Podcasts about baked

Comedian and actor Nick Helm joins Spooning With Mark Wogan this week.Nick opens up about being diagnosed with ADHD and Bipolar, how he finds being on the road touring, the success of Uncle on BBC Three and being part of Eastenders in 2024.Guilty Pleasure: Pepsi Max CherryHates: Ramen NoodlesSpoon One: Baked OnionsSpoon Two: Saffron RisottoFor more information on Nick's, No One Gets Out Alice tour visit: www.nick-helm.co.uk For more information on Corrigan's private rooms in Mayfair we film Spooning With Mark Wogan in visit:Lindsay Room: https://www.corrigansmayfair.co.uk/private-dining/private-dining-rooms/the-lindsay-roomChef's Table: https://www.corrigansmayfair.co.uk/private-dining/private-dining-rooms/chefs-tableSenior Podcast Producer: Johnny SeifertVisual Producer: Chris JacobsAssistant Producer: Toby SilverThis is a News Broadcasting Production Hosted on Acast. See acast.com/privacy for more information.

Comedian and actor Nick Helm joins Spooning With Mark Wogan this week.Nick opens up about being diagnosed with ADHD and Bipolar, how he finds being on the road touring, the success of Uncle on BBC Three and being part of Eastenders in 2024.Guilty Pleasure: Pepsi Max CherryHates: Ramen NoodlesSpoon One: Baked OnionsSpoon Two: Saffron RisottoFor more information on Nick's, No One Gets Out Alice tour visit: www.nick-helm.co.uk For more information on Corrigan's private rooms in Mayfair we film Spooning With Mark Wogan in visit:Lindsay Room: https://www.corrigansmayfair.co.uk/private-dining/private-dining-rooms/the-lindsay-roomChef's Table: https://www.corrigansmayfair.co.uk/private-dining/private-dining-rooms/chefs-tableSenior Podcast Producer: Johnny SeifertVisual Producer: Chris JacobsAssistant Producer: Toby SilverThis is a News Broadcasting Production Hosted on Acast. See acast.com/privacy for more information.

The Wisconsin Election Commission has harsh words for former Madison City Clerk Maribeth Wetzel-Behl's handling of missing ballots in the 2024 election. Votebeat Wisconsin's Alexander Shur reports. The post City Clerk Baked Cookies While Votes Went Uncounted appeared first on WORT-FM 89.9.

Grab your popcorn (young Madonna's favorite food) because this week we're talking about Madonna's blink-and-you'll-miss-it film appearances.From a bar crooner in Vision Quest to a fencing instructor with attitude in Die Another Day, we're breaking down six roles where the Queen of Pop pops in, makes an impression, and vanishes just as quickly. We'll talk her tightrope walker in Shadows and Fog, the telegram-singing in Blue in the Face, camp witchery in Four Rooms, and sex-positivity in Girl 6.Are these forgettable cameos, or tiny gems that show off Madge's knack for stealing a scene? Either way, we're watching them all so you don't have to (but maybe you should).Plus: which cameo deserves a full spin-off? Which one made us cringe? And what does it say about Madonna's relationship to Hollywood that so many of her roles are... cameos?Here are links to those performances in case you want to follow along!Vision Quest https://www.youtube.com/watch?v=akUVYzA8G20Shadows and Foghttps://www.youtube.com/watch?v=kjXyTPyy60IBlue in the Face https://www.youtube.com/watch?v=vJ99leUQjgA&list=RDvJ99leUQjgA&start_radio=1Four Rooms https://www.youtube.com/watch?v=kYXZay3hQhMGirl 6https://www.youtube.com/watch?v=lmYQimfiCpkDie Another Day https://www.youtube.com/watch?v=DjJE9f3fadwEmail 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/ Hosted on Acast. See acast.com/privacy for more information.

It's the end of an era - and the beginning of something bigger, bolder, and so much more ME.This is the final episode of Be Fiercely You.....and babe, it's not a goodbye - its a glow-up!Say Hello to Baked and Balanced - the Podcast where healing gets high, self-love gets loud, and the sacred meets the stoned.If you've every felt seen, supported, or safe here - you're going to love what's coming next. Hit follow on the new pod, roll with me into this next chapter, and let's keep doing this wild, messy, magical, healing thing together.Subscribe to Baked and Balanced now - first episode drops August 1st!And thank you - truly - for being part of the Be Fiercely You journey. I love you.

In this week's edition of the Flavors of Northwest Arkansas podcast, we're talking to Russell Ingram, co-owner of the very popular Dot's Hot Chicken that recently made the change from food truck to brick and mortar. But first?!?! FOOD NEWS!!! We've hit the time of year where we get some temporary restaurant closures, especially in Fayetteville before the U-of-A gets back in session. Torchy's Taco's re-opens soon in Fayetteville after a remodel. Little Bread Company is taking the week off. Rick's Bakery took some time off, but are back! Baked by Kori is taking the week off in Fayetteville, but open in Rogers. Fayetteville Restaurant Week is next week! Formosa has been closed for over a month but are supposed to come back soon. The revival of the AQ Chicken House is taking a pause. Happy 4 years this weekend to Rendezvous Junction Brewing! Big party there this weekend! Russell Ingram and his wife Sarah moved from Nashville to Fayetteville where she's originally from. Russell has a chef background and learned hot chicken from when they made it as a special at a restaurant where he worked in Nashville. He grew to love it and didn't like that he was moving to a place that didn't have it, so he started his own- Dot's Hot Chicken, and they hit the ground running! They opted for a food truck first.  They bought one that they had to drive back from outside of Houston, and the trip was SCARY. You'll hear that story. Also, who is Dot and how many awards has her chicken won? Russell will tell us. They recently moved into a brick-and-mortar restaurant from the food truck. Russell will talk about that transition, and what that allows them to do that they couldn't do in the food truck... and it's all next right here on the Flavors of Northwest Arkansas!

The Big Apple will turn into the Baked Apple today as real feel temperatures soar to 105... Trump says Cuomo has a good shot at winning mayoral race.... 16-year-old girl stabbed to death inside a deli in the Bronx... full 548 Wed, 16 Jul 2025 09:51:31 +0000 HWGdPYvNLbvc0vBXfzCMDbnaEb1A4jTd news 1010 WINS ALL LOCAL news The Big Apple will turn into the Baked Apple today as real feel temperatures soar to 105... Trump says Cuomo has a good shot at winning mayoral race.... 16-year-old girl stabbed to death inside a deli in the Bronx... The podcast is hyper-focused on local news, issues and events in the New York City area. This podcast's purpose is to give New Yorkers New York news about their neighborhoods and shine a light on the issues happening in their backyard. 2024 © 2021 Audacy, Inc.

Author Beth Howard draws similarities between baking a pie and making a documentary film. Then, we hear from the founder of the Middle of NOWhere Rural Art & Music Festival.

Improve your meal plans this summer by heading to factormeals.com/fya50off and use code FYA50OFF to get 50 percent off plus FREE shipping on your first box! ALL ABOARD! Let's go join David Erickson (Fresh Baked!) as he conducts a list of Disneyland's Top 5 Trains with us! Consider supporting us on our FourthWall for Bonus Episodes, Merch, and More! www.fyapod.com CREATED & HOSTED BY Ryan Bergara & Byron Marin EDITOR Byron Marin EXECUTIVE PRODUCERS Ryan Bergara Byron Marin Social: http://www.instagram.com/fyapod http://www.instagram.com/ryanbergara http://www.instagram.com/byronamarin FYA Logo by Arthur Kierce (@theonekierce) Learn more about your ad choices. Visit podcastchoices.com/adchoices

We've had listener requests for Ottolenghi books over the years, and we've saved him for out last cookbook episode! We talk about his signature flavors, whether this book is overly simple, and whether we love it.Recipes mentioned in this episode:Gem lettuce with fridge raid dressing (page 37)Curried lentil, tomato and coconut soup (page 52)Roasted eggplant with anchovies and oregano (page 64)Chicken marbella (page 229)Sweet potato fries (page 145)Baked rice with confit tomatoes and garlic (page 174)Spring roast chicken with preserved lemon (page 227)Blueberry, almond and lemon cake (page 276)Plum, blackberry and bay friande (page 274)No-churn raspberry ice cream (page 292)Join our Cookbook Club!Our Instagram, @cookbookclubshowE-mail us: cookbookclubshow@gmail.comFind Renee and Sara on Instagram: @hipchickdigs and @realtor_saragrayOur sponsors: Dropcloth Samplers

Pastor Scott looks at Proverbs 3 in our continuing series about wisdom.

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This episode is packed with a lot: Tamera is hosting a new show for Hallmark, Lifetime is switching things up for the summer, and another Summer Nights movies has been announced.Stories mentioned in this episode:​Karen Kingsbury book and movie: https://karenkingsburybookstore.com/products/the-christmas-ring-autographed-copy​Lifetime doing Christian-based slate of films: https://www.hollywoodreporter.com/tv/tv-news/lifetime-faith-based-movie-slate-1236294060/​Baked with Love: Holiday announcement: https://deadline.com/2025/06/hallmark-tamera-mowry-housley-hosting-baked-with-love-1236442317/​Catch of the Day Announcement: https://www.tvinsider.com/1199504/catch-of-the-day-hallmark-emilie-ullerup-michael-rady-photo/For more from Dear Hallmark​Christmas Wonderland Playlist: https://open.spotify.com/playlist/0X9MKYdAnZ1l2sxN1xjsvc?si=df28ee7b6575457b​Connect with me at dearhallmark@gmail.com ​Follow me on Fable to keep up with my reading adventures: https://fable.co/dara-476805002151?referralID=bII792TNPV​To purchase "Chasing Wind": https://amzn.to/3IGUI6g​Dear Hallmark's Instagram: https://www.instagram.com/dearhallmark/

Got the bread baked before sunrise. Talked about Billie Eilish’s Bad Guy, Los Santos’s Atomic Girl, and M.R. Forbes’s retelling of the Arthurian myth in The Starship in the Stone.

In this episode, guest Nick Richtsmeier talks about how the internet is affecting the mindset of your audience members. This is a great episode for beginning to understand the mindset your audience members are in long before they even show up in the room for your presentation.

From the ballrooms of the '80s to the front lines of Pride, Madonna has stood with the queer community, but why exactly is she such a gay icon?In this special Pride Month episode, we explore Madonna's decades-long relationship with LGBTQ+ people: the music, the activism, the controversies, and the undeniable influence. We dive into voguing and “Truth or Dare,” AIDS activism and Dance-a-thons, the Stonewall speech, GLAAD awards, lawsuits, and more. We don't shy away from the messy parts, but we also give the Queen her flowers.Is she a savior? A thief? A symbol? A sister?Or maybe all of the above.Whether you're a lifelong fan or just gay enough to be curious—this one's for you. 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 Comedyhttps://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.

What's up Recties — it's ya boy Trey back with Jake, Katie, and Derek behind the camera! This week we learned that singing to your baby is better than talking to them (which is honestly great news for tone-deaf parents). We also try to figure out what OBGYN actually stands for (spoiler: it's not “Orifice Butt Gynecologist”) and talk way too long about what doctors call your backside. Plus, I reveal why I might start doing jiu-jitsu and we break down the top-tier white people meal: baked Hawaiian sliders with poppy seeds. Don't act like your mom hasn't made them. Hit that like and subscribe — and remember, we're here to say what everyone's thinking… kinda. Feel good... and mean it when you say it!! For a limited time, get Headspace FREE for 60 days. Go to Headspace.com/CORRECT to unlock all of Headspace FREE for 60 days. Support the show with True Classic at trueclassictees.com/treykennedy for 20% off! 6 pack of tshirts for $90 PLUS 20% OFF! Join our Patreon for a bonus episode every week! patreon.com/treykennedy

Were you the other woman? Do you have a famous branch on your family tree? State of origin: NSW are the best What exploded? See omnystudio.com/listener for privacy information.

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.

Ultra-processed foods (UPF) have become commonplace in the fast-paced world of today, as the food industry's answer to consumer demand for convenience. In recent years, there has been growing concern for how these foods may be affecting public health. In this episode of BAKED in Science, host Mark Floerke is joined by Bogdan Dobraszczyk, retired research fellow. Bodgan has worked in the cereals industry for many years as a research scientist at Rank Hovis MacDougall Research Centre, and then as a Research Fellow at the Reading University where he developed and worked on many research projects on dough rheology and baking. A Closer Look at Ultra-processed Foods While discussing ultra-processed foods, some topics covered include: How UPF relates to clean label (https://bakerpedia.com/processes/clean-label/) Current health scare about ultra-processed foods The xanthan gum conundrum A hunger for natural alternatives Retail industry's interest in the UPF concern Lack of definitions for clean label This podcast is brought to you by: Brabender This episode is brought to you by Brabender A Brand of Anton Paar. Since 1923, Brabender has been a leading manufacturer of instruments for testing material quality and physical characteristics in all fields of research and development and production in the baking industry worldwide. Brabender is now operating as Anton Paar. To learn more, visit www.anton-paar.com

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

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

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.

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.

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

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.

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

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