Podcasts about Baking

Bobo's: Beryl Stafford. A Single Mom Turns a Baking Project into a $100M BusinessAt 40, Beryl Stafford's life cracked open. Her marriage ended, she hadn't worked in years, and she had two daughters to raise. She needed income—fast. So she did the only thing that felt real: she baked.What started as 4-ingredient oat bars— hastily placed in a Boulder coffee shop—became Bobo's, a national brand built in the Silicon Valley of natural foods. In this episode, Beryl walks us through the scrappy early days: buying ingredients at full retail, a risky $25K packaging machine, the Whole Foods breakthrough, the burnout, and the pressure shift that comes with outside capital—and Costco.It's a story powered by community support, relentless demos, and a founder who kept saying “yes” before she knew how.What you'll learn: Why “survival” can be a powerful founder advantageHow to sell your product before you feel ready (and why that's often the point)The unglamorous truth of early CPG: shelf life, shared kitchens, endless demosIn a trend-driven category, the value of sticking to a recipe “your grandmother could have made.” The two faces of Costco: growth rocket and operational trapTimestamps:08:35—Divorced at 40… “I was trying to survive.” 12:02—The baking project with her daughter… and the unexpected product-market signal17:21—The first sale: snack bars in cellophane; making up a price28:38—Sharing a kitchen with Justin's Nut Butters: scrappy collaboration + conflict31:49—The first-time founder playbook: sell first, learn the rest later33:54—Whole Foods says yes… before she knows what “freezer safe packaging” even means39:10—Getting into national distribution: “What just happened?” 46:34—Burnout, hiring a CEO, raising outside money—and what changes when investors arrive54:31—The Costco conundrum: huge upside, real downside —------------------This episode was produced by Noor Gill, with music by Ramtin Arablouei.Edited by Neva Grant, with research help from Alex Cheng.—--------------------- Follow How I Built This:Instagram → @howibuiltthisX → @HowIBuiltThisFacebook → How I Built ThisFollow Guy Raz:Instagram → @guy.razYoutube → guy_razX → @guyrazSubstack → guyraz.substack.comWebsite → guyraz.comSee Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

If you want to get leaner and live longer check out https://milliondollarbodylabs.com   Are you wasting money on "miracle" supplements while ignoring the simple habits that actually build muscle, protect your brain, and help you live longer?   I talk with Alex Jamal. We discuss fitness. Alex explains bodybuilding. I ask about peptides. We cover health. We talk about supplements. Alex mentions creatine. We discuss brain function. We talk about sleep. Alex shares thoughts on amino acids. I mention my experiment with leucine. We talk about pre-workout drinks. We discuss blood flow. I share my experience using baking soda. We focus on consistency. Alex describes her background. We provide a guide for people.   Key Takeaways Peptides and unverified supplements often lack long-term data and third-party testing, making them risky compared to established options. Creatine provides significant benefits for brain health and may reduce the risk of dementia or Alzheimer's. Essential Amino Acids (EAAs) are more effective for muscle protein synthesis than taking branched-chain amino acids (BCAAs) or leucine alone. Sleep is a highly underrated factor for muscle recovery and hormonal health, especially for men. Stimulant-free pre-workouts allow for better blood flow (vasodilation) compared to high-caffeine options that constrict vessels. Baking soda (sodium bicarbonate) can increase endurance by about 30% during high-intensity isometric or endurance activities, but requires careful dosing to avoid digestive issues. Consistency for at least six to eight weeks is necessary to see real physiological changes in the body.   Resources Business Website: https://www.fitnessresultscoach.com Business Instagram: @fitnessresultscoach Alex Jamal's Instagram: @thetraineralex Guest LinkedIn: https://www.linkedin.com/in/alex-jamal-45755626 Nate Palmer: The founder of The Million Dollar Body and author of "The Million Dollar Body Method", Nate has been coaching for over 15 years and has worked personally with over 1,000 clients. Website: https://milliondollarbodylabs.com Book: The Million Dollar Body Method Lean Energy Stack: https://milliondollarbodylabs.com/pages/lean Instagram: @_milliondollarbody

In this episode of Peachtree Corners Life, host Rico Figliolini talks with two talented Wesleyan School students preparing for the upcoming Wesleyan Artist Market. Samantha Halpin, a ninth-grade photographer, and Sarah Virginia Copeland, a tenth-grade entrepreneur and baker, share how they discovered their creative passions and what they plan to bring to this year's market. From photography inspired by family memories to a small baking business built on a treasured pound cake recipe, both students offer a glimpse into how young creators turn inspiration into something tangible.The conversation explores the creative process behind their work, the emotional side of sharing art with others, and what it's like for young artists to sell their creations. Samantha talks about capturing meaningful moments through photography and the influence of her grandmother, while Sarah Virginia discusses turning family recipes into a growing small business. Together, they reflect on the excitement, challenges, and rewards of seeing others connect with something they've made.Key TakeawaysStudent artists play an important role in the Wesleyan Artist Market, showcasing both creative and entrepreneurial talent. Samantha Halpin's passion for photography was inspired by her grandmother, who worked as a photographer capturing emotional moments. Her photography focuses on capturing feelings and experiences that viewers can connect with when they see the image. Sarah Virginia Copeland runs a small baking business, Sarah V's Sweet Treats, centered around family pound cake recipes. Baking and photography represent different creative processes—one carefully planned, the other often spontaneous.Both students describe the unique feeling of sharing something personal with others, whether through a photo or a piece of cake.Family plays a major role in supporting their creative work—from inspiration to helping prepare for the market. The Wesleyan Artist Market gives young creators the chance to experience entrepreneurship, creativity, and community engagement.

#808 What if your love for a sweet treat could bring you sweet success? In this episode hosted by Brien Gearin, entrepreneur Loren Castle shares how she built Sweet Loren's into the #1 natural cookie dough brand in the country — all without compromising on ingredients or flavor. From testing recipes at NYC farmers markets to landing in Whole Foods with no packaged product, Loren walks us through the scrappy early days, the seven-month search for a factory, and the leap into major retailers like Kroger and Publix. She opens up about scaling to 35,000+ stores, building the right team, navigating supply chain chaos, and staying laser-focused on her mission to make better-for-you food more accessible — and more delicious — for everyone! (Original Air Date - 7/7/25) What we discuss with Loren: + Turning a passion into a product + Testing recipes at farmers markets + Landing a Whole Foods meeting early + Choosing packaged goods over a bakery + Finding a small factory to scale production + Growing into 35,000+ stores + Expanding beyond cookie dough + Hiring challenges and team growth + Staying profitable while scaling + Using smart, ROI-driven marketing Thank you, Loren! Check out Sweet Loren's at ⁠SweetLorens.com⁠. To get access to our FREE Business Training course go to ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠MillionaireUniversity.com/training⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠. To get exclusive offers mentioned in this episode and to support the show, visit ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠millionaireuniversity.com/sponsors⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠. Learn more about your ad choices. Visit megaphone.fm/adchoices

If you've ever wondered where your wheat flour is coming from, who is milling it (and how), or how it came to be such an important staple, then this episode might be for you. Dr. Rebecca Sharpless speaks with host Scott Catey about People of the Wheat: Culture and Cultivation in North Texas (U Texas Press, 2026). This book examines the history of wheat in the six counties of the North Texas wheat belt, and how wheat growing, milling, and baking shaped the people and culture there. In the national imaginary, America's amber fields of grain lie in the country's center, but for more than a century, they also grew across one pocket of the South: North Texas. From the 1840s to the 1970s, the state's agriculture, dominated in lore by cotton in the east and livestock in the open range, was heavily invested in the cultivation, processing, sale, and consumption of wheat. Recalling a forgotten history, Rebecca Sharpless shows how the rhythms of the wheat harvest—and the evolution of the milling, distribution, and baking industries—governed daily life in what is now known as the Dallas–Fort Worth Metroplex. In the 1840s, Anglo settlers discovered that grain flourished in North Texas and quickly built an economy that included wheat in fields, mills, and kitchens. After the Civil War, hand labor gave way to mechanization, greatly increasing production. Commercial bakeries churned out novel confections, and big cities were built on the bounty of the countryside. In the second half of the twentieth century, as production moved northward, industrial milling and baking declined, but home baking boomed, flour advertising supported regional music, and wheat fortunes financed the region's cultural life. Sharpless covers 150 years of wheat's very human history and shows how the labor that cultivated it, the sustenance it provided, and the prosperity it generated left an indelible mark on the people and institutions of Texas. Dr. Rebecca Sharpless is a Professor of History at Texas Christian University. She specializes in Gender & Sexuality, Texas History, and American History. She is the author of three previous books: Grain and Fire: A History of Baking in the American South (2022); Cooking in Other Women's Kitchens: Domestic Workers in the South, 1865-1960 (2010); and Fertile Ground, Narrow Choices: Women on Texas Cotton Farms, 1900-1940 (1999). Dr. Scott Catey is founder of The Catey Creative Group, LLC. and host of the podcast The Sum of All Wisdom. Website here Learn more about your ad choices. Visit megaphone.fm/adchoices Support our show by becoming a premium member! https://newbooksnetwork.supportingcast.fm/new-books-network

If you've ever wondered where your wheat flour is coming from, who is milling it (and how), or how it came to be such an important staple, then this episode might be for you. Dr. Rebecca Sharpless speaks with host Scott Catey about People of the Wheat: Culture and Cultivation in North Texas (U Texas Press, 2026). This book examines the history of wheat in the six counties of the North Texas wheat belt, and how wheat growing, milling, and baking shaped the people and culture there. In the national imaginary, America's amber fields of grain lie in the country's center, but for more than a century, they also grew across one pocket of the South: North Texas. From the 1840s to the 1970s, the state's agriculture, dominated in lore by cotton in the east and livestock in the open range, was heavily invested in the cultivation, processing, sale, and consumption of wheat. Recalling a forgotten history, Rebecca Sharpless shows how the rhythms of the wheat harvest—and the evolution of the milling, distribution, and baking industries—governed daily life in what is now known as the Dallas–Fort Worth Metroplex. In the 1840s, Anglo settlers discovered that grain flourished in North Texas and quickly built an economy that included wheat in fields, mills, and kitchens. After the Civil War, hand labor gave way to mechanization, greatly increasing production. Commercial bakeries churned out novel confections, and big cities were built on the bounty of the countryside. In the second half of the twentieth century, as production moved northward, industrial milling and baking declined, but home baking boomed, flour advertising supported regional music, and wheat fortunes financed the region's cultural life. Sharpless covers 150 years of wheat's very human history and shows how the labor that cultivated it, the sustenance it provided, and the prosperity it generated left an indelible mark on the people and institutions of Texas. Dr. Rebecca Sharpless is a Professor of History at Texas Christian University. She specializes in Gender & Sexuality, Texas History, and American History. She is the author of three previous books: Grain and Fire: A History of Baking in the American South (2022); Cooking in Other Women's Kitchens: Domestic Workers in the South, 1865-1960 (2010); and Fertile Ground, Narrow Choices: Women on Texas Cotton Farms, 1900-1940 (1999). Dr. Scott Catey is founder of The Catey Creative Group, LLC. and host of the podcast The Sum of All Wisdom. Website here Learn more about your ad choices. Visit megaphone.fm/adchoices Support our show by becoming a premium member! https://newbooksnetwork.supportingcast.fm/history

If you've ever wondered where your wheat flour is coming from, who is milling it (and how), or how it came to be such an important staple, then this episode might be for you. Dr. Rebecca Sharpless speaks with host Scott Catey about People of the Wheat: Culture and Cultivation in North Texas (U Texas Press, 2026). This book examines the history of wheat in the six counties of the North Texas wheat belt, and how wheat growing, milling, and baking shaped the people and culture there. In the national imaginary, America's amber fields of grain lie in the country's center, but for more than a century, they also grew across one pocket of the South: North Texas. From the 1840s to the 1970s, the state's agriculture, dominated in lore by cotton in the east and livestock in the open range, was heavily invested in the cultivation, processing, sale, and consumption of wheat. Recalling a forgotten history, Rebecca Sharpless shows how the rhythms of the wheat harvest—and the evolution of the milling, distribution, and baking industries—governed daily life in what is now known as the Dallas–Fort Worth Metroplex. In the 1840s, Anglo settlers discovered that grain flourished in North Texas and quickly built an economy that included wheat in fields, mills, and kitchens. After the Civil War, hand labor gave way to mechanization, greatly increasing production. Commercial bakeries churned out novel confections, and big cities were built on the bounty of the countryside. In the second half of the twentieth century, as production moved northward, industrial milling and baking declined, but home baking boomed, flour advertising supported regional music, and wheat fortunes financed the region's cultural life. Sharpless covers 150 years of wheat's very human history and shows how the labor that cultivated it, the sustenance it provided, and the prosperity it generated left an indelible mark on the people and institutions of Texas. Dr. Rebecca Sharpless is a Professor of History at Texas Christian University. She specializes in Gender & Sexuality, Texas History, and American History. She is the author of three previous books: Grain and Fire: A History of Baking in the American South (2022); Cooking in Other Women's Kitchens: Domestic Workers in the South, 1865-1960 (2010); and Fertile Ground, Narrow Choices: Women on Texas Cotton Farms, 1900-1940 (1999). Dr. Scott Catey is founder of The Catey Creative Group, LLC. and host of the podcast The Sum of All Wisdom. Website here Learn more about your ad choices. Visit megaphone.fm/adchoices Support our show by becoming a premium member! https://newbooksnetwork.supportingcast.fm/food

If you've ever wondered where your wheat flour is coming from, who is milling it (and how), or how it came to be such an important staple, then this episode might be for you. Dr. Rebecca Sharpless speaks with host Scott Catey about People of the Wheat: Culture and Cultivation in North Texas (U Texas Press, 2026). This book examines the history of wheat in the six counties of the North Texas wheat belt, and how wheat growing, milling, and baking shaped the people and culture there. In the national imaginary, America's amber fields of grain lie in the country's center, but for more than a century, they also grew across one pocket of the South: North Texas. From the 1840s to the 1970s, the state's agriculture, dominated in lore by cotton in the east and livestock in the open range, was heavily invested in the cultivation, processing, sale, and consumption of wheat. Recalling a forgotten history, Rebecca Sharpless shows how the rhythms of the wheat harvest—and the evolution of the milling, distribution, and baking industries—governed daily life in what is now known as the Dallas–Fort Worth Metroplex. In the 1840s, Anglo settlers discovered that grain flourished in North Texas and quickly built an economy that included wheat in fields, mills, and kitchens. After the Civil War, hand labor gave way to mechanization, greatly increasing production. Commercial bakeries churned out novel confections, and big cities were built on the bounty of the countryside. In the second half of the twentieth century, as production moved northward, industrial milling and baking declined, but home baking boomed, flour advertising supported regional music, and wheat fortunes financed the region's cultural life. Sharpless covers 150 years of wheat's very human history and shows how the labor that cultivated it, the sustenance it provided, and the prosperity it generated left an indelible mark on the people and institutions of Texas. Dr. Rebecca Sharpless is a Professor of History at Texas Christian University. She specializes in Gender & Sexuality, Texas History, and American History. She is the author of three previous books: Grain and Fire: A History of Baking in the American South (2022); Cooking in Other Women's Kitchens: Domestic Workers in the South, 1865-1960 (2010); and Fertile Ground, Narrow Choices: Women on Texas Cotton Farms, 1900-1940 (1999). Dr. Scott Catey is founder of The Catey Creative Group, LLC. and host of the podcast The Sum of All Wisdom. Website here Learn more about your ad choices. Visit megaphone.fm/adchoices Support our show by becoming a premium member! https://newbooksnetwork.supportingcast.fm/science-technology-and-society

If you've ever wondered where your wheat flour is coming from, who is milling it (and how), or how it came to be such an important staple, then this episode might be for you. Dr. Rebecca Sharpless speaks with host Scott Catey about People of the Wheat: Culture and Cultivation in North Texas (U Texas Press, 2026). This book examines the history of wheat in the six counties of the North Texas wheat belt, and how wheat growing, milling, and baking shaped the people and culture there. In the national imaginary, America's amber fields of grain lie in the country's center, but for more than a century, they also grew across one pocket of the South: North Texas. From the 1840s to the 1970s, the state's agriculture, dominated in lore by cotton in the east and livestock in the open range, was heavily invested in the cultivation, processing, sale, and consumption of wheat. Recalling a forgotten history, Rebecca Sharpless shows how the rhythms of the wheat harvest—and the evolution of the milling, distribution, and baking industries—governed daily life in what is now known as the Dallas–Fort Worth Metroplex. In the 1840s, Anglo settlers discovered that grain flourished in North Texas and quickly built an economy that included wheat in fields, mills, and kitchens. After the Civil War, hand labor gave way to mechanization, greatly increasing production. Commercial bakeries churned out novel confections, and big cities were built on the bounty of the countryside. In the second half of the twentieth century, as production moved northward, industrial milling and baking declined, but home baking boomed, flour advertising supported regional music, and wheat fortunes financed the region's cultural life. Sharpless covers 150 years of wheat's very human history and shows how the labor that cultivated it, the sustenance it provided, and the prosperity it generated left an indelible mark on the people and institutions of Texas. Dr. Rebecca Sharpless is a Professor of History at Texas Christian University. She specializes in Gender & Sexuality, Texas History, and American History. She is the author of three previous books: Grain and Fire: A History of Baking in the American South (2022); Cooking in Other Women's Kitchens: Domestic Workers in the South, 1865-1960 (2010); and Fertile Ground, Narrow Choices: Women on Texas Cotton Farms, 1900-1940 (1999). Dr. Scott Catey is founder of The Catey Creative Group, LLC. and host of the podcast The Sum of All Wisdom. Website here Learn more about your ad choices. Visit megaphone.fm/adchoices Support our show by becoming a premium member! https://newbooksnetwork.supportingcast.fm/american-south

Jarosch Bakery opened in Elk Grove Village in 1959, and has been a staple in the community ever since. In 2024, owners Ken and Kathy Jarosch sold to family-owned Ideal Bakery and still remain very involved with Jarosch’s in its new era. Ideal Bakery president Chris Kowall joined Kevin Powell and Michael Piff on the […]

Welcome to another episode of the Cookbook Love Podcast. Today I'm excited to share a conversation with Helen Goh, the author of the beautiful new cookbook Baking and the Meaning of Life: How to Find Joy in 100 Recipes. Helen is widely known for her work as a recipe developer with Yotam Ottolenghi, co-authoring the New York Times bestselling books Sweet and Comfort. In this episode, we talk about her debut solo cookbook and the deeper meaning behind baking. Helen brings a unique perspective to the kitchen. In addition to her acclaimed baking work, she also maintains a psychotherapy practice. In her new book, she blends these two worlds—sharing not only wonderful recipes, but also reflections on why baking matters and how it can bring joy and meaning to everyday life. Drawing on her upbringing in Malaysia and Australia, as well as years of developing recipes with Ottolenghi, Helen shares both sweet and savory bakes that celebrate creativity, connection, and nourishment. In this episode, we talk about: • Helen's journey from recipe developer to writing her first solo cookbook • Her collaboration with Yotam Ottolenghi and what she learned along the way • The inspiration behind Baking and the Meaning of Life • How baking adds meaning to everyday moments • Why baking is about more than survival. It's about joy and connection • Highlights from the table of contents and some of the recipes in the book • Tips, techniques, and baking insights from Helen's years in professional kitchens Want to Get Paid to Write Your Cookbook? If you're dreaming about writing a cookbook, you might assume you need to finish the entire manuscript before approaching publishers. But in traditional publishing, cookbook authors are often paid an advance before they write the book. In my Get Paid to Write a Cookbook Masterclass, I teach the step-by-step process for positioning your cookbook idea so publishers can invest in it. You'll learn: • How traditional cookbook deals actually work • What publishers are looking for in cookbook ideas • The path to pitching a cookbook proposal with confidence Register here for the masterclass.  

Designing Women, Season 7, Episode 19: The Woman Who Came to SugarbakersJulia has a guest.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

Stephen Framil, Corporate Global Head of Accessibility at Merck, shares how he embedded accessibility into enterprise digital governance across more than 125 countries. From authoring a global accessibility policy to integrating controls into procurement, SDLC, and clinical trial protocols, Stephen explains how accessibility must be “baked in” rather than bolted on. Drawing from his background as a conductor, musician, and cancer survivor, he describes accessibility leadership as orchestration—guiding experts toward inclusive outcomes while normalizing accessibility across systems and culture.Mentioned in this episode:Info about Accessibility at Blink

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What if baking isn't about perfection — but about paying attention?In this week's episode, we sit down with the brilliant Victoria Granof to talk about baking as ritual, instinct, creativity, and care. From working alongside Anthony Bourdain and Snoop Dogg to cooking for Ruth Reichl in her home, Victoria brings a lifetime of wisdom and experience as a culinary creative, legendary food stylist, mentor, and coach.A James Beard Award finalist and one of Cherry Bombe's 100 most inspiring women in food, Victoria shares how baking can be both grounding and transformative, whether you're baking as an act of service for those in need or making shortbread cookies in your home kitchen.In this episode, you'll discover:The influences and cookbooks that have shaped Victoria's culinary lifeHow ritual, full moons, and community come together in her monthly Substack gathering, Be KneadyWhat decades of food styling have taught her about risk and instinctIf you've ever wanted to bake with more confidence, more curiosity, and more meaning, this conversation will change the way you think about what happens in your oven.Press play now and rediscover the joy of baking at home!(Photo of Victoria Granof by Louise Hagger) ***Looking to connect with avid fellow home cooks? Join us on our live monthly calls by becoming a paid subscriber to our Substack here! Or sign up for free to receive recipes and roundups straight to your inbox. ***Links:Victoria Granof's Substack: Delicious Tangents, where she hosts her “Be Kneady” monthly gatherings, you can also follow her on Instagram, and find more about her here, or sign up to work with her 1:1. Check out Victoria's gorgeous book: Sicily, My Sweet – Love Notes to an Island, with Recipes for Cakes, Cookies, Puddings, and Preserves.Cookbooks Victoria referenced: Marcella Hazan's Essentials of Classic Italian Cooking, The Joy of Cooking, Maida Heatter's cookbooks, Rose Levy Berenbaum's baking books, and Carol Field's The Italian Baker. Silver dollar pancake recipe from Betty Crocker (the recipe Victoria originally used was from The Betty Crocker Cookbook for Boys and Girls.Victoria's grandmother's simple braided cookies with sesame seeds can be found in her book, Sicily My Sweet Some of Victoria's food styling: her Belgian food shoot with Kenji Toma, and the dripping ice cream cone for Bon Appetit MagazineLady M Crepe Cakes Pretzel shortbread cookie recipe from Host The Toast. In Victoria's words: “I discovered from the label of the Lost Bread pretzel shortbread that they use breadcrumbs (wheat, rye,barley), which I guessed were crumbs from their wheat, rye and barley sourdough bread, so I made dried breadcrumbs from that exact bread and whirred them in the food processor to the consistency of whole grain flour, and subbed them measure for measure for the pretzel crumbs and EUREKA!!! The pretzel flavor comes from the lye bath and pretzel salt.”The new Gourmet Magazine.***Got a cooking question? Leave us a message on our hotline at: 323-452-9084Order Sonya's cookbook Braids for more Food Friends recipes!We love hearing from you — follow us on Instagram @foodfriendspod, or drop us a line at foodfriendspod@gmail.com!

Daf Yomi Menachos 51Episode 2250Babble on Talmud with Sruli RappsJoin the chat: https://chat.whatsapp.com/LMbsU3a5f4Y3b61DxFRsqfMERCH: https://www.etsy.com/shop/BabbleOnTalmudSefaria: https://www.sefaria.org.il/Menachot.51a?lang=heEmail: sruli@babbleontalmud.comInstagram: https://www.instagram.com/babble_on_talmudFacebook: https://www.facebook.com/p/Babble-on-Talmud-100080258961218/#dafyomi #talmud00:00 Intro 02:46 Preparing the minchas chavitin08:37 Baking the minchas chavitin on Shabbis16:19 How much oil is in the minchas chavitin44:36 Who offers the minchas chavitin when the kohen gadol dies01:09:04 Conclusion

Fat is one of the cornerstones of ancestral eating. But getting hold of good saturated fat is not easy and can be eye-wateringly expensive. Making it at home, as Andrea and I do, you can cut your costs incredibly and also feel sure of the provenance and processing.This episode will talk you through everything you need to know about rendering fat. We'll explain the different types of fats, their names, their properties and how you can use them. We'll then demystify the ways you can render fat in your kitchen, no matter what equipment you have, giving you step-by-step instructions. We'll clarify how you'll know your fat is done, what to do with the leftovers, how to clean up, the many different ways you can store your fat and how to know if it's gone bad.This episode is peppered with real questions from real ancestral cooks about fat rendering – thank you to every supporter who sent in their query.* * * * * * * * * * * * * * * * * * * * * * * * * *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 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:Open the Apple Podcast appFind Ancestral Kitchen Podcast in your libraryScroll down to 'ratings and reviews'Click on 'write a review', give us 5*s and then tell us why you love listening* * * * * * * * * * * * * * * * * * * * * * * * * *Resources:Tallow price online linkLard price online linkHow to render lard in a slow cooker7 ways to use lard (including a lard crackling spread recipe)Pane con Ciccioli recipeDo you have memories, documents, recipes or stories of those who cooked ancestrally? Visit our website here for how to share.Thank you for listening - we'd love to connect more: The podcast has a website here!Stay in touch with Alison via her newsletter at Ancestral KitchenThe podcast is on You Tube hereThe podcast is mixed and the music created by Alison's husband, Rob. Find him here: Robert Michael Kay

Today's guest is Tanya Bush, a writer, editor, and pastry chef. She's the co-founder of the indie magazine Cake Zine and the author of the new book “Will This Make You Happy: Stories and Recipes from a Year of Baking.” Her work has appeared in The New York Times, New York Magazine, Eater, and more, and she's also the pastry chef at Little Egg and Table of Contents in Brooklyn. Tanya joins host Jessie Sheehan to talk about the year that changed everything for her—living through the pandemic, losing her job, starting an anonymous baking Instagram account, and deciding to become a pastry chef—and how it inspired her debut book.  The duo also walk through Tanya's Toasted Poppy Seed Cruller with Lemon Curd recipe from the book. The author explains why she adds a touch of whole wheat flour for texture, why freezing the crullers before frying is key to a crisp exterior and custardy center, and how glazes are the ultimate blank canvas for creativity.  Click here for Tanya's Toasted Poppy Seed Cruller With Lemon Curd recipe.  Get our Mom's the Bombe Issue Jubilee NYC 2026 tickets here Visit cherrybombe.com for subscriptions, tickets to upcoming events, and more. More on Tanya: Instagram, Cake Zine, “Will This Make You Happy” book More on Jessie: Instagram, “Salty, Cheesy, Herby, Crispy Snackable Bakes” cookbook

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/

Baked gnocchi & pumpkin A gorgeous dish which is one of the easiest ways to get a tasty meal on the table with minimum fuss and maximum flavour and it freezes well too. Serves 2 Ingredients: ½ butternut pumpkin 1 red onion, sliced thinly ½ red capsicum, sliced 2 tbsps olive oil Salt & pepper to season ½ cup crème fraiche ¾-1 cup vegetable stock 2 tbsps chopped fresh rosemary 250g store-bought gnocchi Few big handfuls fresh spinach leaves 50g each blue cheese & grated cheddar Method: Pre-heat oven to 200 C fan bake. Cut butternut (or other pumpkin) into large bite sized chunks. Toss pumpkin, onions and capsicum in oil and season well with salt and pepper. Roast on a tray for 20-25 minutes or until softened. In an oven proof dish, whisk together ½ cup sour cream or crème fraiche with ¾ cup liquid vegetable stock and rosemary. Tumble in gnocchi straight from the packet. Add a few handfuls of spinach leaves and the roasted vegetables, when ready. Toss together. Sprinkle over cheeses and bake for 20-25 minutes or until golden. Serve with salad. Note: you can add more stock if it looks too dry. See omnystudio.com/listener for privacy information.

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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.

February gets a playful, slightly spooky spin as Lisa and Allison welcome a very special guest — Lisa's mom, Martha— for this Frightening February Special. With Martha in the mix, the episode brings an extra helping of warmth, wit, and just enough motherly perspective to keep the scares charming instead of chilling.Together, they dig into bakes that aim to startle, surprise, and maybe wobble a little under pressure. From bold flavor swings to decorative risks that toe the line between festive and frightful, the trio savor the creativity, clock the near-misses, and share plenty of laughter along the way.It's spooky in theme but cozy at heart — a multigenerational baking chat filled with playful critique, sweet nostalgia, and the kind of joyful chaos that makes themed episodes so much fun. So grab something chocolatey, lean into the drama, and enjoy a February special that proves baking is better when family joins the table.

SummaryThis sermon focuses on obedience and giving when we feel empty and have nothing left to offer. Using the story of Elijah and the widow of Zarephath from 1 Kings 17, the pastor emphasizes that God speaks to us even in our driest seasons and isolation. The message highlights how God can use unexpected sources (like ravens) to provide for us and prepare us for greater purposes. The sermon stresses the importance of regular engagement with God's Word, showing statistics about how reading Scripture four times a week dramatically reduces negative behaviors and increases spiritual growth. The pastor encourages the congregation that even when they feel isolated or at their rope's end, God is positioning them for their next season and has not forgotten them.Key Verses1 Kings 17:8-16Luke 4:25-26Life ApplicationThis week, commit to reading God's Word at least four times, spending time in prayer asking God to speak into any areas where you feel empty or isolated. Additionally, look for one opportunity to give or serve someone else, even if you feel like you don't have much to offer - trusting that God can multiply your small offering just like He did with the widow's flour and oil.

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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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

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

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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.

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.