islander people today. —------Equity Mates Investing is a product of Equity Mates Media. This podcast is intended for education and entertainment purposes. Any advice is general advice only, and has not taken into account your personal financial circumstances, needs or objectives. Before acting on general advice, you should consider if it is relevant to your needs and read the relevant Product Disclosure Statement. And if you are unsure, please speak to a financial professional. Equity Mates Media operates under Australian Financial Services Licence 540697. Hosted on Acast. See acast.com/privacy for more information.

Batter up those taste buds!  This week we are breaking out our aprons and cracking open the windows, so you can catch a whiff of all the glorious aromas, because the PodCavern Bakery is open for business! People all around the world have enjoyed the art of baking for centuries because the creative possibilities are endless (and delicious). There are so many diverse flavours and textures that offer such a cozy sense of satisfaction and comfort that only baked treats can provide. So that is why you should join Tuong La and Baking Buds Laura Gordon, Leslie Cserepy, and Zoe Towne as they whisk up some tasty goods, carefully measure out their decisions, and pull a Top 5 Baked Treats list out of the oven! The post 193 – Top 5 Baked Treats appeared first on PodCavern.

Just a few years ago, St. Louis felt like a bagel wasteland as boiled bread enthusiasts mourned the loss of the beloved Bagel Factory, and with it their access to respectable versions of the form. Today, we suffer through this bagel-shaped-bread era no more thanks to a bagel renaissance that, over the past few years, has brought excellent options to the metro area. On this episode of Arch Eats, George and Cheryl walk listeners through the St. Louis bagel scene, sharing their favorite picks from some of the city’s essential shops, and offering tasting notes and insider tips on everything from lox to schmear to a certain chef’s famous egg salad. Whether you’re a die-hard bagel enthusiast or the occasional dabbler, they’ll let you in on everything you need to know to get the most out of your bagel experience. Listen and follow Arch Eats on YouTube, Spotify, Apple Podcasts, or wherever podcasts are available. This episode of Arch Eats is sponsored by Cardinals Nation and supported by South Grand. Get game-day ready with the Cardinals Nation pre-game party! Before every home game, enjoy a DJ-hosted, pep-rally style party featuring a full buffet and an all-inclusive bar. Get your tickets today. New to podcasts? Follow these instructions to start listening to our shows, and hear what you’ve been missing! Have an idea for a future Arch Eats episode? Send your thoughts or feedback by emailing podcasts@stlmag.com. Hungry for more? Subscribe to our Dining newsletters for the freshest coverage on the local restaurant and culinary scene. And follow George (@georgemahe) and SLM on Instagram (@stlouismag). Interested in being a podcast sponsor? Contact Lauren Leppert at lleppert@stlmag.com. Mentioned in this episode: Yellowbelly, 4659 Lindell, CWE, no phone. Jinzen, 8113 Maryland, Clayton, 314-354-8086. Songbird, 4476 Chouteau, The Grove, 314-781-4344. Bagels and Bliss, 8151 Delmar, U City, no phone. The Bagel Factory Bridge Bread, 2604 Cherokee, Gravois Park, 314-296-3077. Lefty’s Bagels: 13359 Olive, Creve Coeur, 314-279-0959 (Coming in June 2025 to Covenant Center, 8 Millstone Campus, Creve Coeur) The Daily Bread, 11719 Manchester, Des Peres, 314-909-0010. Straubs, Multiple locations Deli Divine, 5501 Delmar, West End, 314-987-3354. Baked and Boiled, 1801 S. Ninth, Soulard, 314-571-9017. Bagel Union, 8705 Big Bend, Webster Groves, 314-320-7556 You may also enjoy these SLM articles: More episode of Arch Eats The best bagels in St. Louis Recipe: Olio’s Famous Egg Salad See omnystudio.com/listener for privacy information.

On today's MJ Morning Show: Who stole MJ's cookies? Conclave update Morons in the news Vocal fry Scallop Boy 764 Cult Cramming stuff into Chromebooks charging port... Tiktok trend Raccoon with meth pipe leaves police officer laughing What are women attracted to? We took calls Toll scam in MJ's texts Passwords compromised South Tampa apartment complex residents' water bill not paid Stealing stuff from work - we took calls Disney cost breakdown for family of 5 in guy's video Fester's Croc toes Julian and Michelle are going to run late if MJ doesn't let them go 7-year-old drove 5-year-old sister to McDonald's for a Happy Meal Diddy update Reporter referred to Cardinals' activity as 'raw-dogging' Baked bean contamination warning George Clooney's tequila sued Study says some lefties may be tied to autism and schizophrenia

The Refill Month of May starts now! Listen closely as we travel down memory lane and drop a phrase that pays all month long. Shout out to us in the comments to take a peek at the prize closet.--Local THC enthusiast Brian Hooli (Spliff, Laugh, Love at the Annoyance) stops by to share his love of cookies and take us on a magic carpet ride. We sample some sweet treats from the Wake-N-Bakery and the 'Co while talking stoner movies and  Billy Madison memories. Hopefully brought to you by Smiling Friends on Adult Swim. Originally aired April 20, 2022 Visit our Merch closet at https://poppinbottles.threadless.com!

In this episode, we delve into the journey of Vimal Arumugam, the co-founder of Baked Bird, a unique baked chicken concept. Vimal shares the inception story of Baked Bird, which began from a shared love for chicken wings and evolved into a thriving hospitality business. He discusses the challenges faced in transitioning from a corporate career to the food industry, the importance of differentiating from competitors by offering a healthy alternative to fried chicken, and the significance of community support. Vimal also touches on the impact of the COVID-19 pandemic, the strategic decisions behind their business growth, and their future aspirations for Baked Bird. From starting as a weekend market stall to opening their first brick-and-mortar location, this episode captures the essence of passion-driven entrepreneurship and the relentless pursuit of innovation in the food industry.Connect with Vimal:https://www.linkedin.com/in/vimal-arumugam-77a51956/https://www.linkedin.com/company/baked-bird/https://bakedbird.co.uk/https://www.instagram.com/bakedbirdConnect with the podcastJoin the Hospitality Mavericks newsletterTune in via your favourite podcast platform - here More episodes for you to check out here This podcast uses the following third-party services for analysis: Podcorn - https://podcorn.com/privacy

The GDP contracted this past quarter – a turnaround from two years of surprisingly steady growth. Baked into that negative number are imports, as sellers rush to bring in goods ahead of tariffs. Today on the show, Rob Armstrong and Aiden Reiter dissect the GDP and what it tells us about the rapidly changing economy. Also they go long soyabeans and long blackouts. For a free 30-day trial to the Unhedged newsletter go to: https://www.ft.com/unhedgedoffer.You can email Robert Armstrong and Katie Martin at unhedged@ft.com.Read a transcript of this episode on FT.com Hosted on Acast. See acast.com/privacy for more information.

Laurelwood Garden Club, Garden Club of Lookout Mountain & Lookout Mountain Beautiful Garden Club, are three of our community's garden clubs - all mentioned in this episode!It's that time of year folks!The Spring Plant Sale is Saturday May 3 from 8-2pm at the GA town hall.TIP: Go early before some items sell out.This year will be a major event with all club 'hands' on deck and best of all - proceeds go to two of our top, mountain treasures - our schools. Baked goods - garden art - plants - herbs - vegetables - casseroles - gift baskets - food - etc...Also hear Ann discuss and share about some of the following topics: Monarchs Over The Mountain poster contest, 'native plants vs invasive plants, 2 local most wanted: ivy & euonymus, and Who is Sandy Loam??, Tennessee Smart Yard Program, Dogwood winter vs Blackberry winter, perennial food forests, is it ketchup and mustard: no, it's a gaillardia!, Lewis and Clark, Tommy Jefferson, Is a pupa a bad thing??, How do the 'queens' do their thing? and much more. back to the sale:Expect a lot of excellent cut flowers - many -most even - grown here on Lookout.Expect to pay for event goodies with: CASH, CARD and VENMO.Ann has agreed to sign autographs - for cash of course.Next stop; mid-summer episode about : soil, Lkt Mtn bird sanctuary & food forests.THNK YOU ANN BROWN!!!! You did GREAT as always! See everyone at 'THE SALE" Saturday morning - sale secrets revealed in the episode so listen in!tME Spread the word! Find us at ...theMountainEcho.orgPlease "Like" and 'subscribe' for notification of new episodes on your media player's podcast menu. Also, on regular, full length, non-bonus episodes, many thanks for closing music featuring the Dismembered Tennesseans and vocals by the amazing Laura Walker singing Tennessee Waltz. Opening fiddle music played by the late Mr. Fletcher Bright.

Thunder's Mouth Theatre are delighted to present: a whole new comic drama of the audio fiction variety, to be broadcast via the podcast medium. "Baked Off!" follows the lives of a group of would-be home-bakers based in England and Scotland, who meet up for a regular online baking class under the tutelage of a retired Australian chef in Brisbane, Australia. Over the course of eight fully scripted (20-30 minutes) episodes, we learn about their lives, work and family relationships, as they are learning how to make sourdough bread. Each week they strive, fail and strive better, supporting and challenging themselves and each other as their private lives take unexpected twists and turns. Link: https://www.bakedoffpodcast.com/ RSS Feed: https://feeds.megaphone.fm/bakedoff

Tip of the day: Some things MUST be baked into the cake.  Bonus tip of the day: You are not informed. Today we take a look at why systemic causes are important to notice. We take a psychological vantage as well as sociological and cultural. In the process, we try to paint a picture of how uninformed people really are when it comes to what is being baked into our cake, cookies and bread(not literally).  Email us – healthyperspectives@protonmail.com Podcast home page - www.healthy-perspectives.com/podcast Sponsor/Support – https://healthy-perspectives.com/sponsor Rumble - https://rumble.com/c/c-2235930 YouTube - https://www.youtube.com/channel/UCEXZdWuBoM6KXof4YcP9nkQ LinkedIn page - www.linkedin.com/in/jeremiah-guidos-915b3426  Twitter aka X - https://twitter.com/hphonestviews Locals - https://locals.com/member/jeremiahguidos #healthyperspectives #podcast #jeremiah #mentalhealth #counseling #counselor #mindset #culture #socialresponsibility #psychology #clinical #education #walkingwithGod #Jesus #JesusisLord #LoveGod #Loveothers

This Week your hosts Hall of fame ref. JHawk, JGold & Charly Butters discuss Josh's vacation to florida including eating alligator and Disney, Very Light WWE Mania talk, Indie mania week talk, all the new IWGuide matches announced this week. then they get into the latest offering from Enjoy Wrestling "Dearly Beloved" and so so so much more! 

A long-time advocate for scam victims isn't convinced bank changes will protect victims

This week Keegan-Michael Key joins us at the table! Keegan and Tom take a deep dive into the history of comedy, sketch vs improv, and evergreen jokes. Don't worry they talk about other things too like: bats, aura rings, and living in trees. Enjoy! Check out Keegan's audio book, “The History of Sketch Comedy,” out now! -------------------------- 0:00:00 Intro 0:00:50 Patreon and TomPapa.com Shout Out 0:02:53 Welcome and "The History of Sketch Comedy" Book 0:06:45 Fart jokes 0:09:25 Key & Peele Substitute teacher sketch 0:12:52 Elle Key's many talents 0:14:56 Growing up in Detroit and father 0:19:40 Silly questions 0:23:19 Baked goods 0:23:53 Does sketch stand the test of time? 0:29:27 Interviewing Mel Brooks 0:32:30 Topical jokes, humanity, & the past 0:39:45 Dreaming of bats 0:42:13 Tree, cave, or Staten Island 0:46:30 Aura rings and sleep 0:49:43 Throwing pitch for Detroit Tigers 0:54:54 Improv vs sketch 1:06:06 Betting & Sports stories 1:08:07 Importance of history of comedy 1:13:54 Uncomfortable moment 1:14:50 Returning to sketch 1:16:30 In next season of "Only Murders in the Building" & "Play Dirty" movie -------------------------- Tom Papa is a celebrated stand-up comedian with over 20 years in the industry. Watch Tom's new special "Home Free" out NOW on Netflix! Patreon - Patreon.com/BreakingBreadWithTomPapa Radio, Podcasts and more - https://linktr.ee/tompapa/ Website - http://tompapa.com/ Instagram - https://www.instagram.com/tompapa Tiktok - https://www.tiktok.com/@tompapa Facebook - https://www.facebook.com/comediantompapa Twitter - https://www.twitter.com/tompapa #tompapa #breakingbread #comedy #standup #standupcomedy #bread

Katarina Cermelj (Kat for short) is an award-winning cookbook author, food writer, photographer and creator of the popular ‘free-from' baking blog, The Loopy Whisk. She has a PhD in Inorganic Chemistry from the University of Oxford, having previously completed her undergraduate Chemistry degree at the same university. Being a science nerd, she loves to use a very scientific, analytical approach in her recipe development – and she's also a big believer in not only providing reliable, fail-proof (and always delicious) recipes, but also the reasons for why they work. Kat's first cookbook, Baked to Perfection, has been described as "the only gluten-free cookbook you'll ever need" and has won The Guild of Food Writers Specialist Subject Award 2022, the Fortnum & Mason Food and Drink Debut Cookery Book Award 2022 and was a finalist in the IACP Awards 2022. Her latest cookbook, The Elements of Baking, is an in-depth (and enthusiastically nerdy) guide to making any recipe gluten-free, dairy-free, egg-free, vegan or even gluten-free vegan – all while ensuring it still tastes spectacular. theloopywhisk.com Instagram, Facebook and TikTok: @theloopywhisk In this episode, we discuss: How an intolerance for gluten and dairy sparked the launch of The Loopy Whisk How her PhD in inorganic chemistry paved the way for a career as a recipe developer           Why the formula matters – using GF flour doesn't guarantee success           What gluten is, and why it causes some people big problems Tips for making the best GF bread Why sometimes you have to adjust the amount of flour used in GF recipes on the fly What her two cookbooks, Baked to Perfection and The Elements of Baking, are all about  The one GF recipe that Kat is most proud of And much more!

Throughout this season, we've been exploring immigrant narratives around food: roles in food systems, labour, and diasporic food stories. Part of this is making sense of the “ish” elements to identities through food, which my guest this week, Renato Poliafito, does beautifully.  Renato is a James Beard-nominated restaurateur, pastry chef, cookbook author, designer, and entrepreneur based in Brooklyn, NY. After a graphic design and advertising career, Renato pivoted to food, training as a barista to learn more about the industry, eventually opening Baked in 2005. This kicked off a culinary renaissance in the waterfront neighbourhood, resulting in several cookbooks, a line of mixes, granola, bakeware, a location in Tokyo, and multiple James Beard nominations. After over a decade at Baked, Renato embarked on a new project. He opened Ciao, Gloria in Prospect Heights in 2019, a daytime café and neighbourhood bakery steeped in his Italian-American upbringing and heritage. Inspired by the monthly pasta events he did briefly at Ciao, Gloria, pre-pandemic, Renato opened a sister concept on Vanderbilt Avenue called Pasta Night, a casual pasta concept, in October 2024. He is also the author of Dolci!: American Baking with an Italian Accent, his first solo cookbook featuring Italian and “Italian American-ish” cakes, cookies, pies, and pastries for any occasion. In this conversation, Renato explores how he infused his culture and background into Ciao, Gloria, and Pasta Nights, how he switches between his Italian and American heritages to build their menus, and his perspectives on creating community in Brooklyn and Italian-American eating experiences that speak to American-style dining. Learn More About Renato: Book: Dolci! American Baking with an Italian Accent Pasta Night Website Instagram: @pastanightbk @ciaogloria and @renatoinbrooklyn

HAPPY EASTER & 4/20, FROM Melissa , Brittany & I ….This is a under the Influence ,Drinking & , Edible taking , Bong hitting, Podcast to celebrate .. 4/20

主播：Selah (美国) + 梅莉 (法国) 音乐：Friends欢迎大家来到《老外来了》特辑“老外请回答！”第2期！Q1. “你觉得中式英语该被消灭还是被保护？”"Do you think Chinglish should be protected or gotten rid of?"Final answer 1: Instead of trying to 消灭 (get rid of) it, we just need to use it in the right context (在恰当的语境中使用)—like seasoning (调味品). A little bit in the right dish makes it even better.Final answer 2: 在正式场合我们要注意语言的准确性，但在日常交流中，Chinglish真的蛮可爱的！For people who've grown up in a 双语家庭 (bilingual household) —this kind of language mix (语言混用) can feel really natural.And sometimes Chinglish is super creative, like “add oil” — a direct translation of “加油”. It's like a linguistic inside joke (语言上的“圈内梗”). But in formal situations (正式场合)—like school essays or business emails—it's better to use standard English (标准英语).Q2. “你们国家有饭前先拍照的习惯吗？”“Does your country have a ‘take a picture before you eat' kind of habit?”Final answer 1: In the US, they call this “my phone eats first.” It's like... you don't dare touch your food until you've gotten the perfect angle (角度), lighting, everything. Especially if it's something super pretty—like latte art (咖啡拉花) or a fancy dessert (美味的甜点) or if it's your first time at a famous restaurant. 美美的食物，当然要先拍照啦~ Final answer 2: It's become part of modern food culture, not just in the US but globally now.不过有些人也会觉得这样有点烦。Some people even make rules—like, okay, ONE picture, then phones down. That's a good compromise (折中办法).But if it's something homemade (自制的) and you're really proud of it, post away, Maelle said. 梅莉觉得自己辛苦做的饭尤其值得在朋友圈或者小红书上晒一晒！Q3. “如果必须选一个，一年不喝奶茶，还是一年不吃炸鸡？”“Would you go a year without milk tea or a year without fried chicken?”Final answer 1: This one is easy for Maelle, “I would choose to give up fried chicken. I just love 奶茶 too much. It's like my emotional support drink.”Final answer 2: For Selah, she thinks she eats 炸鸡 more often and in more circumstances (在更多时候), so this would be harder to give up!Fried chicken is so versatile (百搭的)—it can be part of a meal, a snack, comfort food (疗愈系美食)… And there are so many styles too—美式南方炸鸡、韩式炸鸡、台式盐酥鸡......04. Meme Sentence Challenge 梗图造句挑战今天的趣味挑战是——用“泰酷辣”来夸一夸英国菜！To say something over-the-top about British food (用夸张的方式“赞美”英国菜). “This boiled potato with no salt? 泰酷辣! It's like… flavor went on vacation!” （这土豆也太原味了，味道去度假了吗？）“Baked beans on toast? 泰酷辣! Michelin stars could never.”（米其林都做不出来的“神级”早餐～）”“This cucumber sandwich with exactly one slice of cucumber? 泰～酷～辣！It's giving… invisible luxury (隐形的奢华).”（只放一片黄瓜，低调到极致）“A proper cup of British tea with milk? 泰酷辣! Smooth. Classic. Basically emotional support in a mug (柔顺、经典，一杯能抚慰灵魂的奶茶).”And jokes aside, British food does have its charm. 我们只是用“泰酷辣”的语气来玩个梗，其实还是很尊重英国文化的。British friends, we're just having fun—no hard feelings (别介意哈)! 我们今天从Chinglish聊到拍照文化，再聊到炸鸡奶茶，还有British food 的“泰酷辣”时刻。 If you had fun, don't forget to follow, leave a comment, and share the episode with your friends! 欢迎大家留言告诉我们你最喜欢的问题，或者你自己的回答。我们可能会在下一期节目读出你的答案哦！And if you have a spicy question (有趣的问题) you want us to answer…请在留言区告诉我们，我们下期再见！

Sugar reduction is a hot topic for bakers looking to meet current market trends and satisfy health-conscious consumers' demands. However, bakers know that sugar (https://bakerpedia.com/ingredients/sugar/) is a critical ingredient in many baked goods, including cakes, pastries, and cookies. It not only provides a sweet taste and influences flavor perception but also has several important functional properties, which are vital to bear in mind when reducing or replacing sugar. In this episode of BAKED in Science, host Mark Floerke is joined by Dr. Julia DesRochers, Senior Principal Scientist at Tate & Lyle. Tate & Lyle is a world leader in ingredient solutions for healthier food and beverages, operating for over 165 years. They work with customers via their low and no-calorie sweeteners (https://bakerpedia.com/ingredients/sweeteners/), gut-friendly fibers, and texturants to create smooth or crunchy, creamy or airy products, among other ingredient solutions. Maintaining Sweetness Without The Sugar During their conversion about sugar reduction, some topics covered include: Sugar replacement in baking Considerations for sugar reduction Rebalancing the functional properties of sugar in formulations Factoring in digestive tolerance numbers Combining sweeteners to maximize texture Adding soluble and insoluble fibers Selecting starches for optimal thickening and gelatinization

As the temperatures drop and the knits come out, it's time to refresh your beauty routine for autumn! From skincare saviours to seasonal makeup trends, Sarah Marie and Kelly guide you through the essential seasonal swaps your face is begging for. Plus, Sarah Marie predicts a surprising nail colour trend that will be everywhere this season (hint: it's not what you'd expect!). Don't forget, Myer You Beauty Awards Winner Announced this Saturday! LINKS TO EVERYTHING MENTIONED:Skincare Saviours: Naturium Multi-Peptide Rich Cream $49.95 Bubble Magic Melt Micellar Milk $14.99 The Ordinary Serum Foundation $12.70 Body & Lip Care: Badger Cuticle Care Shea Butter $12.94 NOW Foods Sweet Almond Oil (Unscented) $10.57 Image Skincare Ormedic Balancing Lip Enhancement Complex $54.95 Autumn Makeup: Milani Blushes (Balm, Cream & Baked formulas) Summer Fridays Dream Lip Oil $43 Anastasia Beverly Hills Soft Glam Palette $88 Fragrance & Nails: Nest Vanilla Bourbon Eau de Parfum $165 OPI Nail Lacquer in Midnight in Moscow $21.95 OPI Lincoln Park After Dark $21.95 Essie Bordeaux $15.99 Jin Soon Cool Blue $30 SUBSCRIBE: Watch us on Youtube 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: Kelly McCarren & Sarah Marie Fahd Producer: Stef MacFie & Lee Stamps 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.

John 5:1-18,After this there was a feast of the Jews, and Jesus went up to Jerusalem.2 Now there is in Jerusalem by the Sheep Gate a pool, in Aramaic called Bethesda, which has five roofed colonnades. 3 In these lay a multitude of invalids—blind, lame, and paralyzed. 5 One man was there who had been an invalid for thirty-eight years. 6 When Jesus saw him lying there and knew that he had already been there a long time, he said to him, “Do you want to be healed?” 7 The sick man answered him, “Sir, I have no one to put me into the pool when the water is stirred up, and while I am going another steps down before me.” 8 Jesus said to him, “Get up, take up your bed, and walk.” 9 And at once the man was healed, and he took up his bed and walked.Now that day was the Sabbath. 10 So the Jews said to the man who had been healed, “It is the Sabbath, and it is not lawful for you to take up your bed.” 11 But he answered them, “The man who healed me, that man said to me, ‘Take up your bed, and walk.'” 12 They asked him, “Who is the man who said to you, ‘Take up your bed and walk'?” 13 Now the man who had been healed did not know who it was, for Jesus had withdrawn, as there was a crowd in the place. 14 Afterward Jesus found him in the temple and said to him, “See, you are well! Sin no more, that nothing worse may happen to you.” 15 The man went away and told the Jews that it was Jesus who had healed him. 16 And this was why the Jews were persecuting Jesus, because he was doing these things on the Sabbath. 17 But Jesus answered them, “My Father is working until now, and I am working.”18 This was why the Jews were seeking all the more to kill him, because not only was he breaking the Sabbath, but he was even calling God his own Father, making himself equal with God. One of the realities of our humanity is that we can be wrong sometimes.Being wrong, a lot of times, isn't a terrible thing, we know we don't always get it right — but there are some big things in life that we can't afford to get wrong because the stakes are too high. And Jesus targets one of those things in our passage today, John Chapter 5. It's all about the way that God works in this world. That's the focus in this passage — it's the activity of God, the power of God, the working of God in this world. We must get that right. And we find here two things it is not, and one thing it is. And that's the outline of this sermon. We're going to consider two misconceptions about God's work and then thirdly, we're gonna see how Jesus answers both.Father, the unfolding of your word gives light. This morning, we ask, that by the power of your Spirit, shine on our hearts, and speak to us, in Jesus's name, amen. 1. God's work is not impersonal to us. John starts in verse 1 with the setting of this story: Jesus is back in Jerusalem, and he's in a particular part of the city John describes for us. By the Sheep Gate (in the northeast part of the city) there was a pool called Bethesda.This pool would have been a pretty big rectangle — think the size of a football field — and then surrounding the pool is what verse 2 calls “five roofed colonnades.” This is a shelter held up by columns. There would have been a shelter surrounding the four sides of the pool, and then a shelter through the middle section, and verse 3 says that under this shelter, or in these colonnades, lay a “multitude of invalids—blind, lame, and paralyzed.” Keyword there is “multitude” — down in verse 13 John says that there was a crowd in the place, so we should imagine here:A long pool, surrounded by a swarm of people. And many of the people in this area would have been disabled folks, many of them were likely homeless and they found shelter here.So imagine this to look like a homeless encampment. There's lots of people who hang around here, and there's shopping carts scattered around and backpacks and pallets and stuff laid out.And one person in this multitude, verse 5 says, was a man who had been an invalid for 38 years. We don't know the exact details of his condition, but most likely he was paralyzed in some way.Everybody find verse 6 for a minute. There's an important detail to the story in verse 6 I want you to see. John 5, verse 6:“When Jesus saw him lying there and knew that he had already been there a long time, he said to him, ‘Do you want to be healed?'”Again, imagine what's going on here: It's a swarm of people. People everywhere. But Jesus saw this one man in the crowd and he knew he'd been there a long time — now how'd Jesus know that? We're not sure. Maybe he knew because he knows things, or maybe he asked around, either way, Jesus was interested in this man. He knew he'd been there a while, and he wanted to know what the man was looking for. So Jesus asked him, verse 6, “Do you want to be healed?”And this is when the action starts. Kind of like in Chapter 4 with the Samaritan woman, Jesus asks the questions and that's when things start to unravel … The Unraveling BeginsThe man responded to Jesus with an implied “Yes” but he jumped straight to the problem. Look at verse 7. The man said:“Sir, I have no one to put me into the pool when the water is stirred up, and while I am going another steps down before me.”What in the world is he talking about? Again, there's some unraveling here …This is the situation that was going on: during this time in Jerusalem there was a superstition that God would occasionally send an angel to infuse these pools with healing power — the waters would apparently be stirred up — and whoever would get in the water first, would be healed. (So it was like part healing, part contest.)The reason the man had been there by the pool for a long time was because he was waiting for his moment — and apparently a lot of other people were doing the same. Remember it's a multitude of people. They're all looking for their chance. But each time the ‘magic' came, this man was too disabled to get himself in the water first. So he was constantly just missing out. So I think the man's reply to Jesus in verse 7 is an indirect request. Try to track with this: in verse 7 the man is telling Jesus his problem to see if Jesus would solve this problem by helping him get to the pool. Because this man thinks that's where the power of God is. He thinks God's work is in the pool, and he thinks his problem is that he doesn't have anyone to help him get access to where God works — and he's telling this to Jesus! Which is super ironic, isn't it? We're supposed to read this and be like Oh my goodness! We should think: This guy has it all wrong.He is complaining to Jesus about not having access to where he thinks God works.All he needs is for Jesus to say the word, like Jesus did in Chapter 4. He just spoke the word and 25 miles away the fever broke!The Vaguely SpiritualWhat this man gets wrong is that he thinks the work of God in the world is impersonal to us.According to how this man viewed the world: he believed that God was the one behind miraculous things — God was the one who made the water magic — but that's the thing: it was the water that became magic at random, arbitrary times, which means the power of God is disconnected from the person of God. This thinking disconnects the work of God from the will of God.And this kind of thinking, this misconception, still exists today in those who we could call the vaguely spiritual. That's the title I'm putting on this thinking. These are people who don't deny the existence of a higher power — they're not atheists — but they're also not committed to the God of the Bible. And you find this everywhere. I remember one Sunday I was talking with someone after the service and they were going on and on about Sedona, Arizona and this rock formation that has divine healing power. It's making the work of God impersonal to us. That's what the vaguely spiritual do. A lot of these people might even consider themselves to be Christians, but they really only appreciate the ‘inspirational' side of things. They only want the self-help stuff — which is an attempt to have blessing without relationship.And this is where we start to see that the belief that God's work is impersonal is not just something people get wrong, it's also a preference. People are very interested in the good God can do for them, but they're not interested in daily trusting him. A lot of people love the idea of ‘getting from God what we want without having to deal with God on his terms.' See, that prefers to keep things non-committal and vague.The vaguely spiritual are ‘spiritual' enough not to be atheist, but ‘vague' enough not to be subject to God's moral demands. But look: that's wrong … Wrong.That's not how God works. God's work is not impersonal to us. Here's the second thing we see about God's work in the world.2. God's work is not dictated by us. Jesus says the word, heals this man, and then John tells us, verse 9,“Now that day was the Sabbath.” Verse 9 is like a hard right turn that takes us into what seems like a whole different topic. We go from pool superstition to Sabbath controversy like this. Verse 10 says right away that the Jewish leaders said to the man who had been healed:“It is the Sabbath, and it is not lawful for you to take up your bed.” And it's interesting here how the man deflects the blame. He said he took up his bed because the man who healed him told him to. Baked into that statement is a recognition of authority. It's like the man is saying, I've been paralyzed for 38 years, and a man just showed up from this crowd and told me to get up, and I did. So yeah, I'm just gonna do whatever he says.Look how they respond, verse 12. Again, they just want to know who healed him and where he went — not so they can meet Jesus and be in awe of him, but because they want to correct him.And again, the irony here is thick. The only person who does not need to be corrected in this story is Jesus. That's how misguided these people are!And in case you were wondering, there's no law in the Old Testament that says you can't take up your bed on the Sabbath. The statement in verse 10 that it's not lawful is according to the Mishnah — that's Jewish oral tradition. A bunch of rabbis had analyzed the Sabbath command and came up with 39 categories of prohibited work, one of which included that on the Sabbath you can't carry anything from one place to another. That was their rule. So the Jewish leaders here are not trying to defend God's word, but this is their own word.Again, there's irony: they think they're defending God's law, but they're actually defending their misapplication of God's law in opposition to God himself!I wanna make sure you see what's going on here: These Jewish leaders meet this guy who has been paralyzed for 38 years and now he's not! He's up! He's walking! They don't give him a high-five! They're not amazed by the fact that this man has been healed! But instead they interrogate him because according to them the timing of his healing didn't make sense!For them, this healing, which was God's work, happened when it wasn't supposed to, and that became their concern. The Legalistic HenchmenWhat these Jewish leaders get wrong is that they think the work of God in the world is dictated by us. According to how these people viewed the world, they believed that God did miraculous things, but only so long as it fits with their expectations and their standards. The issue here is that they've disconnected the work of God from the word of God by making it subject to their own word. They've separated the power of God from the freedom of God by putting themselves in the place of God. And this kind of thinking, this misconception, still exists today in those who we could call the legalistic henchmen. That's the title I'm putting on this one. These are people who believe that God is at work in the world, but they've drawn very clear lines of where that work can happen and where it can't, and anything outside their lines is rejected. If it doesn't fit in their construct and conform to their rules then it's dismissed. And this is where we can see that this belief also — the belief that God's work is dictated by us — is not just something people get wrong, it too is a preference. Because it means that we as humans are the ones in control. The ‘legalistic henchmen', see, never get corrected, but they're always the ones doing the correcting, because “they're always right and they're the only ones who really do God's work.”Now there are very few people who would admit that they think this way, but it's out there. It's the inability to appreciate God's work in things you had nothing to do with. The legalistic henchmen are so blinded by their own man-made ideals that they miss the work of God when it's right in front of them. That's what's going on here. And it's wrong … Wrong.That's not how God works. God's work is not dictated by us. So let's just track what we've seen so far in the pool superstition and the Sabbath controversy. Two misconceptions:So far we know that God's work is neither impersonal to us nor dictated by us. We don't wanna be vaguely spiritual or legalistic henchmen — so how should we be?How should we understand God's work in the world?3. God's work in the world is what Jesus is doing, who is both personal and active. I want you to see how Jesus engages both of these misconceptions. First, let's go back to what Jesus said to the paralyzed man. This is for the vaguely spiritual. Jesus says to the man in verse 8,“Get up, take up your bed, and walk.”Verse 9: And at once the man was healed, and he took up his bed and walked.I want you to see here that there is a beautiful contrast between where this man was looking for healing and what he actually experienced.He is looking to somehow find his way into that pool because he thinks the work of God is impersonally connected to the water, meanwhile, the true work of God is in the person of Jesus Christ who finds his way to this man. In this crowd, Jesus saw him and learned about him and healed him.And look at verse 14. After the healing there was some commotion and Jesus withdrew from the crowd. But verse 14. Look at verse 14: “Afterward Jesus found him in the temple …”Not only did Jesus see him that once, and learn about him, but Jesus was looking for him again. How much more personal can this get?! Jesus found him again! Look, some of you in this room should know that the reason you're here today is because Jesus has been looking for you. Jesus has found you. Look what Jesus says in verse 9. He says, “See, you are well! [Yes, you're walking! I just hear the joy of Jesus in these words! … Then he says:] Sin no more, that nothing worse may happen to you.”Jesus here is calling this man to a new way of life. He's calling this man to true faith and repentance. What is worse than being paralyzed for 38 years is to be able to walk but still die in your sin. You know one thing about the Gospels and these stories is that they show us real-life people who encounter Jesus, which makes me think of other real-life people who have encountered Jesus. People at our church. This story makes me think of Jean Swenson, our dear sister. This man had been paralyzed for 38 years, and Jean has been there for 45 years (and she has an amazing testimony — if you've not heard it, Jean wrote something for our church I'm gonna share this week).Jesus has not healed Jean's body yet, but Jean has experienced the work of God in her life in the most important way. She has believed in the Lord Jesus Christ. She has been forgiven. And Jean has a perspective on life that we all need. She says, “My value lies in something that can never be taken away…and that's the fact that God loves me.” Do you hear that? “God loves me.” Jean knows: Jesus sees her, knows her, he found her.There's nothing impersonal about that. Jesus Is WorkingLastly, here, I want you to see what Jesus says to these Jewish leaders in verse 17. This is for the legalistic henchmen. Now John gives us a summary statement in verse 18 — the reason these Jewish leaders despised Jesus is not just because he was breaking their man-made rules about the Sabbath, but, end of verse 18, “he was even calling God his own Father, making himself equal with God.”Jesus was doing that in verse 17, when he said, “My Father is working until now, and I am working.”See, implied here is that God the Father is always working. God doesn't take breaks. He neither sleeps nor slumbers, Psalm 121. God is exempt from having to stop work on the Sabbath because we need him constantly to uphold the universe. We need God to always keep things in orbit and sustain life, and the Jewish worldview understood that. Jesus says, The Father is working until now — and they all would have been like, Yes, of course — but then Jesus says, and I am working. And they knew what he meant. Jesus was saying that his working, what he's doing, is what God is doing. What God is doing is what Jesus is doing. Jesus is not one of several different ways God works, but Jesus is the only way. God's work in the world is never apart from Jesus, but it's always through Jesus, centered on Jesus, lifting high Jesus. We will see more of this in the Gospel of John. Jesus will say in Chapter 14, “I am the way, and the truth, and the life. No one comes to the Father except through me.”That is the final answer to our question …God's work in the world is what Jesus Christ is doing, and he is both personal and active. Jesus finds us where we are, he calls us to himself, and he is doing this all the time. He's active every single day.Which means, as for God's work in the world, we should be neither vaguely spiritual nor legalistic henchmen, but we should be attentive to Jesus Christ. Focusing on Jesus Christ. Remembering Jesus Christ.And that's what brings us to the Table.The TableI'm convinced that the greatest need in the Christian life is to keep Jesus clear in our hearts. We need to remember his realness in all of life. And that's something we do on purpose together at this table each week. We remember that the definite work of God in the world was when Jesus died for us on the cross. Jesus was working then, and Jesus is working now by his Spirit every time the message of his cross is heard and shared and embraced. And that's what we're doing at the table. If you're not a Christian yet — if you've not put your faith in Jesus — this moment is an invitation for you. Trust in Jesus. That could look like a prayer of the heart that says:Jesus, I can't save myself and I'm done trying. You died on the cross to save me, and I trust you. Save me.And for those of us who have done that, who have trusted in Jesus, we receive this table with thankfulness, and we remember Jesus and his work in our lives, in our church, in this world. Rejoice in Jesus Christ.

We're deep into the second week of this election campaign and it appears to be Mark Carney's to lose. But just how solid is the support for the Liberals, and what can Pierre Poilievre and the Conservatives do to get back into the race?This week on The Writ Podcast, I'm joined ahead by the Pollster Panel to break it all down.Dan Arnold, chief strategy officer at Pollara, was director of research and advertising in Justin Trudeau's prime minister's office and was the Liberals' pollster during the last three federal election campaigns.Andrew Enns is executive vice-president at Léger. He conducted polling for the Conservatives in Stephen Harper's last three campaigns and has polled for provincial conservative parties across Canada.James Valcke is director of research and strategy at Viewpoints Research, which has polled for the NDP in elections across the country. He has worked on various central campaigns, including Jack Layton's breakthrough 2011 election.In addition to listening to this episode of The Writ Podcast in your inbox, at TheWrit.ca or on podcast apps like Apple Podcasts, you can also watch this episode on YouTube. This is a public episode. If you'd like to discuss this with other subscribers or get access to bonus episodes, visit www.thewrit.ca/subscribe

Sure, we love seeing Madonna perform, but what about those INTERSTITIALS! This month we take a closer look at all of the interstitial bits in Madonna's tours. And we very creatively call it THE INTERSTITIAL EXAMINATION! We're talking about the videos that play and the numbers her dancers do while the queen is offstage, changing costumes. What are our favorites? Which ones are “meh?” Which ones thrill us and which ones leave us frozen?Give it a listen to find out! And tell everyone you know!Email us: TheCelebrationCelebration@gmail.comFollow us on Instagram: @TheCelebrationCelebrationPick up a copy of Eric's book: The Dancerhttps://a.co/d/0gAi3bePick up a copy of John's book: Baked! Sex, Drugs, and Alternative Comedy:https://amzn.to/3tUbvOMFor autographed copies:https://www.johnflynncomedian.com/bakedEdited by: John FlynnArtwork by Dyna Moe:https://www.nobodyssweetheart.com/ Hosted on Acast. See acast.com/privacy for more information.

Matt Layman is back, and we start cranking early. From builder earnings to home sale trends, we dig into what's driving the housing and lumber machine right now. Then we ask the big one: Is the tariff risk already priced in? Or is there more heat to come? We get into the SPF vs. SYP narrative—why it's gotten way too loud, and what matters. With the new SYP CME contract launching Monday, we take a few wild guesses on how it'll trade. Plus, we tackle real customer questions (some live!), and as always, drop a few nuggets to make you just a little bit smarter.

Send Bite Me a Text!Who says cannabis edibles need to be sweet? Venture beyond cookies and brownies as we explore the versatile world of cannabis infused ghee through three delicious potato preparations. In times of economic uncertainty, these humble spuds transform into affordable, effective vehicles for cannabinoids while satisfying savoury cravings.Following our ingredient deep-dive on ghee, we're putting this clarified butter to work with roast potatoes, mashed potatoes, and the visually striking Hasselback potatoes. Each preparation showcases ghee's unique properties – its rich flavour, high smoke point, and excellent cannabinoid-carrying capacity. More importantly, these recipes demonstrate practical approaches to dosing that solve common edibles dilemmas, like how to serve mixed company with varying tolerance levels or preferences.The episode addresses crucial technical considerations too, including optimal cooking temperatures to preserve THC potency and methods for individual dosing within shared meals. We also explore a question from a listener about using decarbed cannabis directly in food without infusing it into fat first – a technique that opens up even more culinary possibilities. Whether you're an experienced edibles creator or just starting to experiment beyond pre-packaged products, these potato preparations offer accessible entry points to elevate your cannabis cuisine.Ready to transform everyday ingredients into extraordinary cannabis experiences? Subscribe to Bite Me for more practical, creative approaches to edibles that respect both the power of the plant and the joy of delicious food. Your feedback helps shape future episodes, so share your favourite cannabis-infused potato preparations or other culinary cannabis questions!Support the show Visit the website for full show notes, free dosing calculator, recipes and more.

Elena-Maria Hert of Billings, MT shares how she persisted to create a successful cottage food bakery, despite struggling to acquire customers, source ingredients, and achieve work/life balanceGet full show notes and transcript here: https://forrager.com/podcast/137

Dan Corder is joined by Producer Jake Maisel to unpack the wild, witty, and weed-infused world of Baked Shakespeare: The Tragedy of Macbeth. Now in its 5th season, Baked Shakespeare has taken South Africa - and international stages - by storm, blending classic Shakespeare with cannabis-fuelled chaos. They finish their run at The Masque Theatre on the 28, 29 and 30th March and then will head to The Courtyard Café in Stellenbosch on the 12th,13th & 25th and 26th of April. Tickets Available via Quicket!See omnystudio.com/listener for privacy information.

150g chopped dark chocolate 300ml double cream 25g soft brown sugar 4 egg yolks 2 tablespoons plain flour 25ml whiskey or rum ( optional)Butter 4 ramekins and set oven to 200°c. Place chocolate, cream and sugar in a pan and heat gently, stirring until the chocolate melts. Whisk the yolks with the flour and rum in a bowl until smooth. Mix in the chocolate mixture well and pour into ramekins. Place in a roasting dish and pour bowling water half way up the ramekins. Bake until just set – about 25 minutes.Roasted cherries 200g cherries, stoned 25g soft brown sugar 15g butter 1 teaspoon vanilla extract 1 tablespoon brandy or cherry liqueurHeat the butter and sugar in a pan until butter has melted. Add the cherries and vanilla and cook for 5 minutes. Flame with the brandy. Spoon onto the puddings, dust with icing sugar and serve.

12 - No cheer from the Democrats! Reliving Trump's speech to Congress last night and the Democrats poor response. What don't Democrats understand about immigration? 1210 - Nicole Wallace uses a kid as a political pawn. Did Trump do the same? 1215 - Side - italian 1220 - Things got testy on Capitol Hill on illegal immigration between Jim Jordan and the mayor of Denver. 1235 - Do you have counsel? Clay Higgins wants to know. Funny how things change under a new regime. 1240 - Your calls. 1250 - Baked ziti in the studio tomorrow? Why won't Henry eat it? Your calls. 1 - How is public perception of Trump after last night's speech? 110 - Representative Ryan MacKenzie joins the program today. What was the scene like on the House floor last night between the ejections and the staunch difference of reactions between Republicans and Democrats. Moving back stateside, how are we looking to help those with PTSD and their families? How big of an issue are sanctuary cities in Ryan's district? Will Northeastern PA be the tech and crypto capital of the country? 130 - A special announcement. 135 - Congressman Jeff Van Drew knew the camera would be on him last night! What did last night signify to the watchers at home? Was Jeff a part of the committee that tore apart mayors of sanctuary cities today? What was the big takeaway from last night? Has Zelenskyy realized he is in the wrong? Van Drew discusses how he never puts through last minute omnibus bills to help Ukraine because we don't know what's in it! And he would never put something up that would harm his constituents. 150 - Who are the Republicans putting up in the Philadelphia DA fight? The answer… may or may not surprise you. 2 - Scott Jennings of CNN joins after last night's speech and Scott's masterful performance on TV afterwards. From a political standpoint, you have to applaud some of these things they rolled out last night? Remember Biden's State of The Union last year, what Trump did wasn't out of the ordinary. Why not do the tax cuts not come before these tariffs? Is Scott approving of what the LA Times is doing with the paper? Scott shares a memo he received this week. 215 - Dom's Money Melody! 220 - We continue to play audio of Congresspeople attacking the sanctuary city mayors and those attacking Trump. 235 - Nancy Mace is now going after the mayors. Your calls. 250 - The Lightning Round!

12 - No cheer from the Democrats! Reliving Trump's speech to Congress last night and the Democrats poor response. What don't Democrats understand about immigration? 1210 - Nicole Wallace uses a kid as a political pawn. Did Trump do the same? 1215 - Side - italian 1220 - Things got testy on Capitol Hill on illegal immigration between Jim Jordan and the mayor of Denver. 1235 - Do you have counsel? Clay Higgins wants to know. Funny how things change under a new regime. 1240 - Your calls. 1250 - Baked ziti in the studio tomorrow? Why won't Henry eat it? Your calls.

Some food for thought to get your week started. Learn more about your ad choices. Visit megaphone.fm/adchoices