Podcasts about Baking

Join the Challenge ⁠⁠⁠⁠and share with a friend! My experience with getting later into summer is that the quiet, laziness of the days has finally sunk in. The frantic activity of May has passed and the first of the summer trips are over. Our Summer Faith Challenge is a fun one this week. It's a choose-your-own-adventure. Either invite someone over for a meal orMake cookie dough and freeze balls of it to have on hand in the freezer.  Discipleship is done so well over food. As soon as I start baking my kids gather around to see what's happening, or as soon as they smell cookies going into the oven, the smell lures them out to talk.  We are called to “Go make disciples.” Jesus famously discipled in combination with food. It's a good recipe for discipleship success! We hear stories of the feeding of five thousand, wedding feasts, and the last supper. The early church copied that, and we see in Acts 2:42&46 that “They devoted themselves to the apostles' teaching and to fellowship, to the breaking of bread and to prayer… Every day they continued to meet together in the temple courts. They broke bread in their homes and ate together with glad and sincere hearts.” I think this interview with Sally Clarkson will inspire you in your discipleship goals! Enjoy!

Mauler likens a 5000 year old frozen dead man to the wedding cake in your freezer, Rush sharpens his knives with the ice cream guy, Jenni dresses up like a rat to accompany Brady into a sewer, and Brady felt like an Alpaca growing up because he had two older sisters. Love the podcast? Leave us a review!

How do you get a perfectly fudgy brownie with a glossy top without using a box mix?In this bite-sized episode, we share the best things we ate this week to inspire each other — and you!By the end of this episode, you'll want to bake a batch of triple-chocolate brownies that are beginner-friendly, deeply fudgy, and achieve that coveted glossy crust. You'll also discover a simple sole meunière recipe that's buttery, lemony, and easy enough for a weeknight dinner.Tune in for a quick dose of home cooking inspiration!***For more recipes and cooking inspiration, sign up for our free Substack here. And join us on our live monthly calls by upgrading your subscription to paid!***Links:Seriously fudgy brownies from Sally's Baking Addiction, Sonya also talked about the recipe in Sally McKenna's book: Sally's Baking 101 (which is different from the online version)More brownies we love:Alice Medrich's best cocoa browniesSonya's flourless chocolate tahini browniesFudgy brownies from Inspired Taste blogGlossy fudge brownies from Bravetart Sole Meuniere by Martha StewartSecret Food Tours: NYC – Chinatown & Little ItalyKari's best bite: pineapple pork bun at Mei Lai Wah BakeryAnd the Original Chinatown Ice Cream Factory, whose logo was designed by the children at a local public schoolJoin Sonya on a Portland farmers' market tour through Airbnb Experiences!***Got a cooking question? Leave us a message on our hotline at: 323-452-9084For more recipes and cooking inspiration, sign up for our Substack here.

Perfekte Haut, ein frischer Glow und Make-up, das natürlich aussieht – genau das wünschen sich viele. Doch zwischen Social-Media-Trends, Produkt-Hypes und unzähligen Beauty-Tipps ist oft schwer zu erkennen, was wirklich funktioniert und was eher Mythos als Must-have ist. In dieser Folge von BUNTE VIP GLOSS spricht Star-Visagist Kevin Bete über die Grundlagen eines gelungenen Make-ups und verrät seine wichtigsten Tipps für den Alltag. Er erklärt, wie man Frische ins Gesicht zaubert, warum Hautpflege und Produktwahl entscheidend sind und welche Techniken für ein besonders harmonisches Ergebnis sorgen. Außerdem nimmt er beliebte Social-Media-Trends wie Glass Skin, Baking und Overlining unter die Lupe und verrät, was davon wirklich überzeugt.

In this episode, Jenny Zegler, principal strategist for food and drink at Mintel, shares the research around what's trending among new baking and snack products with Charlotte Atchley, editor of Baking & Snack, and Lucas Cuni-Mertz, associate editor of Baking & Snack. 

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Going Long Podcast Episode 636: The Powerful Little Hidden Secret I Learned from Baking Chickpeas  ( To see the Video Version of today's conversation just CLICK HERE. ) In today's episode of The Going Long Podcast, you'll learn the following:   [00:24 - 00:53] Billy welcomes us to and introduces today's show. [00:53 - 09:31] Billy shares a personal story about a cooking experience he had which brought some hidden analogical insights! [09:31 - 11:15] Billy wraps up the show.   If you're a corporate executive who wants to make your role optional, then grab your FREE ebook with Billy's proven 3 step process at:  www.makeitoptional.com What you can expect to get out of this ebook: Learn how to achieve corporate optionality Gain true control over your career Turn corporate skills into personal assets With 26 years of experience in corporate sales leadership, achieved optionality through multiple income streams, Billy has helped dozens of executives build their paths to take control of their time. This free ebook gives you everything you need to identify, plan, and take control of your career while building financial optionality, leveraging your skills, and start living your IDEAL day - today! Go to: www.makeitoptional.com Click the above link or just copy and paste the following directly into your browser to sign up and get your free ebook: https://www.makeitoptional.com/?utm_source=podcast&utm_medium=social&utm_campaign=p2olm  To see the Video Version of today's conversation just CLICK HERE.   How to leave a review for The Going Long Podcast: https://youtu.be/qfRqLVcf8UI     Be sure to connect with Billy!  He's made it easy for you to do…Just go to any of these sites:   Website: www.billykeels.com Youtube: billykeels Facebook: Billy Keels Fan Page Instagram: @billykeels Twitter: @billykeels LinkedIn: Billy Keels

Porsha Kimble of Dallas, TX shares her 20-year journey including starting as a home baker, competing on the Food Network, teaching around the world, and building a 6-figure packaged food businessGet full show notes and transcript here: https://forrager.com/podcast/169

Superman built his own island. Shaped like himself. In the middle of the ocean. With a foghorn that plays a recording of his voice saying "Keep off Superman Island." This week Zach and Mike tackle a pair of Silver Age Superman stories, starting with "The Secret of Superman Island" a story in which the Man of Steel harvests rocks from mountains, chisels a giant spade out of boulders, tells a whale to leave him alone mid-ocean, builds a lighthouse that projects his own face, installs a lead-lined vault, and constructs an entire island in the shape of his own body. The reason for all of this is both logical and completely unhinged. Lois Lane gets involved. Nautical crooks think there's treasure. There is not treasure. There is something much more interesting than treasure.Also: the island is a Superman star now. It's floating in space. That's how the story ends. Superman just throws it up there.Also in this episode:- Baking tips from Zach and Mike (this happens)- The Boys Season 5 finale discussed with spoiler warning, you've been warned- Mandalorian and Grogu reviewed — Mike has thoughts on Jabba's son's voice- Big 12 Media Days in July — Zach and Mike may be recording live. Athletes talking comic books. Stay tuned.- A live Halloween con appearance teased for October in — Tales from the Crypt vibes incoming- The audio drama voice cast is still coming together — reach out if you want in#superman #dccomics #dc #loislane #comicbooks #comics #silveragecomics #superhero #superheroes Thank you to our sponsors! Click on them below:puzzle.io : https://puzzleio.pxf.io/3J0Y4yMagikFlame: https://magikflame.pxf.io/K0dgQvHello Cake: https://cake.sjv.io/kOoEjvSee Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Join Deanna as she talks about practical and affordable marketing, ideas for cottage bakery owners.

Customers find great comfort when their vendors operate in patterns that are consistent, and good for the customer. Inconsistency is one of the most common occurrences in business today. The companies that flourish are those that operate with a set of standard operating procedures that becomes an insurance policy for consistency.Support the show

I Thought Her Thursday Baking Nights Were for UsBecome a supporter of this podcast: https://www.spreaker.com/podcast/true-cheating-wives-and-girlfriends-stories-2026-true-cheating-stories-podcast--5689182/support.

French pizza maker Boris Berard of ORA 1929 Atelier Pizza in Nice, France, joins PEEL: A PMQ Pizza Podcast after earning a Top 25 finish in the Traditional American category at the International Pizza Challenge in Las Vegas. Competing against more than 700 pizza makers, Berard's fermentation-focused approach combines ancient Einkorn wheat, wild sourdough cultures and a multi-stage dough process inspired by French and Italian baking traditions. In this episode, Berard explains why he believes fermentation and digestibility are becoming increasingly important to consumers, how his background in analytics and business systems influences his approach to dough development, and what operators can learn from viewing pizza through the lens of process rather than equipment. He also discusses his plans to bring the ORA 1929 Atelier Pizza concept to the United States and create a hub dedicated to artisan sourdough and ancient-grain pizza production.

This dessert is an easy French classic, and any fruit can be used really – raspberry, feijoa, peach, plum, prune, or the original, cherry. I'm using tamarillos as they're in season and warmed, they're absolutely gorgeous. Serves 4-6 Ingredients 3-4 tamarillos, scooped and sliced 5 medium eggs 8 tbsps. caster sugar + extra 5 tbsps. plain flour 2 tsps. vanilla extract 1¼ cup milk Cream to serve Butter to grease dish + extra Method Preheat the oven to 180°C and generously butter a large ovenproof dish. Scatter the tamarillos into the dish. Whisk the eggs with the sugar, then add the flour and whisk until smooth. Whisk in the vanilla and milk. Pour the batter over the fruit, dot some extra butter over the top, and bake for 30 minutes or so until just set in the centre, puffed, and golden. Serve with a final sprinkle of sugar over the top and drizzle with cream. Make it your own For a dairy free version, use plant-based milk. LISTEN ABOVE See omnystudio.com/listener for privacy information.

Today, we're speaking with Aleyna Morales. Aleyna grew up in the Twin Cities and Somerset, Wisconsin. Aleyna's heritage includes Ojibwe from the Fond du Lac Band community and Mexican. She is the creator and baker behind Baked to Bliss by Laney. You can catch her selling baked goods at the Carlton County Farmers Market. Aleyna shares how a need to pull herself out of the lowest point in her life led to taking classes and an interest in sourdough bread. She posted videos on TikTok, never expecting people to reach out and to buy her bread. A decision to attend a local entrepreneur meet-up led to an encounter with a neighbor who was starting a coffee business and, coincidentally, needed scones and muffins to sell to his customers. Together, these surprising turns of events, her gifts and the support of her community have allowed her to create a thriving baking business she calls Baked to Bliss by Laney. She also talks about what helps her to cope when times get hard and why believing in yourself is key to building a better life.   Aleyna is the mom of five children and lives with her partner in the Fond du Lac community.-----Hosts / Producers: Leah Lemm, Cole Premo Editor: Britt Aamodt Editorial support: Emily Krumberger Mixing & mastering: Chris Harwood -----For the latest episode drops and updates, follow us on social media. instagram.com/ampersradioinstagram.com/mnnativenewsfacebook.com/MNNativeNewsNever miss a beat. Sign up for our email list to receive news, updates and content releases from AMPERS. ampers.org/about-ampers/staytuned/ This show is made possible by community support. Due to cuts in federal funding, the community radio you love is at risk. Your support is needed now more than ever. Donate now to power the community programs you love: ampers.org/fund

Kelly knows baking and cooking isn't everyone's forte! This Reddit user admits, “it is a simple recipe that I somehow managed to butcher

Baking Challah on Erev ShabbosAdvertising Inquiries: https://redcircle.com/brandsPrivacy & Opt-Out: https://redcircle.com/privacy

We welcome a Dish listener who's been a fan since day one!  There's a whole lot of love around the Dish table as we welcome long-time listener, first-time visitor, Emilia Clarke. The actor, known for her incredible and life-changing role as Daenerys Targaryen in Game Of Thrones, brings her passion for food, Nick, Angela and martinis to a special episode marking the fourth anniversary of Dish.  Emilia starts by showing why writing down your food likes when slightly hungover makes for a long and salty list. But what a list it is, as we get great detail about the fish, vegetables and meats that whet Emilia's appetite, as well as the specific textures and ingredients that don't make it onto her plate. Emilia is also a regular cook, who is willing to take on any challenge when making food for friends and family, or herself while away on set. Emilia can currently be seen in PONIES, a 70s spy thriller set in Russia, which is currently available to watch on Sky and Now in the UK and Ireland. Emilia and co-star Haley Lu Richardson play two women working at the US embassy in Moscow who, after the mysterious deaths of their husbands in a plane crash, become CIA agents to investigate what happened. The role came with Emilia having to master Russian, a skill which she did with the help of a very impressive memory palace.  The episode begins over a glass of Laurent-Perrier La Cuvée Champagne and a start of tomato tonnato salad. It's followed by rack of lamb, inspired by this recipe for super greens vignole with lamb steaks, and there's even enough time for an elderflower & mint martini. The Waitrose wine experts paired the meal with a bottle of Villa Cafaggio Chianti Classico. Cheers Emilia... and happy fourth birthday to us, too!  You can watch full episodes of Dish on YouTube and on Spotify.  All recipes from this podcast can be found at waitrose.com/dishrecipes A transcript for this episode can be found at waitrose.com/dish If you want to get in touch with us about anything at all, contact dish@waitrose.co.uk Dish from Waitrose is made by Cold Glass Productions 00:00 Welcome!  01:31 Four years of Dish 04:59 Emilia Clarke is here & she loves Dish!  07:20 Champagne cheers & Martini love  10:36 Time for Tomato Tonnato  12:50 From food loves to dinner parties  17:01 From food dislikes to cooking for others  20:30 Cookery books & Nigel Slater love  22:55 Baking on set & Chef roles 24:09 Lamb is served!  28:35 Emilia's new show ‘Ponies' 32:09 Learning Russian & filming in Budapest  34:24 From childhood roles to GOT  39:35 Emilia Clarke appreciation!  41:26 Martini time!  42:19 Fast food quiz 45:15 A love letter to Tahini Learn more about your ad choices. Visit megaphone.fm/adchoices

This week on Kitchen Tape, Rose and Crystal sit down with Dorie Greenspan, one of the most beloved and trusted voices in baking. We talk about the decades-spanning body of work that has made Dorie such a constant presence in home kitchens, from her collaborations with icons like Pierre Hermé and Julia Child to the warmth, clarity, and curiosity that define her own books. The conversation invites us into her sweet world and moves through intuition, endurance, recipe writing, family, the choice for a fully illustrated book and the quiet discipline of making people feel cared for through food. And at the very end, Dorie receives a reveal that's been building quietly across the entire season! LEAVE A COMMENT TO WIN A COPY OF HER NEW BOOK! United States shipping addresses only.Mentioned in this episode:• Dorie's Anytime Cakes: A James Beard Award Winner's Collection of 100+ Simple Illustrated Recipes• Baking with Dorie: Sweet, Salty & Simple• Everyday Dorie: The Way I Cook• Dorie's Cookies• Baking Chez Moi: Recipes from My Paris Home to Your Home Anywhere• Around My French Table: More than 300 Recipes from My Home to Yours• Baking: From My Home to Yours• Baking with Julia: Savor the Joys of Baking with America's Best Bakers• The Settlement Cookbook by Simon Kander• The New York Times Cookbook by Craig Claiborne• Sift by Nicola Lamb• A Book of Mediterranean Food by Elizabeth David• Salt, Fat, Acid, Heat by Samin Nosrat

Send us Fan Mail☀️ Summer Slowdown - Keep your marketing piping hot all summerIn this week's Baking it Down Podcast - Episode 263 - Summer Slowdown, it's that tiiime of year - where both bakers and clients take a step back from the onslaught of End of School and grad orders. We say it every year - the dreaded "J" months are the slowest months for bakers because it's the convergence of our clients being out of town or busy entertaining the rug rats, along with a hiatus of any major holidays that tick cookie sales up.But if you plan to take a baking break or just understand the ebbs and flows of our industry, the summer slowdown can be a great time to take a deep breath and retool, touch up, and tweak before we get into the crazy Q3 and Q4 "cookie Super Bowl" months. So here are ten things you could do to sharpen the ol' butcher knife that'll make quick work of crunch time.

We get lots of questions from supporters and listeners about milling your own flour and thought it was about time we brought them all together a Q&A.This episode is packed with information:We start with troubleshooting bread made with freshly milled flour, including:why your bread might not be rising as muchwhy you might have experienced your bread pancakingand why freshly milled flour breads need more water and how best to transition to thatWe then go on to talk about sifting, how to do it, and the nutritional effects.We talk about storing grain, whether we're personally concerned with the heat that grinding grains at home produces, and then how we store excess flour.We cover freshly milling gluten-free grains, including a deep dive into oats.And we talk about all the other things you can use your home mill for, and there are lots of them.Whether you have a mill or whether you're just thinking about getting a mill, this episode will bring you something new.* * * * * * * * * * * * * * * * * * * * * * * * * Sign up to the pod's newsletter here.Get a free 30-page guide to Baking with Ancient GrainsRead our Guide to Milling Your Own FlourGet all three of the podcast cookbooksWear our beautiful, sustainable merchandiseAlison's course, Rye Sourdough Bread: Mastering The BasicsAlison's Sowans oat fermentation courseVisit our (non-Amazon!) bookshop: US here and UK here.* * * * * * * * * * * * * * * * * * * * * * * * * *Come join the podcast community! You can select from a variety of levels with benefits including monthly live calls, a private podcast feed stuffed with bonus content, and a Discord discussion group Find out more here!* * * * * * * * * * * * * * * * * * * * * * * * * ** * * * * * * * * * * * * * * * * * * * * * * * * *If you love the show, leave us a 5* reviews on Apple Podcasts:Open the Apple Podcast app and find Ancestral Kitchen Podcast in your libraryScroll down to 'ratings and reviews', click on 'write a review', give us 5*s and then tell us why you love listening* * * * * * * * * * * * * * * * * * * * * * * * * *Resources:Ancestral Kitchen Podcast Guide to Home MillingThe Grain Flavour Wheel ProjectAlison's article on making stone-ground oatmeal in the mockmillMockmill Milling GuideBread LasagnaDo you have memories, documents, recipes or stories of those who cooked ancestrally? Visit our website here for how to shareThe podcast has a website here!Stay in touch with Alison via her newsletter at Ancestral KitchenThe podcast is on You Tube hereThe podcast is mixed and the music created by Alison's husband, Rob. Find him here: Robert Michael Kay

Welcome to Season 19 of the Troubleshooting Innovation podcast. We're talking with Kristen Boschetto, owner and GM of Boston Baking, to learn how generations of baking experience can lead a midsize bakery straight to the future. Sponsored by Tutor Intelligence. In our final episode, Kristen shares how Boston Baking uses strategic expansion and smart investments in automation to build for the future.

Chapter 5 — Kitchen Science — Cooking Is ChemistryThe Kitchen Is the Greatest Laboratory I Have Ever Worked InI have had the privilege, over a long career, of working alongside some extraordinary minds. Farmers who understood soil science with an intuitive depth that rivaled any academic. Fishermen who read weather and water with almost supernatural precision. Winemakers who could taste a barrel and tell you not just what it needed, but what it would become. But the people who have taught me the most about science — real, practical, observable science — have been other cooks. Because cooking, understood correctly, is chemistry. It is physics. It is biology. It is, in the most literal sense, the transformation of matter.I fell in love with the science of cooking the way most cooks of my generation did — not through books or classrooms, but through observation and repetition. You make hollandaise sauce five hundred times, and you begin to understand, at a cellular level, what an emulsion is: fat and water forced into uneasy coexistence by the lecithin in egg yolk, held together by agitation and precise temperature. Too hot and the proteins seize, and you have a scrambled egg in butter. Too cool, and the emulsion breaks. The window of success is narrow, and the feedback is immediate. That is the best kind of science education I know.Simultaneously, heat is the foundational variable in cooking chemistry. It is also the most misunderstood. Most beginning cooks think of heat as simply a means of making things hot. But heat does something far more interesting: it transforms the molecular structure of food in ways that change texture, flavor, color, and nutritional profile. When you apply dry heat to the surface of a piece of meat or bread — through roasting, searing, or baking — you trigger the Maillard reaction: a complex set of chemical reactions between amino acids and reducing sugars that produces hundreds of new flavor compounds along with the characteristic brown crust we find irresistible. This reaction is responsible for the crust on a loaf of bread, the sear on a steak, and the golden exterior of a roasted chicken. It is one of the most important flavor-generating processes in all of cooking, and it happens within a precise temperature range. Water and its behavior are the second great lesson of kitchen chemistry. Water boils at 212°F at sea level — a fact so familiar it seems unremarkable, but its implications run through almost everything we cook. Braising works because liquid held just below the boil gently dissolves tough collagen in meat into silky gelatin over several hours — a process that would never happen at higher temperatures, which would instead seize the muscle fibers into toughness. Pasta cooking requires a rolling boil not to cook the pasta faster but to keep it in constant motion so it doesn't stick. Caramel requires driving all the water out of sugar before the chemical transformation begins — which is why you must resist adding liquid too early, and why patience at the stove is not a virtue but a technical requirement.such as Leavening — the science of making baked goods rise — is perhaps the most magical and most teachable aspect of cooking chemistry for young people. Yeast is a living organism that consumes sugars and exhales carbon dioxide gas, which gets trapped in gluten structures in dough, causing it to expand. Baking soda is a base that, when combined with an acidic ingredient — buttermilk, lemon juice, vinegar, or yogurt — releases carbon dioxide through a simple acid-base reaction, producing the same rise without any living organisms. These are not just cooking techniques. They are chemistry lessons of genuine elegance and power. I have never met a child who was not fascinated by watching bread dough double in size overnight, or who didn't want to understand why.Full Content, Article, Recipes, and more!

Join Deanna as she discusses selecting the best menu for your cottage bakery and how to figure out what to charge for each item you sell.

Episode 497 - Candice Hill Pete's Percussion Podcast Kansas City-based freelancing percussionist, educator, Steel Pan artist, composer and arranger Candice Hill stops by to talk about her career in KC and getting started there, along with her time performing with the Kansas City Chiefs drumline (03:45), teaching and performing in town, arranging and composing, and her work “Red City Calypso” (21:30), growing up in Columbia (MO) and her family musical background (34:45), her undergrad years at Missouri State University, marching band and lessons, getting into steel pan performance, and Music Education vs. Music Performance degrees (44:55), attending Northern Illinois University for her master's in Steel Pan Performance, studying with Liam Teague and Cliff Alexis, dealing with performance anxiety, and keeping up with her non-steel band percussion skills (01:04:15), and settles in for the Random Ass Questions, including segments on being a woman in the field of percussion, Pete getting to work with Candice and Emily Lemmermann for the Missouri Mass Steel Band performance last month, Dirty Dancing, Crafts and Baking, experiencing Panorama in Trinidad and Tobago, bad cleaning jobs, and the excellence of Steel Band all over the world (01:27:20).Finishing with a Rave on the 2026 film Michael (01:54:30).Candice Hill Links:Candice Hill's website“Red City Calypso” - Candice HillPrevious Podcast Guests mentioned:Emily Lemmermann in 2019Julia Gaines-Montag in 2016Scott Cameron in 2016Liam Teague in 2025Rich Holly in 2020Raychel Taylor in 2020Amanda Duncan in 2023Elizabeth DeLamater in 2019Other Links:Matt Arnet“Tornado” - Mitch MarkovichJohn PattersonBlast!Al O'ConnorCliff Alexis“Because” - The Beatles“Island in the Sun” - Len “Boogsie” SharpeYuko AsadaMia Gormandy-BenjaminRobert ChappellScott McConnellDirty Dancing trailerUnheard Voices - Myrna NurseCricut crafts“Pan by Storm” - Skiffle BunchBen YanceyRaves:Michael trailer

This week on Kitchen Tape, Rose and Crystal sit down with Helen Goh, internationally acclaimed pastry chef, longtime Ottolenghi collaborator, columnist for the Sydney Morning Herald and The Guardian, and author of Baking and the Meaning of Life and Sweet. Featuring 100 recipes that weave together Helen's Malaysian and Australian heritage with Western and Middle Eastern influences, Baking and the Meaning of Life asks a larger question beneath the recipes: how do we build meaning in our lives? Through eight essays woven throughout the book, Helen explores baking as a practice of mindfulness, agency, competence, ritual, and connection — not simply as a way to make food, but as one of the many small acts that help us create purpose and community in a chaotic world. The conversation moves through her enviable cookbook collection, existentialism, the meanings of color, psychology, flavor, memory, and the quiet rigor behind recipes that feel both deeply comforting and profoundly intentional.Mentioned in this episode:• Baking and the Meaning of Life: How to Find Joy in 100 Recipes• Sweet by Helen Goh and Yotam Ottolenghi• Cooking: Simply and Well, for One or Many by Jeremy Lee• Kate Spade Green• The Australian Women's Weekly Children's Birthday Cake Book• The Flavor Thesaurus by Niki Segnit• Stars Desserts by Emily Luchetti• Flour Hour Baking Podcast hosted by Jeremiah Duarte Bills and Amanda Faber• Bird by Bird by Anne Lamott• Ma Vie en Rose by Rose Levy Beranbaum• The Artful Baker by Cenk Sonmezsoy• Jikoni by Ravinder Bhogal

In this episode, Debra Caldow talks to Ellen Tomlinson from JubyLee Bakes. Ellen explains how she joined together with other families to create JubyLee Bakes. Their goal was to provide meaningful work for her son and other young adults with additional needs. She discusses why they chose baking and how they financed the startup. Ellen also talks honestly about the challenges they faced along the way. She shares the support they found that helped them build and run the organization. JubyLee Bakes now helps many young people develop real work skills. And in doing so, it boosts their confidence and sense of self-worth. https://www.jubyleebakes.org.uk/  If you would like to support this podcast then visit buymeacoffee.com/expandingworlds

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Ian Collins reacts as Nigel Farage is framing the Makerfield by-election as a two-horse by-election, urging right-wing voters to back Reform against Andy Burnham. With Labour narrowly ahead, Restore Britain splitting support, and Conservatives rejecting deals, the contest underlines volatile Westminster realignments. Meanwhile, ministers may offer bursaries to benefit-dependent parents, removing financial barriers that deter teenagers from apprenticeships.Wake up with Talk Breakfast in full on YouTube, DAB+ radio, Freeview 280, Fire TV, Samsung TV Plus or the Talk App on your TV from 6am every morning. Hosted on Acast. See acast.com/privacy for more information.

This week in Judge Bex's courtroom, two families face off over too much of a good thing! First up, Orla and Otty have had enough of their dad’s non-stop hiking sprees, especially when all they wanted for their Canadian birthday trip was swimming and sweets. Is dad working the family too hard, or is there room for compromise (and chocolate)? Then: Elena brings her dad before the court for breaking the promise of "just one second" whenever she wants to bake – only for dad to get lost in his laptop. Can Judge Bex balance the scales of family time, outdoor adventure, and home-baked cookies? Support the show: https://funkidslive.com/plusSee omnystudio.com/listener for privacy information.

Tonight, Andrew will talk on the topic of Baking until you fall asleep.  Start your 7-day free trial of Send Me to Sleep Premium today, and enjoy our two upcoming exclusive episodes: ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠https://sendmetosleep.supercast.com/⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ Welcome to Send Me To Sleep, the place to find a good night's rest. My name is Andrew, and I help you fall asleep by reading relaxing books and stories. If you find this podcast effective, please consider following, so you can stay up-to-date with new weekly episodes and fall asleep consistently, each night. Enjoying the show? Leave us a rating and review: ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Apple Podcasts⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ - ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Spotify⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ Visit our website: ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠www.slumberstudios.com Follow us on Instagram: ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠https://www.instagram.com/sendmetosleepco/⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ Do not listen to this sleep story whilst driving or operating machinery. Please only listen to the Send Me To Sleep podcast in a safe place where you can relax and fall asleep. Our AppsRedeem exclusive, unlimited access to premium content for 1 month FREE in our mobile apps built by the Slumber Studios team:Deep Sleep Sounds App: deepsleepsounds.com/sendmetosleepSlumber App: slumber.fm/sendmetosleep Hosted by Simplecast, an AdsWizz company. See pcm.adswizz.com for information about our collection and use of personal data for advertising.

Tonight, Andrew will talk on the topic of Baking until you fall asleep.  Start your 7-day free trial of Send Me to Sleep Premium today, and enjoy our two upcoming exclusive episodes: ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠https://sendmetosleep.supercast.com/⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ Welcome to Send Me To Sleep, the place to find a good night's rest. My name is Andrew, and I help you fall asleep by reading relaxing books and stories. If you find this podcast effective, please consider following, so you can stay up-to-date with new weekly episodes and fall asleep consistently, each night. Enjoying the show? Leave us a rating and review: ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Apple Podcasts⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ - ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Spotify⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ Visit our website: ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠www.slumberstudios.com Follow us on Instagram: ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠https://www.instagram.com/sendmetosleepco/⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ Do not listen to this sleep story whilst driving or operating machinery. Please only listen to the Send Me To Sleep podcast in a safe place where you can relax and fall asleep. Our AppsRedeem exclusive, unlimited access to premium content for 1 month FREE in our mobile apps built by the Slumber Studios team:Deep Sleep Sounds App: deepsleepsounds.com/sendmetosleepSlumber App: slumber.fm/sendmetosleep Hosted by Simplecast, an AdsWizz company. See pcm.adswizz.com for information about our collection and use of personal data for advertising.

This week, Paul reminds us that beneath our self-righteousness and defensiveness is a deeper reality: our greatest problem isn't outside of us, but inside of us.Join us for a weekly narration of Paul Tripp's popular devotional. You can subscribe to our email list to receive this devotional straight to your inbox each week, or read online at PaulTripp.com/Wednesday or on Facebook, Instagram, and the Paul Tripp App.If you've been enjoying the Wednesday's Word podcast, please leave us a review! Each review helps us reach more people with the transforming power of Jesus Christ.

Melissa Weller is an acclaimed baker, pastry chef, and cookbook author with over two decades of experience. Before pursuing her passion for baking, she worked as an engineer, but at 30, she pivoted careers by enrolling at the French Culinary Institute (now the Institute for Culinary Education). Since then, Melissa has built an impressive career in some of the country's most esteemed kitchens, including Babbo, Sullivan Street Bakery, Per Se, Bouchon Bakery, and Roberta's. She was the founding baker at Sadelle's and later served as the head baker at Walnut Street Café in Philadelphia and a chef-partner at High Street on Hudson, where she further cemented her reputation as a leader in the industry. Her expertise and dedication earned her a James Beard Award nomination for Outstanding Baker in 2016, and in November 2020, she published her first cookbook, A Good Bake (Knopf), sharing her deep knowledge and passion for the craft. In 2024, Melissa partnered with 55 Hospitality to spearhead the opening of Bub's Bakery (opened September 2025), an innovative allergen-free concept, expanding her influence in the baking world while championing inclusivity in pastry. Melissa's career spans New York City, Philadelphia, and the Eastern Shore of Maryland, where she continues to explore the art and science of baking. Driven by a love of learning and sharing knowledge, she remains a respected voice in the culinary world. Instagram: @melissafunkweller or @bubsbakerynyc Websites: Melissabakesbread.com or bubsbakery.com In this episode we discuss: •  What prompted Melissa to pivot from a career in chemical engineering to professional baking •  What she learned from mentors at Babbo, Sullivan Street Bakery and Per Se, among others •  Juggling her role as a mother with baking at Roberta's in Brooklyn •  Becoming an entrepreneur – opening a bagel stand at the market •  Opening Sadelle's – where Melissa brought her pastries to a new level •  Becoming an author: writing A Good Bake and Very Good Bread •  Opening Bub's Bakery, an allergen-free bakery •  And much more!

Send us a message!In this episode we will be covering Facebook Live Questions 4/28-5/10/26  from Dana's free Facebook Group Registered Dietitian Exam Study Group with Dana RD!Join the RD Exam Prep Mastery Program for access to the Situational Practice Questions,  Key Topics Review, Vocab Classes, Wed 8pest Group tutoring , study guides and a new trouble area video each week!Need a Crash Course before your exam? Check out the 5 part Pre-Exam Crash Course: Key Topics Review.Get the free RD Exam Prep Masterclass here. test out the recorded classes with the Free Trial.  Looking for additional tutoring service? Visit my website! Shop all recorded courses at https://danajfryernutritiontutoring.teachable.com

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In this remastered classic, Roy and Kamila bake cupcakes together — in Polish! This hands-on, practical episode teaches essential cooking and baking vocabulary through a real recipe. Fractions, ingredients, kitchen tools and oven temperatures — all po polsku. Delicious learning guaranteed!

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BTS, BONUS CONTENT AND MORE! Only on Patreon: https://www.patreon.com/c/TrashTuesdayPodcast GET IT BEFORE ITS GONE - https://trashtuesday.myshopify.com/ Trash Tuesday is getting RODICULOUS! We are in awe of youtube royalty Rosanna Pansino and Olivia Lopes. We're dishing on the millennial sayings Olivia refuses to co-sign, why group photos are peak millennial behavior, and Rosanna casually carrying a bottle in her purse like the icon she is. Pop divas, musicals, flashing boys, and every tangent your group chat would eat up. Rosanna opens up about her battle with PMDD and the kind of honest girl talk that makes you feel seen and heard. Are we invited to the next girls night?? LETS GET STARTED MORE RODICULOUS!https://www.youtube.com/@rodiculous MORE RO!https://www.youtube.com/channel/UCjwmbv6NE4mOh8Z8VhPUx1Qhttps://www.instagram.com/rosannapansino/ https://rosannapansino.comMORE OLIVIA!https://www.instagram.com/olivialopes/ https://www.youtube.com/@olivialopesyoutube Thank you to our sponsors:Thank you to SKIMS - Shop Everyday Cotton, and all of my favorite bras and underwear at http://www.skims.com/trashtuesday #skimspartnerThank you to LOLA BLANKETS - Get 40% off select Lola Blankets products at Lolablankets.com by using code TRASHTUESDAY at checkout. Experience the world's #1 blanket with Lola Blankets https://lolablankets.com/ Thank you to HOME CHEF - For a limited time, Home Chef is offering our listeners 50% OFF and free shipping for your first box PLUS free dessert for life! Go to https://www.homechef.com/trashtuesday *Ebb Ocean Club is NOW IN SEPHORA* https://www.sephora.com/brand/ebb-ocean-club for Khalyla's reef safe and biodegradable hair products!*Listen to Esther's New Solo Pod!* https://www.esthersgrouptherapy.substack.com FOLLOW TRASH ON SOCIALS: Instagram: https://www.instagram.com/itstrashtuesday Tiktok: https://www.tiktok.com/@itstrashtuesday MORE ESTHER:TikTok: https://www.tiktok.com/@esthermonster Instagram: https://www.instagram.com/esthermonster/ MORE KHALYLA:Instagram: https://www.instagram.com/khalamityk/ Tigerbelly Podcast: https://www.youtube.com/@UCIyIoM_Nd8HtY19fuR_ov2A PRODUCTION:Studio Ten42: https://www.instagram.com/studioten42/ Guy Robinson: https://www.instagram.com/grobfps/ Arielle Jade (Editor): https://www.instagram.com/jade.rabbit.cce/ Elisa Hernandez Kohler: https://www.instagram.com/ellie.lianna/ Megan Clements: https://www.instagram.com/egggymeg/ See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Oscar Oven worries when the Parker family tries to bake cookies without a recipe. How will they turn out? Narrator: Female Story Begins: 4:01 Ahway Adventure Cookies Excerpt: “I know. I'm sorry. I forgot,” Emily repeated. “Is there anything we can make tonight?” she asked, voice full of hope. Mr. Parker walked over to the pantry, opened the door, and looked inside. “Let's see what we have. Maybe we can still figure something out.” Oscar felt his excitement leaving and worry creeping in. Baking usually required exact measurements and ingredients. It needed a plan. And that meant everything ready to go, a recipe on the counter, measuring cups out, and everything happening in the right order. This did not sound like a plan at all. Today's Meditation: Relax as you imagine sunlight warming you as you lie in a grassy meadow. Creating the original bedtime stories and art for Be Calm on Ahway Island takes a lot of time and care. As a listener-supported podcast, we truly appreciate our members on Patreon. If you’re not already a member, please consider joining! Writing, recording, editing, and publishing episodes and managing digital platforms is an enormous endeavor. Our Patreon program will help continue to grow Ahway Island and we hope you will support us! You can choose from 2 different Membership Levels, all of which include access to our Archives and extra episodes every other month! Are you and your children enjoying our stories and self-soothing meditations? Looking for ways to help your child learn emotional regulation and how to self soothe? You’ll find them on Ahway Island®. Be Calm on Ahway Island® Podcast offers original bedtime stories, like “Happy Dragon,” paired with meditations for kids. We help them drift off to sleep with a guided relaxation and a calming story. Gently nestled within each podcast episode are mindfulness techniques and positive learning moments.  To learn more about our mission at Ahway Island and our team, please visit our website. In the press: Read about how and why we created Ahway Island in this feature from Global Comment! Zzz! The Boston Globe recommends “Be Calm on Ahway Island” as as one of “Eight Podcasts That Could Help You Get Some Sleep.” SheKnows recommends us as as a podcast you and your kids will love! Digital Trends warns listeners that “you may not make it through an entire episode fully conscious.” Yay! Thanks for being part of our Ahway Island community!