Podcasts about Baking

Fun cameo from Scott the Sourdough Pro00:00 Introduction to the Video Podcast02:57 Beauty Standards and Personal Choices05:57 Reality TV Dynamics and Character Analysis08:54 Social Media Influence and Content Creation11:55 Holiday Traditions and Cultural Commentary14:53 Personal Relationships and Co-Parenting17:57 Reality Show Production and Authenticity20:42 Language and Communication in Reality TV22:33 Conclusion and Reflections on the Episode23:21 Demi's Reality Show Potential26:04 The Dynamics of Reality TV Relationships29:03 Baking and Gender Roles32:23 TradWife Culture and Its Misconceptions36:46 The Complexity of Relationships in Reality TV44:17 Rehabilitation and Reality TV Dynamics44:53 Baking Competitions and Friendships46:54 Sourdough and Social Dynamics47:52 Relationships and Community Support49:46 Rumors and Relationship Challenges51:51 Navigating Personal Struggles54:46 Baking Showdown and Personal Stakes58:40 Confrontations and Emotional Vulnerability01:00:42 Cultural Expectations and Personal Identity01:05:33 Reflections and Future Expectations

Text us a pool question!In this episode of the Talking Pools podcast, Rudy Stankowitz is interrupted with breaking news on a malware attack that has left an industry manufacturer paralyzed. He also addresses common myths and misconceptions that plague the industry, as well as how Podcasts and Trade Magazines are the only reliable sources of information for Pool Service Professionals. He discusses the importance of understanding pool chemistry, the role of various chemicals, and the significance of proper maintenance practices. Rudy emphasizes the need for pool professionals to be informed and equipped with the appropriate knowledge to provide the best service to their clients. From debunking the myth of chlorine lock to explaining the impact of sulfates on pool equipment, this episode is packed with valuable insights for anyone in the pool service industry.Mentions:Merlin IndustriesPHTAAsk the Pool GuyPool ChasersSPASAPool and Spa NewsPool Pro MagazineAQUA MagazinePool magazineService industry NewsSPLASH MagazinetakeawaysVariable speed pumps require flow meters for actual savings.Baking soda is chemically identical to an alkalinity increaser.The chlorine lock is a myth; it's actually about chlorine demand.Cyanuric acid protects chlorine, but it isn't always necessary.Soda ash is more effective for raising pH than baking soda.Magic Erasers do not prevent algae growth in pools.Phosphates can be present without causing algae blooms.Sulfates can damage pool equipment and stonework.Free chlorine is t AquaStar Pool ProductsThe Global Leader in Safety, Dependability, & Innovation in Pool Technology.POOL MAGAZINE Pool Magazine is leading up to the minute news source for Swimming Pool News and Pool Features. OuBLUERAY XLThe real mineral purifier! Reduce your pool maintenance costs & efforts by 50%Instacart - Groceries delivered in as little as 1 hour.Free delivery on your first order over $35.CPO Certification ClassesAttend your CPO class with Rudy Stankowitz!Online Pool ClassesThe difference between you and your competition is what you know!Jack's MagicIf you know Jack's you'd have no stains!RaypakRaypak, leading the evolution of environmental efficiency and sustainability in pool heaters.the 'How to Get Rid of Algae' handbookThe most comprehensive guide on algae prevention and remediation you will ever own. Disclaimer: This post contains affiliate links. If you make a purchase, I may receive a commission at no extra cost to you.Support the showThank you so much for listening! You can find us on social media: Facebook Instagram Tik Tok Email us: talkingpools@gmail.com

I love these little biscuits; they really brighten up even the most dreary day, and kids love making them so it's a good school holiday activity. I've added sesame seeds to mine for texture and taste and I recommend you do too, or use poppy seeds. Makes 15-18 Ingredients 100g butter, soft 2/3 cup (about 100g) icing sugar 1 cup plain flour 1 heaped tbsp cornflour 3 tbsps. sesame or poppy seeds (optional) Jam and/or marmalade Method Preheat oven to 170 C. Line a tray with baking paper. Beat butter and icing sugar until pale - I do this for about 5 minutes. Add flours and seeds (if using) and mix well. Roll mixture into balls and place on a tray, making a deep thumb indent into each one. Bake for 15 minutes then remove from oven. Spoon a teaspoon of jam or marmalade into the hollows and return to the oven for 8-10 minutes more. Cool on a wire rack. Why are these worth making? They're quick and easy to make and cook. Great way to use up marmalades or jams. The addition of seeds gives them great texture and flavour. Sensible for portion control – no giant cookies here! LISTEN ABOVE See omnystudio.com/listener for privacy information.

Welcome to another episode of the podcast! Several times a year, outlets like Eater, Food Network, Epicurious, Publishers Weekly, and others publish their roundup features: What's hot in cookbooks this season? They're the pulse checks of the cookbook world and offer a lens into what's resonating now. Today on the show, we'll dive into trends in cookbooks published this spring, each tied to what cookbook buyers are craving and what publishers are publishing in Spring 2025. Things We Mention in This Episode: Join the waitlist for Cookbooks on KDP for September 2025

In this episode, I'm joined by Liz Fonseca, LMFT, a licensed mental health therapist and an artist at heart, to talk about how baking sourdough bread became a personal and creative healing practice. Liz shares how stepping into the kitchen helped her reconnect with herself outside of her clinical role. As someone who supports others through therapy, she also needed a space to create, reflect, and be present. Breadmaking became that space one that's slow, hands-on, and full of meaning. We talk about how creative rituals like baking can support emotional wellness, regulate the nervous system, and offer grounding when life feels overwhelming. Liz offers insight into how she balances her identity as a therapist with her need to express herself creatively.   In this episode, we explore:  • Liz's journey as a therapist and creative  • How she got into sourdough baking  • What breadmaking has taught her about presence and self-connection  • The value of creative practices for mental health  • Giving ourselves permission to explore new chapters Keywords & Topics: Therapist podcast, mental health, healing through creativity, sourdough bread, self-care, nervous system support, creative healing, embodiment, therapist identity, therapist creativity Connect with Liz Fonseca, LMFT: Instagram: @sourdoughbyliz Stay in touch: Follow me on Instagram @rosashetty and @innerhealingpathspodcast to share your thoughts or tag us if something in this episode resonated. What's one creative thing that helps you feel more like yourself?

For the three years that we’ve held our annual Chicago’s Best Beef Tournament, Turano Baking Company has been gracious enough to support it as a sponsor. Mario and Giancarlo Turano joined Kevin Powell and Michael Piff on the Chicago’s Very Own Eats podcast to talk about this year’s tournament, the history of their family’s business, […]

Honesty boxes are popping up around the country selling all sorts of things like eggs and strawberries. The Flour Patch is the latest honesty box that sells delicious bakes in west Cork and the baker behind the honesty box Anna O'Leary joins Brendan to share her passion for local food.

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JoséI am sitting on the cracked, faux black leather couch in a white beam of LED light. Underneath the sparkling sheath of my green-blue dress is my matching tangerine orange underwear set. José is crouched on his knees on the floor in front of me.I notice the way he sees me. His drunken eyes double-take as I open my legs. I look down over the lip of my dress and back up into his brown eyes, teasing. I want to control him. It's like I've made up a game with my own body. I will spruce up these used goods. Put the fruit back on the shelf at the supermarket, nice and ripe again.I touch myself over my underwear as I look up at him. I am putting on a show for him. I quite like it. I feel powerful, in control. I notice the grey hairs in the scruff of his beard as he sips his beer. He leans in closer, tasting me with his nose.When we are f*****g in his room, the breath is forced out of my lungs by the weight of his body and his protruding belly. He has cute brown moles on his face, deep brown eyes, and a wicked smile. Eight years older than me. He comes quickly. I feel dainty, young, fresh.José drives me home at 3 in the morning. In his car, I hug my knees, my orange underwear back on but readjusted and slightly twisted. He winks at me, and I pause for a moment. I wonder. We can both look at my body, but perhaps we see very different things. How does he see me? As some kind of walking beauty? Humanly imperfect yet highly f******e?Come back for more

Author Anne Byrn scoured the South, uncovering the stories behind the region's best bakes. She found lane cakes in Georgia, chess pies in North Carolina and a shocking twist on chocolate cake in Arkansas. Plus, Kim Severson offers a timely report on the MAHA organic food movement; we whip up an Almond and Rum Tres Leches Cake; and Cheryl Day returns to take your baking questions.Get the recipe for Almond and Rum Tres Leches Cake here.Listen to Milk Street Radio on: Apple Podcasts | Spotify

For Patreon subscriber Greg Bristow! Fact of the Day: It is impossible for a human to sink entirely into quicksand due to its higher density. Triple Connections: Benny, New York, Jumbo THE FIRST TRIVIA QUESTION STARTS AT 00:55 SUPPORT THE SHOW MONTHLY, LISTEN AD-FREE FOR JUST $1 A MONTH: www.Patreon.com/TriviaWithBudds INSTANT DOWNLOAD DIGITAL TRIVIA GAMES ON ETSY, GRAB ONE NOW!  GET A CUSTOM EPISODE FOR YOUR LOVED ONES:  Email ryanbudds@gmail.com Theme song by www.soundcloud.com/Frawsty Bed Music:  "EDM Detection Mode" Kevin MacLeod (incompetech.com) Licensed under Creative Commons: By Attribution 4.0 License http://creativecommons.org/licenses/by/4.0/ http://TriviaWithBudds.com http://Facebook.com/TriviaWithBudds http://Instagram.com/ryanbudds Book a party, corporate event, or fundraiser anytime by emailing ryanbudds@gmail.com or use the contact form here: https://www.triviawithbudds.com/contact SPECIAL THANKS TO ALL MY AMAZING PATREON SUBSCRIBERS INCLUDING:   Mollie Dominic Vernon Heagy Brian Clough Nathalie Avelar Natasha raina leslie gerhardt Skilletbrew Brooks Martin Yves Bouyssounouse Diane White Youngblood Evan Lemons Trophy Husband Trivia Rye Josloff Lynnette Keel Nathan Stenstrom Lillian Campbell Jerry Loven Ansley Bennett Gee Jamie Greig Jeremy Yoder Adam Jacoby rondell Adam Suzan Chelsea Walker Tiffany Poplin Bill Bavar Sarah Dan  Katelyn Turner Keiva Brannigan Keith Martin Sue First Steve Hoeker Jessica Allen Michael Anthony White Lauren Glassman Brian Williams Henry Wagner Brett Livaudais Linda Elswick Carter A. Fourqurean KC Khoury Tonya Charles  Justly Maya Brandon Lavin Kathy McHale Chuck Nealen Courtney French Nikki Long Mark Zarate Laura Palmer  JT Dean Bratton Kristy Erin Burgess Chris Arneson Trenton Sullivan Jen and Nic Michele Lindemann Ben Stitzel Michael Redman Timothy Heavner Jeff Foust Richard Lefdal Myles Bagby Jenna Leatherman Albert Thomas Kimberly Brown Tracy Oldaker Sara Zimmerman Madeleine Garvey Jenni Yetter JohnB Patrick Leahy Dillon Enderby James Brown Christy Shipley Alexander Calder Ricky Carney Paul McLaughlin Casey OConnor Willy Powell Robert Casey Rich Hyjack Matthew Frost Brian Salyer Greg Bristow Megan Donnelly Jim Fields Mo Martinez Luke Mckay Simon Time Feana Nevel

Chef Gail Sokol is back. She'll teach us the tricks of that summer favorite - Strawberry Shortcake. Ray Graf hosts.

- Discover how entrepreneurship can empower people with disabilities- Learn about the challenges and triumphs of creating inclusive employment- Be inspired by the Cupcake Crew's commitment to mentoring the next generation

Welcome to episode #57 of the Real Life English with Gabby Podcast! In this fun and practical episode, you'll learn 16 commonly used phrasal verbs, slang words, and idioms you'll hear in real American conversations about cooking and baking.You'll learn expressions like: 

Over the years, I've coached hundreds of cookbook writers. And as a cookbook writer myself, I've noticed something: the way we write shifts with the seasons. So does the energy you all bring to your projects. Without a doubt, January and September are your power months. Something about the clean slate of the new year—or the back-to-school feeling of fall—makes it easy to say yes. The urgency feels good for a while. But urgency doesn't last.  Pressure wears you out.  And cookbook writing—at its best—is built on bringing the full you to the page, year-round. So today I want to offer another way. A way of writing that moves with the rhythm of summer. With more daylight.  With more warmth.  With more time to reflect, to gather, to savor, and to create. Summer isn't about pushing. It's about presence.  And that's exactly what Cookbook Camp is built for.  So, whether you're poolside with a notebook or cooking with the windows open, let's explore how this season can support your most nourishing work yet. Things We Mention In This Episode: Registration for Cookbook Camp, a guided summer experience to help you shape your concept, choose your publishing path, and start building the habits that lead to a finished book.    

Jeff Ustin is the Vice President of Western Bagel, the first bagel shop in Los Angeles. He helps carry on his great-grandfather's 75-year legacy while leading the brand's national and international expansion. Under his leadership, Western Bagel has become a West Coast staple, blending New York tradition with LA innovation. Carrying on a rich 75-year legacy, Jeff is the great-grandson of David Ustin, a union bagel baker from New York City who founded Western Bagel in 1947. Jeff grew up immersed in the business, learning every aspect from sweeping floors at 3 AM with his father, Steve, to managing retail stores. Under his leadership, Western Bagel continues to blend New York tradition with LA innovation, expanding its reach nationally and internationally while preserving its strong family values and commitment to employeeSHOW SUMMARYIn this episode of the Disruptive Successor Podcast, host Jonathan Goldhill talks with Jeff Ustin, Vice President of Western Bagel. Jeff shares the fascinating history of his family's 75-year-old bagel business, from its New York roots to becoming a West Coast staple. The conversation explores the unique challenges and triumphs of generational transitions, maintaining a strong company culture based on loyalty and respect, and the ongoing efforts to modernize and expand the brand in a competitive market. Jeff offers valuable insights into balancing tradition with innovation, adapting to consumer trends, and navigating market shifts like the COVID-19 pandemic, all while staying true to Western Bagel's core values.KEY TAKEAWAYSA Legacy Built on Hard Work and Family: Jeff highlights how Western Bagel's 75-year success is rooted in the tireless dedication of his great-grandfather and father, who instilled a strong work ethic and passion for the business from a young age.The Backbone of Employee Loyalty: The longevity and success of Western Bagel are largely attributed to their deep respect for employees, many of whom have been with the company for decades, fostered by an open-door policy and a family-like culture.Balancing Tradition with Innovation: Western Bagel masterfully combines its New York bagel heritage with an LA touch, creating a less dense bagel that appeals to the local market while continuously exploring new products and adapting to modern consumer preferences like high-protein options.Modernizing for the Next Generation: The company is actively investing in social media, hiring PR firms, and exploring new concepts to connect with younger customers and expand its brand presence, ensuring relevance in a constantly evolving market.Strategic Expansion in a Competitive Landscape: Jeff discusses the deliberate planning behind market expansion, emphasizing the need to "hit hard" when entering new areas and the constant evaluation of opportunities in wholesale, private label, and potential new factory locations.Lessons from Adversity: Navigating COVID-19: The pandemic, while challenging, pushed Western Bagel to adapt and grow, particularly in delivery services, leading to valuable operational improvements and a stronger, more resilient business.Sticking to Your Core and Giving Back: Jeff emphasizes the importance of focusing on what the company does best – making authentic bagels – and its unwavering commitment to community involvement and stewardship through charitable giving.QUOTES"You're only as good as your employees that you have. You need to be loyal to them. They're the backbone of your company.""If you don't change with the times, you're gonna fail.""You gotta know what you know and what you don't know... you gotta put that ego aside and, and trust people and learn.""We know we have the best bagel out there. We take pride in our bagel. We use the highest quality ingredient. I mean, it's a, it matters to us.""There's always something good that comes outta something horrific.""You gotta help those that need help... we believe that's our job as a, as a company, is to help those in need."Connect and learn more about Jeff Ustin and his company:Jeff Ustin's LinkedIn: https://www.linkedin.com/in/jeff-ustin-307a1710b/Western Bagel: https://westernbagel.com/If you enjoyed today's episode, please subscribe, review, and share with a friend who would benefit from the message. If you're interested in picking up a copy of Jonathan Goldhill's book, Disruptive Successor, go to the website at www.DisruptiveSuccessor.com

It may sound cliché, but I suspect for most of you, Dorie Greenspan needs no introduction. Dorie is an accomplished baker, whose books range from an oversize volume of never-fail cookie recipes, Dorie's Cookies, to translating the recipes of master Parisian pastry chef Pierre Hermé, making them accessible to home bakers in Desserts by Pierre Hermé. And when Julia Child launched her TV show, Baking with Julia on PBS, she tapped Dorie to write the companion book, Baking with Julia. Dorie describes herself as a part-time Parisian, so I took advantage of her time while she was in Paris recently invited her to stop by my kitchen for a chat. We talked about many subjects, including our favorite baking pans, whether the U.S. is ready for metrics (or at least recipes in weights), how to get the hump in madeleines, and how she wrote, and cajoled recipes from pastry chefs and pâtisseries, for her Paris-based cookbooks; Baking Chez Moi, Around My French Table, and Paris Sweets.Her new book is Dorie's Anytime Cakes and features casual cakes, in all different shapes, sizes, and flavors…When Dorie came by, she (of course) arrived with cakes from Pierre Hermé and a box of macarons, including one flavored with tomato leaves and another with tonka beans. A few show notes:* When asked about her three favorite bakeries in Paris at the moment, she mentioned Michalak, Rayonnance, and Tapisserie in the podcast.* My favorite California Blenheim dried apricots are from Apricot King. * The European-style cake pan we mentioned is the Tea Loaf Pan from King Arthur Baking. (I mention it in my chocolate book, coming out in the spring of 2026.)I hope you enjoy our chat!- David* Follow Dorie on Instagram and Facebook* Visit her website: doriegreenspan.com* Subscribe to Dorie's newsletter: xoxodoriegreenspanSubscribe to my newsletter to get podcasts, recipes, Paris posts, and more sent right to your Inbox! This is a public episode. If you'd like to discuss this with other subscribers or get access to bonus episodes, visit davidlebovitz.substack.com/subscribe

Designing Women, Season 7, Episode 1: Of Human BondageThe girls meet BJ.Watch along with us on Hulu (Not Sponsored)Buy our Merch: www.mimsandmaim.comSupport us on Patreon at www.patreon.com/mimsandmaimThank you to our Patrons:Sharon JDeana FElizabeth JAdam PCrystal AMorgan WCody HJessie PSheri SEmail Us: mimsandmaim@gmail.comCall Us: 7043800618Support us Via PayPal: https://www.paypal.com/donate?hosted_button_id=VNMM8UTK485XQSpecial thanks to Miss B for her sponsorship of our podcast. You can find her on TikTok @GeektombFind the queens on Twitter:Auntie Maim: @auntiemaimsThe Divine Miss Mims: @divinemissmimsThank you to MrMahaffey for our lovely artwork.Follow him on Instagram: www.instagram.com/MrMahaffeyEtsy Store: www.etsy.com/shop/MrMahaffeyOur Theme Song is Composed by JDR #1980s #1990s #auntiemaim #Charlene #comedyqueens #designingwomen #dragqueens #Julia #lgbt #Maryjo #podcast #sitcom #Suzanne #thedivinemissmims #Anthony #Bernice #rewatch #classic #lgbtq #hulutv #tv #newepisode

Jeff Ustin is the Vice President of Western Bagel, the first bagel shop in Los Angeles. He helps carry on his great-grandfather's 75-year legacy while leading the brand's national and international expansion. Under his leadership, Western Bagel has become a West Coast staple, blending New York tradition with LA innovation. Carrying on a rich 75-year legacy, Jeff is the great-grandson of David Ustin, a union bagel baker from New York City who founded Western Bagel in 1947. Jeff grew up immersed in the business, learning every aspect from sweeping floors at 3 AM with his father, Steve, to managing retail stores. Under his leadership, Western Bagel continues to blend New York tradition with LA innovation, expanding its reach nationally and internationally while preserving its strong family values and commitment to employeeSHOW SUMMARYIn this episode of the Disruptive Successor Podcast, host Jonathan Goldhill talks with Jeff Ustin, Vice President of Western Bagel. Jeff shares the fascinating history of his family's 75-year-old bagel business, from its New York roots to becoming a West Coast staple. The conversation explores the unique challenges and triumphs of generational transitions, maintaining a strong company culture based on loyalty and respect, and the ongoing efforts to modernize and expand the brand in a competitive market. Jeff offers valuable insights into balancing tradition with innovation, adapting to consumer trends, and navigating market shifts like the COVID-19 pandemic, all while staying true to Western Bagel's core values.KEY TAKEAWAYSA Legacy Built on Hard Work and Family: Jeff highlights how Western Bagel's 75-year success is rooted in the tireless dedication of his great-grandfather and father, who instilled a strong work ethic and passion for the business from a young age.The Backbone of Employee Loyalty: The longevity and success of Western Bagel are largely attributed to their deep respect for employees, many of whom have been with the company for decades, fostered by an open-door policy and a family-like culture.Balancing Tradition with Innovation: Western Bagel masterfully combines its New York bagel heritage with an LA touch, creating a less dense bagel that appeals to the local market while continuously exploring new products and adapting to modern consumer preferences like high-protein options.Modernizing for the Next Generation: The company is actively investing in social media, hiring PR firms, and exploring new concepts to connect with younger customers and expand its brand presence, ensuring relevance in a constantly evolving market.Strategic Expansion in a Competitive Landscape: Jeff discusses the deliberate planning behind market expansion, emphasizing the need to "hit hard" when entering new areas and the constant evaluation of opportunities in wholesale, private label, and potential new factory locations.Lessons from Adversity: Navigating COVID-19: The pandemic, while challenging, pushed Western Bagel to adapt and grow, particularly in delivery services, leading to valuable operational improvements and a stronger, more resilient business.Sticking to Your Core and Giving Back: Jeff emphasizes the importance of focusing on what the company does best – making authentic bagels – and its unwavering commitment to community involvement and stewardship through charitable giving.QUOTES"You're only as good as your employees that you have. You need to be loyal to them. They're the backbone of your company.""If you don't change with the times, you're gonna fail.""You gotta know what you know and what you don't know... you gotta put that ego aside and, and trust people and learn.""We know we have the best bagel out there. We take pride in our bagel. We use the highest quality ingredient. I mean, it's a, it matters to us.""There's always something good that comes outta something horrific.""You gotta help those that need help... we believe that's our job as a, as a company, is to help those in need."Connect and learn more about Jeff Ustin and his company:Jeff Ustin's LinkedIn: https://www.linkedin.com/in/jeff-ustin-307a1710b/Western Bagel: https://westernbagel.com/If you enjoyed today's episode, please subscribe, review, and share with a friend who would benefit from the message. If you're interested in picking up a copy of Jonathan Goldhill's book, Disruptive Successor, go to the website at www.DisruptiveSuccessor.com

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TraditionalKraft Heinz to remove artificial dyes from U.S. products by end of 2027 SEC Drops Proposed Anti-Greenwashing Fund Disclosure RulesInitially launched by the SEC in 2022, the proposed “Enhanced Disclosures by Certain Investment Advisers and Investment Companies About Environmental, Social, and Governance Investment Practices” rule was designed by the Commission to address the lack of clear rules communicating the ESG attributes of an increasing number of funds marketing themselves using terms such as “green” or “sustainable.”At the time, the Commission said that the lack of consistent and comparable data “makes it difficult for investors to make better informed investment decisions that are in line with their ESG investment goals,” and “may lead to potential greenwashing.”Peru's Climate Education Revolution: A Blueprint for Global ActionOn World Environment Day 2025, the Government of Peru launched a national initiative to embed climate and environmental education into the country's school system.This move sets an example for the rest of the world and shows how education can and should be a central part of a country's climate strategyPresident Dina Ercilia Boluarte led the announcement of a formal agreement between the Ministry of the Environment (MINAM) and the Ministry of Education (MINEDU).Warner Bros. Discovery Reworks CEO Pay, Reducing David Zaslav's Massive CompensationIf Zaslav hits 100% of his operational and financial goals in the first year after the split, his target pay will be $16.5mn, compared with $37mn in the current contract. If he hits 200% of the targets, it will be as high as $30mn, the company said on Monday.However, the bulk of Zaslav's future pay will be based on stock options after shareholders rebuked a model based on free cash flow generation.The securities filing made late on Monday said the beleaguered media boss would receive about 24mn in WBD shares that could be purchased for the current $10.16 price.If the share price were to double, the package could eventually be worth nearly $250mn.Bank unveils green loans plan to unlock trillions for climate finance An innovative plan to use public money to back renewable energy loans in the developing world could liberate cash from the private sector for urgently needed climate finance.The Inter-American Development Bank (IADB), who developed the proposals, believes the plan could drive tens of billions of new investment in the fledgling green economy in poorer countries within a few years, and could provide the bulk of the $1.3tn in annual climate finance promised to the developing world by 2035.Amazon Buys More than 9 Million Liters of Sustainable Aviation Fuel for Cargo FlightsVenice locals protesting Jeff Bezos and Lauren Sánchez's wedding: 'No space for Bezos'Rate the New Woke/DEI Hire:MI6 Names Its First Female Chief, Career Spy Blaise Metrewelifirst woman to lead Britain's foreign intelligence service in the agency's 116-year history "C"; most recently the director general of technology and innovation "Q"Whirlpool Corporation Welcomes Judith Buckner to Board of Directorsonly 4th woman on 13-member board with -12% gender influence gap; President of Reynolds Cooking & Baking; other leadership roles including Director of Manufacturing, Plant Manager, Director of Engineering and New Product Development and Vice President of Operations and Engineering. Degree in Chemical Engineering; Whirlpool board knowledge dominated (27%) by Economics and AccountingLynn Good Elected to Morgan Stanley Board of Directorslongest-tenured Boeing director (2015-)Rate How “Good” the Headline Is Speed Round: Trump's $499 smartphone will likely be made in ChinaThe Trump Organization's newly-announced smartphone will likely be made in China, experts say, despite claims that the device will be manufactured in the U.S.Her Boss Has Been Spelling The Company Name Wrong For Over A Year, So She Anonymously Reports Him To The Board Of DirectorsGeneral Mills CEO Harmening: ‘We don't sell Cheerios in the morning and then think about sustainability in the afternoon'Companies Bragging About Their AI Furious as Job Applicants Use AI During InterviewsFu Yu's independent directors resign, leaving CEO as only one on boardFinally, rate how good this should/could be for Free Float Analytics:Half of company directors think their board is of no value to the businessAlmost half (46 percent) of company directors in the US and UK think their boards do not add enough value to their organisation, according to the Board Value Index from Board Intelligence. The Board Value Index is based on responses from more than 200 executive and non-executive directors from companies with over $50 million in turnover across the UK and US. Almost a third (31 percent) of directors surveyed said that their board adds no value at all, with half of that group believing their board is actively holding their organisation back.

This week, John is joined by Amaya Ford-Marrs, owner and baker of Love & Bake Bakery. They discuss Amaya's journey through culinary school and starting her business, the heart behind her business, and more!To Learn More,Love & Bake WebsiteLove & Bake FaceBookLove & Bake InstagramLove & Bake TikTokTo contact John Olsen,619-855-1151John@TheSanteeGuy.comJohnOlsen.com https://www.johnolsen.comJohn Olsen RE Facebook https://www.facebook.com/JohnOlsenRealtorSantee Update Facebook https://www.facebook.com/santeeupdate

Traveling and vacation is so much fun until you get the bill for all the meals you ate out, and you get a tummy ache for all those weird ingredients your body just didn't like. If you have allergies and food sensitivities it's even more difficult, finding somewhere safe to eat is just about impossible. We have both found that when we travel we just do better if we bring a lot of our own food with us. In this episode we are going to talk about our best tips for preparing, what kinds of food we bring, how to pack tools and what tools to bring, how to keep food cold on the trip, and just some of the things we have learned traveling over the years - traveling with kids, and with food and with special diet considerations. This episode is a really fun one for getting ready for big trips, but also great for just thinking about going out and about for the day, if you're looking for things and ideas for taking picnics on the go just for an afternoon.We also included seven tips from Bob Jordan, Andrea's dad, who does catastrophic damage restoration in homes for water, fire and mold. He has some great tips for travelers to set you on your way and ensure you come home to a safe and happy home. Those tips are available for download for all listeners at ancestralkitchenpodcast.com/downloads. For supporters of the podcast there is an additional download as well; you will get Andrea's menu from her most recent week-long trip, with 6 family members. Thanks for listening!* * * * * * * * * * * * * * * * * * * * * * * * * *One Earth Health make the grass-fed organ supplements we use and trust. Get 15% off your first order here and 5% off all subsequent orders here.For US listeners, we recommend Grand Teton Ancient Grains. They sell regenerative, organic flours and berries that can satisfy all your baking needs. Stock up and get free shipping at AncientGrains.com* * * * * * * * * * * * * * * * * * * * * * * * * *Get more news from Alison & Andrea by signing up to their newsletter at the top of the page here.For more tips, inspiration and recipes plus a free 30-page guide to Baking with Ancient Grains sign up for Alison's newsletter here!Get our two podcast cookbooks:Meals at the Ancestral HearthSpelt Sourdough Every DayAlison's course, Rye Sourdough Bread: Mastering The BasicsAlison's Sowans oat fermentation courseGet 10% off US/Canada Bokashi supplies: click here and use code AKP.Get 10% off UK Bokashi supplies.Visit our (non-Amazon!) bookshop for a vast selection of ancestral cookbooks:

When was the last time you had a good, old-fashioned baking day? Not just whipping up a quick banana bread while the laundry tumbles and the kids are hollering, but a real baking day. The kind where the windows fog up from the oven's heat, the counters are covered in flour, and the radio hums a tune older than your favorite apron. Maybe it's time to get back to a Baking Day Revival. It's easy – just start with slowing down and whipping up some muffins, memories & messes!Paradise MuffinsSend us a textSupport the showThe Farm Wife (website)Let's Visit! (email)Amazon Shop PageGreat Products by The Farm Wife:The Simple Life WorkbookSimple Life Home Finance BundleThe Art of HomemakingFind other helpful Simple Life Products in The Farm Wife ShopDo you want to learn more about living a simple life? Then a great place to start is with the books in my Simple Life Series! Living a Simple Life on the Farm (my story) The Search for a Simple Life How to Cook a Possum: Yesterday's Skills & Frugal Tips for a Simple Life (don't worry – this isn't a cookbook!)Faith & a Simple Life

Pippa speaks to 15-year-old Jaidan Reyneke about his baking and cooking. Lunch with Pippa Hudson is CapeTalk’s mid-afternoon show. This 2-hour respite from hard news encourages the audience to take the time to explore, taste, read and reflect. The show - presented by former journalist, baker and water sports enthusiast Pippa Hudson - is unashamedly lifestyle driven. Popular features include a daily profile interview #OnTheCouch at 1:10pm. Consumer issues are in the spotlight every Wednesday while the team also unpacks all things related to health, wealth & the environment. Thank you for listening to a podcast from Lunch with Pippa Hudson Listen live on Primedia+ weekdays between 13:00 and 15:00 (SA Time) to Lunch with Pippa Hudson broadcast on CapeTalk https://buff.ly/NnFM3Nk For more from the show go to https://buff.ly/MdSlWEs or find all the catch-up podcasts here https://buff.ly/fDJWe69 Subscribe to the CapeTalk Daily and Weekly Newsletters https://buff.ly/sbvVZD5 Follow us on social media: CapeTalk on Facebook: https://www.facebook.com/CapeTalk CapeTalk on TikTok: https://www.tiktok.com/@capetalk CapeTalk on Instagram: https://www.instagram.com/ CapeTalk on X: https://x.com/CapeTalk CapeTalk on YouTube: https://www.youtube.com/@CapeTalk567 See omnystudio.com/listener for privacy information.

I recommend baking in a Dutch oven for every home baker desiring to bake hard crusted breads. It is just the easiest way to add steam to the bake, and you really don't add anything as a Dutch oven with a lid captures the natural moisture coming off the dough. Moisture in the oven during the beginning part of baking allows your bread to rise fully, deepens the crust color, and finally, adds a level of shininess to the exterior.Links to where I purchased my Dutch oven.Amazon.com:EDGING CASTING Enameled Cast Iron Dutch Oven Pot With Lid, Dutch Oven forSourdough Bread Baking Round Pot Dule Handle, 6 Quart, Blue: Home & KitchenThanks for listening...happy baking! To best support this show, please subscribe to this podcast, share with another bread head, or make a review. For more information about House of Bread, please visit www.houseofbread.com.  To purchase the House of Bread recipe book,please visit https://houseofbread.com/recipe-book/  To take an on line class, please visit https://houseofbread.com/product-category/online-baking-class/   If you'd like more information about thefranchise opportunity with House of Bread, please visit www.houseofbreadfranchise.com.   For our Utube channel, please go here https://m.youtube.com/channel/UCXH5NgT8vpnAuSuZN5AxEQQ

Duff Goldman shares what it's like parenting a creative four-year-old who recently requested a brain cake—complete with eyeballs—for her birthday. The baker discusses his daughter's intense focus and how it mirrors his own tunnel-vision approach to baking and woodworking. He dishes on the inspiration he draws from the baking competitions he hosts and how they help him stay on top of evolving pastry trends. Duff shares behind-the-scenes stories from his new show Super Mega Cakes, where he takes on six elaborate cake builds at once with a limited team. The baker discusses the intense physical and creative challenges of making cakes with moving parts, holograms, and surprising interactive features. He dishes on how his woodworking skills—honed through cake construction—led to his new Etsy shop and passion for toy-making. Duff shares plans for hand-crafted rolling pins and reflects on his lifelong evolution from graffiti artist to cake decorator to woodworker. Follow Food Network on Instagram: HERE Follow Jaymee Sire on Instagram: HERE Follow Duff Goldman on Instagram: HERE Subscribe to Duff Goldman on YouTube: HERE Learn More About Super Mega Cakes: HERE Hosted on Acast. See acast.com/privacy for more information.

In this episode, we explore the beautiful minhag of baking challah specifically on Erev Shabbos. We'll discuss the deeper reasons behind this custom — from honoring Shabbos to spiritual symbolism rooted in the Beis HaMikdash and the story of R' Chanina ben Dosa. We'll also look at the halachic ramifications: Is it okay to bake once for multiple weeks? Can you freeze dough or challos? Do you still get the mitzvah of hafrashas challah? Join us as we unpack the meaning, the halacha, and the practical guidance behind this cherished weekly act.

They thought they'd found the perfect 1950s ranch in small-town Illinois—affordable, cozy, full of charm. But charm quickly turned to chaos when Mom tried to bake Snickerdoodles, and the kitchen fought back. Every cabinet flew open, the faucet burst to life, and plastic bowls became missiles. She held her ground, perched on a milk crate, refusing to let a ghost ruin her cookies. From that day forward, the house seemed to breathe with tension: footsteps in empty halls, lights flickering with no cause, and shadows that never quite stayed still. Was this the work of the kindly former owner, Vera… or had something much darker laid claim to the home? If you have a real ghost story or supernatural event to report, please write into our show or call 1-855-853-4802! If you like the show, please help keep us on the air and support the show by becoming a Premium Subscriber.  Subscribe here: http://www.ghostpodcast.com/?page_id=118 or at or at http://www.patreon.com/realghoststories Watch more at: http://www.realghoststoriesonline.com/ Follow Tony: Instagram: HTTP://www.instagram.com/tonybrueski TikToc: https://www.tiktok.com/@tonybrueski Facebook: https://www.facebook.com/tony.brueski 

Welcome to another episode of the show. If you have gathered recipes for years, hosted holiday parties and meals, preserved family traditions, or become the go-to source for meals in your family, then you may want to turn your recipes into something more: a cookbook. In this episode, I'm sharing 7 tips to help you move from recipe keeper to cookbook writer, everything from why calling yourself a writer matters to how your kitchen and keyboard habits create momentum for your project. If you're sitting on a goldmine of recipes, this episode will give you some food for thought to help you start your cookbook. Things We Mention In This Episode: Registration opens Monday, June 16, 2025, for Cookbook Camp, a laid-back summertime experience to help you shape your concept, choose your publishing path, and start building the habits that lead to a finished book.  

What happens when obedience meets creativity in the middle of a global shutdown? In this powerful episode of Worship is My Weapon, Rita sits down with Aria Christian, one half of the viral sensation Twins That Cook, to uncover the story behind a cookie company birthed in quarantine and built by faith.Aria shares how God redirected her identity, healed her grief, and taught her to walk in bold obedience, even in the kitchen. This is a testimony of purpose, divine timing, marketplace ministry, and the wild ways God uses the unexpected to fulfill His promises.If you're wondering how your creativity can be a weapon for the Kingdom, this conversation will speak straight to your heart.Topics Covered:- Hearing God in a season of grief- Baking as a divine assignment- Marketplace evangelism- Obedience vs hustle- How God gives strategy through dreams- Faith and favor in the mainstreamIf you're enjoying the show, please rate and review!Follow Rita on ALL Social Media: https://linktr.ee/ritaspringerIf you would like to support the Worship Is My Weapon podcast you can donate to Wearing Justice at https://give.tithe.ly/?formId=0f0e22b...

Anna Mann, famous actress and Dogowner returns, perhaps mistakingly to give more showbiz gossip on dogs, heat and hot dogs. This episode is objectively bad and really peters out. If you want more of this stuff you must listen to our other podcast about Marvel Characters: Abomb to Zzzax Hosted on Acast. See acast.com/privacy for more information.

Designing Women, Season 6, Episode 23: Shades of VanessaThe girls meet Vanessa.Watch along with us on Hulu (Not Sponsored)Buy our Merch: www.mimsandmaim.comSupport us on Patreon at www.patreon.com/mimsandmaimThank you to our Patrons:Sharon JDeana FElizabeth JAdam PCrystal AMorgan WCody HJessie PSheri SEmail Us: mimsandmaim@gmail.comCall Us: 7043800618Support us Via PayPal: https://www.paypal.com/donate?hosted_button_id=VNMM8UTK485XQSpecial thanks to Miss B for her sponsorship of our podcast. You can find her on TikTok @GeektombFind the queens on Twitter:Auntie Maim: @auntiemaimsThe Divine Miss Mims: @divinemissmimsThank you to MrMahaffey for our lovely artwork.Follow him on Instagram: www.instagram.com/MrMahaffeyEtsy Store: www.etsy.com/shop/MrMahaffeyOur Theme Song is Composed by JDR #1980s #1990s #auntiemaim #Charlene #comedyqueens #designingwomen #dragqueens #Julia #lgbt #Maryjo #podcast #sitcom #Suzanne #thedivinemissmims #Anthony #Bernice #rewatch #classic #lgbtq #hulutv #tv #newepisode

In this episode of Grandma's Silver, I'm joined by bestselling author and celebrated food writer Anne Byrn to discuss summer food staples—cultural artifacts that tell stories of migration, memory, and meaning.Anne joins us to talk about her latest book, Baking in the American South, a sweeping, story-rich celebration of Southern baking traditions. We also wander into nostalgia territory: long-lost summer desserts. It's a conversation full of warmth, wisdom, and sugar-dusted storytelling!RESOURCES:Visit Anne's website here.Follow along on Facebook and Instagram.Sign up for her newsletter here.SHOP:Baking in the American SouthA New Take on CakeSkillet LoveAmerican CookieAmerican Cake

This week Michael Kosta joins us at the table! What could be better than a pro tennis player turned comedian?! Michael and Tom discuss the absurdity and beauty of living in big cities, eating trash standing up, why Butterfingers needs new publicity. Enjoy!  Check out Michael Kosta's new book: Lucky Loser and catch him on The Daily Show!  For Last Bottle Wines: Use the code PAPA at checkout to get 10% off your next order. That's lastbottlewines.com — code PAPA. Get 60% off the Magic Mind offer with our link and code https://www.magicmind.com/breakingbread60 & BREAKINGBREAD60 #magicmind #mentalwealth #mentalperformance --------------- 0:00:00 Intro 0:00:42 Patreon shout out 0:01:24 Baking bread 0:04:27 NYC is horrible for playing tennis  0:06:45 Western adoption of Yoga 0:07:50 Living in NYC vs LA 0:16:23 Having kids and hanging onto memories 0:20:13 Moral dilemmas on criminals  0:27:00 Rewriting covid 19 0:30:50 Do you like people? 0:33:00 What doe Jon Stewart smell like? 0:33:40 Last Bottle Wine Ad 0:35:27 Magic Mind Ad  0:38:22 Eating trash standing up 0:40:38 Tennis career  0:49:55 Finding balance in life 0:52:50 if you have a plan B you're in trouble 0:55:13 Uncomfortable moment - pickleball  0:58:53 Having conversations while washing dishes 1:00:53 Grandpa's probably dead 1:05:26 Butterfingers and added sugar 1:11:55 Teaching kids tennis  1:13:20 US Open and favorite jokes from book --------------- 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 #thedailyshow #michaelkosta Learn more about your ad choices. Visit megaphone.fm/adchoices

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Our guest today is Jane Dunn, or Jane's Patisserie as her followers know her! She has the fastest selling baking book of all time, and is here to give us a baking masterclass. What is the biggest mistakes everyone makes when baking at home? How do you become a viral baking sensation? And what happens when you put courgette in a cake? You'll find all of that out in this episode. Plus, we do The Great Things People Do Bake Off, where Joe has brought in some crumbly cookies that he *definitely* baked himself. To go and buy Jane's new book 'Classic', ⁠click here⁠! For some of Jane's amazing recipes, follow her on Instagram ⁠here⁠ You can now get all episodes of TPD on YouTube, ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠watch here⁠⁠⁠⁠⁠ If you would like to be a guest on the show, ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠click here⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ To get ad-free and longer episodes on Apple, hit the 'grow the show' button or ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠click here⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ On Spotify you can subscribe for £1 a week by clicking ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠this link⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ To become an official sponsor, go to ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Patreon.com/thingspeopledo⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ To grow the show on socials, look for @thingspeoplepod on Instagram, Twitter and TikTok If you'd like to enquire about commercial partnerships with our podcast, email Ryan Bailey ryanb@crowdnetwork.co.uk

Watch the video version of this podcast episode:https://www.ecosystem.drgpcr.com/dr-gpcr-podcast/ep-168-with-dr.-maria-majellaro-from-celtarysVisit Celtarys' website in the Ecosystem: https://www.ecosystem.drgpcr.com/celtarys-research-dr-gpcr-ecosystemRead the DrGPCR x Celtarys Partnership Press Release: https://www.ecosystem.drgpcr.com/post/dr-gpcr-and-celtarys-research-join-forces-to-expand-access-to-innovative-gpcr-toolsLearn more about Celtarys Research: https://www.celtarys.com/---------------------------------Become a #DrGPCR Ecosystem Member---------------------------------Imagine a world in which the vast majority of us are healthy.The #DrGPCR Ecosystem is all about dynamic interactions between us working towards exploiting the druggability of #GPCRs. We aspire to provide opportunities to connect, share, form trusting partnerships, grow, and thrive together.---------------------------------To build our #GPCR Ecosystem, we created various enabling outlets.Premium YearlyPremium Yearly for TeamsDeveloping CountriesAre you a #GPCR professional?Subscribe to the Classified GPCR Weekly NewsListen and subscribe to #DrGPCRPodcast⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠

(00:00-20:15) Is Joey Vitale dodging us? Baking bread in middle school. Cards with another series loss. Do a lot of people wear hats to bed? Bangin' like jackrabbits. Isopods. Chairman falls asleep to Joe Rogan. Pacers steal Game 1 of the NBA Finals. Jackson's still confident in the Thunder.(20:24-41:46) 78 combined inches. Wilson Contreras working blue. Do we have the audio? Confusion abounds. Matthew Liberatore. We've got the Contreras audio. Michael McGreevy on deck. Eat some chicken and watch the Battlehawks. Dry counties.(41:56-1:02:39) It's time for "So What'd Your Grandma Think?" Audio of TSN's Jesse Pollack talking with Bob The Goalie. Rats in Sunrise, Florida. 90's Red Wing lore. Audio of an ABC affiliate in Indiana cutting away in the waning moments of Game 1 to preview the local news. NHL fans in Minnesota missed the Game 1 OT winner when TNT cut to an emergency test. Reliving the audio from McGregor's during the Moe Miracle.See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

In this episode, we're heading back From the Bookstacks! Rachel and Luisa dig into the margins and headnotes of cookbooks and baking blogs, uncovering everything from heartfelt ingredient metaphors to hilariously unhinged comment section drama. Plus, they review a delicious batch of cookies sent by Mightylicious. Grab a snack—this one's equal parts sweet, thoughtful, and laugh-out-loud funny!

My newsletter: https://simonowens.substack.com/   Food content is now a major staple on YouTube, but when baker Gemma Stafford launched her channel in 2014 there were hardly any professional chefs on the platform. This early mover advantage allowed her and her husband Kevin Kurtz to build up a massive audience that used Gemma's tutorials in their own baking efforts. Then a few years ago they teamed up with media veteran Ronald Pruett, Jr. to launch the Bold Baking Network, a streaming platform that syndicates content from hundreds of baking creators all across the world.   In a recent interview, Kevin and Ron walked through the company's origin story, how they monetized Gemma's videos, and why they decided to expand beyond YouTube and build their own platform.  

The Mamas get cooking in episode 111, serving up fun ideas to keep you and your kiddos active over summer break. From gluing 3-D toys to grilling up your veggies, the book chat is filled with a variety of resources to help prevent brain drain while you're on vacay.Book Chat:My First Town, a Building Block Book by Merrill RaineyTasting History by Max MillerDear Writer, Pep Talks and Practical Advice for the Creative Life by Maggie SmithThe Essential Cottage Cookbook: Simply Delicious Recipes for Cottages, Cabins, and Wherever Your Travels Take You by Andrea BuckettThe Dessert Course, the Hows and Whys of Baking by Benjamin Delwiche, aka Benjamin the BakerSebze: Vegetarian Recipes from My Turkish Kitchen by Ozlem WarrenCrocheting the National Parks: 20 Patterns for Accessories, Home Décor, Plushies, and More Inspired by Natural Wonders by Krista AnnCozy Crime Scene Coloring book by Mira Luna and Jojo WeirdoCanton Cover-up Coloring Bookwww.twolitmamas.com

Welcome to today's episode of the Cookbook Love Podcast! I'm thrilled to bring you a conversation with Kasey Lobb—a self-professed food nerd, registered dietitian nutritionist, and plant-based chef. Kasey is the author of The Gluten-Free Sourdough Cookbook, a flavorful new release that brings together her personal passion and professional expertise. Her new book marks a stirring new chapter for Kasey's personal and professional journey. Most days, you'll find her experimenting in the kitchen or tending to “Mother”—her well-loved gluten-free sourdough starter. For over 20 years, Kasey has helped clients transform their health through food, with a focus on food sensitivities and autoimmune conditions. With this cookbook, she's on a mission to help home bakers ditch dry, dense gluten-free breads and bake with confidence using accessible, nourishing ingredients the whole family will love. Kasey and her book designer Rae are both students inside my cookbook coaching programs—Cookbooks on KDP and Get Paid to Get Published—and it's been a joy to watch this cookbook come to life. Things We Mention In This Episode: Appetite to Travel The Gluten-free Sourdough Cookbook by Kasey Lobb Join the waitlist for the next cohort of Cookbooks on KDP  

Narrator: Thomas Jones

Is baking soda safe to drink? It has been used in countless natural remedies, but are there any baking soda dangers you should be aware of? Watch this video before drinking baking soda or using a baking soda remedy!0:00 Introduction: Is baking soda safe to drink? 0:39 Baking soda health benefits 0:49 Baking soda for an acid stomach 2:49 Baking soda for teeth and oral health4:33 How to safely use baking soda 5:11 Other natural remedies using baking soda Sodium bicarbonate is an alkaline compound made naturally by the pancreas to help neutralize stomach acid as it enters the small intestine. A poorly functioning pancreas can result in bloating, diarrhea, and constipation. Baking soda can work as a temporary solution for an acid stomach, but not for indigestion! Indigestion is caused by low stomach acid, so baking soda would only worsen the problem. Apple cider vinegar and betaine hydrochloride can help with indigestion. GERD and acid reflux are also related to low stomach acid, but baking soda can help temporarily. ACV and betaine hydrochloride are better long-term solutions. Baking soda can also help with gastritis, but it should be taken with zinc carnosine for this problem.Stomach acid should be highly acidic with a pH between 1 and 3. Drinking baking soda for long periods can neutralize your stomach acid, inhibiting your ability to digest protein, absorb B12, and absorb minerals. Low stomach acid can also lower your ability to kill microbes and pathogens in your food.Baking soda neutralizes the acid in your mouth and is an excellent addition to toothpaste. It can also help relieve itching related to a kidney problem and enhance athletic performance! Baking soda consumption can help prevent kidney stones and can also be helpful if you have a UTI.Baking soda can be used topically for certain insect bites, especially for fire ant bites and bee stings. It can also be used as pest control for insects like cockroaches. Don't take baking soda with vinegar or lemon juice! This creates a significant amount of carbon dioxide, which can leave you feeling bloated. Dr. Eric Berg DC Bio:Dr. Berg, age 60, is a chiropractor who specializes in Healthy Ketosis & Intermittent Fasting. He is the author of the best-selling book The Healthy Keto Plan, and is the Director of Dr. Berg Nutritionals. He no longer practices, but focuses on health education through social media.

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In 2016, former GBBO contestant Andrew Smyth made it to the finale after surviving a near elimination week six.  In 2020, Andrew combined his engineering career with his baking prowess- becoming a producer and judge for Netflix's episodic competition "Baking Impossible". In 2025, the Soggy Bottom Girls procure a once in a lifetime opportunity to speak with a bake-off legend, and, long time favorite of Lisa's.Please enjoy Lisa and Allison's long-form conversation with the talented and lovely Andrew Smyth. MIC DROP!Connect with us:https://soggybottomgirls.com Follow us on social media:Facebook: https://www.facebook.com/soggybottomgirlsInstagram: https://www.instagram.com/soggybottomgirls/

What pan should I use to bake my bread? Metal, ceramic, glass, dutch oven…there are so many out there. What are the differences? What about non-stick? What temperatures can I use for each one? How can I stop my dough from sticking? How can I work out how much dough my pan will take? And what about pizza? How can I make the best one at home?These questions, and many more, are answered in today's episode with expert wholegrain sourdough baker and dear friend of the podcast, Elly from Elly's Everyday. Prepare for over an hour of beautiful sourdough bread geekery that will enhance your baking, however you do it.And if you want more, Elly kindly stayed on to record an aftershow where we answered supporter questions including how to create the best crust, talked even more about loaves that stick and shared tips on getting pizza to rise. If you'd like that, come and join us as a supporter at The Kitchen Table.* * * * * * * * * * * * * * * * * * * * * * * * * *One Earth Health make the grass-fed organ supplements we use and trust. Get 15% off your first order here and 5% off all subsequent orders here.* * * * * * * * * * * * * * * * * * * * * * * * * *Get more news from Alison & Andrea by signing up to their newsletter at the top of the page here.For more tips, inspiration and recipes plus a free 30-page guide to Baking with Ancient Grains sign up for Alison's newsletter here!Get our two podcast cookbooks:Meals at the Ancestral HearthSpelt Sourdough Every DayAlison's course, Rye Sourdough Bread: Mastering The BasicsAlison's Sowans oat fermentation courseGet 10% off US/Canada Bokashi supplies: click here and use code AKP.Get 10% off UK Bokashi supplies.Visit our (non-Amazon!) bookshop for a vast selection of ancestral cookbooks: US link here and UK link here.* * * * * * * * * * * * * * * * * * * * * * * * * *Our podcast is supported by a community of ancestral cooks around the world!Come join our community! You can choose to simply sponsor the podcast, or select from a variety of levels with benefits including monthly live Zoom calls, a private podcast feed stuffed with bonus content from Alison and Andrea, and a Discord discussion group.To read more about becoming a supporter and explore the various levels, click here!* * * * * * * * * * * * * * * * * * * * * * * * * * What we cover:Different pan options you have for baking...

This is a Vintage Selection from 2007The ConversationThe Restaurant Guys talk with John Scharffenberger about his premium line of chocolate which is the first “bean to bar” chocolate made in the United States. John talks about the history, sourcing and the crucial details in creating some of the finest chocolate in the world!The Inside TrackThe Guys were fans of John's sparkling wine and are fans of his chocolate. This is how John describes his on-the-job training after his career shift. “ I think we were just stupid when we started and the only way we knew how to do things were the way I had done things in the wine business [which] was just to be really careful about flavor. So we treated the beans like we used to treat grapes. We did blind tastings, we did lots of blind tastings, and only accepted beans that had flavors that we liked,” John Scharffenberger on The Restaurant Guys Podcast 2007BioJohn Scharffenberger started Scharffenberger Cellars known for their world-class California sparkling wine. He left the winery and started Scharffen Berger Chocolates in 1997 with Robert Steinberg. InfoJohn's cookbookEssence of Chocolate: Recipes for Baking and Cooking with Fine ChocolateBy John Scharffenberger and Rober SteinbergScharffen Berger Chocolate is no longer owned by John Scharffenberger and Robert Steinberg. It was acquired by Hershey in 2005, went back to private ownership in 2020 then acquired by Harry and David in 2024. If you want John's Hot Chocolate recipe, email TheGuys@restaurantguyspodcast.comOn Friday, June 27 Come see The Restaurant Guys LIVE with Chef Andrew Zimmern at the New Brunswick Performing Arts Center in New Brunswick, NJ. VIP tickets include a Meet & Greet After-Party with Andrew. Restaurant Guys Regulars get a discount so subscribe https://www.buzzsprout.com/2401692/subscribe Tickets https://www.restaurantguyspodcast.com/Our Sponsors The Heldrich Hotel & Conference Centerhttps://www.theheldrich.com/ Magyar Bankhttps://www.magbank.com/ Withum Accountinghttps://www.withum.com/ Our Places Stage Left Steakhttps://www.stageleft.com/ Catherine Lombardi Restauranthttps://www.catherinelombardi.com/ Stage Left Wineshophttps://www.stageleftwineshop.com/ To hear more about food, wine and the finer things in life:https://www.instagram.com/restaurantguyspodcast/https://www.facebook.com/restaurantguysReach Out to The Guys!TheGuys@restaurantguyspodcast.com**Become a Restaurant Guys Regular and get two bonus episodes per month, bonus content and Regulars Only events.**Click Below!https://www.buzzsprout.com/2401692/subscribe

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