Podcasts about Baking

Our friend Tanya Bush is back. The Brooklyn-based pastry chef, writer, and co-founder of Cake Zine visits the studio to talk about her incredible debut book, Will This Make You Happy: Stories & Recipes from a Year of Baking. It's part coming-of-age memoir, part baking book, and the rare cookbook that is also a page turner. In this episode we get into the year of Tanya's life that inspired this book and get into what is exciting at Tanya's restaurant, the acclaimed Little Egg. Subscribe to This Is TASTE: ⁠⁠Apple Podcasts⁠⁠, ⁠⁠Spotify⁠⁠, ⁠⁠YouTube⁠⁠    Learn more about your ad choices. Visit megaphone.fm/adchoices

Angela talks to Professor Stuart Philips, who challenges the long-standing "Anabolic Window" myth, revealing that muscle sensitivity to protein actually lasts up to 48 hours post-exercise rather than a mere 30-minute window.  The conversation cuts through the noise of modern protein obsession, establishing that while the RDA is a baseline, the true sweet spot for muscle synthesis lies between 1.2g and 1.6g per kilogram of body weight. WHAT YOU'LL LEARN: The protein "sweet spot": While the baseline requirement is 0.8g/kg, optimal benefits for muscle maintenance and growth occur between 1.2g and 1.6g per kilogram. The myth of the 30-minute window: The "Anabolic Window" is much larger than previously thought; muscles remain sensitive to protein for up to 48 hours after a workout. Dosage limits: For most people, including perimenopausal and postmenopausal women, 30g to 40g of protein per meal is the effective limit for stimulating new muscle growth. Carbohydrates are essential: Despite modern "carb-phobia," carbohydrates are the primary drivers of high-intensity performance TIMESTAMPS [01:50] The confusion between calculating protein [03:52] The "Baking the Cake" analogy [05:54] Debunking the idea that you can only absorb 20g of protein at a time. [07:18] Addressing Anabolic Resistance and protein needs for women in menopause. VALUABLE RESOURCES ⁠Join The High Performance Health Community⁠ ⁠Click here⁠ for discounts on all the products I personally use and recommend A BIG thank you to our sponsors who make the show possible *These statements have not been evaluated by the Food and Drug Administration. This product is not intended to diagnose, treat, cure or prevent any disease. ABOUT THE HOST Angela Foster is an award winning Nutritionist, Health & Performance Coach, Speaker and Host of the High Performance Health podcast. A former Corporate lawyer turned industry leader in biohacking and health optimisation for women, Angela has been featured in various media including Huff Post, Runners world, The Health Optimisation Summit, BrainTap, The Women's Biohacking Conference, Livestrong & Natural Health Magazine. Angela is the creator of BioSyncing®️ a blueprint for ambitious entrepreneurial women to biohack their health so they can 10X how they show up in their business and their family without burning out. CONTACT DETAILS ⁠Instagram⁠ ⁠Facebook⁠ ⁠LinkedIn⁠ Disclaimer: The High Performance Health Podcast is for general information purposes only and do not constitute the practice of professional or coaching advice and no client relationship is formed. The use of information on this podcast, or materials linked from this podcast is at the user's own risk. The content of this podcast is not intended to be a substitute for medical or other professional advice, diagnosis, or treatment. Users should seek the assistance of their medical doctor or other health care professional for before taking any steps to implement any of the items discussed in this podcast. This Podcast has been brought to you by Disruptive Media. ⁠https://disruptivemedia.co.uk/

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This week, Paul explains how even ordinary moments (like baking bread or singing a classic hymn) are meant to awaken our hearts to God's glory, reminding us that all of creation is designed to point us to the Creator and invite us to join its song of praise.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.

Actor Rafe Spall swings by to give us the low down on his new show Under Salt Marsh on Sky Atlantic!Baking royalty Dame Prue Leith flips through her new book Being Old… and Learning to Love It.Stage and screen star Richard Kind spills the beans about treading the boards in the The Producers at London's Garrick Theatre.Join Chris and the Class Behind The Glass live from the rock 'n' roll tower every morning from 0630! Just ask your smart speaker to "Play Virgin Radio UK" Hosted on Acast. See acast.com/privacy for more information.

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On food reviewer Issac Eatsalot's menu: Baked good for mum, late night snack packs in Western Sydney, and Macca's on Christmas Day - why? You'll have to listen to find out. If you enjoyed this - tell someone you think will love it to, and be sure to listen to the full episode, out tomorrow!Send a textTo find out more about the project and Savva - head to threefoodmemories.comInsta - @savvasavas @threefoodmemoriesEmail us at threefoodmemories@plated.com.au, we'd love to hear from you! TFM is produced and edited by Lauren McWhirter with original music by Russell Torrance.

What does sourdough have to do with an autism diagnosis?More than you think.In this episode of Raising Autistic Disciples, I sit down with Courtney Moody of Acts of Sourdough to talk about motherhood, marriage, discipline, safe foods, Domino's pizza… and what happens when the sky “isn't blue anymore” after receiving a diagnosis.Courtney shares candidly about: The guilt that creeps in with every questionnaire The “tango” between “It's my fault” and “It was always going to be this way” Navigating the controversial conversations around obedience and autism Loving your child without clipping their wings Protecting your marriage when the weight of parenting feels overwhelming And why a diagnosis is an open door — not the driver's seatWe talk about tough love, safe foods, spiritual surrender, and the beauty of raising autistic children for God's glory — even when it feels exhausting.This conversation is honest, layered, and full of grace for the mom who just walked out of an evaluation appointment cross-eyed and overwhelmed.If you are in the early days of diagnosis…If you're wrestling with guilt…If you're learning how to love your spouse while loving your child fiercely…This one is for you.

Designing Women, Season 7, Episode 18: It's Not Easy Being GreenAnthony meets Punch.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 SMichelle GEmail 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

When the pandemic lock-downs were in full swing, so many dove into sourdough as a way to explore something new. We catch up with Sarah Holland, owner of Good Girls Bakery. Sarah dives deep into how she experimented with sourdough as the launchpad for her own bakery. She walks us through starting her own business and how she has expanded her products and grown her business. She talks about crafting a welcoming environment for customers and an equitable workplace for her employees. From her bakery in Eagleview Town Center in Exton, Pennsylvania, Sarah offer insights into her focus on business opportunities and growth.OUR PARTNERSouthern Chester County Chamber of CommerceLINKSGood Girls BakeryWebsite: goodgirlsbakery.comInstagram: instagram.com/goodgirlsbakeryy/Facebook: facebook.com/goodgirlsbakeryyAdditional LinksGrowing Roots Farmers MarketsMalvern Farmers MarketDowningtown Farmers MarketStove & CoChester County Food BankLindenhof FarmThe Artisan ExchangeIrieVedaThe Restaurant School at Walnut CollegeHangry Bear CreameryRelated EpisodeFighting Food Insecurity Locally with Andrea YoundtCrafting Ice Cream, Culinary Creations, and Community with Melinda ShawTRANSCRIPTThe full transcript will be posted on our website as soon as it is available.

Late summer stone fruit —peaches, nectarines, apricots, plums, even cherries— are just perfect for baking with. Serve this cake warm for dessert with a scoop of vanilla ice cream, a drizzle of fruity olive oil, and a sprinkle of sea salt. Makes one 20 cm cake Ingredients 3-4 ripe peaches or nectarines or 4-5 apricots, chopped 200mls extra virgin olive oil ½ cup + 2 tbsps extra caster sugar 2 large eggs 1 tbsp Greek yoghurt 1 1/3 cups plain flour 1 tsp baking powder Big pinch baking soda Method Preheat the oven to 180C fan bake. Grease a 20cm cake tin and line with baking paper. Toss nectarines with ¼ cup of the olive oil and 2 tbsps sugar. Leave to sit for 10 minutes. In a bowl, whisk eggs with remaining ½ cup of sugar until pale and thickened. Whisk in remaining olive oil and yoghurt. Sift in flour, baking powder and baking soda and stir until combined. Fold in fruit mixture and juices. Scrape batter into tin and bake for 25-30 minutes or until a skewer inserted comes out clean. Leave to cool for 10 minutes before removing from tin. Serve with vanilla ice cream, a drizzle of olive oil, and a sprinkle of sea salt. Nici's Note: You can use cherries in this recipe, and if so, use about 1 cup, de-stoned. LISTEN ABOVE See omnystudio.com/listener for privacy information.

A good mix of baking and Breaking Bad questions!  Fact of the Day: Katy Perry's halftime performance at Superbowl XLIX that saw the Seahawks and the Patriots face off in 2015, was seen by more people then the general game itself. Triple Connections: Ash, Cyber, Fat THE FIRST TRIVIA QUESTION STARTS AT 01:58 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:  "Newer Wave" 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:   Samantha Wheeler Mark Kloppenburg Alan Kreisel Rich Sommer Joe Heiman Waqas Ali Bringeka Sam Nathan Stenstrom Brooks Martin Robyn Price Gee Brian Clough Lauren Schuette Evan Lemons AnneMarie Mattacchione Yves Bouyssounouse Kenny Zail York yates Gay Geek Fabulous Mollie Dominic Nathalie Avelar Natasha raina leslie gerhardt Diane White Youngblood Trophy Husband Trivia Lynnette Keel Lillian Campbell Jerry Loven Jamie Greig Jeremy Yoder Adam Jacoby rondell Adam Suzan Tiffany Poplin Bill Bavar Sarah Daniel Hoisington Keith Martin Sue First Steve Hoeker Jessica Allen Lauren Glassman Brian Williams Brett Livaudais Linda Elswick Carter A. Fourqurean Justly Maya Brandon Lavin Kathy McHale Chuck Nealen Courtney French Nikki Long Mark Zarate Laura Palmer  JT Dean Bratton Kristy Erin Burgess Trenton Sullivan Jen and Nic Michael Redman Timothy Heavner Jeff Foust Richard Lefdal Myles Bagby Jenna Leatherman Vernon Heagy Albert Thomas Kimberly Brown Tracy Oldaker Sara Zimmerman Madeleine Garvey Jenni Yetter Patrick Leahy Dillon Enderby James Brown Christy Shipley Clayton Polizzi Alexander Calder Ricky Carney Paul McLaughlin Willy Powell Robert Casey Matthew Frost Brian Salyer Greg Bristow Megan Donnelly Jim Fields Mo Martinez Luke Mckay Simon Time Feana Nevel

shrinkflation Shrinkflation Is Robbing You Blind | Episode 590 Good morning. This is James from SurvivalPunk.com. It's 46 degrees. I'm cold. I don't like being cold. But that's not what we're talking about today. Today we're talking about something that affects every single one of us every single week. Shrinkflation. And how companies are quietly screwing you over while pretending nothing changed. Listen now. What Shrinkflation Actually Is Shrinkflation is simple. The bag looks the same.The box looks the same.The price looks the same. But you're getting less. Your “pound” bag of chips? Not a pound anymore.16 ounces becomes 14.5 ounces.Same packaging. Same shelf space. Same mental price anchor. They don't raise the price because people notice price increases. They shrink the product because most people never check the weight. That's the game. Why It Works on Your Brain Everyone has internal price anchors. You know what Coke “should” cost.You know what ground beef “should” cost.You know what eggs “should” cost. When the price jumps too far past that mental number, you hesitate. You buy less. You switch brands. So instead of raising prices aggressively, companies keep the sticker steady and shave ounces off the back end. That's less likely to trigger your brain. And it works. The Worst Offenders Right Now Chips.Soda.Single-serve snacks. The further you get from bulk, the worse the value gets. A 12-pack of Coke creeping toward $9.97? That's insane. Run the unit math. If it's buy 2 get 3 free at Kroger, do the math.Total cost divided by total units. If it comes out to $4 a case? That's closer to reality. Unit price is king. Always. Same with meat. Ground beef has exploded. But sometimes a 50/50 beef-pork blend at Walmart hits that sweet spot. Closer to ingredients = better value.Closer to convenience = you're getting wrecked. Ingredients Beat Snacks Every Time Plain oats? Still solid.Rice? Still dependable.Flour? Still cheap. Bulk ingredients have padding built in. They absorb inflation better. Single-serve cookies? Astronomical. Two cookies can cost almost as much as a full bag. And if you run the math on making them from scratch, the ROI is ridiculous. The closer you move toward bulk, the better your survival position gets. That's not theory. That's math. Group Buys Might Be the Secret Weapon This might be its own episode. But think about this. Shipping kills value. Whether it's supplements, bulk meat, or specialty items. Split that shipping with friends? Now the math changes. Split a primal cut of beef.Split bulk orders.Split shipping costs. Suddenly your unit price drops dramatically. We talk prepping all the time. But cost discipline is prep too. Final Thoughts Shrinkflation is real. They're not just raising prices. They're reducing value. Your defense is simple: Check weight.Check unit price.Buy bulk.Run the math.Split costs when you can. Stop shopping emotionally.Start shopping strategically. That's survival in 2026. This is James from SurvivalPunk.com. DIY to survive. Amazon Item OF The Day Food Scale, 11lb Digital Kitchen Scale with 6 Units LCD Display and Tare Function,Compact Design for Baking,Healthy Cooking,Meal Prep, 304 Stainless Steel Think this post was worth 20 cents? Consider joining The Survivalpunk Army and get access to exclusive content and discounts! Don't forget to join in on the road to 1k! Help James Survivalpunk Beat Couch Potato Mike to 1k subscribers on Youtube Want To help make sure there is a podcast Each and every week? Join us on Patreon Subscribe to the Survival Punk Survival Podcast. The most electrifying podcast on survival entertainment. Itunes Pandora RSS Spotify Like this post? Consider signing up for my email list here > Subscribe Join Our Exciting Facebook Group and get involved Survival Punk Punk's The post Shrinkflation Is Robbing You Blind | Episode 590 appeared first on Survivalpunk.

The Frank and Jill Show 2-19-26: Corey Miller from the Olympics - Missouri Baking Company by

How can baking play a role in creating a more sustainable future? In this episode of Bake to the Future, host Anne Fairfield-Sonn is joined by Phoenix Dugger, Senior Manager of ESG at Ardent Mills, from Ardent Mills, a proud ABA Premium Allied Member. Together, they discuss Ardent Mills' Regenerative Agriculture Program and how the company is working directly with farmers to reduce greenhouse gas emissions, improve soil health, and strengthen the environment. This conversation explores why regenerative practices matter for the future of food, how they support both farmers and consumers, and what it means for the baking industry to be part of a healthier, more sustainable food system. With special guest: Phoenix Dugger, Senior Manager of ESG at Ardent Mills Hosted by: Anne Fairfield-Sonn, Director of Marketing and Communications at the American Bakers Association

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Some reassurance a jump in bread prices isn't major as food price inflation rises sharply. Latest Stats NZ data shows the rate's risen from 4% a month ago to 4.6%. In the past year, the very cheapest loaf of white bread has gone up by almost 60%, and steak and chocolate more than 20%. Baking Industry Association President Bernie Sugrue told Ryan Bridge most loaves of bread haven't had price rises as much as this, despite increased costs for bakeries. He says 60% doesn't represent a lift in all bread prices, just that one particular loaf. LISTEN ABOVE See omnystudio.com/listener for privacy information.

Keshia S. Davis is an innovative entrepreneur and DJ. Known for her ability to harmonize her corporate experience with her passion for baking, Keshia, alongside her role in the world of music, shares insights into her journey from a high-level corporate career to running a successful bakery in Philadelphia. Driven by a desire to create meaningful customer experiences, Keshia transforms life's special moments with her culinary creations while DJing offers her continual inspiration and energy.Baking and music are Keshia's twin passions, each demanding a unique blend of creativity and precision. Throughout the episode, she emphasizes the disciplined, scientific nature of baking contrasting it with the vibrant spontaneity found in DJing. Her transition from managing multi-million dollar projects at Aramark to orchestrating a bustling bakery demonstrates her resilience and adaptability. As a DJ, Keshia draws parallels between the meticulous curation of music and crafting personalized customer experiences in her bakery. Tune in to explore how Keshia navigates her entrepreneurial path and continues to inspire as a female leader, community advocate, and an embodiment of living passionately.Key Takeaways:Baking is both a science and an art, requiring a specific discipline that Keshia likens to the precise skills needed in a corporate environment.Transitioning from the corporate world to entrepreneurship has taught Keshia the importance of resilience when faced with business obstacles.Keshia deeply integrates emotion and customer satisfaction into her baking business, viewing each cake as an expression of joy and celebration.DJing and baking intersect in Keshia's life as both activities involve reading and influencing emotions, whether through flavors or music beats.Community involvement and networking remain vital in Keshia's professional ethos, supported by her active role in Delta Sigma Theta Sorority, Inc.Notable Quotes:"Baking is a science and an art, but definitely a science is very specific.""You're going to hear a lot of no's in your life, no matter what you're trying to do.""I love my life...Getting up, pouring into people, being an example.""DJing, for me, I love when people are nodding and vibing with or I love when I'm helping people reminisce.""I actually like delivering. I like going to the venues because actually, I get to do a little marketing."Connect with Keshia S. Davis:WebsiteInstagramConnect with Rudy Mawer:LinkedInInstagramFacebook

When Alison and I were starting this podcast, she asked who was on my dream list of people to talk to. I said Tara Couture of Slowdown Farmstead and today that is what happened. In an incredibly long and appropriately slow morning we sat down together to talk for the first time and it was like visiting with an old friend I had waited a very long time to see again. Tara once shared her life on Instagram and I followed her avidly there, listening to her wisdom both practical and philosophical on butchery and growing and shifting, and how in the midst of life we are in death. Taking words from the screen to the printed page, Tara recently wrote a book, Radiance of the Ordinary. Since I had dropped off social media and Tara soon would herself, I was no longer reading her words, so when my copy arrived in the mail it felt like unwrapping a long-awaited, much anticipated letter from a beloved mentor.In this episode we discussed many things including what does it look like to be living life at a human pace, as a human, in an ever-increasingly inhumane world? Is it even possible or practical to be a human in a world that expects you to be, and treats you as, a machine? Tara and I went through a lot of tea and boza over this long conversation so I invite you to settle in and join in with us, and let's be human together.* * * * * * * * * * * * * * * * * * * * * * * * * *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 here.For a free 30-page guide to Baking with Ancient Grains sign up for Alison's newsletter here!Get our three podcast cookbooks:Meals at the Ancestral HearthSpelt Sourdough Every DayThe Pastured Pork CookbookGet all three of our cookbooks! Alison'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 our favourite cookbooks: US link here and UK link here.* * * * * * * * * * * * * * * * * * * * * * * * * *Our podcast is supported by a community of ancestral cooks around...

Claire Saffitz is back on our show! Claire is a beloved baker, dessert authority, and the author of two New York Times bestselling cookbooks—Dessert Person and What's For Dessert. She also hosts the hit YouTube show, “Dessert Person.”Today, Claire walks host Jessie Sheehan through her Molten Chocolate Olive Oil Cake recipe from What's For Dessert. It's a decadent dessert that's deceptively simple. She explains why she uses olive oil instead of butter in the batter and how to get the center perfectly molten. She also tells Jessie about the baked goods she ate and baked growing up, her mom's recipe collection, her love for Martha Stewart's Pies & Tarts book, and how the “Claire Recreates” series came to be.Click here for Claire's Molten Chocolate Olive Oil Cake recipe. Pre-order our Mom's the Bombe IssueJubilee NYC 2026 tickets hereVisit cherrybombe.com for subscriptions, tickets to upcoming events, and more.More on Claire: Instagram, YouTube, “What's For Dessert” cookbookMore on Jessie: Instagram, “Salty, Cheesy, Herby, Crispy Snackable Bakes” cookbook

Baker and psychologist Helen Goh finds intersections between mental health and the art of baking in her new cookbook, Baking & the Meaning of Life. Goh discusses the book, and shares recipes and kitchen tips that aim to nurture relationships and express love.Image courtesy of the publisher, Harry N. Abrams

Join James (from the Watchtower Database YouTube channel) as he shows his good buddy Brian the entire DC Animated Universe from start to finish for the very first time, in the controversial airdate order--so he may view these shows the way human beings experienced them in the far-gone days of the 1900s (and 20-hundreds). Will Brian become a super-fan like James or intensely regret agreeing to do this?This week's episode:"Zeta""Batman Beyond"Original airdate: 4/8/2000Batman joins forces with the military to recover robotic assassin, until he discovers that the robot has escaped the government clutches because it no longer wants to kill. Batman then teams to robot to try and fend off the military.Timecodes:0:00 - Intro13:53 - Review and Ratings49:51 - Yoppie Mail1:18:28 - OutroHelp with Brian's vet bills!https://chuffed.org/project/manchi-vet-expensesFill out the "State of the Yop" survey for episode 200!https://forms.gle/JpuaGsxPV9QTcU1a9Google Form for the next live show!https://bit.ly/yoplocationNext episode:"Plague" (Batman Beyond)DCAU Airdate Viewing Order:https://www.watchtowerdatabase.com/resourcesSend us an email!batwagonpod @gmailBuy us a coffee!https://www.buymeacoffee.com/yoppieBuy a Yoppie Dude T-Shirt!https://www.watchtowerdatabase.com/shopSpecial thanks to our yoppie community!Dylan Pollack, Movies to Watch Before You Diehttps://creators.spotify.com/pod/show/moviestowatchJordan Blueman, The Fandom Optimistshttps://open.spotify.com/show/2GyhxgiZR64XcDmIjQMoezHosted by:James StreckerBrian ManeelyEdited by:James StreckerMusical themes by:Kimi LevoeKuni PhoenixJordan BluemanEric LeBowViltsuLegacy Michael AllenKathleen StreckerBrian ManeelyJames StreckerNew episodes debut Fridays on our YouTube channel and your favorite podcast feed!https://www.youtube.com/@BatWagonPodSubscribe to the Watchtower Database for more DCAU videos!https://www.youtube.com/watchtowerdatabaseHang out with us on Discord!https://discord.com/invite/RWZ7TaxAar

Send a textThis week Paul and Joe share about their relationships with their parents.  For most of us, biological and adopted parents are where we first learn about living with and loving others.  We wanted to give you a chance to get to know us even deeper, and sometimes to do that, you have to go back to the source.   @tugayspodtugayspod@yahoo.com#lgbt #lgbtq #lgbtqia+ #sandiego #gaysandiego #gaycommedy Gay San Diego comedy LGBT LGBTQ LGBTQIA+@tugayspod tugayspod@yahoo.com#lgbt #lgbtq #lgbtqia+ #sandiego #gaysandiego #gaycommedyGay San Diego comedy LGBT LGBTQ LGBTQIA+Producers: Nick Stone & Andy Smith

Encountering another of Jesus's masterful stories known as parables, we're faced with the seemingly ordinary activities of planting the tiniest of seeds and baking the simplest of bread yet, somehow, being witness to the extraordinary. Tune in and listen to how Jesus even turns our notions of church growth and kingdom work on their heads and delights again in surprising us all.

After a painful divorce, Charlotte Ree began to piece her broken heart back together by cooking for her neighbours (R)Charlotte Ree grew up in a family full of love, but with its own particular challenges. Her mum struggled with mental illness, which meant Charlotte grew up very quickly.Charlotte met the man who would become her husband when she was 19. Within a few years, they married, but money became a major source of pain in the relationship.One night on a boat, Charlotte realised her marriage was over.Divorce was a devastating turning point for her, and at the same time she found herself living alone in Sydney's lockdown.Eventually Charlotte decided to find a unique way out of her heartbreak; by cooking for her neighbours.  Some time later, she also found the courage to look for love again.This episode of Conversations was produced by Nicola Harrison, the Executive Producer was Carmel Rooney.It explores family history, mental illness, relationships, looking for love, love stories, modern love, divorce, recovering after divorce, cooking, baking, unusual family stories, strange family history, family history, lockdown, Covid lockdown, loneliness, solitude, eating, starvation, nourishment, cooking for one, cooking neighbours, baking cakes, cakes, cake batter, broken heart, mending a broken heart, food as love, finding love after divorce, finding love again, healing from a broken heart, men and women, dating apps, life on the dating apps, strange stories from dating apps, recovery from heartbreak, cooking as a cure for pain, cooking for love, cooking for your life, cooking, mothers, complicated mothers, complicated mother daughter relationships, unconditional love, acceptance, accepting your parents.To binge even more great episodes of the Conversations podcast with Richard Fidler and Sarah Kanowski go the ABC listen app (Australia) or wherever you get your podcasts. There you'll find hundreds of the best thought-provoking interviews with authors, writers, artists, politicians, psychologists, musicians, and celebrities.

Why is commercial baking a destination workplace? In this episode of Bake to the Future, host Anne Fairfield-Sonn is joined Mauricio Arrieta, Strategic Marketing Director, Bakery NA & Global Accounts at Kerry and Peggy Dantuma, Development Director NA from Kerry, a proud ABA Premium Allied Member. Together, they share their career journeys and discuss how Kerry helps shape the food and beverage market through research, innovation, and collaboration. From identifying key consumer drivers to exploring the latest flavor and wellness trends, this conversation dives into how Kerry transforms insights into real-world solutions for brands. The episode wraps with a look ahead at the future of flavor and what it means for the baking industry. With special guests: Peggy Dantuma, Development Director NA at Kerry and Mauricio Arrieta, Strategic Marketing Director, Bakery NA & Global Accounts at Kerry Hosted by: Anne Fairfield-Sonn, Director of Marketing and Communications at the American Bakers Association

Send a textLife Is Better With Butter: The French Beurre EpisodeLife Is Better With Butter: The French Beurre Episode explores the rich history, culture, and craft behind one of France's most iconic ingredients. From ancient butter-making traditions to modern French dairy excellence, this episode traces how butter or beurre, became a defining pillar of French cuisine, baking, and everyday cooking.Dive into the regional and cultural story of French butter, including why beurre demi-sel (salted butter) holds a special place in Brittany and Normandy, and how terroir influences flavor, aroma, and texture. Learn what sets prestigious AOP butters like Isigny, Charentes-Poitou, and Bresse butter apart, and why seasonality, cow feed, and traditional churning methods still matter to chefs and artisans today.This episode also breaks down the science and craft of butter, from fermentation and cream maturation to industrial production and legal standards in France. You'll discover the differences between salted and unsalted butter, raw vs pasteurized butter, cultured butter, clarified butter, compound butters, and why the French are among the world's highest consumers of butter per capita.Finally, you'll get practical tips for cooking, baking, tasting, and pairing butter like a French chef. Including when to use unsalted butter for pastries and sauces, how to finish dishes with butter for maximum flavor, and how this humble ingredient elevates everything from croissants to classic French sauces. Whether you love French food, baking, or culinary history, this episode proves one delicious truth: life really is better with butter.Support the showMy book Paris: A Fabulous Food Guide to the World's Most Delicious City is your ultimate companion. You'll find hand-picked recommendations for the best boulangeries, patisseries, wine bars, cafés, and restaurants that truly capture the flavor of Paris. You can order it online at andrewpriorfabulously.com For those who want to take things further, why not come cook with me here in Montmorillon, in the heart of France's Vienne region? Combine hands-on French cooking classes with exploring charming markets, tasting regional specialties, and soaking up the slow, beautiful pace of French countryside life. Find all the details at andrewpriorfabulously.com You can help keep the show thriving by becoming a monthly supporter. Your support helps me create more episodes celebrating French food, history & culture. Here's the listener support link. Every contribution makes a huge difference. Merci beaucoup! Newsletter Youtube Instagram Facebook Website

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Megan chats with Amy Reid about self publishing a cookbook, choosing the right timing, and building a profitable income stream outside of ad revenue. Amy Reid is the voice-behind and creator-of Baking with Granny. The daughter of a professional baker, Amy grew up in a house which was filled with cakes & bakes. Once her own two children came along (and her mother became "Granny"), it was suddenly obvious that many of their family recipes would be lost in time, if not written down now. And Baking with Granny was born! Amy now takes recipes from years gone by and transforms them into easy home baking recipes that people around the world can make and enjoy. If writing a cookbook has been sitting on your someday list, this episode might be the push you need. Amy Reid from Baking With Granny shares exactly how she self published her first cookbook, why she chose that route, and what it really took to make it profitable. This is a practical, honest look at cookbook creation for food bloggers who want more control and more stability. Key Topics Discussed: - The right time is when your business can support the focus: You do not need perfect conditions, but you do need margin. - Self publishing gives you full creative and financial control: From photography to pricing, every decision stays in your hands. - Pre orders validate demand before you spend big money: Selling first reduced risk and confirmed the book was wanted. - Large scale recipe testing builds confidence and credibility: Hundreds of testers removed guesswork and strengthened the final product. - You can combine hardcover printing with print on demand: This balances profit, accessibility, and global shipping. - Cookbook sales can meaningfully diversify income: This was not a passion project. It was a profitable business move. Guest Details Connect with Amy Reid Website | Instagram

If YOU'RE ready to make real, sustainable change in your life, jump on a free call with us - https://physiquedevelopment.typeform.com/to/ToP9TYLEIn today's episode, we're officially introducing the newest coach on the Physique Development team, Lexi!Lexi's true passion lies in helping people who feel stuck in their bodies despite "doing everything right"—especially those navigating hormone imbalances driven by lifestyle stress, PCOS, birth control, gut issues, autoimmunity, and high-achieving burnout.Her approach blends data, empathy, and real-world application, helping clients not only see results, but rebuild trust in their bodies along the way.Sue and Lexi dive into her personal journey, how her engineering background shapes her coaching philosophy, and why her ability to combine structure with compassion makes her such a powerful addition to the team.We're so excited to officially welcome Lexi to Physique Development, and we can't wait for you to get to know her!Have questions for future episodes or a topic you'd like us to cover? Submit them here - https://forms.gle/AEu5vMKNLDfmc24M7Check out our FREE 4-Week Glute Program - https://go.physiquedevelopment.com/freegluteprogram701788And keep the gains rolling with 12 MORE weeks of glute growth (use code POD at checkout for $25 off!) - https://train.physiquedevelopment.com/workout-plans/963551As always, it is our goal not only to supply you, the listener, with valuable insights on the topics or questions but also to plant some seeds for further research and thought. Be sure to like and subscribe and leave us a review wherever you're listening if you loved this episode!Timestamps:(0:00) Welcome Lexi to the team!!(2:31) Lexi's personal journey with fitness(9:51) How Lexi discovered her career path & how her coaching philosophy has formed over time(15:36) Beyond macros: coaching for the whole human(18:14) What kind of coaching you could expect working with Lexi(22:15) The human behind the coach: getting to know Lexi outside the gym(22:42) What's on the current playlist (in the gym and outside)(25:04) Football is hyyyype(31:05) Big time dog people(31:43) Baking is a love language(34:40) What's it like to not have a black thumb?(36:46) The go-to coffee order(39:53) When two big-time book yappers get together...Follow us on Instagram:Coach Alex - https://www.instagram.com/alexbush__Coach Sue - https://www.instagram.com/suegainzPhysique Development - https://www.instagram.com/physiquedevelopment_Physique Development Podcast - https://www.instagram.com/physiquedevelopmentpodcast----Produced by: David Margittai | In Post MediaWebsite: https://www.inpostmedia.comEmail: david@inpostmedia.com© 2026, Physique Development LLC. All rights reserved.

In this heartfelt special edition episode, Lisa and Allison raise a (theoretical) glass to Prue as they reflect on her legacy, charm, and deliciously sharp judging eye. Equal parts celebration and gentle send-off, the Girls revisit what made Prue such a beloved presence in the Bake Off universe — her warmth, her wisdom, and her unapologetic love of good food.With their signature mix of humor and affection, Lisa and Allison reminisce about standout Prue moments, memorable bakes, and the way she shaped the tent's tone over the years. There are laughs, a few sentimental beats, and plenty of playful “armchair judging” along the way.Cozy, conversational, and just a little bittersweet, this episode feels like a proper farewell tea: sweet, thoughtful, and sprinkled with gratitude — plus a generous dollop of butter for good measure.

Forget step by step instructions and perfectly measured teaspoons. Paula Montenegro is here to take us back to a time when recipes assumed you already knew how to cook.Paula is the voice behind the blog Vintage Kitchen Notes and is a lifelong home baker from Argentina. In this episode, we talk about how people used to cook, how recipes were written more like reminders than instructions, and what that says about cooking knowledge then versus now.She also shares the recipe for classic Argentinian alfajores, tender cornstarch cookies filled with dulce de leche, and why they are such a beloved treat. We also dig into how dulce de leche is made and why it's simpler than many people think.Paulas links:Vintage Kitchen NotesHomemade Dulce de LecheAlfajores RecipePaula on Instagram: @vintagekitchennotesPaul on Facebook: VintageKitchenNotesPaula on Pinterest: @vintagekitchennotesChristine's Links:COOKforTWO Live Cooking Demo on YouTubeStovetop Mac n CheeseBaked Macaroni and CheeseChicken Wing RecipesHow to cut whole wings at homeBaked frozen wingsAir fryer frozen wingsCrispy baked wingsDry rub wingsLemon pepper wingsBBQ wingsChicken wing marinadeBrine with baking powderDeep fried wingsDill pickle brined wingsEasy boneless breaded wingsSuper Bowl Recipes You'll Actually Make:Nacho DipEasiest GuacamoleFish Taco ColeslawClassic Pulled PorkTaco DipPulled Chicken SandwichesBroccoli Cheddar Pickle DipMac & Cheese CupsTurkey ChiliCountry Style RibsCocktail SauceAir Fryer Shishito Peppers Email Me! CookTheStory@gmail.comSubscribe to the PodcastJoin the ROTD Facebook Group, TikTok, or InstagramWebsites: CookTheStory.com and TheCookful.comChristine's NewsletterThe All New Chicken Cookbook (#ad) 

Ordinary to Extraordinary: Rainbow Trout // Valentine’s Menu Inspirations: Three Different Lenses // Chef Danilo Amato guides us through Tuscany’s Maremma region and the craft of making olive oil with PicNic Table Italy // The Hot Stove Society Tasting Panel dives into fresh, vibrant salsas // Internationally acclaimed pastry chef and psychologist Helen Goh joins us with her new book Baking and the Meaning of Life: How to Find Joy in 100 Recipes // And of course, we’ll wrap up the show with Food for Thought: Tasty Trivia!

Sometimes we forget about trusted old favourites in favour of the latest trend or new fancy ingredient, but can you remember your first blueberry muffin? The joy and juiciness of each bite, the fact that they're very likely better on day two, and that buttering them will change your life. Make the most of late season blueberries this weekend. Makes 12 regular muffins Ingredients 2/3 cup white sugar + extra for topping ¼ cup lightly packed brown sugar 2 medium eggs ¾ cup plain yogurt 120g melted butter or oil 1 ¾ cups plain flour 1 generous tsp baking powder ½ tsp sea salt ½ tsp baking soda 1 tbsp lemon zest, 1 tsp vanilla extract 1 punnet fresh or frozen blueberries Method Preheat oven to 180C. Line 12 standard muffin tins with liners or baking paper or grease well with oil. Beat sugars with eggs in a large bowl and then whisk in yoghurt and butter. Add flour, baking powder, salt and baking soda and stir to combine. Don't over mix it. Fold in blueberries. Divide among prepared muffin holes. Sprinkle each muffin with a decent sprinkle of sugar and bake until golden brown and baked through, 17–20 minutes. Let cool on a wire rack for 10 minutes before easing each muffin from the tin. Nici's note: These freeze well. LISTEN ABOVE See omnystudio.com/listener for privacy information.

Tonight... On the North American Friends Movie Club.Shaking.Baking.All gas and no breaking. We watched the 2006 sports comedy-drama film - Talladega Nights: The Ballad of Ricky BobbySo break out your most flame-retardant jumpsuit.And sprint recklessly towards your couch.Because we're the fastest podcast in the world.And the show is about to crash into your ears. (NASCAR VROOM VROOM VROOM NOISE) Hosted on Acast. See acast.com/privacy for more information.

Helen Goh is a licensed psychologist and a baker at London's famed Ottolenghi delis and restaurants. She combined her two passions into her first solo cookbook, Baking and the Meaning of Life. It has over 100 recipes and photographs grouped into different aspects of our lives. It is gorgeous and delicious. I really enjoyed my chat with Helen as we talked about life and baking! Listen to our chat on Spotify, Apple Podcasts, or wherever you get podcasts. Get a copy of Baking and the Meaning of Life wherever you get books! Follow Helen @helen_goh_bakes As I always mention, you can write to us at: ⁠infatuasianpodcast@gmail.com⁠, and please follow us on Instagram and Facebook @infatuasianpodcast  Our Theme: “Super Happy J-Pop Fun-Time” by Prismic Studios was arranged and performed by the Invictus Quartet. Cover Art and Logo designed by Justin Chuan @w.a.h.w (We Are Half the World). Photo Credit: John Davis #asiancookbook #asianauthor #asianpodcast #asian #asianamerican #infatuasian #infatuasianpodcast #aapi #veryasian  #asianamericanpodcaster #representationmatters

A Louisiana organization that examines how public policy decisions impact the care, education and development of our youngest children has developed a new interactive online tool. The tool shows how funding decisions at the parish level affect early childhood resources for infants and toddlers.Mattilyn Karst Batson, policy & research director of the Louisiana Policy Institute for Children, joins us for more on this new technology.  Researchers at the LSU LCMC Health - Cancer Center and LSU Health New Orleans have published new insights into one of the most aggressive forms of breast cancer. They analyzed triple-negative breast cancer in 250 Louisiana patients and identified genetic markers and immune differences that may play a role in treatment and therapies. Researchers say their discoveries could lead to more personalized, more effective breast cancer treatment.Dr. Lucio Miele, director at LSU LCMC Health Cancer Center, joins us now for more.If you consider yourself a baker and you celebrate Mardi Gras, making a king cake is a rite of passage. And in New Orleans, where the dessert is practically sacred, the pressure is on to get it right and make it your own. Aubri Juhasz joined local culinary students for their first attempts.—-Today's episode of Louisiana Considered was hosted by Adam Vos. Our managing producer is Alana Schreiber. We get production support from Garrett Pittman and our assistant producer, Aubry Procell.You can listen to Louisiana Considered Monday through Friday at noon and 7 p.m. It's available on Spotify, the NPR App and wherever you get your podcasts. Louisiana Considered wants to hear from you!Please fill out our pitch line to let us know what kinds of story ideas you have for our show. And while you're at it, fill out our listener survey! We want to keep bringing you the kinds of conversations you'd like to listen to.Louisiana Considered is made possible with support from our listeners. Thank you!

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Today, the kitchen fills with the smell of pies and cupcakes, but the most important ingredient is something you cannot buy at the store. A surprise batter battle turns baking into a delightful mess, while everyone taste-tests the goodies. Through laughter and flour-covered fun, it's clear that love is what truly makes every recipe special

Humans have been eating porridge (of which the American oatmeal is just one example) for, as you'll hear, at least 32,000 years (that places it comfortably in the ‘paleo diet' era!) Listen in to hear us cover just some of the history of this word and the comforting dish associated with it, as well as taking a tour of the many, many ways it is made throughout the world. Then we'll focus in on oats - sharing surprising ways in which oat porridge has been served and eaten in the United Kingdom. We'll also explain the different types of oats used, the best ways to cook porridge and the myriad ways you can serve it.If you love a bowl of steaming, creamy oatmeal, get ready to wrap your hands around this enlightening, inspiring episode.* * * * * * * * * * * * * * * * * * * * * * * * * *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 here.For a free 30-page guide to Baking with Ancient Grains sign up for Alison's newsletter here!Get our three podcast cookbooks:Meals at the Ancestral HearthSpelt Sourdough Every DayThe Pastured Pork CookbookAlison'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 our favourite 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, and a Discord discussion grouFind out more here!* * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * *5* reviews on Apple Podcasts, mean the world to us! Here's how to leave one:

Heard about Granny Hobbies? Looking for one that fits you? Can they actually be healthy for you? Yes they can.  In this episode, we explore how choosing a healthy hobby can reduce stress, help you minimize mindless snacking or scrolling, and create something amazing in the process.  Healthy hobbies aren't about productivity or perfection. They're about presence, comfort, and learning to soothe without food. Healthy hobbies to consider for yourself:

Today, the kitchen fills with the smell of pies and cupcakes, but the most important ingredient is something you cannot buy at the store. A surprise batter battle turns baking into a delightful mess, while everyone taste-tests the goodies. Through laughter and flour-covered fun, it's clear that love is what truly makes every recipe special

Today, the kitchen fills with the smell of pies and cupcakes, but the most important ingredient is something you cannot buy at the store. A surprise batter battle turns baking into a delightful mess, while everyone taste-tests the goodies. Through laughter and flour-covered fun, it's clear that love is what truly makes every recipe special

As the cold snap continues and the piles of snow linger, listeners share if they've taken up a hobby appropriate to the season.

Jessica loves her soundproof phone booth and June releases a PSA for conference calls. Plus we dive into “the big fog,” ADHD secrets, and 80s and 90s classroom cheats.Get 50% Off Monarch, the all-in-one financial tool at www.monarch.com/dive.See omnystudio.com/listener for privacy information.

In this episode, we sit down with Dave Fishtips—and this is exactly why we love talking to normal, good dudes like Dave. No ego, no hype, just a genuinely authentic, cool guy with great stories and a grounded outlook on life. The conversation flowed easy, the laughs came naturally, and by the end it felt like talking with an old friend. What really surprised us? Dave's life off the water. He's a professional potter, runs trap lines, bakes his own bread, and somehow still finds time to appreciate a properly made fancy taco. This one's a reminder that the most interesting people don't always fit a mold—and that the best conversations come from real folks living real lives. Don't miss this one. for all things Dave - @davefishtips - over 12k followers on Facebook for a reason! PLEASE GIVE US A 5 STAR POSITIVE REVIEW ON WHATEVER PLATFORM YOU'RE ON!TELL A FRIEND. SHARE THE WORD!Seriously though, it really helps us!POSITIVITY IS WORTH THE EFFORT!ALL FISHING IS FUN FISHING!⁠⁠https://www.tackleandtacos.com/⁠⁠⁠⁠https://www.grizzlycoolers.com-⁠⁠ code WCB for 15% off⁠⁠https://hookandarrowsupply.com⁠⁠⁠⁠https://www.leupold.com/⁠⁠⁠⁠https://www.workingclassbowhunter.com/⁠⁠⁠⁠https://www.facebook.com/p/Moldys-Marine-100067184804787/⁠ Learn more about your ad choices. Visit megaphone.fm/adchoices

Designing Women, Season 7, Episode 17: Shovel off to BuffaloMary Jo finds a shovel.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 SMichelle GEmail 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

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Matt Baker of The Athletic joins Paul midway through the third hour of Friday's show. Learn more about your ad choices. Visit podcastchoices.com/adchoices

Narrator: Thomas Jones