Podcasts about baked

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

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.

Find inspiration, encouragement, and motivation in this powerful collection of faith-affirming quotes by Vince Baker and Smith Wigglesworth. Go to https://www.amazon.com/dp/B0DYXDC5S5 to get your copy now! Vince Baker Ministries City: Folsom Address: 1212 Bidwell St. Website: https://vincebakerministries.com/

20250318  Herbies Community Cooking Corner Originally Broadcasted March 18, 2025, on ACB Media 5   Participants joined Herbie for another cooking adventure. This time: Baked spaghetti and Homemade sauce presented by Becky. If cooking along, you need the following: 2lbs ground beef 1 onion 1 bell pepper mushrooms (optional) 2 14-ounce cans of diced tomatoes Oregano Basil Paprika tomato paste 1tb dried mustard (or regular mustard) 4 cloves garlic 2lbs Spaghetti Subscribe to the ACB Cooks email list Email the ACB Cooks Find the Cooking Corner on Youtube   Find out more at https://acb-community.pinecast.co

Artificial intelligence is getting a lot of attention these days, and many are wondering how it can be harnessed to help today's bakers. While it's too soon to understand the full extent of AI's capabilities, this technology is already being used to reduce product loss (https://bakerpedia.com/how-to-avoid-product-loss/), boost quality assurance (https://bakerpedia.com/food-safety/quality-assurance/), and much more in bakery plants. In this episode of BAKED in Science, host Mark Floerke is joined by five bakery experts to discuss the future of artificial intelligence in the baking industry and how it can be used to improve yield and productivity, as well as minimize waste in bakery plants. As a Certified Executive Coach with over 20 years in the bakery manufacturing industry, Dr. Lin Carson has pioneered the way for knowledge sharing through BAKERpedia. Starting with a BSc degree in Food Science & Technology from The Ohio State University, and a MSc and PhD from the Department of Grain Science at Kansas State University. She has led teams for bakery manufacturing companies like Wendy's International and Dave's Killer Bread. A career baker, Jim Little has more than 30 years of experience in a wide variety of products and production methods within the baking industry. Currently, he is the Senior Vice President of R&D and CI at CraftMark Bakery (https://www.craftmarkbakery.com) in Indianapolis, he has been challenged to develop an even deeper knowledge of formulation and production across frozen bread dough, cookies, muffins and flatbread. Yuegang Zhao is the Chief Commercial Officer for KPM Analytics (https://bakerpedia.com/kpm-analytics/), a global quality assurance and food safety solutions provider serving food, agriculture, and environmental industries. Yuegang has over 20 years of extensive global experience creating, developing, and growing enterprise value in various industries ranging from aerospace to fluid analysis. Phillip Stringer is the founder of Comprehensive Process Solutions, LLC (https://bakerpedia.com/comprehensive-process-solutions/), and an accomplished Engineering and R&D professional with 14 years of experience in the Food, Agriculture, and Pharmaceutical industries. His global expertise, gained from working in over 30 countries across six continents, equips him with a deep understanding of diverse client needs. Tremaine Hartranft, Vice President of Technical Growth and Strategy, is responsible for supporting the development of the vision, value and organizational structure at Reading Bakery Systems (https://www.readingbakery.com). Prior to joining Reading Bakery Systems, Tremaine worked at Brentwood Industries as a Research & Development Engineer, and at Lucent Technologies as a Process Analyst. How AI Can Help the Baking Industry Some topics covered include: Utilizing artificial intelligence to automate standard operating procedures Leveraging AI during the formulation process Vision inspection systems for improving quality The opportunity to use data for predictive maintenance Training AI to keep production standards up while experts are away The challenges of confidentiality around data sharing Developing an AI strategy for your bakery

Parrots and sun baked pirates Baked by the sun to a crisp. The parrots? Oh, they are hungry. It's been awhile since either of them ate. Let's go visit them!Show your support by following the link: buymeacoffee.com/journeyofpingpong

Salmon for Lori tonight. Baked haddock for me…along with a salad of celery, tomatoes, avocado, coconut chunks and apple pieces in a dressing of apple cider vinegar and mayo. Might throw some watercress in the salad, too…might… The Music Authority Podcast... listen, like, comment, download, share, repeat…heard daily on Podchaser, Deezer, Amazon Music, Audible, Listen Notes, Mixcloud, Player FM, Tune In, Podcast Addict, Cast Box, Radio Public, Pocket Cast, APPLE iTunes, and direct for the source distribution site: *Podcast - https://themusicauthority.transistor.fm/  AND NOW there is a website! TheMusicAuthority.comThe Music Authority Podcast! Special Recorded Network Shows, too! Different than my daily show! Seeing that I'm gone from FB now…Follow me on “X” Jim Prell@TMusicAuthority*Radio Candy Radio Monday Wednesday, & Friday 7PM ET, 4PM PT*Rockin' The KOR Tuesday, Wednesday, and Thursday at 7PM UK time, 2PM ET, 11AM PT  www.koradio.rocks*Pop Radio UK Friday, Saturday, & Sunday 6PM UK, 1PM ET, 10AM PT! *The Sole Of Indie https://soleofindie.rocks/ Monday Through Friday 6-7PM EST!*AltPhillie.Rocks Sunday, Thursday, & Saturday At 11:00AM ET!March 12, 2025, Wednesday, the tipping point of the week…@Orbis 2.0 - TMA SHOW OPEN THEME@I Am Fool - Everybody Goes To Heaven@The Maladaptive Solution - Ontology (Form and Content)@Artie & The Officials - Is This Power Pop?@SUPER 8 feat. @Lisa Mychols - Pop Radio@Tommy Sistak - Ordinary Words [Now Hear This]@The Flashcubes Featuring @Steve Conte - Gudbuy T' Jane [Pop Masters] (@Big Stir Records)@Palmyra Delran & Bubble Gun featuring @Mighty Manfred - Keep Lookin'@Bubble Gum Orchestra - Sympathy Of Sorrow [II]@Wendi Dunlap - Buildings [Looking For Buildings] (@Futureman Records)@Silvertwin - You Only@The Cocktail Slippers - Gloria [Live at Blaker Festival Norway] (@Wicked Cool Records)@Paul Starling - No Reason@Terry Draper - Island Time [The Other Side]@The Chefs - Lucky Hello [The Lost Second Album] (@Damaged Goods Records)@Mini Meltdowns - You Bring Me Down [Destined For Disaster - EP]@Eddy Delbrigde - Stereo Generation@The Kennedys - The Things We Touch [Get It Right]@Dizzy Bridges - Back To Back [Spot The Pattern]

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.

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!

A funny thing happened on the way to the bus station. Too bad none of it made it into the movie!To help us answer all of our questions about Madonna's Second Razzie Award winning performance is a man we all know and love: PETE ZIAS!Follow Pete on Twitter & Instagram: @peteziasEmail 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.

Watch the 9malls review of McDonald's McCafe Keurig K-Cup Baked Apple Pie Coffee. Is this the best tasting pod coffee ever tested on this channel? Watch the hands on coffee taste test to find out. #coffee #mccafe #mcdonalds #tastetestreview Shop 9malls Directly at 9mallsGadgets: https://9mallsgadgets.com/ Find As Seen On TV Products & Gadgets at the 9malls Store: https://www.amazon.com/shop/9malls Please support us on Patreon! https://www.patreon.com/9malls Disclaimer: I may also receive compensation if a visitor clicks through to 9malls, or makes a purchase through Amazon or any affiliate link. I test each product on site thoroughly and give high marks to only the best. We are independently owned and the opinions expressed here are our own.

The Break Room (TUESDAY 2/25/25) 8am Hour 1) There are some home cooked meals you have no problem taking from a stranger, but why these and not others? 2) Pleas avoid crankin' it in the bread isle 3) It's not you, it's your alarm

Hello Adventurers! As Valentione's Day has just passed us by, we thought now would be a great time to show some of the characters in Final Fantasy XIV some love. As it just so happens, GPOSERS had kicked off the month with a post on Bluesky that links to a FFXIV character Tiermaker. And thus, after recording for three or so hours… and many… many more hours of editing after the fact, we now present to you The Official Carbuncle Chronicle Character Rankings: From ARR to Endwalker. But also, we talk a little bit about what we are excited for in the upcoming patch of 7.2: Seekers of Eternity.Spoiler Levels: Archon Loaf! Baked with either fish or vegetable flour, this fluffy loaf of rye bread is?from a nutritional standpoint?wholesome indeed. OK, so rather than fish or vegetable flour, this no-less fluffy loaf of a podcast is baked with love (and hate) for the many great (and terrible) NPCs that form the backbone of the MMORPG we all enjoy! So spoilers will, in fact, be aplenty.OSMnotesThank you to GPOSERS for the great idea prompt for the podcast topic! But without further ado, here's that final tier ranking image:But also, Time Cues! And just so you know, we end up going through the list alphabetically, so when you see a name listed in the cues that's where we are in the ranking: Ahewann thru Zenos.00:00:00 – Intro and Three Things We Are Looking Forward to in Patch 7.2!00:11:26 – The Character Tier Rankings Begin00:16:46 – Setting the Rules00:17:14 – We Each Pick a Winner00:24:41 – Ahewann, and Other Characters that Start With the Letter A00:40:31 – Beq Lugg, and Beyond00:56:00 – Estinien!!!01:14:59 – Kai-Shirr???01:26:33– Moenbryda, Forever in Our Hearts01:39:39– Pipin, and His Most Glorious Hair01:53:10– Ysayle, and Wrapping up the RankingsMusic is this episode features tracks such as “Sanctuary's Heart: Close in the Distance” (Remixed by DJ Mitsu the Beats), “The Aetherial Sea” (Composed by Masayoshi Soken, Arranged by Daiki Ishikawa), “Black and White” (Composed by Masayoshi Soken, Arranged by Yukiko Takada), “Pulse: A Long Fall” (Remixed by Takafumi Imamura), “estinien.mp4” (Remixed by Denmo McStronghuge), “Knowledge Never Sleeps” (Composed by Masayoshi Soken, Arranged by Yoshitaka Suzuki), “Magicked Skulls” (Composed by Masayoshi Soken), “Sultana Dreaming” (Composed by Masayoshi Soken), “Perfumed Eves” (Composed by Masayoshi Soken, Arranged by Daiki Ishikawa), “Your Answer” (Composed by Nobuo Uematsu, Arranged by Takafumi Imamura & Daiki Ishikawa), and “Pulse: Insatiable” (Remixed by Shoya Sunakawa).We also have YouTube Channels! Both for OSMcast proper and The Carbuncle Chronicle! Please subscribe, hit the bell, and share amongst your friends.And as always, feel free to leave us a review on Apple Podcasts! Oh, and if you still use Spotify, go ahead and get on that mobile device and throw us some five stars there too. Tell your friends! As well, just like we mentioned when we do the OSMplugs, you can also join the Discord and support us on Patreon! PS If you have ever wanted some OSMmerch, feel free to check out our TeePublic page! PPS We appreciate you.

Dawn baked an amazing cake for Bake Off! Team Time has the latest on our workplace Appetizer Madness competition. Dawn's got a review on Alec and Hilaria Baldwin's new show and listeners share their stories of stealing from restaurants? Learn more about your ad choices. Visit podcastchoices.com/adchoices

Bill Stone, chief investment officer at Glenview Trust, says that the stock market has priced in so much good news that it makes him want to be more cautious, looking into headline risks for potential value opportunities. Stone notes that the stock market has had previous periods with three strongly positive, consecutive years — and it could complete that process again this year — but it makes him nervous that the market could adjust and re-set. That's not pushing him out of stocks, but has muted his expectations. Charles Rotblut, editor at AAII Journal, discusses the organization's investor-sentiment survey, which shows that nervousness is on the rise, but so is bullish sentiment. Kyle Guske, investment analyst at New Constructs looks at large-cap value funds and finds an attractive pick this week — rather than looking for the standard Danger Zone trouble spot — noting that even in a category that is doing well, top potential performers stand out. Plus, author Ross White discusses his recent book, "The Tree That Bends: How a Flexible Mind Can Help You Thrive."

Join hosts Olivia and Nash as they discuss the highs and lows of cannabis marketing with Joe from Timber of Mount Pleasant.*For use by registered qualifying patients only or persons 21 years of age or older. It is illegal to drive a motor vehicle under the influence of marihuana. Keep out of reach of children and animals. Use by pregnant or breastfeeding women, or by women planning to become pregnant, may result in fetal injury, preterm birth, low birthweight, or development problems for the child. NATIONAL POISON CONTROL CENTER HOTLINE 1-800-222-1222. 

Lidey Heuck's recipes are classic — maybe to a fault? For Sara, this book has been a weeknight workhorse, and Renee loves the inventive flavor combinations. Recipes mentioned in this episode: Blueberry muffin sugar cookies (page 108) Honey-roasted cashews with a kick (page 33) Baked crap dip with sweet corn and Old Bay (page 41) Coconut creamed corn (page 182) Kale salad with gouda, honeycrisp & walnuts (page 50) Little gem salad with avocado goddess dressing & pickled red onions (page 65) Raddichio salad with pear, cornbread crumbs & muffins (page 77) Shaved carrot salad with creamy sesame-ginger dressing (page 54) Spiced sweet potatoes with pecans & pomegranate seeds (page 177) Avgolemono-ish chicken noodle soup (page 74) Cider-glazed sausages with caramelized apples & fennel (page 87) One-pan chicken meatballs with red sauce & spinach (page 84) Creamy polenta (page 162) Oven-baked polenta (NYT) Red potato and leek frittata with goat cheese and dill (page 245) Lidey bars – vegan date & almond bars (page 246) Peanut butter & ginger cookies (page 190) Lemon rosemary olive oil cake (page 221) Rainbow sprinkle ice cream cake (page 213) Spicy paloma punch (page 22)Join our Cookbook Club! Our Instagram, @cookbookclubshow E-mail us: cookbookclubshow@gmail.com Find Renee and Sara on Instagram: @hipchickdigs and @realtor_saragray Our Amazon storefront Our sponsors: Dropcloth Samplers Cook along with us! Our next cookbook episode (airing 3/19/2025): Woks of Life, by the Leung Family

In this episode of The Kara Goldin Show, I sit down with Melissa Ben-Ishay, Co-Founder and CEO of Baked by Melissa, the beloved dessert brand known for its handcrafted, bite-sized cupcakes. Melissa shares her incredible journey from being fired from her job in 2008 to building a multimillion-dollar company that has sold over 400 million cupcakes, operates 13 retail locations in the NYC area, and ships nationwide.We dive into the challenges Melissa faced in the early days of her entrepreneurial journey, how she turned setbacks into opportunities, and the creative process behind Baked by Melissa's unique flavors. Melissa also opens up about the role social media has played in her success, from going viral on TikTok with her innovative recipes to building an engaged community that's passionate about her brand.If you've ever wondered how to stay ahead in a fiercely competitive industry, how customer feedback can drive innovation, or what it takes to create a brand that resonates with millions, this episode is for you. Tune in to hear Melissa's story and gain insights into the mindset and strategies that have made Baked by Melissa a household name.Now on The Kara Goldin Show! Are you interested in sponsoring and advertising on The Kara Goldin Show, which is now in the Top 1% of Entrepreneur podcasts in the world? Let me know by contacting me at karagoldin@gmail.com. You can also find me @‌KaraGoldin on all networks. To learn more about Melissa Ben-Ishay and Baked by Melissa:https://www.instagram.com/melissabenishay/https://www.instagram.com/bakedbymelissa/https://www.tiktok.com/@melissabenishayhttps://www.tiktok.com/@bakedbymelissahttps://www.linkedin.com/in/melissa-ben-ishay-65a0a75/https://www.bakedbymelissa.com/ Sponsored By:Range Rover Sport - The Range Rover Sport is your perfect ride. Visit LandRoverUSA.com and check it out.Open Phone - OpenPhone is offering 20% off your first 6 months! Just go to OpenPhone.com/KaraGoldinDeleteMe - Get 20% off your DeleteMe plan by texting GOLDIN to 64000 Check out our website to view this episode's show notes: https://karagoldin.com/podcast/647

Baked by Melissa Founder and CEO Melissa Ben-Ishay discusses outlook for baked goods sales on Valentine's Day. She speaks with Bloomberg's Scarlet Fu. See omnystudio.com/listener for privacy information.

Part One: We speak with Dr. Erin Weber, Assistant Professor of Chemistry at Carthage. She recently earned a $498,000 grant from the National Science Foundation for her study of a virus that could potentially affect a large portion of the world's potato crop. Her research could help unlock the secrets of how these viruses do the damage that they do. Part Two: from the archives- we hear a renowned chef, the late Raghavan Iyer talk about his cookbook "Smashed, Mashed, Boiled and Baked- and Fried, Too: A Celebration of Potatoes in 75 Recipes." (from 2016)

Jared and Steven get a kick out of unlimited challenge instructions https://www.reddit.com/r/survivor/comments/lhwm8r/what_i_hear_when_jeff_explains_challenges/

Professional guidance and support for entrepreneurs in the food and beverage industry is invaluable, especially for those who may just be starting out. Whether that's through mentorships or sharing knowledge (https://bakerpedia.com/empowering-the-global-baking-industry/), initiatives and resources that uplift entrepreneurs can encourage their growth and boost their overall success in the food industry. In this episode of BAKED in Science, host Mark Floerke is joined by two individuals who work to support entrepreneurs in the Canadian food industry. Natalie Fredrick-Wilson is a Business Advisor at the Center for Women in Business (https://www.centreforwomeninbusiness.ca) at Mount St. Vincent University and the leader of its SPICE Program. The Specialized Program in Cooking Entrepreneurship (or SPICE) (https://www.centreforwomeninbusiness.ca/learning/spice-specialized-program-in-cooking-entrepreneurship/) is a unique, free program designed for historically under-represented Nova Scotian women who are ready to move from their kitchen tables to a fully compliant food business. Leah Noble is the Executive Director of the Pan Cape Breton Food Hub. The Cape Breton Food Hub (https://www.capebretonfoodhub.com) provides a distribution linkage between local food producers and consumers, creating a more sustainable food system by increasing the viability of local producers while improving access to high quality local food. Supporting Entrepreneurs in the Food Industry As they discuss resources for entrepreneurs, some topics covered include: Initiatives to support women in business in Canada The start of the SPICE Program Regulatory challenges in the Canadian food industry The learning curve for new entrepreneurs Helping food producers get their products to consumers Community aid and installations for food entrepreneurs Supporting fair compensation for food producers and farmers This podcast is brought to you by: Grain Millers Grain Millers is a leading manufacturer of organic and conventional whole grain ingredients focused on supplying safe and healthy ingredients that add value. Check out their gluten-free oats, fibers, wheat, barley, and rye ingredients at www.grainmillers.com!

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

Join Jennie Jones as we continue to discuss many forms of unconventional hospitality. From hospital meals to moving vans, discover creative ways to meet the needs around you. We'll discuss how hospitality changes with life's seasons and ways to help when a person is going through a trial. Jennie shares an easy breakfast-for-dinner menu that works any time of day! She encourages us to be relaxed and let guests be a part of the prep. Don't miss her recommended desserts! We're so glad you're here!  Visit www.comeoverfordinner.com for recipes, product links, and more!

Pranav Piyush is Co-Founder and CEO at Paramark. Paramark (Pre-Seed) helps CMOs and CFOs invest in marketing with confidence and predictability. Here's what we cover: I see the book Alchemy on Pranav's bookshelf and it's about "chasing the magic" so have to ask what got him into it; How do you incorporate customer research at Paramark? What are some of your goals with this research; What have been the results; Why is customer research important; Challenges with customer research; Pranav asks me his burning question. Pranav on LinkedIn: www.linkedin.com/in/pranavp Paramark: paramark.com For more content, subscribe to Building With Buyers on Apple or Spotify or wherever you like to listen, and don't forget to leave a review if you're lovin' the show. Music by my talented daughter. Anna on LinkedIn: ⁠www.linkedin.com/in/annafurmanov⁠ Website: ⁠furmanovmarketing.com

The Christian life is impossible to live. But that doesn't mean we aren't intended by God to live it. The secret is in gaining the supernatural help to pull it off. Baked into the design of the strong Christian life is something that Eric refers to as “leveling up.” It's when God calls the Christian to a higher degree of difficulty in their walk and supplies them heavenly grace in order to pull off the greater challenge. Most of us kind of wish that there wasn't a need for leveling up. But without it, there isn't growth.

"The Crossover" is previously recorded.* To participate live, you can join Josh (@Cardboard_Chronicles) and Chris (@Chris_HOJ) on instagram live every Friday night at 11 PM EST / 8 PM PST.Conduct your own Card research like the pro's with Card Ladder. Go to http://www.cardladder.com and browse thousands of cards for free and you can unlock more great features by going pro for $15/month (with a 7-day free trial).Follow Card Ladder @CardLadder on instagram here: https://www.instagram.com/cardladder/Follow Josh @Carboard_Chronicles on instagram here: https://www.instagram.com/cardboard_chronicles/Follow Chris @Chris_HOJ on instagram here: https://www.instagram.com/chris_hoj/Follow Kristina @KristinasPC on instagram here: https://www.instagram.com/kristinaspc/Follow Stiff @StiffArmWax on instagram here: https://www.instagram.com/stiffarmwax/

Who's ready for a book club?This episode we're talking about Christopher Ciccone's memoir/tell-all, LIFE WITH MY SISTER MADONNA! (with help from Wendy Leigh)We're joined by long time Madonna fan and creative multi-hyphenate, BRYAN CARPENDER!Follow Bryan on IG: @mybrytographyNathan Rabin from The A.V. Club panned the book saying that Ciccone implied their mother would be, "horrified at Madonna's debauchery but would feel proud her gay son wrote a book that prominently features him snorting cocaine with various super-celebrities."Do we agree with Nathan Rabin? Give it a listen and find out!We've got some ideas for future episodes, but we'd really love to hear from you if there's anything you want us to talk about. Or anyone you wants us to talk with!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.

Bryan Ford is the author of the new book Pan Y Dulce: The Latin American Baking Book. Bryan is a baker and a very good one, and I think he's looking at Latin American breads unlike anyone else. His first book, New World Sourdough, released right in the middle of the pandemic was a giant hit and it's one of my most used baking books. It's good practical advice at making better sourdough and as I mention in the conversation, his persona makes it less intimidating. At least for me. I find bread intimidating sometimes because it takes a while to make and I found it easy to mess up, especially when I first started making it. The new book, Pan Y Dulce, goes deep into the traditional breads of Latin America and I'm excited to use it. There are recipes for things like Peruvian pan chuta, pizza like fugazettas from Argentina, cassava breads, and other types of baked goods that don't get much attention stateside. For a lot of these traditional breads that are rarely made with wild yeasts these days, he includes sourdough options. I'm especially excited to test this out as so many of these breads have so much potential made in this way.Ford was born in the Bronx to Honduran immigrants and raised in New Orleans. He was an accountant that liked baking and started to make a wholesale business out of it on the side. When he made a Honduran pan de coco, at his mother's request, his blog Artisan Bryan suddenly exploded. He is the the host of Magnolia Network's Baked in Tradition and The Artisan's Kitchen, and you've probably seen him on some other shows on Netflix and elsewhere. Aside of the new book Pan Y Dulce, he also launched a Substack newsletter last year, also under the name Artisan Bryan. Despite his growing popularity, he's not afraid to talk about things like slavery and colonialism, which I find refreshing. It seems like you are supposed to ignore history if you gain some mainstream traction. These things have had an obvious impact on breadmaking in Latin America, so of course he, as an Afro-Honduran acknowledges them, right in the first pages of the new book. He does it in a way that still celebrates the recipes, though some editors might be scared away by it. I personally appreciate the way he does it. It would be stranger to me if he didn't mention these things. So, show your support and buy the book.READ MORE AT NEW WORLDER.

Erum and Karl have an incredible chat with Nick Edwards, the innovative mind behind Potato AI. Nick goes into the inspiration behind the platform's unique name, rooted in childhood curiosity and scientific wonder, and shares his journey from neuroscience research to building a groundbreaking tool aimed at accelerating scientific discovery. He explains how Potato tackles the overwhelming deluge of scientific literature and the reproducibility crisis using AI to structure and analyze data in transformative ways. With stories from his own career, a stint in consulting, and running his podcast "Once a Scientist," Nick discusses the future of AI, science, and collaboration. This episode has amazing insights into how technology is reshaping the very fabric of research. Grow Everything brings the bioeconomy to life. Hosts Karl Schmieder and Erum Azeez Khan share stories and interview the leaders and influencers changing the world by growing everything. Biology is the oldest technology. And it can be engineered. What are we growing? Learn more at ⁠⁠⁠⁠www.messaginglab.com/groweverything⁠⁠⁠⁠ Chapters: 00:00:00 - Potatoes, Balloons, and a DIY Lab Setup 00:04:56 - Reproducibility Crisis: 70% of Research in Question 00:06:40 - Meet Nick Edwards: The Potato Visionary 00:10:00 - Organizing Scientific Chaos: How AI Helps 00:14:47 - AI Research Assistant vs. AI Scientist: The Journey 00:20:09 - From Neuroscience to Entrepreneurship: A Scientist's Leap 00:25:00 - Biopharma Meets Bioindustrials: Bridging Two Worlds 00:29:27 - Liquid Handlers and Shared Protocols: Optimizing Biotech 00:35:13 - Multimodality and the AI Scientist Dream 00:39:04 - Citizen Scientists and Accessible AI Tools 00:45:00 - The Next Scientific Revolution: AI and Decentralized Science Episode Links: Potato AI Once A Scientist Podcast Merck Digital Science Studio Wiley Elsevier Ginkgo Bioworks Topics Covered: Research, AI research assistant, AI Scientist, Biotech, Lab Automation, Reproducibility Have a question or comment? Message us here: Text or Call (804) 505-5553 ⁠⁠⁠⁠Instagram⁠⁠⁠⁠  / ⁠⁠⁠⁠Twitter⁠⁠⁠⁠ / ⁠⁠⁠⁠LinkedIn⁠⁠⁠⁠ / ⁠⁠⁠⁠Youtube⁠⁠⁠⁠ / ⁠⁠⁠⁠Grow Everything⁠⁠⁠⁠ Email: groweverything@messaginglab.com Music by: Nihilore Production by: Amplafy Media

Baked By Caryn is a local bakery in Paducah, Kentucky. In this episode, you will hear how she stepped out on faith

Join Jennie Jones as we discuss many forms of unconventional hospitality. From hospital meals to moving vans, discover creative ways to meet the needs around you. We'll discuss how hospitality changes with life's seasons and ways to help when a person is going through a trial. Jennie shares an easy breakfast-for-dinner menu that works any time of day! She encourages us to be relaxed and let guests be a part of the prep. Don't miss her recommended desserts! We're so glad you're here!  Visit www.comeoverfordinner.com for recipes, product links, and more!

The CPGGUYS are joined in this episode by Omar Haque, VP & GM of omnichannel at Bimbo bakeries. He is a CPG executive with over 20 years of experience across all things digital – CPG, eCommerce, DTC, Online Grocery, Retail Media, Omnichannel. Over the last 12+ years, first at Colgate Palmolive and now at Bimbo Bakeries, he's been shaping the online future of CPG/FMCG, by focusing on new Shopper & Consumer Experiences, Customer Engagement and Strategy Execution. Find Omar Haque on Linkedin at : https://www.linkedin.com/in/omarnhaque/Find Bimbo bakeries on Linkedin at : https://www.linkedin.com/company/bimbo-bakeries-usa/Find Bimbo bakeries online at : https://bimbobakeriesusa.com/Here's what we asked him : Retail media - growing, shrinking - how have you had to handle this - what is now a phenomenon. How are you looking at Omnichannel holistically and building retail JBP plans vs ecommerce?Within retail media are we still primary search or is there diversity of inventory?How is click and collect going? Any recommended tactics to drive it and basket behavior?How is the overall pure play business going? Has grocery made a dent yet? How has innovation been in the Omnichannel space? What new tech capabilities are you using? What trends are you following these days? How are you leveraging AI for growth?2024 - how did it go? Where is ecommerce and where have you been focused?CPG Guys Website: http://CPGguys.comFMCG Guys Website: http://FMCGguys.comCPG Scoop Website: http://CPGscoop.comRhea Raj's Website: http://rhearaj.comLara Raj in Katseye: https://www.katseye.world/DISCLAIMER: The content in this podcast episode is provided for general informational purposes only. By listening to our episode, you understand that no information contained in this episode should be construed as advice from CPGGUYS, LLC or the individual author, hosts, or guests, nor is it intended to be a substitute for research on any subject matter. Reference to any specific product or entity does not constitute an endorsement or recommendation by CPGGUYS, LLC. The views expressed by guests are their own and their appearance on the program does not imply an endorsement of them or any entity they represent. CPGGUYS LLC expressly disclaims any and all liability or responsibility for any direct, indirect, incidental, special, consequential or other damages arising out of any individual's use of, reference to, or inability to use this podcast or the information we presented in this podcast.

Summary: In this episode, Justin Townsend and Adam explore the world of wild game pasta, discussing everything from the history of pasta to the best ways to pair pasta shapes with wild game. They share personal hunting experiences, delve into the origins of pasta, and provide insights on choosing the right pasta for different dishes. They explore the intricacies of pasta, from the various shapes and their culinary uses to essential cooking techniques for perfect pasta. They then delve into the importance of aromatics, the art of crafting ragu, and the unique ways to incorporate wild game and foraged ingredients into pasta dishes. The discussion also highlights seasonal recipes, umami boosters, and creative cooking methods that elevate traditional dishes. With a wealth of tips and personal anecdotes, this episode serves as a culinary guide for novice and experienced cooks alike. - Leave a Review of the Podcast - Buy our Wild Fish and Game Spices Join our Pig Camp with Hank Shaw Recipes: Harvesting Nature's Top Wild Pasta Recipes Venison Shank Ragu Braised Squirrel Ravioli in a Brown Butter Walnut Sauce Seared Duck Breast with Pumpkin Cream Rigatoni Walleye Spaghetti all'Acqua Pazza Lake Trout-Stuffed Rigatoni with Pesto Sauce Florida Spiny Lobster Mac and Cheese “Crab” Linguine with Hericium How to Make Wild Mushroom Miso Garlic Scampi Ramp Pasta with Sweet Chili Crisp-Butter Wild Greens Mac and Cheese Takeaways: Wild game can elevate pasta dishes with unique flavors. Pasta has a rich history dating back over 4,000 years. The origins of pasta are debated, with many theories. Dried pasta became popular for storage and shipping. Choosing the right pasta shape enhances the dining experience. Different pasta shapes pair better with specific sauces. Quality pasta can be found at various price points. Making pasta at home can be simple and rewarding. Baked pasta dishes benefit from tube-shaped pasta. Homemade pasta can elevate your cooking experience. Always taste pasta while cooking to achieve the desired doneness. Meatballs can be made with various wild game meats. Using fresh herbs can enhance the flavor of meatballs. Using both fresh and dried aromatics can enhance flavor. Caramelization is key to achieving the right garlic flavor. Chapters: 00:00 Introduction to Wild Game Pasta 03:00 Hunting Adventures and Wild Game Experiences 05:57 The History of Pasta: Origins and Evolution 12:00 Pasta Shapes and Their Perfect Pairings 18:01 Choosing the Right Pasta: Fresh vs. Dried 23:57 Exploring Different Pasta Types and Uses 24:38 The Art of Pasta Shapes 30:59 Techniques for Perfect Pasta Cooking 39:03 Wild Game and Pasta Pairings 45:50 Crafting the Perfect Meatball 50:04 Flavor Foundations: The Role of Aromatics 51:59 Crafting Comfort: The Art of Ragu 53:54 Pasta Perfection: Techniques and Tips 55:54 Umami Boosters: Enhancing Flavor Profiles 58:07 Wild Game Wonders: Unique Pasta Recipes 59:59 Seasonal Sensations: Duck and Pumpkin Cream 01:01:57 Wine and Meat: A Flavorful Combination 01:04:02 Cured Delights: Incorporating Charcuterie 01:05:51 Seafood and Pasta: A Match Made in Heaven 01:08:11 Creative Stuffing: Rigatoni and Beyond 01:10:07 Lobster Love: Mac and Cheese Reinvented 01:12:06 Offal in Pasta: A Rich Addition 01:14:10 Foraged Flavors: Wild Mushrooms and Greens 01:15:46 Final Thoughts: Embracing Wild Ingredients Keywords: wild game, pasta, cooking, history of pasta, pasta shapes, hunting, culinary adventure, food pairing, Italian cuisine, wild game recipes, pasta, cooking techniques, wild game, meatballs, pasta shapes, culinary tips, Italian cuisine, food pairing, home cooking, recipes, cooking, pasta, ragu, wild game, umami, flavors, recipes, culinary techniques, foraging, seasonal cooking Learn more about your ad choices. Visit megaphone.fm/adchoices

The most dangerous ingredient is not what you think! In this video, I'll tell you how to avoid this dangerous ingredient because you won't find it on a food label. Discover the connection between acrylamide and cancer and find out how to identify dangerous foods that contain acrylamide. 0:00 Introduction: Acrylamide health effects 1:00 Acrylamide in food 3:18 Acrylamide foods to avoid 3:44 How to avoid acrylamide 5:35 Acrylamide in coffee 6:01 What is acrylamide? 7:27 Acrylamide and cancer DATA: https://www.cancerresearchuk.org/about-us/our-organisation/full-disclosure-of-interactions-with-industry Today, we're going to talk about a dangerous ingredient that's worse than high-fructose corn syrup, sugar, starches, and seed oils! It's a potent neurotoxin, damages reproductive organs, and is classified as a Class A carcinogen by the EPA. You won't find this dangerous ingredient on a food label because it's a byproduct, not an ingredient used to make the food. Acrylamide is created when you combine a specific protein with refined sugar such as glucose, dextrose, glucose syrup, or maltodextrin under high heat. Saturated fats prevent the formation of acrylamide. If junk foods were made with saturated fat like tallow, this could significantly reduce cancer risk. Here are some foods to avoid that contain acrylamide: •Corn chips •Potato chips •French fries •Baked goods •Crackers •Cookies •Cereal •Bread crust •Roasted coffee To avoid acrylamide, cook with tallow, coconut oil, or butter, and use natural sugar like honey or sugar cane. Slow cooking reduces the formation of acrylamide. Focus on consuming whole foods and avoid refined and processed foods. If you eat junk food, pair it with something to counter the effects of acrylamide. Cruciferous vegetables contain protective compounds that protect against acrylamide. Garlic, sprouts, sauerkraut, citrus, bell peppers, green tea, and spirulina also have protective effects. Organic dark-roasted or espresso coffee is heated to 400 degrees, destabilizing acrylamide. Light-roasted coffee has 10 times more acrylamide than dark-roasted coffee. When the amino acid asparagine combines with refined sugar and is heated over 285 degrees Fahrenheit, a Maillard reaction produces the byproduct acrylamide. Acrylamide creates another byproduct called glycinamide, which is more deadly than acrylamide! Cancer is the second leading cause of death, and acrylamide may dramatically increase cancer risk.

UNC-Chapel Hill professor and author Melissa Jacoby on how the bankruptcy system can take advantage of the poor and be used as a tool for those who have done wrong to skirt responsibility.

Amid the Salt Typhoon hack, the US government wants you and me to go encrypted. Ubisoft shuts down XDefiant. Spotify Wrapped 2024 has NotebookLM baked right into it. And Google's text to video AI model has beaten Sora to market, but is Sam Altman about to get all Santa on us?Sponsors:Lumen.me/rideLinks:U.S. officials urge Americans to use encrypted apps amid unprecedented cyberattack (NBCNews)Ubisoft shutting down XDefiant in 2025, laying off half of its team (Polygon)Spotify Wrapped 2024 adds an AI podcast powered by Google's NotebookLM (TechCrunch)Smart Home Market Becomes Apple's Next Strategic Target; New HomePod with Display Set to Be Key Product in Apple's Smart Home Strategy (Ming-Chi Kuo)Google's new generative AI video model is now available (The Verge)AWS announces Aurora DSQL, a new distributed SQL database that promises virtually unlimited scalability (TechCrunch)Kindle Scribe 2 review in progress: Is slightly useful AI worth the extra cash? (Engadget)See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

With Donald Trump's victory this week, many people looked at the election results and thought, yeah, this is the country I thought it was. For some people, that was a hopeful thing. For others, kind of the opposite. This week, we talked with people who helped make it happen and some who are looking to what's next. Visit thisamericanlife.org/lifepartners to sign up for our premium subscription.Prologue: Ira talks with Zoe Chace about watching Trump's victory from an ecstatic room in Michigan. Then he checks in with a DC cop who was injured at the Capitol on January 6. (7 minutes)Act One: Trump has claimed that he will be able to deport between 15 and 20 million people. But neither he nor his team have spelled out exactly how they'd do it. Producer Nadia Reiman looked into what mass deportation could actually look like on the ground if and when it comes to pass. (17 minutes)Act Two: Trump won record numbers of Latino voters this year. Ike Sriskandarajah spent the day with a guy in Pennsylvania who's been working to bring Latino voters to Trump for years. (15 minutes)Act Three: Ira talks with two of Trump's “political enemies” about their post-election plans. (8 minutes)Act Four: Ten different states had abortion rights measures on their ballots this election. Producer Miki Meek got curious about a particular kind of political ad that aired in many of those states and called up a few of the women whose stories were featured in them. (9 minutes)Transcripts are available at thisamericanlife.orgThis American Life privacy policy.Learn more about sponsor message choices.