Podcasts about bloggers

This week on Office Ladies 6.0 Jenna and Angela break down the fourth episode of The Paper, “TTT vs. the Blogger.” When a group of high school journalism students visit the Truth Teller, Ned finds himself in a rivalry with a wildly popular teen blogger, while Mare and Oscar head to a local high school to investigate a beloved music teacher with a complicated past. The ladies spot fun wardrobe details, dig into Office Easter eggs (including a mysterious wooden bird), and provide a deep dive into revenge stories, viral songs, and an experiment involving scotch tape facelifts. So keep the presses rolling, don't believe everything you read online and enjoy! Office Ladies Website - Submit a fan question for Around the Town, Chit Chat and The Paper: https://officeladies.com/submitaquestion  Follow Us on Instagram: OfficeLadiesPod Follow Us on YouTube Follow Us on TikTok To learn more about listener data and our privacy practices visit: https://www.audacyinc.com/privacy-policy Learn more about your ad choices. Visit https://podcastchoices.com/adchoices

281. Excel in Social Skills and Etiquette and Teach Your Children To Do The Same with Monica Irvine   Proverbs 20:11 NIV “Even small children are known by their actions, so is their conduct really pure and upright?”   Ephesians 4:32a AMP “Be kind and helpful to one another,”   *Transcription Below*   Monica Irvine, President and creator of The Etiquette Factory, LLC, is a master motivator and dedicated instructor who loves to help children and adults see the benefits and rewards of having proper etiquette, mastering professionalism and excelling in social skills. As a Certified Etiquette Instructor and working in the hospitality industry for 24 years, Mrs. Irvine specializes in etiquette and professional instruction to help ensure the success of each individual both personally and professionally.   Mrs. Irvine is the published author of three books on Etiquette and one book on Scheduling including: Etiquette for Beginners, Etiquette Intermediate, Etiquette Masters and A Schedule Makes for a Happy Family, in addition to authoring several monthly columns in national publications such as Everything Knoxville, The Homeschool Handbook and the Homeschool Magazine.   Mrs. Irvine is a national speaker, speaking to thousands of parents, educators and children every year.   Residing in Knoxville, TN with her husband, Mrs. Irvine spends her free time playing tennis, running and enjoying her family of three boys and a granddaughter.   You may contact Mrs. Irvine at monica@TheEtiquetteFactory.com  or via her website at www.TheEtiquetteFactory.com. Rise Up Parenting FUNdamentals 4 Kids Life Skills Essentials   Thank You to Our Sponsor: Sam Leman Eureka   Questions and Topics We Cover: What are some red flags we can identify in our lives if we are too busy and what wisdom do you recommend instead of our overstuffed schedules? As parents, why must we proactively teach these qualities to our children, rather than just instruct them in a moment of correction? Will you share stories of ways the Holy Spirit has nudged you to use etiquette and it resulted in something miraculous?    Other Savvy Sauce Episode Mentioned: Unexpected Grief and What Helped Me Through It Can Help You Too with Singer and Blogger, Brittany Price Brooker   Connect with The Savvy Sauce on Facebook or Instagram or Our Website   Gospel Scripture: (all NIV)   Romans 3:23 “for all have sinned and fall short of the glory of God,”   Romans 3:24 “and are justified freely by his grace through the redemption that came by Christ Jesus.”   Romans 3:25 (a) “God presented him as a sacrifice of atonement, through faith in his blood.”    Hebrews 9:22 (b) “without the shedding of blood there is no forgiveness.”    Romans 5:8 “But God demonstrates his own love for us in this: While we were still sinners, Christ died for us.”    Romans 5:11 “Not only is this so, but we also rejoice in God through our Lord Jesus Christ, through whom we have now received reconciliation.”    John 3:16 “For God so loved the world that he gave his one and only Son, that whoever believes in him shall not perish but have eternal life.”   Romans 10:9 “That if you confess with your mouth, “Jesus is Lord,” and believe in your heart that God raised him from the dead, you will be saved.”    Luke 15:10 says “In the same way, I tell you, there is rejoicing in the presence of the angels of God over one sinner who repents.”   Romans 8:1 “Therefore, there is now no condemnation for those who are in Christ Jesus”   Ephesians 1:13–14 “And you also were included in Christ when you heard the word of truth, the gospel of your salvation. Having believed, you were marked in him with a seal, the promised Holy Spirit, who is a deposit guaranteeing our inheritance until the redemption of those who are God's possession- to the praise of his glory.”   Ephesians 1:15–23 “For this reason, ever since I heard about your faith in the Lord Jesus and your love for all the saints, I have not stopped giving thanks for you, remembering you in my prayers. I keep asking that the God of our Lord Jesus Christ, the glorious Father, may give you the spirit of wisdom and revelation, so that you may know him better. I pray also that the eyes of your heart may be enlightened in order that you may know the hope to which he has called you, the riches of his glorious inheritance in the saints, and his incomparably great power for us who believe. That power is like the working of his mighty strength, which he exerted in Christ when he raised him from the dead and seated him at his right hand in the heavenly realms, far above all rule and authority, power and dominion, and every title that can be given, not only in the present age but also in the one to come. And God placed all things under his feet and appointed him to be head over everything for the church, which is his body, the fullness of him who fills everything in every way.”   Ephesians 2:8–10 “For it is by grace you have been saved, through faith – and this not from yourselves, it is the gift of God – not by works, so that no one can boast. For we are God‘s workmanship, created in Christ Jesus to do good works, which God prepared in advance for us to do.“   Ephesians 2:13 “But now in Christ Jesus you who once were far away have been brought near through the blood of Christ.“   Philippians 1:6 “being confident of this, that he who began a good work in you will carry it on to completion until the day of Christ Jesus.”   *Transcription*   Music: (0:00 – 0:10)   Laura Dugger: (0:11 - 2:19) Welcome to The Savvy Sauce, where we have practical chats for intentional living. I'm your host, Laura Dugger, and I'm so glad you're here.   The principles of honesty and integrity that Sam Leman founded his business on continue today, over 55 years later, at Sam Leman Chevrolet Eureka. Owned and operated by the Burchie family, Sam Leman in Eureka appreciates the support they've received from their customers all over central Illinois and beyond. Visit them today at LemanGM.com.   My guest for today is the charming Monica Irvine. She is president and creator of The Etiquette Factory. She's a master motivator and dedicated instructor who just loves helping children and adults to see the benefits and rewards of having proper etiquette. She also loves to help people master professionalism and excel in social skills.   So, she's going to give us insight into all of these ideas and share stories today for ways that we can actually seek the Lord and love others well and value people through the proper use of etiquette.   Here's our chat. Welcome to The Savvy Sauce, Monica.   Monica Irvine: (2:19 - 2:20) Thank you. Thanks for having me, Laura.   Laura Dugger: (2:20 - 5:41) Well, I'm so excited to get a chat with you today, but let's just begin here. I'm so fascinated because you were born and raised in the South. Is that right?   Monica Irvine: Well, yes, Tennessee. Absolutely consider myself Southern.   Laura Dugger: I love it. And I grew up in the Midwest and got to live in the South for a few years. And I was very struck by the difference in manners. And I'm just curious if manners and etiquette were intentionally taught to you, both in your family and then just kind of in your Southern culture around you.   Monica Irvine: (2:20 - 5:32) Well, yes. So, when I think about being raised in the South, I think and maybe my mom and my grandmas were a little different. But what I would describe my upbringing is very particular, meaning everything was made special.   And my parents and my grandparents took a lot of pride in making things beautiful and lovely. And so, of course, my mom cooked every night. But like at my home growing up and we did not have a lot of money, just know that my parents struggled.   But my mother would never put a ketchup bottle on the table or a mayonnaise jar. Everything had to be put in little bowls with little spoons. And it's funny because my friends that I have today, I get given little spoons for birthdays and occasions because my friends all know how much I love little dainty things.   But, you know, and some people, you know, might think that's a little ridiculous. But I'll tell you something. I don't know that we need to eat that way every night, seven nights a week.   But it made dinner time feel special. And even the way my mother and my grandmothers kept their house, everything had its place. It was not messy.   We had clean homes. And I think it also just helped me be proud of my home. I mean, once again, we did not have a lot of money, but my friends thought my home was so nice.   Well, the reason it was so nice is because my mother kept such care of it. And so, I was raised with a lot of cousins and live close to both of my grandparents. And so even the outside of their homes, both sets of grandparents, everything was beautiful.   And so there was a lot of pride in who we are, how we presented ourselves. But you're going to laugh at this. So, my mom, my dad tells me this story that right after my mom and dad got married, my dad came home from work one day and my mom was ironing.   You know, she'd spend a whole day ironing every week or half a day. And my mom was ironing my dad's underwear. And my mom's name is Janice.   And he was like, “Janice, honey, what are you doing?” And “I know just ironing, Bob.” And he's like, “Babe, you don't need to iron my underwear.”   But, you know, the thing is, that to my mother and my grandmothers being a good wife and being a good mother meant making sure everyone in the family looked nice, that their clothes were clean, that the home was clean, that there was good food on the table. And that was part of their identity, of this is what it means to be a good wife and mother. And I love that about my upbringing.   Laura Dugger: (5:33 - 5:41) And do you have any reasons why you think that's changed a little bit over the years?   Monica Irvine: (5:42 - 8:34) Yeah, I think we've gotten lazy. Well, no, I just I think there you know, there's balance, right? There's when I look back, I can't really remember my mom playing with me.   But now, listen, I don't feel like I missed out, but I do recognize it. But I guess even as a little girl, sure, I would have loved my mom to play with me. But that's just not in my mind what moms did.   Moms cleaned house and made everything and cooked your meal. And so, I do. I'm grateful that as a society, we have adjusted somewhat.   Sometimes I believe too much but have adjusted in going. What's the most important things? And because I'm a big believer in playing with our children and our grandchildren and creating memories.   But now my family, my parents and we worked a lot together. Like if we were if the yard needed raking, it wasn't kids go rake the yard. Mom, dad, kids were in the yard raking.   If a car needed to be washed, it wasn't go wash the car. We were all out there washing the car. So, I think that's why I don't feel like I missed out because my family did so many things together.   Whereas today we're so separated. No parents give their children and babies phones and iPads so they'll just be quiet so they can get their important work done. Like grocery shopping or cooking.   And I just think that instead of teaching our children how to self-soothe and self-entertain and how to creatively play even by yourself, sometimes we just always believe there has to be a babysitter to distract our children from wanting mom and dad. It's just I you know, this could be a whole other talk, Laura, but I just you know, I see it. It breaks my heart sometimes on the lack of how often families work together, play together and do things together.   But now, you know, dad's watching his game in this room. Mom is in another room, maybe on her computer doing social media. The kids are in their rooms on their games.   And I see a lack of family unity. So once again, even though maybe my mom and dad didn't play with us and I'm glad we've shifted with that thought process. Still, we were a united family.   Laura Dugger: (8:35 - 8:56) I love that. And the Lord has clearly given you a passion for that instilling that in others. And He invited you into a journey that eventually led to The Etiquette Factory, which is the work that you get to do today.   So, can you share the impetus for that and what that journey looked like for you?   Monica Irvine: (8:56 - 13:54) I will. I love my company. I feel like it's just yet another beautiful adventure the Lord has allowed me to be on in my life.   And so, I feel like I'm just outside looking in at this beautiful little business that has allowed me to minister to children and adults in need. So, years ago, I was homeschooling our kids. I was homeschooling our youngest son at the time, and we were studying the life of President George Washington.   And I just kind of stumbled upon this list. It was called George Washington's Rules of Civility and Decent Behavior. It is a beautiful list of 110 chivalry skills.   And apparently, President Washington was encouraged to focus on some chivalry as was part of a formal education in those days. He found a French book that had these list of chivalry kind of considerations, and he copied them. He hand copied them, of course.   And we have that list of 110 chivalry skills in President Washington's handwriting. But as I started reading over this list, the Lord penetrated my heart. I just I was like, these are so beautiful.   I mean, some of them were kind of funny. Some of them were. It's not polite to remove lice from your companion in public, which I think is good to know.   But most of the beautiful chivalry skills were very applicable to today. And I was like I want my son to memorize these skills. So, we started memorizing one Washington skill a week.   And because they were written in that old English, you know, sometimes we were like, what does this mean? And it just I just decided for my son's sake, who was nine at the time, I wanted to just kind of make my own version. But what was so a light bulb moment for me is as we started making manners part of our daily discussion in school, I noticed a change in my child's behavior and my son would be like, “Mom, let's do another one. What's the next one? Let's do one more.”   And I found that so fascinating because, as you know, most of us parents, when we teach manners, we're teaching it in the moment, usually correcting bad behavior. It's not that that's our goal. It's just that that's when we think about it.   Our child says, or does something that's not the most polite, and all of a sudden we're going, “Oh, honey, no, honey, you can't say that. That's not polite.” And then we make the correction and then we teach the skill.   And what I learned and realized is that so often that's when I was teaching my children manners in the moment of correcting. And what I've learned about that is when we're being corrected, whether you're three years old or 30 years old, we harden our heart typically because it's self-preservation. You know, we stiffen up when someone's like, “Monica, you really shouldn't have.” I'm like, whoa.   And it's just because of our own pride. We don't like being called out and neither do our children, even when we're doing it gently and politely. It's still a correction.   And so, what I found is when our heart is hardened, as the scripture says, it's not the best time to absorb information. It's the opposite of being humble. To be humble means to be teachable.   To be hardened means to not be teachable. So, when we have a hardened heart, it's hard for us to absorb things of the spirit, which all truth comes from God. So, anything that is lovely of good rapport is of God.   So, when we're teaching our children to be kind and to have kind considerations for others, those are God's truths and God's truths cannot seep into the soul of our heart unless our heart is soft. And so that is what happened is I was like, today we're going to learn how to use our napkin properly. Or today we're going to learn how to apologize.   But how do you make it sound sincere and how do you be sincere when you don't really feel it? And so, as we started just working on one skill at a time, the conversations were typically beautiful. Parts were changed and behavior ended up changing.   And so really, that's what then later became The Etiquette Factory.   Laura Dugger: (13:55 - 14:20) I love that because I think it gives our children confidence because then they're equipped and prepared and understand what's expected of them in different situations or what can bless others in the way they act. But then I'm curious, you gave a few examples of those. Can you think of any of George Washington's chivalry lines that would still apply today?   Monica Irvine: (14:21 - 19:07) Yes, well, so I'm not quoting, I'm summarizing. So, for instance, one is it is not polite to hum or sing in the presence of others that would cause distraction. And so basically it's not polite to draw attention to ourselves but also draw attention or interrupt other people's day life when we haven't been invited to do so.   So let me give you this definition we use for etiquette. So, at The Etiquette Factory, etiquette is helping those around us to feel valued and to feel comfortable. Well, if I'm sitting there humming along, but the person beside me really doesn't want to hear my humming, then I might be causing that person to feel uncomfortable.   Same thing, you know, whenever I start off teaching a class, because usually when everyone thinks of manners, they think of table manners. Of course, there's so much more. But I use this example.   I say, well, if I were to come to your home and sit down and I started eating like a pig in the presence of your family, I mean, I'm chewing with my mouth open. I'm making a smacking my lips. I'm taking too big of bites and food is falling in my lap or I'm making a mess on the table.   Or I eat so fast that I am finished eating, getting up to leave. And you're just on your third bite of food. Well, any of those behaviors, I would be sending a message.   And that message is, look, I'm here for one person and that person is myself. I came to fill up my belly because I'm hungry. And beyond that, I really don't care.   I don't care if I'm making you uncomfortable. I don't care if I'm grossing you out. I don't care if you actually wanted to talk to me because I just came here to eat and I'm out of here.   You see, we don't realize it, but a lack of chivalry is called selfishness. A lack of chivalry is inward focused. When we focus outwardly on what message am I sending to those around me?   Am I sending a message of love and care and value? That is etiquette. I get emailed all the time and message like, “OK, Monica, I've got this shower I'm putting on.   And my daughter is not going to invite her work friends to the wedding. But is it OK if we invite all of them to a wedding shower?” And they'll go, so what's the etiquette rule?   Well, there is no etiquette rule about that, except etiquette is about helping those around us to feel valued. And so that's how I answer every question. I'm like, well, let me ask you if you were invited to a wedding shower, where you're asking her friends to shower your daughter with gifts and love to celebrate her wedding.   But yet those friends were not valued enough to invite to the wedding. How do you think it would make them feel? And so that's what the answer is with etiquette.   Now, there's exceptions. In fact, that case, that's a real email I got. And she ended up having the shower because her daughter went and told her co-worker who offered to give her a wedding shower.   “You know what? I thought that is so thoughtful. I'm so grateful that you were willing to do that. But we're having a very small, intimate wedding, you know, for financial reasons and intimacy reasons. And so, I just don't feel comfortable inviting people to bring gifts for me and knowing that we're just we're not going to be able to invite everyone to the wedding.”   And that co-worker said, “We don't care. We knew you were having a small wedding. We want to celebrate you.”   And so, you know, you can there be exceptions, but a lady and a gentleman always try to be very aware of those unspoken messages. And that guides our conversation, our answers, our actions. And that's what we teach children and adults to do at The Etiquette Factory.   Laura Dugger: (19:07 - 21:17) And now a brief message from our sponsor.   Sam Leman Chevrolet Eureka has been owned and operated by the Burchie family for over 25 years. A lot has changed in the car business since Sam and Stephen's grandfather, Sam Leman, opened his first Chevrolet dealership over 55 years ago.   If you visit their dealership today, though, you'll find that not everything has changed. They still operate their dealership like their grandfather did with honesty and integrity. Sam and Stephen understand that you have many different choices in where you buy or service your vehicle.   This is why they do everything they can to make the car buying process as easy and hassle free as possible. They are thankful for the many lasting friendships that began with a simple, welcome to Sam Leman's. Their customers keep coming back because they experience something different.   I've known Sam and Stephen and their wives my entire life, and I can vouch for their character and integrity, which makes it easy to highly recommend you check them out today. Your car buying process doesn't have to be something you dread, so come see for yourself at Sam Leman Chevrolet in Eureka. Sam and Stephen would love to see you, and they appreciate your business.   Learn more at their website, LemanEureka.com, or visit them on Facebook  by searching for Sam Leman Eureka. You can also call them at 309-467-2351. Thanks for your sponsorship.   I loved, this was a few months back, but we came to a homeschool convention, and I loved your talk on purposeful parenting. One thing that you said, just I think backing it up and looking at our family in general, you said, “If we're too busy to do the most important things, we're too busy. Stop allowing the adversary to tempt us to remain too busy.”   So, Monica, what wisdom can you share for maybe red flags that can help us identify when we're too busy to focus on the most important things, and what do you recommend instead of overstuffing our schedules and our lives?   Monica Irvine: (21:18 - 26:23) You know, that's a great question. Those are good questions that every family should ask themselves. You know, I think that if we are to strive to focus on the most important things, step number one is, has mom and dad identified the most important things?   Because if you don't know what your goal is, then you're not going to as easily recognize when something is interfering with your goal. So, for instance, maybe mom and dad sits down and says, “Well, our number one goal is to make sure that our children know Jesus Christ. And so, what do we need to do to make sure that we're doing our best to help our children know who He is?”   Well, and so a family might decide, well, we want to have daily scripture study and daily family and individual prayer. We want to make it a priority to be at church so that we can worship on the Sabbath, but also so that we can meet together with other like-minded Christians and minister to one another as we're taught by the Savior. That's important for us to do.   And perhaps we want to learn to do as the Savior does. And that's why we're going to learn of His attributes and try to follow in His footsteps and be a family of service. So, let's just say those are our four of the most important things.   If that's our goal, then hopefully mom and dad could recognize when we're starting to stumble off the path that leads to our goal. For instance, I can't tell you how many parents have come up to me after they hear me speak on this topic and say, “Monica, I wish I had heard you say this 10 years ago. But we got sucked up into the what the world has to offer, and we started allowing our children to play competitive sports on Sunday. And so, we stopped going to church years ago because there was always a championship game on Sunday morning and always another tournament. And we wanted our children to have, you know, college opportunities.”   And there's nothing wrong with college opportunities unless that college opportunity interferes with our most important goal. And so that's why first mom and dad have to decide what is the most important, because then it's easier to recognize when we are being tempted by the adversary to focus on what the world is trying to offer us.   And the world offers us shiny things that tempt our human nature to want to be popular and loved by all and wealthy. And so, we just have to always go back to our goals. You know, I've got families that say, “I wish we had eaten dinner together more often. But we allowed our children to be so scheduled that there was not one night or there was only one night a week that we actually sat down at the table together.”   You know, parents. You will regret that. And you can't take back these precious, very short years that you have your children under your roof in your home.   And you will be someone like me one day where all of my kids are graduating and grandchildren and all you live for is your children to come visit and your children to come have dinner. And so, when you allow the world to creep in and be more important than spending time with your family, time with the Lord, time on good and lovely things, you will regret it. And I just think that probably every year come January, mom and dad should sit down and go, let's look at last year.   What were we missing from our family schedule? What do we need to reevaluate whether that is the most important thing? And so that's something I think all of us have to do on a regular basis.   Laura Dugger: (26:24 - 27:20) I think you're hitting on something profound there, that reflection with the Lord or with our spouse. I think we have no excuse because if there is no spouse in the picture, we always have the Lord. But to be intentional, to take that time, maybe on a Sabbath and go through a few questions and reflect back.   I think that could save us from a lot of regret. So, I really appreciate that response. And going back to etiquette, then you've taught us that it is a learned behavior.   This isn't something that our children will just naturally pick up. It's best to do in times where their hearts are soft, so proactive if possible. But I'd love to know in your own life, when were times that the Holy Spirit nudged you to use etiquette and it resulted in something miraculous?   Monica Irvine: (27:21 - 32:56) Oh, goodness. Okay, well, to me, I think miraculous is seeing the Lord's divine hand in our life. I see the miracle of the Lord every day in my life.   But probably most often is when I kneel down at the end of a day, I repent daily because I need to daily. And it's always a little nervous because I pray and I ask the Lord, as sometimes I know what I need to repent of. I know that I recognized I stumbled that day on something, but sometimes I just I pray and I say, “Lord, you know, just help.”   If something needs to be brought to my mind that I need to repent of and that I need to do better, would you bring it to my mind at this time? And it wasn't that long ago that the Lord brought to my mind something that I had gotten in the habit of doing that I didn't feel like it was wrong, but it was wrong. And so, etiquette, one of the etiquette skills I teach everyone is that it's not polite for us to gossip.   A lady and a gentleman always draw attention to the lovely and wonderful things that other people do. Now, if there's a safety issue, that's different, but I'm just talking about we don't share negative things about other people. And so, it's something I teach every year, all year long.   But I feel like I've done so much better than I did twenty-five years ago when the Lord really chastised me one time for gossiping. But in the last couple of months, I had gotten in the habit of sharing with my husband. So sometimes, you know, when you share with your spouse that you kind of feel like that's a safe place that the same rules don't apply because you and your spouse kind of talk about everything.   And so, I was in the habit of sharing with my spouse something that I was worried about that another person in our family did. But I was constantly going, “Oh, I don't like that. They do this and I don't like that. They do this and I'm worried about it.” And I actually was worried about it. But I just was constantly kind of highlighting these things that I didn't like that someone in our family did.   Well, one night I was praying and asked the Lord to bring to my mind and the Lord brought that to my mind. And it was kind of like he said, “Monica, don't you remember that? If you're worried about someone. Instead of sharing those negative things, even with Charles, my husband, what would be more effective is if you prayed and asked me to bless that person, to help that person, you know, in the ways that they need help and ask me to help, you know, of ways that you could be a better example to that person. But you don't need to constantly draw attention because it's starting to make you be negative towards this person.”   And I just like right when the Lord said that to me, I was embarrassed. I was like, “Monica, that. Yeah. Like, how do you not know that? That you should know better than that.”   Well, so immediately I repented and I apologized to the Lord and I and I started doing what he asked me to do. And within just a couple of days, like I started just noticing all of the wonderful, lovely things that this person is and does. And so, just to me, that is miraculous and it happens all the time.   And if I'm humble enough to repent and to listen to the Lord, because the Lord wants to help us and he wants us to strive to be like him. But we've got to ask where we need to be corrected. And so, I teach etiquette, I teach we don't gossip.   And then lo and behold, I had kind of gotten myself in another trap again. You know, and I just I think it's a miracle what happens when we listen to the Lord. He immediately turns our mind to good, lovely, beautiful things and allows us to be a vessel of light instead of vessel of darkness.   And we can be that vessel of darkness just right inside our own marriage, even though we think that's kind of a safe place to maybe be a little looser with our tongue. So, there's one example.   Laura Dugger: (32:57 - 33:26) I love that. And I remember you also explaining whenever you get a thought in your head that you don't want to do, it's likely 100 percent from God. So, can you share a couple specific stories of times that that was the Holy Spirit telling you something that you didn't maybe want to do, but you obeyed?   I'm remembering something about a grocery store and another time separately about a phone call. Yeah.   Monica Irvine: (33:26 - 40:29) OK, well, I'll tell about the phone call just because it's less sad. So, yeah, one time there was this lady and she was just kind of investigating our church and starting to come to our church and kind of fill it out. So, I had just met her and I found out that her what led her to come looking for God is her husband was an addict and she was just at her wits end and their marriage and family was falling apart.   And so, she came looking for the for help for the Lord. And so, I learned a little bit about her story. I ended up taking her to one of those celebrate recovery places at another church because I knew they had a wonderful program.   And so, I had interacted with her a couple of times. I probably had only known her about a month when one night I was running late to take my kids to youth on Wednesday night and I was cooking some spaghetti and I was just, you know, cooking that spaghetti at the stove. And all of a sudden I had a thought come into my mind, “Call her.”   And, you know, I was like, oh, yeah, I do need to call her. I need to call and check on her. I will, you know, after church tonight.   And so, I, you know, kept cooking that spaghetti. And the second time the Spirit, because that's who it was talking to me, because that's who tells us to do good things. Not us, but God.   The Spirit said, “Monica, call her.” But I was running late and I was trying to get my kids fed and I was like, I will call her as soon as I get the kids fed, you know, drop them off at church and then I'll call her, you know, and so I really meant to call her. But I.   Finally, a third time, and it seems to always take me three times before I realize, OK, he means now. And so, a third time it was like “Monica call.” And so, it was so strong.   And I, I know it's the Lord, but I, I just turned the stove off. I went into my bedroom, got my phone out, dialed her number. And as it was ringing, she picked up the phone and all I heard was just some quiet sobbing.   And she couldn't speak. And I, you know, I said her name. I said, “Hey, so and so it's Monica. I just. I see that you're upset. I just wanted to call and check on you. In fact, the Lord insisted that I call and check on you.”   And then her, you know, her crying just continued. It wasn't until, you know, she had calmed down and she just said, you know, “Monica, I had been praying and just asking the Lord to just show me that, you know, show me that you care that this is happening to me.” Something like that.   And, you know, I, I, in that moment, my stomach kind of did that little knot because I knew how close I had come to just not calling. And sure, I could have called her an hour later. It would have been at least an hour later and maybe, you know, it would have mattered.   But the Lord knew that it mattered right in that moment. She needed an answer. She needed to know that the Lord was listening.   And I've learned that in my life, that whenever we get a thought that comes into our mind and that thought is to do something good, like calling someone, you all is a good thing. Visiting someone, writing a letter to someone. Those are good things.   And all good comes from the Lord. And sometimes I wonder, does the Lord trust me? Does he know I'll respond when the stakes are high?   You know, sometimes I think as we continue to learn how to hear the spirit, we have to practice. Oh, that was the spirit. And probably if you're like me, I've learned a lot about the spirit by not listening.   And then later going, “Oh, yeah, Lord, I did miss that. You tried. You tried to warn me, or you tried to get me to do that. And I dismissed it.”   But so, you all I just think it takes practice and I'm still practicing. But I do believe that especially when it's something that we don't really want to do or we think we don't have time. And I just realize I felt the Lord going, “Monica, do you not think I know you're cooking spaghetti? Do you not think I know you're running late? But right now, there's something more important I need you to do than to get your kids to church on time.”   And so, I think at some point we have to decide, do we trust Him or don't we? And if we trust Him, we have to trust Him completely. And that means when we receive a prompting that we will act quickly because the Lord knows what we're doing.   And He knows that we don't have the best relationship with that person. Yet you're feeling like you should call. He already knows that.   And it doesn't mean that everything's always going to turn out the way we think it will. Sometimes I think the Lord just wants us to know ourselves that we'll do what He asked us to do, regardless of how it will turn out. And sometimes I feel like the Lord has told me to do something and I did it and it didn't go well.   And I'm like, “Lord, like, why? Why?” And I know all of us, you all sit there and go, wait, was that my thought or was it God's thought?   And you know what I have learned is that just stop worrying about it. Just act in faith. And the Lord always backs up His people.   The Lord doesn't, as you and I are praying and striving to understand the Lord's will. And let's say we get an idea and so we act on it because we feel like it was a prompting and then it does not go well. I believe the Lord loves so much that you were trying to listen and be obedient and the blessings will come.   Sometimes we just don't know the timing or how, but we've just got to trust.   Laura Dugger: (40:29 - 43:59) I love that. And we never know what's happening on the other side of our obedience. And I'll link back to Brittany Price Brooker's episode because she was one who had lost her husband and was crying out to the Lord.   I think she was bathing her young children, and they didn't have food in the house and maybe they were sick. And the only thing that sounded good to their child was apples, but it was late at night. She couldn't go get them herself.   And she was just praying like, “Lord, do You see me? Do You know my needs? I need You to meet my needs.”   And right then the doorbell rings and somebody showed up and she said, “The Lord told me to buy you these apples and bring them to you.” And I think that highlights something else. You articulated it well when you say whenever you get that thought in your head that you something that you don't want to do, it's likely 100% from God.   I would say a lot of times too, it's also awkward or inconvenient. We don't know why. And then I think back to the Bible, Abraham was put in a very awkward situation with his son and Noah, that was very awkward to be building the boat when there wasn't rain.   But look at the blessing that comes on the other side of obedience. So, appreciate those stories are really helpful.   By now, I hope you've checked out our updated website, thesavvysauce.com, so that you can have access to all the additional freebies we are offering, including all of our previous articles and all of our previous episodes, which now include transcriptions. You will be equipped to have your own practical chats for intentional living when you read all the recommended questions in the articles or gain insight from expert guests and past episodes as you read through the transcriptions. Because many people have shared with us that they want to take notes on previous episodes, or maybe their spouse prefers to read our conversations rather than listen to them or watch them now that we're offering video rather than just audio. So, we heard all of that and we now have provided transcripts for all our episodes.   Just visit thesavvysauce.com. All of this is conveniently located under the tab show notes on our website. Happy reading.   So, at that same conference, when I heard you speak, you shared something that really stuck with me. This one was about our daughters. So, I want to talk about daughters first and then we'll move to sons.   But you mentioned there was this one study where over 3,000 men were surveyed. And they were asked, what's the number one quality that you desire in your wife? Either current wife or someday in the future when you're married.   And do you remember the response? Yeah, it was kindness. Kindness.   That she is kind. And so, I wondered, was there another side for the boys then too? What do you think women would say for their future or their current spouse?   What attribute do you think they would identify?   Monica Irvine: (44:00 - 47:35) It didn't have that for the other side, but a word that we don't use as much anymore. And I try to use it a lot is, I think most women, even if it wouldn't come to their mind immediately, once they heard it, they'd be like, oh, wait, no, yeah, that. And that is honorable.   They would want their husbands to be honorable. And to be honorable means that we do honorable things. And honorable things always 100 percent of the time require some level of sacrifice.   That's what makes them honorable when we sacrifice and give up our time, ourself in order to better someone else to help our country, our family, others. And so, I think today what we all want is for our spouses, husbands and wives to be kind and to live honorable lives. Those lives, it doesn't mean a perfect life, but to be honorable means we strive to have integrity.   We strive to be godly. We strive to do what we say we're going to do. We strive to live up to our divine nature as God called mothers and fathers and husbands.   And so, I would think to me that is the most important, because if you live an honorable life, then you honor God. You honor your marriage covenant. You honor your children by treating them and speaking to them with honor.   You honor your job. You make sure that you have integrity at work and that you're dependable. And the same goes for us women.   You know, but I think I think we all struggle with selfishness. I mean, that is ultimately what we struggle with every day is what do I want? What do I need?   What's important to me versus trying to live a selfless life for our spouse, for our family? Anyway, it would be interesting to do that survey, but I think what's so kind of funny about the kindness is that whenever I read that survey results that I had read years ago, when I say that to a crowd of women. And men, but when I say that to the crowd, you can always see I just see this rippling of women making this kind of gesture.   Or because they know that they could be more kind, because usually we can be kind to everyone in the world. But in the walls of our home, we struggle more with just kindness.   Laura Dugger: (47:37 - 48:00) And so if we go further upstream than before we're married, if that's what God has for us, what are practical ways that we can teach and instill kindness in our children and honorable character? Or any other practical tips for conduct?   Monica Irvine: (48:00 - 53:03) Yeah, well, I love when I do a workshop at a convention on a family of service, because honestly, when we have our children in our home, it's practice ground. We have once again a few years to help them learn to love the Lord and to love others. You know, the two great commandments, love me and love others.   Well, to me, the best way to teach our children to love God and love others is to get our children out and serving others. Because, as you know, typically, like, for instance, when someone calls us and says, “Oh, hey, Monica, hey, would you mind, you know, the Smith family, they just had their new baby. Do you think you could cook dinner for them one night next week?”   If you're like me, I'm going to say yes. And then I'm going to hang up. And then I'm going to have that anxiety because already my week is so full and I was already stressed out about how I was going to get all the things done I needed to get done.   And now I've just added another thing. And I'm not saying there are not times that we don't need to say no, because we absolutely have to say no sometimes. But my point is, I cook the dinner and I go drop it off.   And as I'm pulling, as we are pulling away from that home, how do we feel? Do we feel better or do we feel worse? Do we feel happy or do we feel sad?   Honestly, almost 100 percent of the time, y'all, we're going to feel happier. We're going to feel grateful. We're going to be grateful that we had the opportunity to cook that dinner for that sweet family.   We're going to be reminded of how sweet the Lord is to give us opportunities to be His hands and His feet and His mouth here on the earth. And so, we want our children to learn to love. To love others, but it takes practice.   It's not until you serve again and again and again that you start to realize that the secret to being happy, the secret to having peace in your life and love abounding in your home is when we lose ourselves in the service of others. It's the secret to fixing siblings arguing with each other. It's the secret to helping husbands and wives draw closer together and have more love for one another.   It's the secret to less contention overall, to more peace, to more joy and happiness is to lose ourselves in the service of others. And so, to me, if you want to raise if we want to raise honorable, kind, generous, compassionate, empathetic human beings, they've got to lose themselves. To find themselves and define God.   And so, yeah, I think that's the secret. And of course, Jesus Christ tried to teach us that over and over and over again. He tried to teach His disciples over and over again that if you love me.   Then love my sheep, feed my sheep, teach my sheep. And what's interesting is that you all. The more we do that, the more we serve and love others.   Do you know what I believe? I believe it's kind of like the Grinch. Remember when the Grinch's heart grew?   That's real. That's really what happens. The God expands our ability to love others.   And in doing that, it actually expands our deep love of God. I think it's so fascinating that that's the fruit of service is a deeper and abiding love of Jesus Christ. It seems like it would be the opposite, right?   Well, I've got to love Jesus more in order to have a greater desire to serve. But it's the opposite. He wants you to go serve when you don't really feel like it.   And he wants you to go serve when it's not convenient. And your kids are crying and no one wants to go rake her yard. And then the fruit of acting in faith and trusting God is the love.   Laura Dugger: (53:05 - 53:34) That's what I would do. That's so good. Such a good medicine or anecdote to selfishness and issues we're having in the home with our children and for ourselves.   Well, Monica, you have shared so much goodness with us throughout this conversation. Can you explain how you can help partner with us as parents to help us teach our children etiquette at neutral times? Like you said, when their hearts are softer?   Monica Irvine: (53:35 - 56:52) Yes. Yeah. So, we've got some awesome resources, parents.   And number one is we do have a parenting course called Rise Up Parenting. And it's just this beautiful 52-week course that you get lifetime access to in case it takes you three years to get through your 52 weeks. But it is a course for mom and dad, or mom, or dad by themselves.   But it's just a beautiful way to help parents focus on one parenting skill a week. I've learned that when we have purposeful parenting, when we focus on one improvement at a time because we can get so overwhelmed, like we want we want to teach our kids to be selfless and that be ambitious and to serve and share. And I mean, it's just, it's endless.   But the Lord is a house of order. The gospel of Jesus Christ is a house of order. And so as long as we're going in the right direction, y'all, we are successful.   And so, this parenting course teaches a biblical principle and then a parenting principle that are related and allows you to just make little increment steps of improvement. Because when mom and dad improve, it blesses your children. So that's the first resource.   And then the other two most popular resources is we just have two programs. We have a program called FUNdamentals4Kids that targets children preschool through about third grade. And it's so fun.   It's just these wonderful, fun board games, flashcards, songs, stories, crafts, where we try to encourage you to twice a week set aside 15 minutes of your school day for an official manners activity and watch what happens. So, we've organized it for you. And for the little kids, we found out that if they can play with it, sing about it, make some food with it, that it helps them to go, “Mom, let's do a manners lesson.”   And then they don't even know that they're being taught these beautiful, wonderful skills. So that is so wonderful. And then for kids about fourth grade through 12th grade, we have a course called Life Skills for You.   And it's just so fun and it's so effective. Basically, it's 142 little three-minute lessons. We once again just try to get you to commit to twice a week sitting down with your family, watching a three-minute lesson where I'm teaching the etiquette skill.   Plus, we show teenagers doing the skill the wrong way and the right way. So, it's kind of funny, but it just creates some really great conversation with the family. And so those are our top three selling product lines.   And you can find all of that on our website, theetiquettefactory.com.   Laura Dugger: (56:53 - 57:15) Thank you for sharing. We will certainly link to all of that in the show notes for today's episode. And Monica, you may be familiar that we are called The Savvy Sauce because savvy is synonymous with practical knowledge.   And so, this is my final question for you today. What is your savvy sauce? Yeah.   Oh, that's a hard one.   Monica Irvine: (57:15 - 59:06) I thought about this and I'm like, it's so hard. You all. Honestly, my savvy sauce is Jesus Christ.   It just is. I know sometimes we want the answer to be something else, but in all practical terms, it's Jesus. Meaning I start my morning out every day with Jesus.   I end every night with Jesus. I pray throughout the day and ask Him to help me make a decision. And I thank Him for all the beautiful things that happened to me throughout the day.   And I just He is this person, this real person that is at my side every day, all day, I hope. And that's how I do anything. That's why I am the mother that I am.   Not that I'm the best mother, but because of Him, I can mother and because of Him, I can be a good wife. And because of Him, I can be a good friend and I can minister to others through The Etiquette Factory. It's just it is Him.   And, you know, sometimes people will ask me, “Monica, I I want to have the knowledge you have or I want to be able to whatever parent the way it sounds like you parent.” And I'm like, you guys know, it's just it's called Jesus Christ. And Jesus will tell us all things that we should do.   And so my sauce is having a relationship with Jesus Christ. It truly is well said.   Laura Dugger: (59:06 - 59:24) And, Monica, you are such a gifted communicator and your heart of compassion is evident in your outward behavior. It's been such a joy to get to spend an hour with you today. So, I just want to say thank you for being my guest.   Monica Irvine: (59:24 - 59:43) Oh, thank you, Laura. And it's been such a joy. You're so kind.   And I appreciate the beautiful ministry that you're doing here on The Savvy Sauce. What a blessing for families to be able to just hear these resources that you've created. So, thank you.   Laura Dugger: (59:44 - 1:03:26) Thank you for being a part of it.   One more thing before you go, have you heard the term gospel before? It simply means good news. And I want to share the best news with you, but it starts with the bad news.   Every single one of us were born sinners, but Christ desires to rescue us from our sin, which is something we cannot do for ourselves. This means there's absolutely no chance we can make it to heaven on our own. So, for you and for me, it means we deserve death, and we can never pay back the sacrifice we owe to be saved.   We need a savior, but God loved us so much. He made a way for his only son to willingly die in our place as the perfect substitute. This gives us hope of life forever in right relationship with him.   That is good news. Jesus lived the perfect life. We could never live and died in our place for our sin.   This was God's plan to make a way to reconcile with us so that God can look at us and see Jesus. We can be covered and justified through the work Jesus finished. If we choose to receive what he has done for us, Romans 10:9 says, “that if you confess with your mouth, Jesus is Lord and believe in your heart that God raised him from the dead, you will be saved.”   So, you pray with me now. Heavenly father, thank you for sending Jesus to take our place. I pray someone today right now is touched and chooses to turn their life over to you.   Will you clearly guide them and help them take their next step in faith to declare you as Lord of their life? We trust you to work and change lives now for eternity. In Jesus name we pray.   Amen. If you prayed that prayer, you are declaring him for me. So, me for him, you get the opportunity to live your life for him.   And at this podcast, we're called The Savvy Sauce for a reason. We want to give you practical tools to implement the knowledge you have learned. So, you're ready to get started.   First, tell someone, say it out loud, get a Bible. The first day I made this decision, my parents took me to Barnes and Noble and let me choose my own Bible. I selected the Quest NIV Bible and I love it.   You can start by reading the book of John. Also get connected locally, which just means tell someone who's a part of a church in your community that you made a decision to follow Christ. I'm assuming they will be thrilled to talk with you about further steps such as going to church and getting connected to other believers to encourage you.   We want to celebrate with you too. So, feel free to leave a comment for us here. If you did make a decision to follow Christ, we also have show notes included where you can read scripture that describes this process.   And finally, be encouraged. Luke 15:10 says, “in the same way, I tell you, there is rejoicing in the presence of the angels of God over one sinner who repents.” The heavens are praising with you for your decision today.   And if you've already received this good news, I pray you have someone to share it with. You are loved and I look forward to meeting you here next time.

Send us a textIn today's show, I'm breaking down the with behind the scenes gossip to expose Real Housewives of Salt Lake City reunion part one and revealing what REALLY happened on that plane with Meredith Marks and Brittany Bateman — including the explosive allegations that were too hot for Bravo to air and why Heather Gay, Whitney Rose, and Angie Katsanevas orchestrated the whole Seth Marks cheating attack. I'm exposing who's been leaking to all the bloggers, the truth behind Lisa Barlow and Angie's ad campaign war that started with a Kerastase betrayal, and why Monica Garcia really got fired. Then I'm diving into the Mary Cosby HBO docuseries with shocking testimony about what happened after her grandmother died — including the disturbing 19-day timeline between her divorce and marriage to Robert Cosby Sr. and how he allegedly manipulated the entire congregation. But wait until you hear the massive true crime deep dive I've put together connecting the Fugees to Jho Low, Kim Kardashian, Leonardo DiCaprio, the Clinton Foundation, Haiti, China, multiple U.S. presidents, and ultimately... Jeffrey Epstein. I'm revealing how Pras Michel's 14-year prison sentence ties to Chinese espionage, why John Forte just died mysteriously two weeks before Pras reports to prison, and a personal celebrity encounter I had that makes me question everything about Wyclef Jean's Haiti charity work — the web goes deeper than you could ever imagine.Full episode only available at Dishing Drama Dana Patreon: https://www.patreon.com/cw/DishingDramaWithDanaWilkeySupport the showDana is on Cameo!Follow Dana: @Wilkey_Dana$25,000 Song - Apple Music$25,000 Song - SpotifyTo support the show and listen to full episodes, become a member on PatreonTo send Dana information, show requests and sponsorships reach out to our new email: dishingdramadana@gmail.comDana's YouTube Channel

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AI is here, it's evolving fast—and ignoring it could cost you. In this episode, we're joined by SEO expert Casey Markee to talk about why bloggers need to stop fighting AI and start learning how to use it strategically. We dig into what the data from 2025 blog audits is revealing, how AI buttons are performing since their launch, and what's coming in 2026 that you need to be ready for. Plus, Casey shares bold predictions for what SEO and blogging will look like over the next five years—and how to stay ahead of the curve.If you're serious about future-proofing your content, this episode is your wake-up call.********************************DISCLAIMER: This audio and description may contain affiliate links, which means that if you click on one of our recommended products, we may receive a small commission at no additional cost to you. This helps support our show and allows us to continue to provide you with valuable content. Thank you for your support!********************************LINKS MENTIONED IN THIS EPISODEinlinks.netFULL SHOW NOTEShttps://thesmartinfluencer.com/e254-ai-isnt-going-away-heres-what-smart-bloggers-are-doing-about-it/CONNECT WITH CASEY MARKEEWebsite Facebook Instagram Pinterest Linked In Twitter/XCONNECT WITH CORINNE & CHRISTINAGet notified when new episodes drop Check out our YouTube channelJoin the convo on FacebookConnect on InstagramCOMMENTS, QUESTIONS, RECIPE IDEASEmail us at hello@thesmartinfluencer.comSupport the show

280. Implementing the ONE Lifestyle Change that Improves All Aspects of Health with Sue Becker   Isaiah 61:1 AMP “The Spirit of the Lord God is upon me, Because the Lord has anointed and commissioned me To bring good news to the humble and afflicted; He has sent me to bind up [the wounds of] the brokenhearted, To proclaim release [from confinement and condemnation] to the [physical and spiritual] captives And freedom to prisoners,”   *Transcription Below*   Sue Becker is a gifted speaker and teacher, with a passion to share principles of healthy living in an encouraging way.  She is the co-owner of The Bread Beckers and founder of the ministry, Real Bread Outreach, all dedicated to promoting whole grain nutrition. Sue has a degree in Food Science from UGA and is the author of The Essential Home Ground Flour Book. Sue is a veteran home-schooling mom with 9 children and 13 grandchildren. She and her husband Brad, live in Canton, GA. Through her teaching, countless families have found improved health.   Sue's Instagram: @suebreadbeckers Sue's Website Sue's Podcast   Questions and Topics We Cover: You've supplied us with the knowledge, so now let's move on to the wisdom, which is learning how to apply what we now know. What equipment and grain do we need to get started so that this is possible to incorporate into our lifestyle? Once we mill the grain, how long do we have to use it before it loses its nutritional benefits? How long does it typically take to experience benefits from this lifestyle change and what health benefits can we expect to experience?   Related Episodes from The Savvy Sauce: 14 Simple Changes for Healthier Living with Leslie Sexton and Vasu Thorpe 26 Practical Tips to Eating Dinner Together as a Family with Blogger and Cookbook Co-Author, Rachel Tiemeyer 33 Pursuing Health with Functional Medicine Specialist, Dr. Jill Carnahan 129 Healthy Living with Dr. Tonya Khouri 205 Power of Movement with Alisa Keeton (Revelation Wellness) 212 School Series: Benefits of Homeschooling with Jodi Mockabee 256 Gut Health, Allergies, Inflammation and Proactive Solutions with Emily Macleod-Wolfe 261 Edible Theology with Kendall Vanderslice 270 Female Sex Hormones, Periods, and Perimenopause with Emily Macleod-Wolfe 275 Raising Healthy Kids: Free Tips with Emily Johnson   Connect with The Savvy Sauce on Facebook or Instagram or Our Website   Gospel Scripture: (all NIV) Romans 3:23 “for all have sinned and fall short of the glory of God,”   Romans 3:24 “and are justified freely by his grace through the redemption that came by Christ Jesus.”   Romans 3:25 (a) “God presented him as a sacrifice of atonement, through faith in his blood.”    Hebrews 9:22 (b) “without the shedding of blood there is no forgiveness.”    Romans 5:8 “But God demonstrates his own love for us in this: While we were still sinners, Christ died for us.”    Romans 5:11 “Not only is this so, but we also rejoice in God through our Lord Jesus Christ, through whom we have now received reconciliation.”    John 3:16 “For God so loved the world that he gave his one and only Son, that whoever believes in him shall not perish but have eternal life.”   Romans 10:9 “That if you confess with your mouth, “Jesus is Lord,” and believe in your heart that God raised him from the dead, you will be saved.”    Luke 15:10 says “In the same way, I tell you, there is rejoicing in the presence of the angels of God over one sinner who repents.”   Romans 8:1 “Therefore, there is now no condemnation for those who are in Christ Jesus”   Ephesians 1:13–14 “And you also were included in Christ when you heard the word of truth, the gospel of your salvation. Having believed, you were marked in him with a seal, the promised Holy Spirit, who is a deposit guaranteeing our inheritance until the redemption of those who are God's possession- to the praise of his glory.”   Ephesians 1:15–23 “For this reason, ever since I heard about your faith in the Lord Jesus and your love for all the saints, I have not stopped giving thanks for you, remembering you in my prayers. I keep asking that the God of our Lord Jesus Christ, the glorious Father, may give you the spirit of wisdom and revelation, so that you may know him better. I pray also that the eyes of your heart may be enlightened in order that you may know the hope to which he has called you, the riches of his glorious inheritance in the saints, and his incomparably great power for us who believe. That power is like the working of his mighty strength, which he exerted in Christ when he raised him from the dead and seated him at his right hand in the heavenly realms, far above all rule and authority, power and dominion, and every title that can be given, not only in the present age but also in the one to come. And God placed all things under his feet and appointed him to be head over everything for the church, which is his body, the fullness of him who fills everything in every way.”   Ephesians 2:8–10 “For it is by grace you have been saved, through faith – and this not from yourselves, it is the gift of God – not by works, so that no one can boast. For we are God‘s workmanship, created in Christ Jesus to do good works, which God prepared in advance for us to do.“   Ephesians 2:13 “But now in Christ Jesus you who once were far away have been brought near through the blood of Christ.“   Philippians 1:6 “being confident of this, that he who began a good work in you will carry it on to completion until the day of Christ Jesus.”   *Transcription*   Music: (0:00 – 0:11)   Laura Dugger: (0:12 - 1:45) Welcome to The Savvy Sauce, where we have practical chats for intentional living. I'm your host, Laura Dugger, and I'm so glad you're here.   Thank you to the Sue Neihouser Team for sponsoring this episode.   If you're looking to buy or sell a home this season, make sure you reach out to Sue at 309-229-8831. Sue would love to walk alongside you as you unlock new doors.   I'm thrilled to get to be back with Sue Becker as my guest today. Make sure you go back and listen to part one, which we recorded last week. She was incredible explaining the one nutritional difference that will change everything. And now today, we're going to learn all of the practicals of how to actually implement this into our lifestyle.   Here's our chat. Welcome back to The Savvy Sauce, Sue.   Sue Becker: (1:45 - 1:46) Thank you. It's so good to be with you again. I can't wait to share even more.   Laura Dugger: (1:46 - 1:52) Well, last time you shared just incredible testimonies of the powerful difference that one nutritional change can make. And you root everything even back in the Bible, and God has really led you on this journey. So biblical passages about bread or grain or wheat appear hundreds of times throughout the Bible. But do you have any specific ones that come to mind that God has highlighted in your own life?   Sue Becker: (1:53 - 11:48) Yes, for sure. Shortly after, you know, I think I mentioned there's a way that seems right to a man, but the end thereof is death. And we don't necessarily relate that to bread, but it certainly does describe what happened, you know, when the steel rolling mills displaced the local miller.   And then one, another one is Proverbs 23, verses 1 through 3, I think somewhere thereabouts. You know, white bread has always been around. The wealthy, the royalty, they wanted fluffier bread and they found a way.   And they knew that they could make these sieves, if you would, out of reeds, and they would sift the bran and germ out to produce fluffier bread. But only the wealthy could afford that. Two reasons.   Only the wealthy could afford servants or slaves or bakers, you know, to bake their bread for them. That was the royalty. But then also the poor people, when they sift the bran and germ away, they lose about 25% of the flour.   So, for 100 bag of grain or, you know, 100 pounds of grain, you are going to end up with 75 pounds of flour, 25 pounds of bran and germ. They couldn't give that up. You know, they couldn't just throw away, discard that food source.   So, they ate what was called dirty bread or peasant bread or whatever that we now pay extra money to get back to. But, you know, when I started milling and I read Proverbs 23 in a different light, because what happened with the steel rolling mills, when the white flour came on the scene for the first time in the history of the world, which you won't read about this in a history book, white bread, white flour became food for rich and poor alike. And that's why we began to see sickness and disease.   The wealthy had it. And, you know, the royalty had it. But Proverbs 23 says, “Be careful when you sit down to the king's table. Do not crave his dainties and his delicacies.” And I always thought that might be things like, you know, squid or, you know, eyeballs or foods that caviar, you know, things that we couldn't afford. But dainties and delicacies to me now describes white flour, fluffy things, bread and pastries and cakes.   So, God says don't crave his dainties and delicacies. They are deceitful food. And it even says put a knife to your throat lest you be given the gluttony.   We talked last time about bread. People thinking, you know, gaining weight. Well, you know, the white flour dainties and delicacies.   Yes, they lead to gluttony. So that was one that really came to mind. And then, of course, Isaiah 55 verse two. “Why do you spend your money for that which is not bread and your earnings for what does not satisfy?” And so, I always thought, oh, Lord, I didn't know it wasn't bread. You know, I didn't know that's what I was spending my money on.   But just a few weeks ago, I was thinking about that verse again in a little different light. Like He was saying, why are you spending your money for that which is not bread? We're spending all this money moving away from bread on food, the keto, the fat, the all these the meat.   You know, we're spending our money on all these things that aren't bread. They don't satisfy like bread does. So that was a little different light.   Yes, on the one hand, what I thought I was spending my money on. I didn't know it wasn't bread. But then now all these anti-bread, anti-grain diets.   Why are you God saying, why are you spending your money on all of that on and your earnings for what does not satisfy? So that was a little different light on that picture. And of course, then Haggai chapter one, verse five says, “You sow much, but you reap little you eat, but no one is full. You drink, but you never have enough. And he who earns wages, earns it to put it in a bag with holes in it.” And you may be going, how does that relate to bread?   We spend all this money on food, and I air quotes “food stuff” that is taking our health away, making us sick. To me, that's a bag with holes in it. Because then what do we spend the rest of our money on health care, medicine, whatever.   So those were some, some pretty profound scriptures that God showed me. And 1 Timothy 4:1-3. It says that the Holy Spirit declares that on the last day, some will turn away from the faith and pay attention to deceitful spirits.   And listen to these doctrines of demons. This is the scripture saying this misled by the hypocrisy of liars who forbid marriage and advocate abstaining from foods, which God has created to be gratefully shared by those who believe and have a clear knowledge of the truth. That's pretty powerful.   That's pretty powerful because you can grill yourself a steak. You can eat an apple all by yourself. You can eat fruits and vegetables all by yourself.   You're not going to make one roll. You're not going to make one piece of bread. Bread was made to be shared. And even the word companion means with bread. Did you ever think about that? So, um, that's, that's pretty powerful that in the end times and, you know, wherever you are with that, but we have to believe that there are teachings that are teaching us to for, you know, to not eat foods that God created to be shared and bread is at the top of that list.   So those are some powerful bread scriptures that that have just ministered to me. There's, there's just so many, you know, and Jesus John 6:35, I typically sign my book that way. Jesus says, “I am the real bread of life. And he who comes to me shall be satisfied” in Isaiah 61. That's a verse the Lord gave me so many years ago. And, you know, most people know it, the spirit of the Lord God is upon me because he's anointed me to preach the gospel, you know, and I'll never forget.   I had the great privilege of sharing the gospel one time, which is not something I normally do. And at a women's homeless shelter in Atlanta, and I saw in seven or eight people after I shared gave their life to the Lord. And I was like, oh, this is what I want to do.   I don't want to talk constipation and poop anymore. And surely it's not important. And I really got kind of down about it.   I was like, yes, I want to go share the gospel. This can't be important. And a couple of days later, after that wonderful, glorious experience, I mean, I literally wanted to go hand tracks out on the street corner.   I just wanted to be one of those people. And I was supposed to be going to speak at a women's Bible study, giving my what my children lovingly call mom's poop talk. And I got up and I was like; I didn't want to do it.   And I just cried out to the Lord. I was like, I don't want to talk poop anymore. There's so much more in me besides this.   And surely this can't be important. And again, cried out to the Lord. Again, just turned to my regular Bible reading.   And my verse of the day on my calendar was Isaiah 61, one through three or four, whatever it is. The spirit of the Lord God is upon you. He's anointed and qualified me to preach the gospel.   And I was like, yes. And it says to bind up and heal the broken heart. And I was like, yes, that was those ladies.   I know this is what you want me to do. And then it said, proclaim Liberty to the captives. And in my Amplified version in parentheses, it said spiritual and physical.   And what God spoke so to my heart, he goes, the message that I'm sending you to speak today is to set my people physical captives free. He said, my people aren't spiritually captive. Their physical captives held in captivity by every kind of sickness, disease, snotty nose, constipation, irritable bowel, diverticulitis, whatever.   Big ones and little ones, you know, health issues. And that I got up and I just renewed my passion. And I was like, okay, Lord, this is what you've called me to do.   So that was that was the real game changer. It kind of a game changer for me. I was beginning to see the unimportance of it.   And now, after all these years, I mean, when people hug you and with tears in their eyes, sorry, and tell you that you that you're teaching save their life. Now, I know what God was talking about. And I still love to share the gospel.   I still love to teach the word. And I know God's anointed me to do that as well. But this is definitely where God has called me.   And another time when I was out speaking, he shared and I was, you know, kind of questioning. And it says in Matthew, when the multitudes, when Jesus saw the multitudes coming to him to heal him, you know, to seek healing. It says he had compassion on them because they were harassed, distressed, bewildered and helpless and dejected like sheep without a shepherd.   And it said, and then he goes on to say, and he's telling his disciples, the harvest is plentiful, but the laborers are few. And he spoke to me then and he said, the laborers are few. There's not many out there at that time.   There were not many people out there teaching what I teach, teaching other things, maybe, but not about the bread, real bread. So those have been some life-changing scriptures that have just given me a heart and a passion to keep going. And then, of course, it's the bread stories that just come.   Laura Dugger: (11:49 - 12:19) So it's incredible. So profound. And I'm with you.   I love the Amplified version. Yes. You've supplied us with so much knowledge today and last week.   But now I'd love to move on to the wisdom portion, which is learning how to apply what we now know. So Sue, if we're just getting started, what equipment do we need? And then how is that going to be possible for us to incorporate it into our lives?   Sue Becker: (12:20 - 17:03) So like I said last time, I think we ended with keep it simple. Grain mill, top of the list. I once heard a lady.   She taught a little bit on milling, too. And she said, “I tell everybody you want to change the health of your family. Start with a grain mill.”   And like I say, over and over, I have never seen one dietary change make such profound and extensive, immediate, noticeable, across the board health benefits. So start with a grain mill and you don't have to have a barn. You don't have to have a live by a creek and a gristmill and all of that.   It will sit right on your counter. And still today, after 34 years of milling my own grain, my grain mill still has prime real estate on my counter. And it's the most valuable kitchen tool in my kitchen.   I love the Wonder Mill particularly. We do sell other mills. The NutriMill is a great mill as well.   I like the stainless steel milling heads because they're fast, they're very clean, and they just get the job done very quickly. Stone mills have gotten very trendy and popular. We sell those as well.   They're slower, might be better for a smaller family. They do, you know, have a broader spectrum of from pre-cracking, cracking the grain to very fine flour. And that's why some people are attracted to that.   But if I want cracked grain or coarse ground grain, I just use my blender, which I don't think too many people don't have a blender. You know, we all have blenders. So that's an easy fix for me.   And it's just, to me, the micronizing or the stainless steel milling head mills, the Wonder Mill, the NutriMill, they're just so easy to use. Put them together. I mean, they just snap together, turn it on, pour the grain in.   There's no calibrating, no, you know, adjusting the milling heads and everything. They're just easy, and they're fast, and they mill a lot of flour at once. So if you have a large family like mine, you know, I milled 12 cups of flour in less than a minute by the time I've got my other ingredients ready.   So that's top of your list. And then you're going to have to have some kind of grain. So, like I said, that was the next thing people go, where do I get grain?   And I'm like, well, I guess we need to sell grain, too. So we sell just about every kind of grain or bean here at Bread Beckers. We sell it in food-grade plastic buckets so that it is storable.   You want to keep your grain protected from moisture and bugs and, of course, rodents. So it's grown outside, so there could be bugs undetected in your grain that you might buy in a bag or something like that. But it's really important to protect your investment.   Hard wheat is going to be your grain for yeast bread. So we have hard red and hard white. We do sell also kamut and spelt.   Like my sourdough bread I've got working on right now is a combination of kamut and red wheat, which is one I really, really like. But those are more ancient grains. Those are in the bread-making category of wheat, so you could do that.   And then if you know you're going to make cakes and cookies and things like that, I highly recommend getting some soft wheat. Well, we get ours is grown in Montana, but they have to irrigate to make it soft wheat, so it is grown. We do have a soft red wheat that is grown here in Georgia that we sell and then a soft white wheat that we also sell.   And that's good for your cakes, cookies, brownies, biscuits, things like that. And then corn, mill your own corn. You've never tasted cornbread until you mill your own.   These are just easy quick bread recipes. You can find them all in my book, The Essential Home-Ground Flour Book. So that's it.   And then, of course, basic list of getting started items. Beyond that, you might already have oil. We use extra virgin olive oil.   That's just my oil of choice. There's some other sunflower seed oil, grapeseed oil, avocado oil. Those are good oils.   I just don't need another oil. We import our olive oil from Greece, and it is truly extra virgin olive oil. Unfortunately, the olive oil industry is not very reputable, so you have to know what you're getting.   And we actually were able to visit the olive oil factory and I guess you call them orchards, the fields, two years ago. And that was really great. It's Creighton Mills.   It's a fifth-generation family-owned olive oil company and very, very reputable. And so we know that what we're getting is truly extra virgin. Yeah, you had a question?   Laura Dugger: (17:04 - 17:13) Yeah, just with that, because it is such a corrupt industry, can you elaborate a little bit more about what's special about that?   Sue Becker: (17:13 - 21:07) Yeah, so to be labeled or designated extra virgin olive oil, it has to have a percent acidity. And I do have a podcast on my Sue's Healthy Minutes, “The Fact About Fats”, and I explain what that means. It's not a pH, but it's a percent acidity of 0.8%. And that's a measurement of the, and I'll go into more detail in my podcast, but simply it's just a measurement of the amount of oxidation of those fatty acids that are found in the olives that has taken place. So, 0.8 means that it's a measurement of how much there. And so, it has to meet that requirement to be extra virgin olive oil. Anything less than that is just better and better, you know.   So, our olive oil, excuse me, from the Isle of Crete is where our olive oil comes from in Greece. The basic one we have, the Agrelia, they guarantee that it's 0.8 or less. Most of the time it's 0.5. Then we have one that's 0.2 and so on. And we do have a certified organic. The problem is, and I know not everybody's going to run out and get their olive oil from us, but here's what you want to look for. You want to look for an olive oil that is bottled in the country of origin.   Because the disreputable oil companies, when they bring the olive oil in in barrels and take it, it might be checked there at the dock or whatever. But then when they take it to their factory and bottle it, no one pays attention there. So, they are mixing it with other oils oftentimes.   We used to sell oil that was labeled extra virgin cold pressed olive oil. We had it tested and the results came back that it was less than 1% olive oil. So that tells you it's, you know, the oils you're buying on the shelf, chances are if they're bottled here in America.   Now that I know California makes some. There's actually an olive oil company in South Georgia around Vidalia. They've learned that olives will grow there very well.   And so there's some reputable companies in the United States. So, you know, you just need to know your company. But typically, if it comes from another country and bottled here, you might need to be cautious about that.   So, yeah. So that's what you need to look for. So, I love olive oil.   Contrary to what people try to say that they are selling other oils, olive oil has a perfectly fine smoke point. And you can fry in it. I stir fry in it.   I fry my doughnuts in it. You can take it up to 400 degrees without any issues at all. I do use coconut oil from time to time.   If I'm trying to make something non-dairy, you know, I'll use it in place of butter. But then I also use real butter. So those are my fats that I look for.   And like I said, there's, you know, grapeseed oil is fine. Avocado oil is fine. I think we do sell an avocado oil.   But I don't need a lot of other. Those three, olive oil, coconut oil, and butter are just fine. Yeah.   Okay. And then raw unpasteurized honey. I sweeten my bread with honey and bake with honey if honey will work.   And in most places it will. Where it gets a little tricky working with honey is cakes and cookies and brownies, things like that. I tell people things that have more sugar than flour, you might want to eat in moderation.   And that's where, you know, some alternatives, less refined sweeteners. And we use honey granules and sucanat products for brown sugar and white sugar. So those are just some simple things.   Laura Dugger: (21:08 - 24:17) And now a brief message from our sponsor.   With over 28 years of experience in real estate, Sue Neihouser of the Sue Neihouser Team is a RE-MAX agent of Central Illinois. And she loves to walk alongside her clients as they unlock new doors.   For anyone local, I highly recommend you call Sue today at 309-229-8831. And you can ask her any real estate questions. Sue lives in Central Illinois and loves this community and all that it has to offer.   When unlocking new doors with her clients, Sue works hard to gain a depth of understanding of their motivations and dreams and interests in buying and selling their home. And then she commits to extensive market research that will give them confidence in their decision. Sue truly cares for each of her clients and the relationship she forms with each family along the entire home buying or selling process.   This was absolutely our experience when we worked with Sue and her team. The house that we desired at the time was actually not even on the market. But Sue had a connection and was able to ask those homeowners if they would be willing to sell.   She was timely in her response as she walked us through this whole process. And she helped us sell our home with the right offer coming in hours after it was listed. We kept saying she thought of everything.   And Sue's continued generosity was astonishing. I remember one afternoon after we had settled into our new home and she was knocking on the door dropping off a goodie bag for our family that came from the local bakery. Our daughters also loved getting to know Ms. Sue as she assisted us in finding truly our dream home. So whether you're looking to buy a home for the first time or looking to upgrade or downsize or making the big decision to move to an assisted living from your home of many years Sue will be there to help you navigate the big emotions and ensure the process is smooth and stress-free and that the new doors to be unlocked are ready and waiting for more memories to be made. So, call her today at 309-229-8831 or visit her website at sueneihouser.com.    Thanks for your sponsorship.   I'd love to go into a few of the other ingredients but first if we're even just thinking of the grain ideally we would get to come and visit you and get it from you. We've gone through all the steps.   But if we live elsewhere, two questions. How would we start a co-op so that we could have grain or how do we find out if one's already in our area? And then also are there any fear of glyphosate or any other issues with grain?   Sue Becker: (24:17 - 32:44) Oh wow, that's a loaded question. So, first of all, let's just say if you don't live close to us, we ship buckets of grain every day. UPS, we do.   But the shipping is quite expensive. UPS does not care about the cost of the product. They care about the weight.   And so, once we get it boxed up in the box that we have to ship it in, it's 49 pounds. So, it can cost anywhere from $25 to $30 just in shipping for that bucket of grain. Our grain prices are still very competitive, a lot less than a lot of people out there.   And we do carbon dioxide package our buckets of grain. So, we guarantee that they are bug free. You don't have to put your grain in the freezer.   You don't have to put diatomaceous earth or bay leaves. We've already done it. That's what the carbon dioxide gas has done.   And once it does its job, it's done its job. It doesn't matter now if you open the bucket and go in and out, in and out, in and out. But we realized back, I think I shared our Joseph vision of providing God's people with grain.   Way back, we started something called co-ops. As we traveled and spoke, people would ask that very question. Okay, great.   I'm buying the grain from you now, but what do I do when you leave? You know, I'm in Richmond, Virginia. I'm in Miami, Florida or Orlando, whatever.   So, we developed co-ops. And you can go on our website, breadbeckerscoop.com, and find co-ops in your area. And what that is, we have a coordinator, some person that kind of handles and facilitates the ordering.   If you join a co-op that's the closest to you, you'll get on, you know, there's no cost to join. And you're never obligated to order. If you don't need to order in that cycle, that's fine.   We deliver to each area four times a year. I'm sorry, three times a year, every four months. And so, you'll get an email saying your ordering window is this month.   So, you order, say, in August for a September delivery or June for a July delivery. And everybody's on a schedule. We have them grouped together.   And then you can order as much or as little as you want. And it greatly reduces the shipping cost per bucket. And you typically get a discount for ordering with the co-op as a group.   So that's a great advantage of a co-op. If you can't find one in your area, then email support@breadbeckers.com, and we'll send you the information of starting a co-op in your area. Pretty much all you have to do, because it's pretty streamlined, when people order they just go online, order, and pay us.   But then it's put together as your co-op. And you just have to facilitate the delivery and then making sure everybody knows to come get their product from you. But that's the way it works.   So that would be a great opportunity to get grain and whatever. And like I said, we ship anything on our website you can get through the co-op, most everything, really, really saves on shipping. And then we have certified organic grain here.   And, of course, it can have no chemical, herbicides, pesticides, fertilizers used at all. Contrary to what you may read and hear and see on the internet, wheat is not genetically modified, not at all. Now it was approved for testing and trials last year in August, but up until that point none at all was here in the United States.   And it's still in the trial and testing. I'm praying that it never comes out on the commercial market. But right now, there is no genetically modified wheat, especially that we offer or that's offered out there commercially.   That being said, that means wheat is not roundup ready. If it was sprayed with glyphosate, it would kill the plant. Now, non-organic farmers can use it on their soil to kill, you know, whatever's been growing.   So pre-planting, then once they harvest it, they can use it after harvest. So, there is an issue with, you know, using glyphosates in our non-organic farming techniques. It is very uncommon, contrary to what you hear people say, for a wheat farmer to use roundup or glyphosate as a desiccant to harvest their grain.   It's very, very uncommon in the United States. Colder climates where there's a chance they might lose it to bad weather or whatever, they may. But even still there's other things they prefer to do instead of that because that's expensive.   It's not cheap. You know, you're talking 30,000-acre farms, these, you know, big wheat farmers. So, it's very, very uncommon.   And you can even find that information on the USDA website, that it's less than 3% ever use it like that. Now, like I said, there are other crops and farmers that use it pre and post harvest, but we're very comfortable with our grain suppliers. Most of our wheat comes from Montana.   It's cold. And they still practice pretty traditional farming methods, tilling things under and planting cover crops and things like that. But if you're really, really concerned, then buy certified organic.   I mean, you know, for the price difference, yes, I think it's like $12, but that's for 42 pounds of grain. So, you know, but like I said, we are very comfortable with our farmers, with our suppliers. Our oat supplier says that they spot check and make sure that, you know, no glyphosate is used even on their non-organics.   I think the problem with there, and people are going to say, oh, yeah, but they tested all these cereals and these oat products and found that they all had residual glyphosate. You've got to remember; those are your big food companies. Those are your big pharma, your big, the other pharma, F-A-R-M-E, you know, M-A.   There's no telling, you know, what they do. But, you know, glyphosate use is a significant issue. I want people to understand that.   But it's more in the farming techniques of desiccating after harvest, instead of used to farmers after harvest, the stubbles all there and corn stalks are all there. They would till it all under and then that would decay and, you know, help nourish the soil. Now they're going in, and this is non-organic farming, they're going in and spraying the fields and then just using seed drills.   Not as prevalent, I don't believe, with wheat, but it is used a lot with soybeans, corn, what else, cotton. Cotton is really bad. And there's not a lot you can do.   I mean, we just have to stay informed. But I hate it when I see people passing on misinformation about making it sound like it's just a blanket procedure that's done of desiccating these massive wheat fields, you know. And I've seen pictures; people will show them dead in the field.   Well, the wheat turns very golden and dries out, you know, before harvest. And then once they harvest it, it dies right there in the field. So, it's just kind of a misnomer.   But when in doubt, buy organic. So there. But, you know, I tell people if you're going to avoid toxins and glyphosate the way it's being used in our country today, you would basically have to never leave your house, go naked and probably never eat any food at all, you know.   And think about like lawns and golf courses and things like that. If you live around that, you're being exposed a good bit. So, wheat is actually detoxifying.   So, it passes through the body absorbing toxins. So, I think you're safe with wheat and, you know. But again, buy organic if you're concerned.   Laura Dugger: (32:45 - 32:57) Love that explanation. And then because I think of the other ingredients and bread and even the offerings that you have, what should we be aware of when it comes to salt and emulsifiers?   Sue Becker: (32:58 - 36:23) Yeah. So salt is something I studied later, you know, after I, you know, I, it made sense why they started, you know, separating the bran and germ from the flour too. So, the flour wouldn't spoil, but I'm like, salt doesn't spoil.   Why would they refine salt and do some digging and do some research and you find that natural mined mineral salt has trace minerals that we need, but it's the sodium chloride that makes the salty flavor. So, they, they have learned that they can extract those trace minerals out of the mind mineral salt and sell that to other industries for minerals and leave us with the sodium chloride and it's perfectly salty. So why not do that?   And then so that it will rain, well, it will, you know, “when it rains, it pours” the, you, you're probably too young to know that slogan, but that was a big one when I was growing up. They heat treat the salt so that it does not readily absorb moisture. So the crystals are harder so that when it rains or it's humid, it will pour unlike your unrefined salt that will tend to clump up if it's humid.   So that's what started happening to our salt. And I didn't believe this, but I did just a few weeks ago, go to the store because I haven't bought salt in years. Cause I get it.   We sell Redmond's natural mined mineral salt that comes from Utah, but I went to the store and sure enough, they put anti-caking agents sometimes in some of the brands of salt, dextrose, which is a sugar. Who would have thought that? And just know that you know, the heat treatment is makes it where it doesn't readily absorb moisture.   So that's why you tend to hold fluids when you eat a lot of salty foods. So, it's trying to help your body be able to utilize it. And while we're on salt, I hear a lot of people, they'll ask me, can I make the bread without salt?   My doctors put me on a low salt diet. First of all, that's concerning, but I want to say to you, just getting rid of processed foods, it will greatly diminish your sodium intake from bread to they have, you know, when things are so denatured that they, you know, they smash it, they cook it, they boil it, they take all this out and that out. Well, then it's flavorless.   So, they have to sweeten it and salt it to make you want to even buy it again. So, if you look at ingredient or not ingredient labels, but nutrition labels on processed foods, and I'm talking canned fruits, vegetables, bread products, and all these things, you will see that the sodium levels are much higher than the potassium levels. Well, in nature, that is not the way it is in, in your fresh fruits and vegetables.   Your potassium level is typically twice your sodium level where, so read your labels on your food and you'll see that sodium is typically twice the potassium in processed foods. So that's what I encourage people. You know, you can make bread without salt.   You probably won't like it. It'll be kind of tasteless. If you need to read, if you feel more comfortable reducing the amount of salt, then do that.   But most importantly, quit eating processed foods. That's going to greatly reduce your salt intake and then use a natural mind mineral salt that your body can utilize. So that's salt.   What was the other thing?   Laura Dugger: (36:24 - 36:25) Emulsifier.   Sue Becker: (36:25 - 40:36) Raw unpasteurized honey is what I use. I recommend. And then the emulsifier.   I think you must be talking about lecithin. Lecithin is totally an optional ingredient. You can make great bread without lecithin, but I'm going to tell you, you can make really great bread by adding a little bit of lecithin to your bread dough.   It's a natural emulsifier. It is what's called a phospholipid. It has an acetylcholine that is what it's made of.   And it, it, what it does in your body, it breaks down fat and cholesterol into small enough particles that can get through your capillary wall and into your bloodstream and into your cells and your tissue. It is found in any type of unrefined food that has oil. So, your eggs, your milk, your oils, your unrefined keyword, unrefined oils, and guess where else?   Grains and beans. It's in the, the germ portion of your grains and beans. And that is the nutrient that even without adding it to your bread, it is there already.   And that's the nutrient that I discovered brought brings down cholesterol, blood level cholesterol, because, and somebody kind of argued when I said that one time and I'm like, no, no, no, no. I didn't say cholesterol was bad. Cholesterol is not a bad guy.   I like the way one biochemist puts it. She said, it's just the pig that got stuck in the barn door. It actually does.   It gets stuck in our blood vessels because its big fat molecules are typically big. We need that lecithin in unrefined foods that have oil grains being one of those. And one of the most nutrient dense ones is, is your grains and beans and sources of lecithin, so it breaks those down into small enough particles so that they can get out of our blood and into our tissues and our cells where it is so needed.   Cholesterol is a precursor of just about all your sex hormones, all your anti-inflammatory hormones that your body can make. If it has lecithin it helps vitamin D be converted. The sunshine be converted to vitamin D and our body and it makes; it's a part of the fat and protein layer of every cell in your body.   The cell membrane of every cell in your body. So, it's very, very important to get that cholesterol out of the blood into the cell. So that's lecithin okay.   That was a lot of information. What does it do to our bread? The very same thing it does in your body.   It breaks the oil down. You've all heard the saying oil and water don't mix. Well, it breaks the oil down so that it is small enough particles.   So, it will go mix into your dough a little better and it will make your dough very smooth, very silky. It will make your bread so very soft. And it's the same.   It's the reason they use it in the food industry. They put it in salad dressings so that oil and vinegar will, will mix and stay mixed a little bit better. They started using it in the margarine industry because they're mixing milk and, and milk fats and water.   So, they put the lecithin in there. Now I'm not saying don't eat margarine. That's not what I said.   They put it in Reese's peanut butter cups. That's what makes that chocolate so smooth and creamy. I'm not saying don't eat Reese's peanut butter cups to get your lecithin, but I'm just explaining that's what it does.   It's in your body and outside of your body and your food, and it will make your bread and rolls so soft. And we actually learned when we had a bakery years ago that it helps your bread retain moisture. It keeps it from drying out so quickly. But it's one of those things in Haiti and Tanzania, they don't make bread with lecithin that's an expense that we don't need. But if you want some really, really soft bread and really help my tortilla dough be really smooth and silky and make those tortillas just press out really well. So that's, that's why we use it there.   You can use an egg has lecithin as well. I use both an egg and lecithin, and I have really, really soft bread. So just depends on what you're going for.   I don't typically put it in my sourdough cause that's a different texture. And I don't typically put oil in my sourdough bread.   Laura Dugger: (40:36 - 41:26) So yeah, it just depends on what you're doing there. Okay. That's so good to know.   And with the fresh milled grain, I know that it loses nutritional value each day. And I think you've recommended don't let it go more than three days. You'll have to discard it if you don't use it in that time.   And it makes me just wonder, then I'm going to link to a previous episode that we did on preparing food for our family, because one of the practices I'm thinking of was whatever you're making, make double and freeze half. So, Sue, I'm curious then with the nutritional value, if the freshly milled grain that we use as the flour is used in our baked goods or our bread, but then we put it in the freezer to be consumed at a later time. Does that compromise any of the nutritional value?   Sue Becker: (41:27 - 45:57) Right? Not in, not that I have read and studied what we have to know that as soon as that grain is milled into flour, then now you've exposed the nutrients, the oil and all these to the air and oxidation begins to take place. You might not see it in flour, but you've all seen it in a banana or apple.   You cut it, it starts turning dark right away. So, there's a lot of discrepancy and different viewpoints out there on how long that flour until the flour spoils. Well, that would be kind of like that apple is not spoiled, but definitely oxidation has taken place.   So, years ago, I read some information that in the first day, you can lose as much as 45% by the third day, maybe as much as 90%. I don't, I don't have that information anymore. You know, I never thought I'd be speaking and teaching, so I don't quote it a lot, but I did contact a university, and they said most of the oxidation is going to take place in those first few days after milling.   So exact numbers they didn't give me. But now I will say this, I would never throw flour away. So, I'm not going to say it's bad for you.   And some people say six months to a year is the shelf life of that flour. You're not going to lose your protein. You're not going to lose your fiber.   It's still probably the most nutrient dense flour that you can use and buy. But I will say this, your best bet is once the bread is baked from everything I have studied, the nutritional loss is minimal. So, if you need to make bread ahead, have a baking day, then bake your bread, freeze your bread or whatever you need to do so that it, most of the time, my bread will last for five or six days.   Well, I say it won't mold in that time. Most of the time we eat it before then. So that would, that would be your best bet.   Also storing bread, you want to either freeze it or leave it at room temperature. You don't want to store bread at refrigeration in the refrigerator. It will dry it out and cause it to go stale.   Now, of course, if you have meat or something like that in there that needs to be refrigerated, of course, refrigerated muffins, little higher moisture. So, if you're not going to eat those in the, in a day or two or three, they, they might mold. So put them in the refrigerator.   I have learned a little trick with storing muffins, put a paper towel in the container, either the bag or the container that you're storing them in. It'll really keep them from turning gooey. And of course, always let your bread muffins, whatever completely cool before you package them.   But I never throw flour away. If typically, I travel with a grain mill or with bread, if I'm going on a short trip where I'm not taking my mill or whatever with me, then I'll, I'll take bread with me camping. Our family used to camp one.   Can't take my milk. We did more primitive camping, can't tent camping, can't take my mill with me. So, I would mill up a pail of flour to make pancakes and, and things, you know, while we were camping.   So, we would camp a week. I'm certainly not going to go home. I can't use this.   It's older than three days. So, it's not going to hurt you to go that long, but it's, it's the best is mill the flour, bake your bread, mill your flour when you're ready to do your baking and then freeze or store or whatever. But sometimes that's not always possible.   We went snow skiing a few years ago and we did take the bread machine. We went with my daughter and her family and we took, we opted to take the bread machine and we just milled flour and put it in a pail and we made bread every day. So, we couldn't take both.   So, we did it that way. So certainly there's, there's, there's options. So, yeah, but I never throw flour away.   And if I, if I happened to over mill and I have, you know, some charts that show you about how much grain to mill to get, how much flour. So, I rarely over mill, but sometimes you mill and go, Oh, I can't, you know, emergency have to leave. I would bag it, put it in the refrigerator and just try to use it, you know, as first before you use other things.   Or if I have a little bit leftover, I'll keep it in the refrigerator and use it to dust my countertop or whatever, when I'm rolling my bread or dump it in my, you know, with a big batch of bread I'm using and just not worry about it. But 90% of the bread, no more than that, probably 99% of the bread I eat. I mill the flour, make the bread or the muffins or the pancakes or whatever.   Laura Dugger: (45:57 - 47:00) So I'm so grateful for that clarification. I definitely have information. So that is awesome.   I just wanted to let you know, there are now multiple ways to give when you visit TheSavvySauce.com. We now have a donation button on our website and you can find it under the donate page, which is under the tab entitled support. Our mailing address is also provided.   If you would prefer to save us the processing fee and send a check that is tax deductible, either way, you'll be supporting the work of Savvy Sauce Charities and helping us continue to reach the nations with the good news of Jesus Christ. Make sure you visit TheSavvySauce.com today. Thanks for your support.   So, let's say we've gathered our ingredients. We've made our first recipe. How long does it typically take to experience the benefits from this lifestyle change?   And just to recap, what are some of the health benefits that you may experience?   Sue Becker: (47:01 - 58:28) Well, bowel issues are going to be corrected pretty quickly. For me, constipation was my issue. It was done first day, I ate bread.   Like I said, poop the next morning. A lot of people go, oh, constipation is not my problem. I'm going five times a day or 10 times a day.   So that's more irritable bowel, spastic colon or chronic diarrhea. That may take a week to 10 days to correct, but we've seen people very quickly correct those bowel issues. So, bowel issues are probably the number one, the fastest that you might see.   And I, I, you, I love this story that I tell on a lady, and I used to year. I've been telling it for about 20 years. And I used to call her an older lady, but I'm older than she is.   Then she was then when I called her an older lady. So, this very young lady, she was the mother of a customer of ours. And the customer was her and her husband were missionaries and they were here on furlough.   And she came into the store. Her mother lived in Boston, I believe. And she said, Sue, my mother's having a terrible time.   She it's been on steroids for 10 years for her bowel issues. That you should never do that. And she said, but every time they try to wean her off, she has horrible issues.   She now has bleeding bowels. She can't sleep through the night. She's getting up five times in the night to go to the bathroom.   She can't leave her house. and I hear this a lot. I've had a fella gave testimonies, construction worker.   He goes, “Do you know what? The number one thing I have to find out when I go to check on the job, I have to know where the port-a-john is. I, cause I have to go.”   So anyway, back to this story. They, you know, And she was going to go to the hospital. And that was right about the time.   The gluten-free stuff was coming out. And she said, so she's been told maybe you need to go gluten-free. And she came in and, As a missionary budget, limited budget.   And I said, “You know what? Our ministry will give your mother a grain mill.” She was going.   The daughter was going to spend two weeks with her. And she goes, I'll teach her how to make bread. She thought about it for a minute.   And she goes, I do not know how to make gluten-free bread. Just give me a bucket of red wheat. It can't hurt her.   She's already got bleeding bowels. and if it makes it worse, we'll just stop. She emailed me and said in five days of real bread, her mother was sleeping through the night, no longer having the bowel episodes.   In two weeks while they were there, everything had normalized and her mother had her life back. That's pretty amazing. So, you're gonna see bowel issues correct pretty, pretty quickly.   We've seen that so many times. And then for me, sinus congestion, when your bowels are moving. And we talked about toxins in your colon, sitting in your colon.   We talked about the cancer relationship. But another thing that a lot of people don't realize, what's dumped in your colon and your bowels to be eliminated every day is the stuff your body doesn't want. It's toxic waste, whatever.   And if it's not eliminated every day, it's gonna sit there and get absorbed into your body. And one of your body's reaction to toxins is to make mucus so you can blow it out your nose or cough it up. You know, think about it logically.   When we get sick with a cold or a flu, that organism has made a toxin that our body is trying to get rid of. So, we make all this mucus and that's why you get congestion and you sneeze and you're coughing, you know, so your body can get rid of it. Well, what I learned when I realized I was no longer congested, I started studying.   I was like, how is this happening? Well, that's what I learned, that now that my bowels were dumping and eliminating toxins out of my body every day, I was no longer getting that toxic response of the excess mucus. My body was doing what it needed.   I no longer needed the antihistamines and the decongestants. So that was a big one for me. Of course, the wart story is pretty amazing.   People laughed at me when I told that in the beginning. I knew that it was the bread, that one of my children's warts that he had had for three years went away in the first month. And I discovered that it was the vitamin E that protects every cell in our body and from lots of things, but from being compromised by oxidation.   And if your cell is compromised, it is more susceptible to viral invasion. Viruses are caused by warts. So now that our body, the richest food source of vitamin E is wheat, but it has to be freshly milled.   So now our body was now getting this abundant source of vitamin E, which by the way, we had our bread tested. And one slice provides 100% of your daily vitamin E need. Wow.   Now, I don't necessarily agree with the daily requirement, but still one slice, which no amount of vitamin E was ever put back in enriched bread. But anyway, so I knew that this was the vitamin E protecting the cells and making us less susceptible to viral invasion. And my son's warts went away that he had had for years and in just the first month.   So, we tell that, I would tell that story. And we have now hundreds of wart stories, hundreds of wart stories. The most profound one was lady heard me speak at a homeschool show.   I only have 45 minutes to speak at a homeschool show. And I'm like, woo, a lot of information in that. So, I talk really, really fast.   And sometimes I share this and sometimes I don't. I started to skip my wart story. The Lord, the Holy Spirit just had me stop, tell my wart story.   And I finished that day a little earlier than normal. I never finish early. And I just said, well, you know, does anybody have anything to share?   Two people shared their wart stories. Unbeknownst to me, mom was in my class, walking down the hall to go to another class because there's lots of workshops at these shows, you know. And the Lord told her to come in mine.   There, when I left the room, she was standing outside and told me that. She with tears in her eyes said that she had been praying that God would send her an answer that her daughter had over 500 warts on her. She had had them for, since she was 12 years old, she was now 17.   They had had them all burned off, which they didn't treat the virus. So, they all came back, of course. They had been on different medications.   She goes; they currently have her on ulcer medication saying that maybe it's caused by stress. Okay, so she follows me back to our table where we're making bread. She eats the bread.   She goes, it's delicious. She goes how much is a mill? I told her and she goes; I've paid more than that for one prescription drug that didn't work.   What have I got to lose? I like to cook. We have to eat.   We'll see. Two and a half weeks, two and a half weeks, every wart on that child's body was gone. She had her life back.   She was ashamed. She was embarrassed that she had these nasty patches of warts on her. She wouldn't wear shorts.   She wouldn't swim in public with her friends because she was embarrassed and ashamed. And so that's more than just a wart story. And I tell that the wart story because, I mean, like I said, we have hundreds.   One little girl prayed that God would take her wart away and they heard about the bread and it went away, you know? And because here's my thought. If this bread can improve your resistance to a virus that causes warts that you've had for five, some people 10 years, what other viruses will it protect you from?   That's important to know. And that's what I saw with our, we rarely had colds. We rarely caught flus, you know, from other people.   Not saying we never did, but when we did, we got well very quickly and typically, you know, faster than others. Skin issues. Had a mom in here the other day just say that her, she said, we call your bread, the miracle bread.   Her son had eczema all behind his ears and on his arms, all cleared up. I had another young man come from; he had heard me speak. His wife heard me speak at a conference in Missouri.   They were traveling through, they came to a class, and he came up and said, “Can I hug you?” And I was like, “Well, sure, yeah, go ahead.” And he said, “My wife heard you speak.”   And he said, “what you didn't know is I had this rash on my body and it was stinging. It was burning. Doctor after doctor, medication, steroids, nothing ever helped.”   And he said, “It feels, it felt like fire ants burning me. Had it for years and nothing worked.” His wife heard me speak.   I don't know if she thought, made the correlation with pellagra. I don't know. But anyway, she bought the mill, bought the mixer.   She didn't say anything to me. And he said, within a month, the rash was completely gone. But here's one thing he said.   He goes, “It was so painful. I had gotten to the point where I wanted to die.” That's pretty significant.   And talk, you know, and now within a month, what doctors couldn't fix, the bread did, the nutrients, the B vitamins, the vitamin E, whatever else was in that bread cured his skin issues. And we hear psoriasis, people with psoriasis, it completely goes away in a matter of a few months. Depression, anxiety.   One little girl struggled with depression, and they told her to go gluten-free and it got worse. She was so fearful. She couldn't even sleep in her bedroom.   She had to sleep on the floor in her parents' room. And the mom with tears in her eyes said, within, they decided to not go gluten-free and to try freshly milling. And the little girl is happy and excited and has her life back.   So, I could go on and on and on. And we, you know, just the health of children is powerful to me. And we've seen heart disease.   God says in Psalm 104 that he gave man bread to strengthen and nourish the heart. We've had people say, I mean, well, one lady in particular, this was years ago, I wish I had taken her name to follow up with her, but she said her husband in one month and all she changed was the bread, came off the heart transplant list. She said, the doctor says he's not out of the woods yet, but his heart muscle is functioning so well, can't justify being on the heart transplant list.   And, you know, I read the works of Dr. Wilfred Schutt, world renowned cardiologist. Do you know what he used to treat heart disease? Vitamin E.   And in his book that has nothing to do with milling your own grain and making your own bread, do you know what he attributes heart disease to? When the white flour came on the scene and they started taking the bran and germ out of our flour. He said, we lost the most potent antithrombin, blood thinning and vitamin E for the strength of the heart muscle.   So yeah, we've seen a lot in 35 years or 34 years. It's been amazing. And people write and say, “I know you must get tired of hearing this.” I never get tired of hearing testimonies and stories. And I call them “it's the bread stories” because they tell me it's the bread that's all I've changed and this is what I've seen. And so, and it's, yeah, it's powerful.   Laura Dugger: (58:29 - 58:56) Well, I love because even before we recorded this conversation, we prayed that God would do more than we could ever ask or imagine. And I feel like that's what he has done with bread too. There's still so much more, but you're just to encapsulate a few things, the improved energy, the supported hormones, the ailments that are corrected, there's so much.   And if we want to get started, then can you remind us of your website and what our first step could be today?   Sue Becker: (58:56 - 1:00:59) Yeah, first step, buy a grain mill, buy some grain, start milling your bread. And if you're scared of yeast bread, then make muffins and make pancakes. Machines help, you might all have a mixer that you can go ahead and use to make your yeast breads, but muffins, pancakes, coffee cake, three of my basic ingredients, I mean, my recipes that I started with, that's a wire whisk in a bowl.   You don't need to knead; you don't need to worry about letting it rise. Buy the tools that help you make this a lifestyle. Bread machine, you might see the Zojirushi bread machine behind you, that, I mean, five minutes, mill the flour, five minutes, dump it in, all your ingredients, come back to a baked loaf of bread.   You know, push the start button, come back to a baked loaf of bread. Mixer, for my family, the mixer worked very well because I would mix up dough to make six to nine loaves of bread or six loaves of bread at a time. And I did that twice a week, interspersed with muffins, pancakes, and all of that.   So, keep it simple, get a grain mill, get some grain and get a recipe book that you enjoy and just dive in. You won't be sorry. Go to breadbeckers.com.   You can find a lot of information. Go to our YouTube channel, Bread Beckers YouTube channel. Lots of videos and how-tos and classes, our getting started classes on there.   There's a couple of videos, a basic list of getting started items where I explain to you the hard wheat, the soft wheat, the red wheat, the white wheat, and those things. And I highly recommend, it's a long video, it's three and a half hours long, but it's called Real Bread, the Staff of Life. You can watch it in segments.   Pause me if you need to come back later, but it's very profound information. It's 30 years of studying and research and gleaning the scriptures and science and textbooks. And then Instagram, follow us on Facebook and Instagram.   And then of course, Sue's Healthy Minutes podcast. You will be blessed by all the information there as well as the testimonies that are shared.   Laura Dugger: (1:01:00 - 1:01:19) Incredible. We'll add all of those links in the show notes for today's episode. And Sue, as you remember last time, we are called The Savvy Sauce because savvy is synonymous with practical knowledge or insight.   And so, as my final question for you again today, what is your savvy sauce?   Sue Becker: (1:01:19 - 1:04:32) So what I want to encourage people today is seek the truth. Use your common sense that God has given you. I want to read a quote by a doctor that promotes healthy living, but I want you to listen to what he says.   Here's the quote. “Damage to the gastrointestinal tract from the overuse of antibiotics, anti-inflammatory drugs like Advil or Aleve, acid blocking drugs, we talked about that last time, like Prilosec or Nexium, combined with our low fiber, high sugar diet leads to the development of celiac disease and gluten intolerance or sensitivity and the resultant inflammation.” Did you hear that?   I absolutely agree with that. All those things cause damage to the gastrointestinal tract and lead to allergies and things like that. “This is why,” now there's where I want you to listen and use your common sense.   “This is why the elimination of gluten can be a powerful way to prevent and reverse this and many other chronic diseases.” Next sentence. “The biggest problem is wheat, the major source of gluten in our diet.”   Did you hear wheat or gluten listed in his causes? No, you did not. He is making an illogical conclusion to his own truth that he just presented.   Wheat didn't cause that. Wheat can actually cure that. And you asked me about a verse that has meant so much to me and powerful, profound verse in the scripture, Deuteronomy 24:6.   In that scripture, it's the law. Sometimes you get bogged down in Deuteronomy. I will never forget when I stumbled, didn't stumble, but I was reading this verse and what God showed me.   In that chapter or in that verse, God gave a law for what you could take as a pledge when someone borrowed something from you. In those days, if someone was gonna borrow something, they would leave you with something of value of theirs as a pledge. I'm gonna return what I borrowed from you or I'm gonna pay you back or whatever.   Listen to God's law. He says, “Do not take a man's upper millstone as a pledge for you would be taking his life.” That is pretty profound.   Someone in the early 1900s took our milling stones, took our mills out of our home and we've been losing our health and our life ever since. Wheat is not the biggest problem. Wheat is the answer.   Freshly milled, of course. So contrary to popular belief, everything you read on the internet is not true. So, dig into God's word, find the discrepancy from what you're hearing in the world and what God's word says and let his truth rule and reign in your life.   That would be my advice.   Laura Dugger: (1:04:33 - 1:05:03) That is so good again, Sue, and thank you for getting mills back in our home and thank you for being my returning energetic and intelligent and faithful guest. You're so humble in your approach and you'r

Two Old Bloggers Discuss Vikings' 2025 Season, Future Challenges and Upcoming Draft — In this episode of 'Two Old Bloggers,' Dave Stefano and Darren Campbell recap the Minnesota Vikings' roller coaster 2025 season, which ended at 9-8 with a thrilling five-game win streak. They delve into the struggles of quarterback JJ McCarthy, who took over as the starter but faced difficulties with accuracy, injuries, and interceptions. The duo speculates on potential quarterback changes for the upcoming 2026 season, mentioning trade possibilities for Kyler Murray and revisiting Kirk Cousins as options. The episode also highlights the All-Pro selections of kicker Will Reichard and long snapper Andrew DePaola. They discuss the Vikings' alarming $46 million over-the-cap situation, how it can be mitigated through potential player cuts and contract restructures, and the significance of future financial planning. The show shifts focus to the 2026 NFL Draft, with the Vikings slated to pick 18th overall, analyzing historical picks at this slot. The disappointing 2025 season of wide receiver Jordan Addison and concerns about his future are candidly reviewed. Lastly, they introduce defensive lineman Jalen Hutchings, a standout from the CFL, recently signed to a futures contract, highlighting potential new talent for the Vikings. 00:00 Introduction and 2025 Season Recap 02:17 Vikings All-Pro Selections 06:09 Vikings QB Crisis: Analyzing JJ McCarthy's Performance 13:00 Potential Veteran QB Options for 2026 36:50 Salary Cap Challenges and Strategies 41:50 Vikings' Salary Cap Strategy Unveiled 44:16 Veteran Cuts and Salary Cap Relief 46:02 Contract Extensions and Restructures 52:24 Draft Prospects and Strategy 01:00:46 Jordan Addison's Performance Review 01:07:14 JJ McCarthy's Unique Personality 01:12:59 Future Contracts and New Signings 01:19:05 Final Thoughts and Playoff Football Fan With Us! We have your Minnesota Vikings talk amongst the Two Old Bloggers, Darren @KickassblogVike, and Dave @Luft_Krigare along with our numbers guy, Drew Bunting. Join the conversation! Fan with us at Vikings 1st & SKOL @Vikings1stSKOL and with our podcast partner Fans First Sports Network @FansFirstSN. _______________________________________________________ ⭐️ Subscribe to us here! - https://www.youtube.com/@vikings1stskol92 ⭐️ Our X can be found at @Vikings1stSKOL ⭐️ Our Discord at https://discord.com/invite/493z6mQXcN ⭐️ At Fans First Sports Network - https://www.ffsn.app/teams/minnesota-vikings/ ⭐️ Watch the live show here: https://youtu.be/nUx8fHUxLHU Learn more about your ad choices. Visit megaphone.fm/adchoices

This week on Tales From a Luxury Yacht Chef with Lisa Mead, my special guest is Charlie Bufton, a travel writer/blogger based in the British Virgin Islands. She's a local expert on island lifestyle showcasing all the amazing places to see, stay and eat while her blog centres on sand, sea and sunny adventures.Social media:@thebarefootangelwww.barefootangel.com

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279. What if this ONE nutritional upgrade changes everything: An Interview with Sue Becker   Proverbs 14:12 NIV "There is a way that appears to be right, but in the end it leads to death."   *Transcription Below*   Sue Becker is a gifted speaker and teacher, with a passion to share principles of healthy living in an encouraging way.  She is the co-owner of The Bread Beckers and founder of the ministry, Real Bread Outreach, all dedicated to promoting whole grain nutrition. Sue has a degree in Food Science from UGA and is the author of The Essential Home-Ground Flour Book. Sue is a veteran home-schooling mom with 9 children and 15 grandchildren and 1 great-grandchild so far. She and her husband Brad, live in Canton, GA. Through her teaching, countless families have found improved health.   Sue's Instagram: @suebreadbeckers Sue's Website Sue's Podcast   Questions and Topics We Cover: Will you tell us about your professional background and share what led to a life-changing discovery?  In addition to helping us feel better, how can this swap also affect our weight? We are told gluten is the enemy, but you teach how wheat can actually be the cure, not the cause. . . Will you elaborate why even people who are sensitive to gluten can still enjoy this bread and experience greater health benefits because of it?   Related Episodes from The Savvy Sauce: 14 Simple Changes for Healthier Living with Leslie Sexton and Vasu Thorpe 26 Practical Tips to Eating Dinner Together as a Family with Blogger and Cookbook Co-Author, Rachel Tiemeyer 33 Pursuing Health with Functional Medicine Specialist, Dr. Jill Carnahan 129 Healthy Living with Dr. Tonya Khouri 205 Power of Movement with Alisa Keeton (Revelation Wellness) 212 School Series: Benefits of Homeschooling with Jodi Mockabee 256 Gut Health, Allergies, Inflammation and Proactive Solutions with Emily Macleod-Wolfe 261 Edible Theology with Kendall Vanderslice 270 Female Sex Hormones, Periods, and Perimenopause with Emily Macleod-Wolfe 275 Raising Healthy Kids: Free Tips with Emily Johnson   Connect with The Savvy Sauce on Facebook or Instagram or Our Website   Gospel Scripture: (all NIV) Romans 3:23 “for all have sinned and fall short of the glory of God,”   Romans 3:24 “and are justified freely by his grace through the redemption that came by Christ Jesus.”   Romans 3:25 (a) “God presented him as a sacrifice of atonement, through faith in his blood.”    Hebrews 9:22 (b) “without the shedding of blood there is no forgiveness.”    Romans 5:8 “But God demonstrates his own love for us in this: While we were still sinners, Christ died for us.”    Romans 5:11 “Not only is this so, but we also rejoice in God through our Lord Jesus Christ, through whom we have now received reconciliation.”    John 3:16 “For God so loved the world that he gave his one and only Son, that whoever believes in him shall not perish but have eternal life.”   Romans 10:9 “That if you confess with your mouth, “Jesus is Lord,” and believe in your heart that God raised him from the dead, you will be saved.”    Luke 15:10 says “In the same way, I tell you, there is rejoicing in the presence of the angels of God over one sinner who repents.”   Romans 8:1 “Therefore, there is now no condemnation for those who are in Christ Jesus”   Ephesians 1:13–14 “And you also were included in Christ when you heard the word of truth, the gospel of your salvation. Having believed, you were marked in him with a seal, the promised Holy Spirit, who is a deposit guaranteeing our inheritance until the redemption of those who are God's possession- to the praise of his glory.”   Ephesians 1:15–23 “For this reason, ever since I heard about your faith in the Lord Jesus and your love for all the saints, I have not stopped giving thanks for you, remembering you in my prayers. I keep asking that the God of our Lord Jesus Christ, the glorious Father, may give you the spirit of wisdom and revelation, so that you may know him better. I pray also that the eyes of your heart may be enlightened in order that you may know the hope to which he has called you, the riches of his glorious inheritance in the saints, and his incomparably great power for us who believe. That power is like the working of his mighty strength, which he exerted in Christ when he raised him from the dead and seated him at his right hand in the heavenly realms, far above all rule and authority, power and dominion, and every title that can be given, not only in the present age but also in the one to come. And God placed all things under his feet and appointed him to be head over everything for the church, which is his body, the fullness of him who fills everything in every way.”   Ephesians 2:8–10 “For it is by grace you have been saved, through faith – and this not from yourselves, it is the gift of God – not by works, so that no one can boast. For we are God‘s workmanship, created in Christ Jesus to do good works, which God prepared in advance for us to do.“   Ephesians 2:13 “But now in Christ Jesus you who once were far away have been brought near through the blood of Christ.“   Philippians 1:6 “being confident of this, that he who began a good work in you will carry it on to completion until the day of Christ Jesus.”   *Transcription*   Music: (0:00 – 0:09)   Laura Dugger: (0:11 - 1:29) Welcome to The Savvy Sauce, where we have practical chats for intentional living. I'm your host, Laura Dugger, and I'm so glad you're here.   Have you heard about this one-of-a-kind experience, the Radiant Faith and Wellness event?   It's going to take place January 30th and 31st at the Cannery in Eureka. I hope you learn more or purchase your tickets on this website or check them out on Instagram at @radiantwellnessevent and make sure you stay tuned to find out what the code is so that you can purchase your discounted tickets.   Happy New Year everyone! I am so excited to get to kick off the year with one of the best episodes I can ever remember.   You are in for a treat today with my guest Sue Becker. She is going to enlighten us to the one achievable, easy-to-implement nutritional change that could change everything. Here's our chat.   Welcome to The Savvy Sauce, Sue.   Sue Becker: (1:30 - 1:39) Thank you so much for having me. It is a real honor to be able to share my story, share my message with others that can listen and hear.   Laura Dugger: (1:40 - 1:56) Well, it may be one of the times I've most anticipated this conversation, but I'd love to just start by going back. Will you tell us about your professional background and share what led to a life-changing discovery?   Sue Becker: (1:56 - 14:21) Yes, yes. Well, it's a little bit of a long story, but I'll keep it as brief as possible. So, I always say, many years ago, headed off to the University of Georgia as a pre-med student because I loved studying everything about the human body and I wanted to help people and save the world, you know, all the grandiose ideas.   But my big passion was physiology and biochemistry. I loved studying that. Got there and realized, you know, I don't really want to be in school that long and I don't want that type of career after I graduate.   I knew my ultimate goal was to be a stay-at-home mom and I was like, okay, so why am I pursuing this? But I loved the field of study. And so changed my major, got accepted into pharmacy school, spent a quarter there and went, this isn't really what I want to do either.   So then I was led by the Dean of Pharmacy School to the field of food science, which was an up-and-coming industry at the time. I focused my attention more on the microbiology aspect of it and after graduation, I worked for Kraft Foods for almost five years as a bacteriologist in the lab there. I met my husband at the University of Georgia, and we married, actually, our senior year.   And so then, like I said, after I graduated, I started working for Kraft until I had my first child. I did become a mom, for sure. I have nine children, seven biological, two we adopted later in life, ranging in ages now from 45.   My oldest daughter doesn't like me to tell that, but it's too bad. It's what it is. 45 to 29, I believe Olivia is.   Yes, 29. And then I have 19 grandchildren and my very first great grandchild was born just a few weeks ago. So that's been a real blessing and a treat.   But after graduation, because I loved studying, it's funny, I tell everybody I'm a much better student now than I ever was in college. It's funny how you love to study once you don't have to perform with tests and things. But I continued studying physiology, biochemistry, read the works of prominent biochemists of the day and kind of came at everything with believing that we're fearfully and wonderfully made.   Our bodies know what they need and if they're not getting something they need, then chances are we're going to see sickness or lack of health. So, I kind of came at everything from that standpoint. It might be a little simplistic, but I think it's a great starting place.   So, I focused on feeding my family healthy food, you know, supplementing when we needed to. I tell people I grew up Southern. I grew up in a family of cooks and not chefs, but we cooked.   We ate real meat, real vegetables. My husband and I loved to garden. We grew our own corn and peas and beans and tomatoes and all the things.   So, we were eating real food. But we weren't a sickly family for sure, not compared to what others were, but we still had our share, our fair share. And so, we clipped along like this and I, in 1991, because of my interest in physiology, biochemistry, I subscribed to a publication, a health journal.   And the first publication that came into my home was entitled, "How to Greatly Reduce the Risk of Common Diseases." In this journal, the history of white flour was presented. Now, this was very eye-opening information.   Maybe I need to back up a little bit. The food science is not a nutrition degree. It's not a home economic degree.   It's the study of food processing. Everything that has to be done to keep that food safely on the shelf. Something's great. Something's not so great. So, when I read this information, I was like, how did I miss what's done to our bread? Through my studies, I had always read that whole wheat flour was better, but I didn't understand why.   So, in this journal, the history of white flour was presented. All the processing that is done to make that flour sit on the shelf forever, never really. And this is, like I said, what opened my eyes.   I learned that whole grains, real whole grains are the most nutrient-dense food God has given us. But in that journal, I learned that only when they're freshly milled, do they retain all their vital nutrients. You know, like I said, I had read that whole wheat flour was better.   I was trying to buy the stuff in the store, but it was kind of gross, nasty, I say. Didn't make nice bread, certainly not fluffy muffins. So, kind of gave up on that, trying to make bread with the store-bought whole grain flour.   And so, we were just buying whole wheat flour from the store. But I learned in that journal, it's not really what you think it is. And I, so like I said, I also, as a food scientist, what was so enlightening to me, when I read that word enrichment on the bags of flour or the bread products in the store, I thought, wow, we're making this better than it would have been, had we not done this favor.   I soon learned in this journal that that was not a favor that food companies are doing for us. They replace in their enrichment, a mere fraction of the nutrients that are there. And of course, I learned that once the flour is milled, I learned, well, let me, grains are storable, left whole and intact.   They store fairly indefinitely. But once that flour is, once that grain is milled into flour, it begins to spoil. The nutrients begin to oxidize.   So this led to the invention of these huge steel rolling mills that would take out the very nutrient rich bran, the oil laden germ that was causing the spoilage of the flour and leaving only the endosperm part, which is the white flour, protein and starch. Wonderful discovery. This flour won't spoil.   It'll sit on the shelf forever. And like I said, it looked like a wonderful discovery. And this all happened in the late 1800s, early 1900s.   By about 1910, the steel rolling mills had completely replaced the local millers because prior to the 1900s, most of the bread consumed in this country was either milled at home or the flour was purchased from a local miller. The bread was made at home and it was consumed at home. But with this invention, steel rolling, the steel rolling mills displaced the local millers, white flour, white bread became food now for everyone, rich and poor alike.   And can you imagine every housewife going, yay, I don't have to mill my flour anymore. I'll never forget years ago, Brad's 93-year-old grandfather lived with us for a little while. And I was in the kitchen milling some corn for cornbread.   And he went like this from his chair. He went, "I milled a lot of corn in my day." So, you can imagine people were like, hallelujah, we don't have to mill our flour.   But what seemed like an amazing, convenient, life-saving discovery actually turned out to not be so great. Shortly thereafter, the steel rolling mills and white flour became food for everybody. Three diseases became epidemic.   Beriberi, which is a vitamin B1 deficiency, it results in nervous disorders. Pellagra is a vitamin B3 or niacin deficiency, results in GI issues, skin issues, dementia, mental insanity. And that one really interested me because I did some more research on that and actually found out that the first case of pellagra was diagnosed right here in Atlanta, Georgia, which I'm from that area, you know, this area where our store in Woodstock is 35 miles north.   That first year 30,000 cases were diagnosed. Then anemia was the third disease. This puzzled health officials all over the country. They're like, what in the world is going on?   Why are we seeing this outbreak of diseases? And at first they thought beriberi and pellagra were maybe some type of infectious disease. But eventually they traced it to the new white flour that was on the market and the missing B vitamins and iron minerals that were provided by the bran and the germ.   Because for all practical purposes, that's where your nutrients are. The endosperm, white flours, protein and starch, protein and starches that we need, but not without the fiber, the B vitamins, the vitamin E, the inositol, choline, the iron, the calcium, all those nutrients. And so, things kind of clipped along.   They went to the millers and said, you got to put the bran and germ back in because of all the sickness. But the millers were like yeah, no, that's not going to happen because they had found a very lucrative market for the byproducts, which is so often done now in the food industry. Byproducts of the milling process, the bran and germ were sold to the cattle feed industry, white flour to the people.   So they're like, yeah, we're not giving up that money-making market. So things progressed until 1948. And finally, health officials stepped in, the government stepped in and mandated, you've got to fix the flour, you've got to enrich it.   And that's where I discovered what a deceptive term that is for the 35 to 40, who knows really how many nutrients are lost when they take the bran and germ away. They only replaced it with four, three B vitamins and iron. And of course, B1, B2, B3 and iron.   Supposedly, this took care of the beriberi and pellagra. But I always have to stop here and say, how many nervous disorders do we have in our country today? How many, how much GI disturbances and bowel issues, digestive issues?   How about dementia, mental insanity? What about skin eruptions? I don't think it took care of it.   But anyway, they think it did. And then it would take 50 years, 1998, after watching the rising incidence of birth defects and understanding that it was the missing folate that is no longer in the flour, richest food source, or most common, most readily eaten food source of folate, bread. Who knew?   So, they mandated then that a fifth nutrient be added. And that was folic acid, which, let me stop there and say this, these are synthetically produced supplements, vitamins that are being added to your flour. And particularly the B vitamins, this can be very troublesome, because the B vitamins come as a family, they come as a group, they work together synergistically.   When you take one out of context from the other out of balance, it actually depletes you and causes you to have a greater need. We're seeing that now with folic acid and the development of MTHFR, the folate, you know, reductase gene mutation. So anyway, it's caused more problems than it's worth.   And I've always thought about the scripture Proverbs 14:12, I believe it says, "There is a way that seems right to a man, but the end thereof is death." And we can certainly see that. You know, and if that were not enough, now, we've, we've taken all this away, we produce this beautiful white flour, but the residual oils cause it some yellowing.   So can't have yellowing of that flour. So, they began to choose to bleach the flour and a product called nitrogen trichloride was used for more than 25 years to bleach the flour. It was finally taken off the market because they discovered that this nitrogen trichloride caused seizures in dogs.   Are you ready for this? Hyperactivity.   Laura Dugger: (14:22 - 14:22) Hmm.   Sue Becker: (14:22 - 29:18) When I read that information, it was in 1991. That was the beginning of the scourge of ADD and hyperactivity we're now seeing in our children today. And I couldn't help but wonder, you know, when I read that information, there was one little boy in my son's music class, you know, and, but now, wow, it's pretty prevalent.   So then another bleaching agent is benzoyl peroxide. It's known to destroy B vitamins and vitamin E. And let me just tell you this, grains are one of the, especially wheat is one of the most nutrient dense food groups. Like I said, but it's the, one of the richest food sources of vitamin E and no amount of vitamin E has ever been put back in our enriched right white flour.   So, we lost that source, but now we're using a bleaching agent that's going to destroy it and B vitamins. And then potassium bromate is often used as a dough conditioner. It helps strengthen that gluten structure to help get a better rise in the bread. It's known to cause liver issues and thyroid issues.   And this is what we were consuming. So, wow. Yeah.   Talk about my mind being blown, my eyes being open. And then the rest of the journal was a brief discussion of the common diseases that plague Americans and showed why it was directly related, how it was directly related to our consumption of the processed white flour, lacking the nutrients and the fiber diseases like heart disease, cancer, diabetes, diverticulitis, even varicose veins, skin issues, low energy. I mean, it just went on and on.   And from my, with my background, this made absolute sense. I knew it was scientifically sound, but it was also, it was a Christian publication. It was biblically sound.   And what changed my life here was like I said, always read whole wheat flour, better whole wheat flour, better, but I was buying the stuff in the store and even whole wheat bread in the store. Didn't really see a lot of difference in it. But this introduced me to the idea of an in-home grain mill, buying grain and milling my own flour.   That was life changing. I was like, this is amazing. I can do this.   Wanted a mill. My husband actually bought me a mill for my birthday in 1991. The mill came into our home.   I milled flour. I made bread. I ate bread.   It was delicious. It wasn't gritty. It wasn't heavy.   It wasn't dense. And I tell everyone I pooped the next morning and it was like, what just happened to me? So that was my life-changing experience.   First, first day, you know, my bowel issues were corrected. I had lifelong issues with constipation, struggled with it. Knew I didn't want to take chemical accidents.   So tried to do more alternative solutions, find those and they worked if I did them, but they were, I tell people they were outside of my, your realm of daily eating. You had to do something special. And honestly, sometimes I think we look at alternative methods, you know, supplementation or treatment for ailments that are afflicting us.   And we're not getting, still not getting to the root of the problem. My problem was I was not eating enough fiber. The white bread, the white flour was constipating me.   So this was the only change I made. I tell everyone I've not been constipated since 1991. I know you wanted to hear that, but, but then I had five young children by this time and I, I homeschool my children.   We were active in church and baseball and music lessons and all the things, you know, we were busy. I had nursing baby and, and I, but I'm telling you, when I started just adding this bread to our already real food, we were eating. I noticed significant energy.   Like I said, constipation gone right away. Then I begin to notice first week. It didn't take months.   I was like, wow, I have more energy. My frequent headaches went away. Also with my bowels moving, my chronic constipation went away.   I lived on antihistamines before bread since bread. That's another thing I can stand here and tell you. I've not had an antihistamine or a decongestant of any kind since 1991.   That's pretty amazing. I had frequent migraines, not had one since we started the bread. So those were, I've noticed my sugar cravings went away because now I was getting the real carbohydrates that my body needed and it's sustaining energy.   And then my children, I just noticed they were they were, they would eat and they were satisfied. They love the bread. They love the muffins.   They love the pancakes. It was healthy food. I didn't have to coerce them to eat.   No more snotty noses, no more ear infections for them. And that we just became a much healthier family. And they, my kids didn't necessarily catch every bug that came around.   And if one of them did get sick, didn't necessarily mean that all of us got sick, which a big family, that's, that's pretty significant, you know? And so it was just, and the bread was delicious. When I read that information about whole grains and, and, you know, how bad white flour was, I was, I was thinking that this freshly milled flour was going to be just like the store-bought whole wheat flour I was buying in the store.   And you can probably already tell I'm a very passionate person. So, I read this information. I'm like, we're never eating white bread again.   We're never, white flour's never coming into our house again. And if we have to choke this bread down, we're doing this, you know? Well, we did not have to choke it down at all.   The muffins, the bread, the pancakes, the brownies, cookies, everything I made was absolutely delicious. It was filling and it was satisfying. A lot of people would say, you must spend all your time in the kitchen when all my kids were home.   I'm going, actually, no, we eat breakfast and everybody's satisfied. Nobody snacks. And even my kids begin to notice how other kids snack all the time.   Not my kids, they would eat and they wouldn't eat till the next meal. And so, it was just very, very satisfying. So, I began to share my bread with everybody, bake bread for other people, take it here, take it there.   The next thing I know, so be warned, if you ever start milling and you make bread for somebody, they're going to ask you to make bread for them. So, I did start making bread for other people. And the next thing I know, they're coming to me and saying, my cholesterol dropped 85 points and all I changed was this bread.   You know, I feel better. I have more energy. And the lady with the cholesterol, she, I continued to make bread for her for a while.   And I always laugh. One of the favorite things she liked that I made for her was cinnamon rolls with cream cheese icing. And she said, I ate one after every meal and my cholesterol dropped 85 points in just one month.   And I always laugh. I'm like a statin drug with all kinds of side effects, cinnamon roll with cream cheese icing, you know, and she said, it was her testimony. She goes, "I knew it was the bread. I know it is the bread because three doctors, three different medications, three years, nothing has changed. And this is the only change I made."   So, I started hearing this. And of course, she told all her friends, the next thing you know, everybody's wanting me to make this cholesterol lowering bread for them, you know, and I'll never forget. By this point, I had had my sixth child, still homeschooling, still doing laundry, still baseball, church, all the things. And here I was making bread for my family and then making bread for all these people coming to my door.   And I was spending all day every day making bread and for others and myself. And I just got really tired, to be honest with you. And I was making this bread and a thought came to my mind.   And I just looking back now, I know God put those words in my heart and in my mind. That day, I had also had a few people ask me, would I teach them how to make bread? And where could they get a grain mill?   So the idea came to me, met my husband in the driveway. And I said, when he came home from work, and I said, you know what, I don't think I'm supposed to make bread for the world. I think I'm supposed to teach the world to make bread for themselves.   And that was the beginning right there. We sat down on the porch swing and talked about what we would call it. And I said, I want to call it Bread Beckers.   That's, you know, our, it's funny, we didn't know that at the time. But Becker is a German name that means the baker. So, it is bread bakers.   And anyway, so and, and it's funny, because at that point in 1992, my world was four people, four people had asked me about where they could get a grain mill, and what I teach them to make bread. And today, we, well, we, started our business right then in our home, took a little while to, you know, get everything. And we outgrew our home by 1998, what my husband and I and my children could do.   I mean, it just grew from the testimonies of other people. I mean, just like that lady when and then you get hundreds of people sharing different stories and passing it on, people, people start noticing. So we incorporated with a longtime friend and partner in 1998, moved the business out of our home, we're currently in this lovely 10,000 square foot warehouse, we moved here in 1999.   We have a nice studio kitchen, this is where all my cooking classes take place that we can seat 100 people and regularly we fill up classes like that. We have a lot of online classes already for people to view on our YouTube channel. But and then a few years ago, it's back in 2009, we acquired another warehouse because we are passionate about providing God's people with grain.   That first week here, like I said, customer base of four. A week after starting our business, getting all the license and all that really hadn't started getting anything, God woke me up and said that he was raising up Bread Beckers to be like Joseph to supply his people with grain. And I wrote in my journal that morning that it would be a tremendous thing.   And it would take a few months, we invested in a lot of wheat, we took all of our savings, this was before we incorporated, it was just my husband and I and our family and bought some wheat, you know, and had spent all of our savings. Well, I got a little nervous. And I woke up that morning after unloading all this wheat and writing the checks and seeing the money go out of the savings account.   And I'm like, I don't think the electric company is going to take a bucket of wheat, you know, for payment. So this was my fear. And I felt like, you know, maybe I was being deceived, maybe we were being misled.   And I just cried out to the Lord that he would speak to me and confirm to me that this was what we were supposed to do. And this is how I do it. I just cry out to the Lord.   And then I just go on with my regular Bible reading, not looking for something I could have gone to the story of Joseph because he had already spoken that to me. But my verse for the day in one of my devotionals was Proverbs 11:26. And it says "Cursed is the man who holds back grain when the public needs it. But a blessing from God and man is upon the head of him who sells it."   My husband took that vision. I know you talk about, I was like, what? I could hardly wait for Brad to get up. My husband, Brad, you know, I had awakened early because I was stirring and all just anxious and fearful. And the enemy was just coming at me.   And when I shared that all with Brad that he was sleeping next to me, not knowing that I was in all this turmoil. And he just looked at me and he goes, "Sue, I can think of no other verse that God could have given you to answer and your question and to calm your fears." And so he took it to heart.   So, we now have a second warehouse. It's 13,000 square feet. We are probably one of the largest grain packaging facilities in the southeastern United States.   We have hundreds. I don't know how many we're growing everyday co-ops all over the United States. And we bring in two semi truckloads a week.   I mean, I'm sorry, a month, which is actually a little bit more than that. It's about 190,000 pounds of wheat. That's just wheat.   Package it down into these great food grade buckets, plastic buckets. And we package it with carbon dioxide gas. So it's perfectly storable.   We can guarantee that it's bug free. You know, the enemies of grain are moisture bugs and rodents. So that's why we really firmly believe in packaging it all in buckets.   And like I said, we have probably 180 co-ops now. I don't know. It's growing every day.   We ship wheat all over the country, grain and everything we sell. So it's been a real journey and just a real blessing. And then I started a ministry called Real Bread Outreach.   We clipped along locally, kind of providing grain and grain mills for those who truly can't afford it. But then in 2016, God called me to Haiti. I made 15 trips to Haiti.   We built a bakery there. We trained up another team at an orphanage and they were making bread every day. So right now, in Haiti, it's an intense situation, but the bakery is thriving, feeding about 1,200 school children a day.   And then the other, it's about 150 orphans. Then we went to Tanzania in 2021. We built a bakery there, started a feeding program.   We've helped start a bakery in Israel that is ministering to the Jewish people. We helped train a bakery in Uganda and we've sent mills to missionaries in Japan and the Philippines and Nigeria and Kenya, just all over. And I'll close this part with this.   A few years ago, a friend of mine just, she did, she remembered, she said, "Sue, do you remember when you said to Brad, I don't think I'm supposed to make bread for the world, but teach the world to make bread for themselves." And I'm going to tear up a little bit looking back now, like I said, four people, that was my world. Today, it truly is the world.   And not just because of the internet, but because of where God has called us through our ministry. And it's a real blessing. So, my encouragement to everyone is do the small thing.   You never know where God's going to take you in years to come and how it's going to bless the world.   Laura Dugger: (29:19 - 29:21) So I think that was a lot.   Sue Becker: (29:21 - 29:22) I know.   Laura Dugger: (29:23 - 32:39) It was beautiful. And it makes me think of the verse, do not despise small beginnings for the Lord delights to see the work begin. I'm paraphrasing, but I love how much it has blessed the world.   And I remember the first time I heard you, I was trying to just picture what is a mill, but you literally just turn it on and you pour the grain in and it comes out as flour. It's so easy. And so we purchased our own.   After our conversation, I get to stick in our loaves in the oven. They're still rising right now. And now a brief message from our sponsor.   Radiant Faith and Wellness Event is a unique event designed to bridge the aspects of faith and wellness and to live as our bodies, minds and souls were intended and created. So come together with other like-minded women to receive Christ centered teaching on health and wellness, to nourish your body with good food and to renew your mind and help you shine radiantly. At Radiant, wellness goes beyond worldly standards of wellness and self-help.   So, from worship and inspiring speakers to guided movement, meaningful conversation, biblical teaching, every part of this event is crafted to help you reconnect and step forward renewed. It's the perfect time of year to experience something like this. Radiant is more than just an event.   It's actually a transformational experience and supportive community dedicated to helping women grow spiritually and physically. 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First, this may be a little unrelated, but even thinking of feeding people around the world or feeding our children, you mentioned, you know, a lot of times if your kids were picky eaters, you'd say, okay, ditch the bread and just eat the meat.   But because it's so nourishing and nutritious and that Jesus has given us this as a grace gift, this bread, you can ditch the meat and eat just the bread and get so much nutritional value.   Sue Becker: (32:40 - 37:32) Yes, that and that's funny that you bring that up because, you know, one of the things over the years of studying is of the 44 to 46 absolutely essential nutrients needed by your body for health and to promote life. There's only four slightly deficient or missing in wheat, vitamin A, vitamin C. So, God gave us another kind of food.   Remember in Genesis chapter 1:29, he says, “I've given you plants that bear fruit with the seed in them.” So that's our fruits and vegetables. That's where we get our vitamin A, vitamin C.   Then we get our vitamin D from the sunshine if we get out there and get some. And then B12, of course, is low or is not found in any plant product. That's I mean, plant food.   So, you have to get that from your meat, your red meats and things like that. But that's and so learning that you're absolutely right. When my kids were growing up and the bread was my little toddler, how she'd tell me she was hungry, she would say, “I want a roll with honey.”   That was what she wanted to eat. And I would take the meat off the sandwich. And before bread, it was eat the meat.   After bread, it was just eat the bread, you know, because I knew just from that. And I started thinking about when Jesus said, “Man does not live by bread alone.” He was quoting the Old Testament, but by every word that proceeds forth from the mouth of God, he was reiterating that you think you're living because you have bread and all the biblical, you know, so many of the biblical feasts, Passover and First Fruits, Pentecost, they're around the barley harvest and the wheat harvest.   Grain was a big part of their life and of their sacrifices and all that. And he was saying, you think you're living just because you have bread. But I'm telling you, there's a spiritual life that you have to feed as well.   So, yeah, that was a fun time seeing the change of my perspective of just eat the bread. And, you know, some days, you know, breakfast was typically a pretty big meal for us. Sometimes it would just be pancakes, but a lot of times it would be eggs and freshly ground grits and bread of some sort, muffins.   And then lunch might be muffins and a smoothie because we really weren't that hungry from the bread at breakfast and then dinner. We eat normal. People think we're weird eaters.   But, you know, like I said, I grew up Southern. So, we do country fried steak. We do pot roast.   We do chicken. We do brown rice, mashed potatoes, green beans. You know, we do it all.   And you mentioned something that was funny. When I first started, when I would take bread places, people go, “Oh, my gosh, this coffee cake is so delicious or this bread is so delicious. Can I get your recipe?”   And I'd go, “Well, yeah, you can have my recipe. But you've got to understand, I mill my own flour.” Two things they would always respond with.   And the first one they would go, “You do what?” And I would go, “I mill my own flour.” The second one absolutely intrigued me for years and years until I did a study on what grain mills, the local millers mills, you know, waterwheels and gristmills and ox treading out the grain.   But they would always say to me, “Where do you live?” And I think they thought I must have had a barn and an ox or I lived by a river to have the gristmill to power my mill. Now, you can see my little mill behind me.   It just sits on my counter. And you're right. Turn it on, pour it in, comes out flour in a matter of seconds.   And I tell people, it's really not any slower or more tedious than taking your flour canister out of your cabinet. And I realize we've deviated in this day and time from even using flour and baking things ourselves when we can go to the store and buy it already baked. But it'll change your life.   I have never seen one dietary change bring so many significant across the board, broad spectrum health benefits to myself, my family, and so many people now that share their testimonies with me. It's just been amazing, just absolutely amazing. And, you know, I always, my husband always likes for me to say, you know, in the 25 years of raising my children on this bread, we only had to take them to the doctor twice for an illness.   Twice. And twice on antibiotics. They needed it.   There's a time and place. Twice to the doctor for an illness. In 25 years, there are people and families that go to the doctor more than that in a week.   So, when people say I can't afford it or I don't have time, I'm like, wow, I can just tell you the life-saving and money-saving advantages are, it's hard to describe. So yeah.   Laura Dugger: (37:33 - 38:05) Yeah. And like you said, it's an enjoyable process. It is.   But also, okay, referencing one other thing, just thinking about these ailments. You had quoted, I believe a doctor just saying about constipation that is, and I don't want to botch it, so I'd love to know if you remember this, that most Americans is that three out of five suffer from constipation or even chronic constipation. And that, was it the number one cause of breast cancer and prostate cancer?   Sue Becker: (38:05 - 39:29) Oh, wow. Yes. I'd almost forgotten that.   Yes. I was listening to a CD that someone shared with me, and it was by an oncologist. And I still remember, I would listen to things as we began to travel and share and teach, and I would listen to teaching.   And so, I had this cassette, if you can remember those or even know what those are. And I remember where I was, I was on I-10 headed to Jacksonville to a homeschool show. And this oncologist at the very end of her message, she said, “Toxins are stored in your, let's see, let me see. So, she said toxins are stored in your fatty tissue. In a woman, it's your breast. It's, and in a man, it's his prostate.”   And she said, “When toxins are not carried out of their, your body daily through bowel elimination, then these toxins get absorbed into the body and stored in your fat tissue.” And she said, “So a direct correlation between cancer and constipation is there.” And, and I was just like, what did she just say?   And that blew me away. I mean, that was not me saying it, this was an oncologist. And she's saying one of the leading issues is constipation.   Wow. Yeah, I'd almost forgotten about that.   Laura Dugger: (39:30 - 39:44) Well, and such a simple swap and getting to still enjoy these foods. But in addition to being healthier and the health benefits and making us feel better, how does this also potentially affect our weight?   Sue Becker: (39:45 - 42:33) Well, that's a good question, because we're all told that bread is bad, that bread will make you fat. And I totally agree. The bread that's in the store is devoid of nutrients.   It's devoid of fiber that fills you up. It's devoid of nutrients that satisfy fiber that fills you up. And it's heavily sweetened, sugared, you know, most of the breads we're eating are not just flour, water, yeast, salt. They're usually loaded with other things.   So, they're not satisfying. The fiber in real bread fills you up. So, like I said, you're not going to overeat, you're going to eat and you're going to be satisfied.   You know, I always tell the story when, when we were eating just bread from the store, I had five children, I would make sandwiches, they would, you know, cut them in half, I would make five sandwiches, they would, or I'd make the whole loaf, actually, they would fight over the last one. After bread, real bread that fills you up, I would make five sandwiches, cut them in half, and sometimes they would eat them all. And sometimes they wouldn't.   It was because it was filling, and it was satisfying. And that's something people need to understand. Also, the nutritional deficiency in the foods that we're eating in the store, especially our bread, they're leaving us malnourished, really.   Dr. Denmark, one of the oldest, well, the oldest practicing pediatrician in the country, she lived right here in Georgia. And she said, “We're the most undernourished, overfed people in the world.” We eat a lot because we're never satisfied, because the foods we're eating does not supply our body with the nutrients that we need.   And so, we're constantly craving. I don't think a lot of people don't understand what cravings are. You're craving food because you're needing a nutrient, you know.   And so, we find that we can eat and eat and eat, and, or not we, but Americans can overeat, and they do overeat because they're never satisfied. And so, real bread fills you up, real bread satisfies, it takes those sugar cravings away, which, you know, a lot of high calorie foods, they're loaded with sugars, and that's what we're craving a lot of times. I read something, women tend to crave sweets and chocolate, and men tend to crave salty.   And, but both, if we're craving, you know, processed foods, you know, you can sit down and eat the whole bag of cookies, where you make cookies from freshly milled flour, one, maybe two, if you go three, you kind of go, I really didn't need that one, you know. So, it's just filling, it's satisfying. We have so many people, testimonies of people saying they've lost, one lady said she lost over a hundred pounds, that was over the course of a while, you know, of a year or so, but she did it right.   She just started eating real food that nourishes and satisfies.   Laura Dugger: (42:34 - 44:21) I want to make sure that you're up to date with our latest news. We have a new website. You can visit thesavvysauce.com and see all of the latest updates.   You may remember Francie Heinrichson from episode 132, where we talked about pursuing our God-given dreams. She is the amazing businesswoman who has carefully designed a brand-new website for Savvy Sauce Charities, and we are thrilled with the final product, so I hope you check it out. There you're going to find all of our podcasts, now with show notes and transcriptions listed, a scrapbook of various previous guests, and an easy place to join our email list to receive monthly encouragement and questions to ask your loved ones, so that you can have your own practical chats for intentional living.   You will also be able to access our donation button or our mailing address for sending checks that are tax deductible, so that you can support the work of Savvy Sauce Charities and help us continue to reach the nations with the good news of Jesus Christ. So, make sure you visit thesavvysauce.com.   And throughout the years, you've seen these different trends from Atkins to Paleo, and now a lot of times we're told gluten is the enemy, but I love how you say that wheat can actually be the cure, not the cause.   So, can you elaborate on that, and even why some people with gluten sensitivities may still be able to consume bread that was made with freshly milled grain?   Sue Becker: (44:21 - 1:01:23) Right, so, yeah, I think what people need to understand is what gluten actually is. And gluten's not really even in grains, it's just an easy way to verbalize it, I guess. So, gluten is the stretchy substance that forms from two proteins that are found uniquely in the wheat family of grains.   So, when you mill wheat into flour, and you hydrate it, wet it, mix it, you know, make a dough out of it, those two proteins, gliadin and glutamine, they form this stretchy substance called gluten. Well, it's very important in bread making that you have these two proteins, because when you make a yeast leavened bread, whether it's sourdough or commercial yeast today, those organisms feed on the carbohydrates both in the wheat and in your dough, and they produce carbon dioxide gas. So, that gluten, those stretchy strands of protein, those two proteins, they trap that carbon dioxide gas, and that's what enables the bread to rise.   So, it's unique to the wheat family of grain. It has always been there. It's why wheat is the king of bread making and always has been.   Who put those two proteins in the wheat family of grains? God did. And just so you know, wheat is not genetically modified, and it has not been altered to produce wheat that has a higher gluten content.   What determines the protein content of grain more than anything, which, what did I say gluten is? It's formed from two proteins. What determines the protein content in grain more than anything is rainfall during the growing season.   So, that's why here in the southeastern United States, we can't make yeast bread making wheat. We can't grow it because we have too much rainfall and it's too warm. So, we grow what's called soft wheat or pastry flour.   That's why southerners eat biscuits, because that's the kind of bread that we can make with the wheat grown here. The colder, drier climates in the breadbasket states of the country, they grow the hard bread making wheat. Now herein lies the problem.   When those steel rolling mills came on the scene and began to take the bran and germ out, what did they leave us with? Protein and starch. Those gluten forming proteins and starch are in that endosperm.   God never intended us to eat that white flour, those protein and starches without the vitamins, the minerals, the enzymes, the vitamin E that the bran and germ provide. So, therein lies a lot of the problem and that's what causes so many digestive issues is that we aren't getting the nutrients and the fiber that will keep our bowels clean and our digestive system moving the way it is supposed to. Now herein lies a bigger problem is that in the food industry and the American people's craving for fluffier bread.   In the food industry, they thought, okay, we can give you fluffier bread. If we take the wheat and we wash it until only all that is left is those two proteins, those gluten forming proteins. They get this stretchy substance and then they dry it and powder it and they add even more pure gluten forming proteins to that white bread.   So, now we have an even bigger problem and then and even in that whole grain bread, people want fluffy bread. They don't want, you know, coarser whole grain bread. So, check your ingredients.   That 100% whole grain bread that you might be already buying, third or fourth ingredient gonna be vital wheat gluten or gluten flour, whatever they call it and that is greatly upsetting the fiber to flour ratio and causing digestive issues. And then, you know, just the heavily consumption of that bread and you know, the commercially processed bread is a real problem. So, now what we have is people, you know, Americans consuming this bread.   Now, they have every symptom of something called celiac disease. Celiac disease is real. It is genetic.   I am learning. I used to say it's not reversible, but I am learning something that you might have the genes for celiac disease, but they can be turned on or turned off. So, perhaps what is happening is you might have the gene, but now it's being turned on by eating and consuming this high gluten, if you will, bread out of context, not the way God made it.   But then also what is also happening is so now we have people that have all the symptoms. Well, let me back up and just explain what celiac disease, celiac disease, true genetic celiac disease. You are born with these genes, the inability to break down that and metabolize gliadin.   That's one of those gluten forming proteins, which the whole wheat family has that. So, if you can't break it down, it's going to cause digestive issues, abdominal cramping. It's going to eventually as those that protein gets dumped into your large intestine, your bowel, it's going to lay down the villi.   You're going to have leaky gut. You're going to have all these issues. That is true genetic celiac disease, but it affects less than 1% of Americans have those genes and have it turned on for true genetic celiac disease.   So, what is being diagnosed today? Well, everybody eating the commercially processed high gluten packed or you know bread, they're developing the same symptoms, digestive issues, abdominal cramping, laying down the villi. So, they're being diagnosed with celiac disease when it a lot of times is not true genetic celiac disease and I'm not professing to be a medical professional.   I'm not giving anybody medical advice, but here's the good news that I do want to say to you. Non-genetic celiac disease is totally reversible. And the good news is people are finding some that have been diagnosed with celiac going gluten-free been gluten-free for 20 years.   They're finding they can eat the freshly milled flour because it has the right ratio and the good fiber and the good nutrients to heal their gut, cleanse their gut, and get their bowels moving, cleans out. So, bring that villi back to life and they're thriving. They're not just tolerating the bread.   They're thriving and finding reversal of many, many, many health issues. And another big issue too is people don't understand that for the most part digestion begins in your mouth, carbohydrate digestion. You chew your food, your saliva mixes with your food and there's an enzyme carbohydrate digesting enzyme called amylase.   Once you swallow that down in your stomach, your stomach is where protein digestion takes place. It must have an acid environment for those protein digestive enzymes to work. God knew that we're fearfully and wonderfully made.   He created cells in our stomach to produce acid brings the pH. If y'all know what pH is down to one very, very acidic could eat a hole in your stomach. But he also created these cells that produce mucus that lines our stomach and protects it from that high acid.   So, that's where protein digestion needs to take place. Here's the problem. What is one of the most commonly prescribed drugs in America? Prilosec, Nexium.   These are antacids. They're prescribing it for something called acid reflux, which is only compounding the problem. So, these antacids are doing exactly what the name of them describes.   They're alkalizing your stomach acid. So, what's that going to do to protein digestion? It's going to compromise it.   Huh? So, yeah, and the real cause of acid reflux is not too much stomach acid. It is actually too low stomach acid.   Our body's not getting the nutrients that needs to produce that stomach acid. Now, it's acid enough that when it comes back up in our esophagus it burns, but there's a little flap that God created right there at our stomach and our esophagus called the epiglottis. Do you know what's and it's supposed to close so that when that stomachs churning and doing its digestion, it doesn't back that acid doesn't back up into your esophagus, but it closes.   It's stimulated to close by the high acid in your stomach. Do you see what's happening here? So, we're being prescribed an antacid which now we don't necessarily get the burn, but there's all kinds of side effects.   We've compromised protein digestion, which what did we say gluten is protein. Also, do you know the technical term for an allergy a food allergy not a sensitivity or an intolerance the technical term for a food allergy is an adverse reaction to a protein component of your food. I have never seen so many food allergies as we see today.   It's very interesting. Some people are diagnosed with a gluten sensitivity. Well, of course, I think everybody is sensitive to the bread and the store.   Some people can tolerate a little bit better than others, but I know when I occasionally, you know, we go out to a party or an event and we usually avoid bread, but sometimes it's on everything. You know, I know I wake up the next morning and I'm like, I don't feel good. I have a stomachache.   So, I think everybody is sensitive to the bread in the store, but we have now hundreds of testimonies of people who thought they had to be gluten-free or say I have, you know, I haven't eaten bread in 20 years because made me sick. It did this it did that and they are finding they can eat the freshly milled flour because even wheat because it's the right proportions all the nutrients, you know, one of the amino acids that's found abundantly and wheat is glutamine Google it and you'll see a lot of health professionals will actually give you glutamine supplements to heal your gut and it's and it's in the bread. So, then part of the other problem that I see then when people think they're gluten-sensitive or have to be gluten-free now mind you if you truly are genetic celiac, you probably will not be able to eat wheat and I'm saying probably now because I'm learning some things that we can turn those genes off.   I don't know but if you truly are genetic celiac, but that is going to be a diagnosis that probably came when you were young you were going to always have had symptoms of these if you are now 20 or 30 and all of a sudden having these issues and you've been eating wheat all your life chances are you're not true genetic celiac. So, that's something you need to look at but people are finding they can eat the flour. They can eat the wheat and part of a real concern of mine is when you go gluten-free if you don't really need to I've been doing some studying as a food microbiologist gut microbiome has been a big topic.   I've shared I've taught way before it was trendy on, you know probiotics and all of that and fermented foods. I've been teaching it since 1992 but what happens that they're finding on these gluten-free diets. It's actually diminishing your good gut microbiome and encouraging the growth of more pathogenic making you more susceptible to C. diff, E. coli and other sickness causing organisms.   Then you're going to have those organisms are critical for breaking down food that gets dumped into the large intestine and encouraging digestion and enzymes that they create and all kinds of B vitamins and I could go on and on so that is being compromised the next thing, you know, you have allergies to eggs allergies to milk these very restrictive diets change that gut microbiome and they are causing a lot of gut health issues and allergy issues. I've talked to two people in the last few months one lady told to go gluten-free been gluten-free for years. She with tears in her eyes couple of weeks ago came down from Ohio hugged me in was came to our store just wanted to come to our store.   I happen to be here that day. She hugged me tears in her eyes and said I was down to eight foods that I could eat another lady in one of my classes came up and said I was down to seven foods that I could eat, you know, so It puts you on a treadmill that I don't think you want to be on when you start very restrictive diets. It's and not just gluten-free, but even you know, the carnivore and the keto and the paleo the heavy meat diets you need whole grains to break the fats down and cholesterol that those foods are providing and I'm a meat eater.   I mean, that's fine, but to exclude the most nutrient-dense food group God has given us in my mind is very dangerous. Let's see if we can get healing and reverse that I have a podcast and I do it's the bread stories now and I one of my favorites and I recommend it more often than any other is episode 66 sit with Sarah Valentine if anybody that I hear of that say they have to be gluten-free or their celiac, I would say she fit the bill for what surely seemed like a true genetic celiac. She was diagnosed in I think she was around 15 or I don't remember her age.   She was in high school. I think but she had always had trouble even as a little one and she was diagnosed with celiac and she said at the end of the podcast, she goes either God supernatural healed me or it was a misdiagnosis, but she had been gluten-free for 15 years. I believe it was and she told me she said and I she had a dairy allergy.   She couldn't eat dairy and she said, you know dairy I cheated on a little bit because it would just cause me a little discomfort. She goes I never cheated on gluten. Well, her brother and her mother heard about me and they Sarah was off at college and they got a mill and started milling because her brother's children had some health issues.   I think they have warts and my work stories are great. But anyway, bought a mill. She came home from school and they said Sari.   We want you to try this. You nope. Nope.   Nope. I'm I can't finally they talked her into trying a little bit should she ate it no issues at all and she told me on that podcast. She said I pooped the best I've ever pooped.   I have pooped in a long time the next morning. I slept the best. I had no headaches had no adverse reaction and she's become if any anyone My poster child for you know, reversing what appears to be celiac disease and being able to thrive on real bread and freshly milled wheat with the right balance of those protein starches nutrients fiber enzymes vitamin E all the things that bring healing and improve digestion get the bowels cleaned out and the gut healed.   So, yeah, it's something that I think excites me the most and I call it food freedom because what I'm seeing is people are in bondage and you know, when you can't eat this and you can't eat that and I understand there's some I have a granddaughter that has a dairy a true dairy allergy and I get it and those are real and you don't want to you know diminish those but we are seeing so many people that the bread in the store totally disrupts their system and causes all kinds of issues were seeing them not only like I said tolerate bread made from freshly milled flour, but bring healing bring healing and I that is so much our Lord that God knows what he's doing in his intentional design. He is all about healing and freedom versus of setting the captives free.   Laura Dugger: (1:01:38 - 1:01:40) Oh gosh, that was a big one. Yeah.   Sue Becker: (1:01:40 - 1:02:10) Yeah, but it also just one real practical thing as we're talking about gluten and fermentation with sourdough. This is a two-parter because if you feed it with white flour or add that I'm assuming that diminishes effects and if you feed it with fresh milled flour and then add that to bake it in bread, is that like double the benefits because you've got the fermentation and the grain or how does that work?   Sue Becker: (1:02:10 - 1:07:07) You know, I can't find any real definitive information, but let's back up and let's talk about sourdough with white flour there for a while when we were still traveling back in the probably early 2000s a lot of teaching coming out going even celiacs can eat, you know sourdough bread and they were making it with white flour and all of this. Is it better than the stuff you're buying in the store? Maybe but white flour is white flour and it's still process is still been stripped of all the vitamins the minerals and the fiber.   So, in my viewpoint, it is no better for you. If you're making it's kind of a waste of time if you're making sourdough bread with white flour. Now, if you start milling your own flour and making your sourdough with that, that's a whole other realm.   And like I said, I've done lots of studies most what I find when I read is that when we went to commercial yeast, we gave up flavor. So, I get that and that the bread is kind of flavorless now. So, I get that a little bit but as Americans and especially children, we like our fluffy bread, don't we?   Yeah, so, kids, you know, don't fret if you're making bread with commercial yeast. That's the way I make most of my bread. But as a microbiologist and knowing that when those lactic acid organisms feed on sugars, they produce B vitamins.   That's like yogurt. Why yogurt has B vitamins and maybe your milk, you know, just uncultured milk doesn't. So, I know that that increases the availability of those nutrients.   So, I think there is definitely some nutritional advantages that you take it to a whole new level. But what I say that commercial yeasted bread is not healthy and you can't do that that you only need to be doing sourdough, you know, I learned to make sourdough from white flour when I was first married long before milling came into our family by the time I had my children I had vacated that and then when I started milling I used commercial yeast and have for most of my years and we saw tremendous health benefits. So, I don't diminish one over the other but I certainly recognize that yeah, you might have some better nutrient bioavailability. I don't buy into the that you have to do the long fermentations to prevent the anti-nutrients like phytic acid from keeping you from absorbing minerals because I've had mineral checks and we've seen people testify that they had to have blood transfusions regularly because they were anemic all their life.   They start milling making their bread with commercial yeast, you know, and they're no longer anemic and we've seen countless people that and the same with me. I'm never low in my minerals. So, I don't buy into that.   But I say, you know, hey if you feel like you can digest sourdough bread better than commercial yeast leavened bread. I'm not going to argue with you go for it do it. But I also don't want to put a heavy burden on especially young moms that are like it's going to take me three days to make bread, you know, or it's you know, no, it doesn't have to so that's kind of my stance on it.   Do what works for your family sourdough is a rhythm. So, you got to kind of get into it about the time I get into it. We take a trip.   I go speak somewhere. I'm gone for four days and I'm like, okay, where am I with this? So, you know, that's just kind of my viewpoint and what I want to encourage people do what works for you what you want what your family likes.   I love I've got sourdough bread rising right now. There's times when I just like I just want you know, that chewy that nice flavorful bread and then there's other times where I want a soft loaf of bread for a good Southern tomato sandwich or my kids like peanut butter sandwiches, you know, so do what works do for your family do what your family is going to eat and love and you know, my husband has a philosophy if it doesn't taste good. It's not good for you.   So, if your family, your children, especially don't like the texture and flavor of sourdough some people do but if especially if your kids are used to the bread from the store, that's going to be a hard transition for them. And if they're not going to eat it and balk at it, then it's not going to bring them the health benefits that you're trying to do for your family. So, make what's cul

Discover all of the podcasts in our network, search for specific episodes, get the Optimal Living Daily workbook, and learn more at: OLDPodcast.com. Episode 1923: Leo Babauta shares how breaking free from soul-crushing jobs and unemployment starts with a bold move: creating your own dream job. Through personal stories and practical examples, he shows that passion, persistence, and minimal resources, not money, are the real foundations of building a fulfilling career from scratch. Read along with the original article(s) here: https://zenhabits.net/job/ Quotes to ponder: "Create your own dream job. Don't wait for someone to hand it to you." "If you have no answers, it's time to start finding things to be passionate about." "You learn by doing and making mistakes, not by analyzing every possible outcome and factor." Episode references: Google Adsense: https://www.google.com/adsense/start Google Analytics: https://analytics.google.com Blogger: https://www.blogger.com

Two Old Bloggers: Vikings Lay it All on the Line for Final Game, Justin Jefferson's Milestone, and Flores' Future — In this episode of Two Old Bloggers, hosts Dave and Darren provide a comprehensive breakdown of the Minnesota Vikings' final game of the 2025 season. With significant implications for the team's future, this contest could determine whether defensive coordinator Brian Flores stays with the team or a successor is needed. They discuss key player milestones like Justin Jefferson's pursuit of a thousand-yard season and the critical importance of JJ McCarthy's performance to silence doubters. The episode also dives into the potential candidates to replace Flores if he leaves, including in-house options and notable names from other NFL teams and college programs. Special guest Drew contributes insights about what to expect in the Vikings' game against their arch-rival, the Green Bay Packers, who will be fielding mostly second-string players. The hosts stress the importance of finishing the season on a high note to boost team morale and fan satisfaction. 00:00 Introduction and Season Overview 02:48 Brian Flores' Future with the Vikings 07:49 Potential Replacements for Brian Flores 26:06 Kevin Williams: Hall of Fame Finalist 31:51 Emerging Young Talent on the Vikings Defense 38:54 Quarterback Controversy and Future Prospects 49:01 Theme Three with Drew Bunting 49:31 Early Season Reflections and McCarthy's Role 50:17 Potential Defensive Coordinator Candidates 50:54 Safety Concerns and Draft Prospects 52:06 Evaluating Sam Darnold and the Niners' Performance 53:29 Vikings' Playoff Hopes and Key Players 54:29 Historical Matchups and Game Strategies 58:05 Justin Jefferson's Milestone and Team Morale 01:11:00 Injury Reports and Game Predictions 01:14:50 Final Thoughts and Farewell Fan With Us! We have your Minnesota Vikings talk amongst the Two Old Bloggers, Darren @KickassblogVike, and Dave @Luft_Krigare along with our numbers guy, Drew Bunting. Join the conversation! Fan with us at Vikings 1st & SKOL @Vikings1stSKOL and with our podcast partner Fans First Sports Network @FansFirstSN. _______________________________________________________ ⭐️ Subscribe to us here! - https://www.youtube.com/@vikings1stskol92 ⭐️ Our X can be found at @Vikings1stSKOL ⭐️ Our Discord at https://discord.com/invite/493z6mQXcN ⭐️ At Fans First Sports Network - https://www.ffsn.app/teams/minnesota-vikings/ ⭐️ Watch the live show here: https://youtu.be/GaUChcHpJq8 Learn more about your ad choices. Visit megaphone.fm/adchoices

Today is January 1st, 2026. You woke up with that feeling. That mixture of hope and determination that only exists on this day. That fragile belief that this year will be different. That this is finally the year your blog takes off, your email list grows, your digital product launches, your income becomes real.I want to honor that feeling. That spark of "this is my year" energy is beautiful. It's the part of you that refuses to give up on your blogging dreams.But I also need to tell you something that might be hard to hear on a day when everything feels possible. Something that could save you from reliving this exact moment next January, making these exact same resolutions, feeling this exact same hope that fades by February.The way you've been approaching your blog isn't going to magically work just because the calendar changed.This episode walks through two versions of 2026. Two possible futures for your blogging business, both starting from this exact moment. One where you do what you've always done and end up exactly where you've always ended up. And one where you make a fundamentally different choice, where you stop trying to build alone, and where December 2026 looks nothing like any December before it.This is the episode I wish someone had made me listen to years ago.In this episode:Why New Year's blogging resolutions fail by February (and it's not a willpower problem)The structural problem with relying on motivation to grow your blog and email listTwo versions of 2026: where you'll be if nothing changes vs. where you could be with supportWhat I've observed in 8 years of coaching bloggers through January goal-settingWhy the bloggers who succeed aren't more disciplined, they're more supportedA month-by-month vision of what building your blog with partnership actually looks likeWhat happens when you stop trying to figure out content strategy, email marketing, and digital product creation aloneSpeaking directly to the part of you that's scared to invest in your blogging business againHere's the truth about bloggers who break through:They're not the most talented. They're not the most disciplined. They're not the ones with the most time or the fewest obstacles.They're the ones who got support. Every. Single. Time.The bloggers who stay stuck are the ones who keep trying to do it themselves. Who buy blogging courses but implement alone. Who set content calendar goals but have no one to hold them accountable. Who resolve to be more consistent with their blog posts, email newsletters, and social media, as if willpower alone has ever been enough.Make 2026 the year you stop doing it alone.Blog Execution Manager Plus is your hands-on blogging partner for the entire year. Not a course to consume by yourself. Not coaching where you get advice and figure out implementation alone. Actual partnership.What you get when you join this month:→ Onboarding call to map your blog, niche, audience, and goals → Custom roadmap built specifically for your blogging business → Lead magnet created to grow your email list → Welcome email sequence written and loaded → Content strategy mapped for consistent blog traffic → Sales page copy for your digital product or offer → Launch emails written to sell your course, ebook, or service → Project management handled so you always know what to focus on → Up to 16 hours per month of done-for-you work on your blog$500/month at beta pricing. This rate increases once beta fills. Join now and lock it in for as long as you stay.Three-month minimum because real blog growth takes time, and I'm not interested in being another abandoned attempt on your list. I'm interested in being the thing that finally works.This is your last January feeling this way.Not...

Bruce Curlock joins the show to talk Oilers prospects with Bob. Learn more about your ad choices. Visit megaphone.fm/adchoices

Vikings' Christmas Miracle: Defense Mastery and Flores' Future — In this episode of Two Old Bloggers, hosts Dave and Darren dive deep into the Minnesota Vikings' thrilling Christmas Day victory over the Detroit Lions, recounting the highlights including the defense generating six turnovers and Harrison Smith's standout performance. They also discuss undrafted rookie QB Max Brosmer's challenging starts, the Vikings' lack of Pro Bowl selections, and whether to retain Jalen Nailor. The highlight of the show is a detailed debate on the importance of resigning defensive coordinator Brian Flores to ensure the Vikings' continued defensive dominance. Plus, personal anecdotes and humorous tangents from the hosts make this a must-listen for any Vikings fan. 00:00 Welcome and Introduction 00:13 Vikings' Christmas Day Victory Highlights 01:13 Game Analysis and Key Players 08:36 Harrison Smith's Impact 16:45 Eric Wilson's Performance 20:44 Defensive Strategies and Key Plays 28:33 Special Teams and Offensive Highlights 36:03 Season Reflections and Future Prospects 38:25 Vikings' Struggles and Defensive Woes 39:23 Secondary Needs and Defensive Improvements 39:51 Quarterback Pressure and Defensive Success 40:24 Vikings' Four-Game Winning Streak 43:41 Brian Flores' Impact on the Vikings 46:34 Max Brosmer's Journey and Performance 56:59 Pro Bowl Snubs and Voting Issues 01:10:17 Jalen Nailor's Future with the Vikings 01:18:47 Vikings' Player Contracts and Team Dynamics 01:20:32 Brian Flores: The Key to Vikings' Success 01:22:12 Flores' Defensive Mastery and Impact 01:30:05 The Future of Brian Flores with the Vikings 01:52:10 Final Thoughts and Show Wrap-Up Fan With Us! We have your Minnesota Vikings talk amongst the Two Old Bloggers, Darren @KickassblogVike, and Dave @Luft_Krigare along with our numbers guy, Drew Bunting. Join the conversation! Fan with us at Vikings 1st & SKOL @Vikings1stSKOL and with our podcast partner Fans First Sports Network @FansFirstSN. _______________________________________________________ ⭐️ Subscribe to us here! - https://www.youtube.com/@vikings1stskol92 ⭐️ Our X can be found at @Vikings1stSKOL ⭐️ Our Discord at https://discord.com/invite/493z6mQXcN ⭐️ At Fans First Sports Network - https://www.ffsn.app/teams/minnesota-vikings/ ⭐️ Watch the live show here: https://youtu.be/_E1sOsp8kw8 Learn more about your ad choices. Visit megaphone.fm/adchoices

Criminal Behaviorology Episode # 66Note: To purchase a CE (1.0) for this episode, BCBA & BCBA-Ds, write to: criminalbehaviorology@gmail.com Title:  Behavior Analytic Supervision is a Process - Part IIThe entire presentation can be found on our YouTube channel: @criminalbehaviorology -  https://youtu.be/rf_c0K26lc4The views of our guests do not necessarily reflect those of Criminal Behaviorology, nor our sponsors. Donate to Criminal Behaviorology Patreon:https://www.patreon.com/cw/u81930699All four authors of an upcoming book on supervision join the podcast for this overview of supervision. This extraordinary panel focused on behavior analytic supervision, featuring a discussion between Michael, Valeria, Lynn, and Joe about the challenges and best practices in supervising behavior analysts. This is a follow up to our discussion with Joe and Michael from the last episode.Highlights:The participants explored the importance of competency-based models, ethical considerations, and the need for ongoing supervision beyond initial skill acquisition. The high rate of behavior analysts leaving the field due to lack of proper support and supervision, emphasizing the need for structured training programs. The evolution of supervision practices, including the use of remote supervision and simulation models, while acknowledging the limitations of distance supervision. While supervision training is now being formally recognized by the BACB, more needs to be done to ensure effective supervision practices across the field.Keep an eye upon for an upcoming book on behavior analytic supervision by Joseph Cautilli, Lynn Connor, and Michael Weinberg.Previous episode with Joe Cautilli and Michael Weinberg on the Criminal Behaviorology Podcast:- Behavior Analytic Supervision is a Process Part Ihttps://spotifycreators-web.app.link/e/cxmQgpystZb- Two MORE Speakers on Behavior Analysis (2-28-2021):https://open.spotify.com/episode/23B8qWJxAv6qB0cgQpZHD0?si=jQHbaN6ORymLs_q5L2MoqQ- Behaviorism Applied Everywhere (8-28-2020):https://open.spotify.com/episode/7eJ4V7JrayKWlh88ksLB8K?si=xw1KVcwdQ6yUFjXP3VHD_wLook up CrimBehav on Facebook: facebook.com/CrimBehav.Criminal Behaviorology on Blogger. CB Podcast Sites:https://podcasters.spotify.com/pod/dashboard/episodeshttps://itunes.apple.com/us/podcast/criminal-behaviorology/id1441879795?mt=2&uo=4  https://www.google.com/podcasts?feed=aHR0cHM6Ly9hbmNob3IuZm0vcy83MzY4OWFjL3BvZGNhc3QvcnNz https://open.spotify.com/show/5VM7Sjv762u7nb91YWGczZ  https://www.breaker.audio/criminal-behaviorology  https://overcast.fm/itunes1441879795/criminal-behaviorology  https://pca.st/Q38w  https://radiopublic.com/criminal-behaviorology-GEv2AZ  https://www.stitcher.com/podcast/anchor-podcasts/criminal-behaviorologyOn YouTube:https://www.youtube.com/channel/UCKSVoZOBwCG28xMnuPq_GtwOn Rumble:https://rumble.com/c/c-1826027On Locals Social Media:https://criminalbehaviorology.locals.com/?showPosts=1https://criminalbehaviorology.locals.comOn Twitter:https://twitter.com/CrimBehavOn Patreon:https://www.patreon.com/user?u=81930699Amazon:https://music.amazon.com/podcasts/a3604516-0645-4341-a792-75d10754556d/criminal-behaviorologyPlease write a review on any of our podcast sites listed above. Questions, comments, and requests for transcripts to:  criminalbehaviorology@gmail.comThank you for listening.

Each week we bring you the news that made headlines, but this Friday we're taking a look back at the year's biggest stories.Our journalist panel today: Clark Corbin with the Idaho Capital Sun James Dawson with Boise State Public Radio News Kevin Richert, Senior Reporter and Blogger with Idaho Education News

You've taken the blogging courses. You've saved the blog posts. You've filled notebooks with strategies you swore you'd implement "this weekend." And yet here you are, another year passing, your blog looking exactly the same as it did twelve months ago.This episode is the one nobody else will tell you. The uncomfortable truth about why intelligence, curiosity, and a love for learning might actually be the things keeping you stuck. Why the Knowledge-Execution Gap is swallowing your dreams whole. And why doing it alone is the most expensive decision you'll ever make.I'm sharing the story I've never fully told before: 34 browser tabs, 11:47 PM, and the moment I realized I'd been hiding behind "preparation" for two years while my blog collected dust and my confidence slowly eroded.If you've ever felt like you know exactly what to do but somehow can't make yourself do it, this one's going to hit different.In this episode:The real reason smart, ambitious women stay stuck (and it's not what you think)Why consuming more content is actually pushing you further from clarityThe question I asked myself that changed everythingWhat finally closed my execution gap after years of spinningThe brand new offer I built for women who are done doing this aloneReady to stop doing this alone?Learn more about Blog Execution Manager Plus: www.bossladybloggers.com/blog-execution-manager

Zach is joined by pod pal Rob Stroude ( Ballyhoo Correspondent & Blogger, ‘My Year With Micky') to witness the Greatest Trial in Holiday History as they dive deep into the 1947 George Seaton Masterpiece, MIRACLE ON 34th STREET! Follow this intriguing case with fervency as the duo sift through the origins of the story, unpack the ambitious and audacious production stories, marvel at the delicate genre balance the film performs, gush about Edmund Gwenn, and finally settle upon the many ways Miracle on 34th Street has stood the test of time as a Christmas movie and as just an all around good movie period. Be sure to follow Rob's adventure covering all the Mickey Mouse theatrical shorts with his brand new Substack, ‘My Year With Mickey' : https://myyearwithmickey.substack.com/p/my-year-with-mickey

Vikings Playoff Push & Injury Updates: Analyzing Key Players and Matchups — This episode of Two Old Bloggers with Darren, Drew and Dave dives deep into the Minnesota Vikings' current state, focusing on recent performances, injuries, and strategic shifts. Riding the momentum of back-to-back wins, hosts analyze pivotal player injuries, including the season-ending surgeries for Jonathan Greenard and Josh Metellus and the impact of Christian Darrisaw's move to IR. The show's discussion highlights JJ McCarthy's recent improvements, the Vikings' renewed emphasis on a run-heavy offense, and their prospects in the upcoming game against the struggling New York Giants. Key points include turnovers, offensive identity, and potential future roster adjustments, all while keeping an eye on the holiday season and the hopeful continuation of the team's winning streak. 00:00 Introduction and Game Overview 00:31 Injury Updates and Player Analysis 03:39 Deep Dive: Defensive Strategies and Player Roles 22:40 Special Teams and Coaching Impact 27:08 JJ McCarthy's Performance and Future 38:15 Vikings' New Offensive Identity 39:06 Running Game Strategy 40:08 Heavy Personnel Usage 40:44 Offensive Philosophy Shift 43:29 Training and Development 49:55 Injuries and Player Management 01:00:51 Upcoming Game Analysis 01:09:42 Defensive Coach Dynamics 01:10:00 Big Win Letdown Syndrome 01:10:51 Rushing Strategy and Stats 01:14:03 Giants' Struggles and Draft Implications 01:20:53 Vikings' Offensive Identity 01:21:59 Injury Reports and Predictions 01:31:26 Final Thoughts and Trivia Fan With Us! We have your Minnesota Vikings talk amongst the Two Old Bloggers, Darren @KickassblogVike, and Dave @Luft_Krigare along with our numbers guy, Drew Bunting. Join the conversation! Fan with us at Vikings 1st & SKOL @Vikings1stSKOL and with our podcast partner Fans First Sports Network @FansFirstSN. _______________________________________________________ ⭐️ Subscribe to us here! - https://www.youtube.com/@vikings1stskol92 ⭐️ Our X can be found at @Vikings1stSKOL ⭐️ Our Discord at https://discord.com/invite/493z6mQXcN ⭐️ At Fans First Sports Network - https://www.ffsn.app/teams/minnesota-vikings/ ⭐️ Watch the live show here: https://youtu.be/TXLm6narnuM Learn more about your ad choices. Visit megaphone.fm/adchoices

Hockey Blogger Bruce Curlock joins Bob to discuss Oilers' prospects Learn more about your ad choices. Visit megaphone.fm/adchoices

In this episode, Nik Suresh returns to the show to discuss his first year running a bootstrapped services company. And no, he probably will not throat punch or pile drive you.Nik explains why he moved away from hourly billing to fixed pricing, why writing code is often the least profitable part of a project, and how to spot "status games" in the tech industry. We also dive into the current state of AI, why bad leadership is the real problem behind failed tech initiatives, and trade stories about MMA and boxing.We debunk the myth that starting a business has to be miserable, explore the performative nature of "hustle culture" in Silicon Valley, and break down why engineers often struggle with consulting sales.

You've built a successful food blog, you're monetized, you're seeing great traffic, and you know this business is worth investing in. But is your website reflecting the level you're operating at? This week, I'm sharing everything about our custom web design package—the full experience for established food bloggers who are ready to take their entire business to the next level. I'll walk you through what's included, who it's for, and the game-changing addition we're making for 2026. In this episode, you'll learn: Who custom web design is really for (and how it's different from our Crafted package) What makes custom different: full collaboration, custom strategy, and everything designed in mockups first The complete breakdown of what's included—from branding foundations to custom blocks What's NEW for 2026: Our strategic category audit (and why this matters SO much for SEO) Why categories are such a big deal and how we're taking this burden off your plate The key difference between "done with you" and "done for you" The full process, timeline, and what to expect when working with us If you've been wondering whether it's time to invest in a fully custom brand and website—or you're curious about the difference between semi-custom and custom—this episode is for you. Every single custom client tells us they wish they hadn't waited. If you're an established blogger ready for your website to match the authority you've already built, this could be the year to make it happen.       Related content: The Crafted Website Experience Sign up to get podcast updates sent directly to you!   Connect With Madison Instagram | Website | Show Notes Work with Grace + Vine in 2026: Design Services for Food Bloggers Our newest way to redesign your website! Learn more here.

Eric Jensen is joined by Rk to talk some Utah news and discuss the top prospects to watch in the CFP.

Third Sunday of Advent - "Who was John the Baptist and why was he so important? What does he have to say to us today and how can we learn from his example?"

This episode of the Boss Lady Bloggers Podcast is different. No frameworks. No teaching. Just a personal conversation with you before the beta closes tomorrow at midnight.If you've been listening to every episode, reading every email, thinking about joining but haven't yet, this is for you. I see you. I know you're on the fence. And I want to be honest about what's really at stake.What This Episode Is AboutThis isn't about $47. It's about the decision you're really making.The two versions of tomorrow that are available to you right now.Why the momentum you're feeling today gets quieter every day you wait.A personal message to the woman who's been burned before.What I really want for you and why I built this program.The Beta Closes Tomorrow at MidnightAfter that, founding member pricing disappears ($47 → $97)The opportunity to help shape the program disappearsThis specific version of the offer won't exist againThis Is the MomentNot tomorrow. Not later. Right now.If you've been thinking about it, it's time to decide.Resources[The Productive Blogger Method Beta, $47]

AI is changing the blogging industry faster than ever and the uncomfortable truth is that most bloggers won't survive. If you're relying on outdated strategies, it's time for a much needed reality check! In this episode, I share how you can adapt, evolve and THRIVE in the AI era or blogging.   ✧ Join The Wanderlover Coaching Group ✧ Download Your FREE 0 to $100K Game Plan ✧ Follow The Wanderlover Podcast on Instagram ✧ Join the Wanderlover Business Academy

We explore the “28° Sagittarius New Moon Searches Eternal Truth”.The 28°25' Sagittarius New Moon cosmic energies peak on 19 December at 8:43 p.m. EST (Washington DC) and 4:43 p.m. UT (Greenwich, UK). This week we synthesize with the New Moon astrology, numerology, tarot, Jyotish Nakshatra, and Sabian Symbols—a mystical imagery set serving as a unique tool for personal exploration and astrological insight.This is a very thoughtful New Moon despite most all the planets now traveling direct except for a few still traveling in apparent retrograde motion. They are expansive Jupiter, the awakener Uranus, alchemist Chiron, and inclusive disrupter Eris. However, our thoughts rotate as Mercury, now totally out of its recent retrograde path, positions square to the Lunar Nodes. Often called the bendings, our focus turns to the south node in Virgo to figure what form of its archetype we personally need to release. Because Jupiter that rules this new moon makes efforts to adjust to what values really are at the core of understanding a renewed belief system that might include all of oneself as well as in recognition of others. A tall order unless we are willing to readjust our alliances with refocused values.Joining Sue Rose Minahan from Kailua-Kona, Big Island, HI, are Justin Crockett Elzie of Port Angeles, WA, and Elizabeth (Liz) Muschett from Camano Island, WA. Speaker bios are listed below and on the Talk Cosmos website.Catch new episodes weekly through YouTube, Facebook, radio, and podcast platforms. To stay connected, subscribe to TalkCosmos.com and connect with the latest content.ELIZABETH (LIZ) MUSCHETT: Professional Astrologer, Intuitive, Numerology, Tarotist, Counselor; International Teacher & Tutor; Workshops; Lecturer; Author & Blogger. / @elizabethlizmuschett episodes. Past board member of WSAA. Sacred Healing Counselor; International Reiki Master & Teacher. Provides nurturing in-depth individual and couples consultations. https://www.ALightPath.com Email: liz@alightpath.comJUSTIN CROCKETT ELZIE: An Archetypal Jyotish Astrologer, Teacher, Spiritualist Evidential Medium, Yoga & Meditation Teacher, Buddhist, and Author. Speaking at 2026 UAC. Justin specializes in Predictive/Electional, and Karmic Astrology. He combines Western Ancient Astrology and Modern Psychological Astrology with Eastern Jyotish Astrology providing in-depth analysis of Natal charts, Synastry (couples charts), Draconic Charts, Progressions, Transits and Planetary Returns. Justin does Astrological research into arcane Astrological concepts, focusing on the mystical/occult side of Astrology. / @astrologicalyogi Email: justin.elzie@gmail.com | https://www.JustinCrockettElzie.com SUE ROSE MINAHAN: Evolutionary Astrologer & Consultant, Workshops, Lecturer, Talk Host, Writer. Vibrational Astrology student. Dwarf Planet Astrology graduate. Kepler Astrology Toastmasters (KAT); Wine Country Speakers. Associate of Fine Arts Music Degree; Certificate of Fine Arts in Jazz. Since 2018 Talk Cosmos insightful conversations awaken heart and soul consciousness. On Talk Cosmos YouTube Channel, Facebook, Radio, Podcasts. https://www.TalkCosmos.com email: info@talkcosmos.com#talkcosmos #sueminahan #elizabethlizmuschett #justincrockettelzie #uranusingemini #astrologypodcast #podcasting #sabiansymbols#alightpathmuschett #numerology #tarot #nakshatra #vedic #neptuneinaries #kknw #astrology #podcast #sueroseminahan #archetypalsymbols #jupiterincancer #saturninpisces #alightpath #astroweather #lunarcycle #moonenergy #newmoonritual #sagittariusvibes #celestial #astroinsights #zodiaclife #astrowisdom #cosmicguidance #astroguidance #empowermentjourney #newmoonmagic #newmoonintentions #archetypalsymbols #astrologicalyogi #justinelzie #wintersolstice #capricornnewmoon #sagittariusseason #retrograde #jupitersquarechiron #jupiterretrograde #saturnpisces #sagittariusnewmoon #chironretrogradeinariesSee Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Joe Burrow to Vikings?! Deep Dive Analysis by Two Old Bloggers — In this episode of Two Old Bloggers, Dave and Darren discuss the hypothetical scenario of Joe Burrow joining the Minnesota Vikings in 2026, examining the potential trade logistics and impact on the team. They also provide an in-depth analysis of the Vikings' defense under Brian Flores and the issues related to turnovers. The show covers the upcoming game against the Dallas Cowboys with a statistical preview and strategic insights. Additionally, Drew Bunting joins for predictions and trivia questions, adding a mix of humor and detailed sports analysis. 00:00 Introduction and Episode Overview 00:09 Joe Burrow Trade Speculation 17:35 Eric Wilson's Contract and Performance 19:57 Isaiah Rogers and Defensive Adjustments 24:20 Justin Jefferson's Usage and Performance 30:53 Brian Flores and Defensive Performance 44:41 Dallas Cowboys Game Preview 50:49 Analyzing the Vikings' Strategy 51:03 Brian Flores' Impact on the Vikings 52:27 Dallas Cowboys' Offensive Strengths 53:15 Vikings' Game Plan Against Dallas 54:56 Turnovers and Defensive Strategies 55:43 Key Players and Matchups 01:01:01 Historical Insights and Fun Facts 01:02:52 Predictions and Final Thoughts 01:17:21 Engaging with the Audience 01:21:17 Closing Remarks and Sign-Off Fan With Us! We have your Minnesota Vikings talk amongst the Two Old Bloggers, Darren @KickassblogVike, and Dave @Luft_Krigare along with our numbers guy, Drew Bunting. Join the conversation! Fan with us at Vikings 1st & SKOL @Vikings1stSKOL and with our podcast partner Fans First Sports Network @FansFirstSN. _______________________________________________________ ⭐️ Subscribe to us here! - https://www.youtube.com/@vikings1stskol92 ⭐️ Our X can be found at @Vikings1stSKOL ⭐️ Our Discord at https://discord.com/invite/493z6mQXcN ⭐️ At Fans First Sports Network - https://www.ffsn.app/teams/minnesota-vikings/ ⭐️ Watch the live show here: https://youtu.be/OHp38TV8o_k Learn more about your ad choices. Visit megaphone.fm/adchoices

Bruce Curlock joins the show to talk Oilers prospects with Bob. Learn more about your ad choices. Visit megaphone.fm/adchoices

This week on the StressLess Camping RV Podcast we get to speak with one of the OGs of RV blogging and hear some of the fun stories and incredible challenges it took to do what we do today. And, he's still doing it today. But Chuck Woodbury has some great shares from his days on the road.  We also have an RV gadget we knew we wanted but we have become big fans of.  You can find this week's podcast at our home on the web or wherever you enjoy getting podcasts: https://www.stresslesscamping.com/podcast/0337 The StressLess Camping podcast is a weekly RV podcast with information, tips and tricks to help every RVer and camper enjoy some StressLess Camping

Last summer, Perez Hilton, the gossip blogger who rose to fame for his scoopy and sometimes vicious takes in the early 2000s, was served a subpoena by Blake Lively's legal team. Perez Hilton decided to resist the subpoena under the argument that he is a journalist who is entitled to protect his sources. Micah speaks with Joel Simon, the longtime former head of the Committee to Protect Journalist and founding director of the Newmark School's Journalism Protection Initiative, about who gets included under the umbrella of journalism and why expanding the legal framework of journalistic protections is so important in today's media landscape. Further reading: "The O.G. News Influencer," by Joel Simon  On the Media is supported by listeners like you. Support OTM by donating today (https://pledge.wnyc.org/support/otm). Follow our show on Instagram, Twitter and Facebook @onthemedia, and share your thoughts with us by emailing onthemedia@wnyc.org.

You have a to-do list a mile long. Blogging and business tasks scattered across notebooks and apps and sticky notes. And every time you sit down to work on your blog and business, you feel paralyzed because everything feels equally important.In this episode of the Boss Lady Bloggers Podcast, I'm giving you the actual framework I use to decide what matters every single week when I work on my blogging business. This isn't a teaser. This is the real thing. By the end, you'll know exactly how to identify the three tasks that move your blog & business forward and how to protect them from everything competing for your attention.What You'll Learn in This EpisodeWhy your brain can only truly focus on three priorities (and what happens when you ignore this)The one question that instantly separates income-generating tasks from busy workHow to tell the difference between urgent and actually importantThe three filters for choosing your weekly prioritiesWhy leverage should determine what gets your attentionThe exact process I use every Sunday to plan my weekHow to protect your priorities from distractions and false urgencyThe Three Priority Framework QuestionsWhat three tasks would move me closest to my next income goal?What would happen if I didn't complete this task this week?Does this task create leverage that will keep paying off over time?Resources Mentioned[The Productive Blogger Method Beta, $47]Ready for the Full System?The Three Priority Framework is just the beginning. Inside The Productive Blogger Method, you get everything else you need to build an execution rhythm that actually sticks.The weekly planning process. The daily structure. The templates and dashboards. The mindset work. The persistence strategies.Beta pricing is $47 and founding members help shape what this becomes.[Join the Beta Program Now]

Autopsy of the 2025 Minnesota Vikings Season - What Went Wrong? — In this episode of 'Two Old Bloggers,' Dave and Darren delve into the downfall of the Minnesota Vikings' 2025 season. Starting with high aspirations, the season has nosedived into disappointment with a 4-8 record. The bloggers critique the team's struggles, specifically addressing poor quarterback play, offensive line issues, and mounting penalties. They debate the future of head coach Kevin O'Connell and GM Kwesi Adofo-Mensah, suggesting both could return despite fan discontent. The episode also touches on the potential need to trade star wide receiver Justin Jefferson if the quarterback situation doesn't improve. Additionally, the hosts preview the upcoming game against the Washington Commanders, analyze injury reports, and discuss key strategies for a hoped-for victory. Numbers guru Drew Bunting joins to add his insights and inject some humor into the discussion. 00:00 Introduction and Welcome 00:27 The Vikings' Disappointing Season 02:29 Analyzing the Quarterback Problem 02:56 Autopsy of the 2025 Season 04:42 Fan Reactions and Media Criticism 09:13 Kevin O'Connell's Future 12:24 General Manager Kwesi Adofo-Mensah's Performance 17:06 Justin Jefferson's Struggles 20:44 JJ McCarthy's Performance and Coaching Issues 30:18 Eric Wilson's Surprising Season 33:31 Adam Thielen's Release 36:27 Quarterback Play and Historical Comparisons 40:45 Game Preview and Betting Odds 47:39 Vikings' Must-Win Game Against Washington 48:13 Breaking Down Washington's Defense 49:09 Vikings' Defensive Strengths and Weaknesses 52:24 Offensive Struggles and Turnover Issues 55:56 Keys to Victory Against Washington 01:04:00 Injuries and Player Updates 01:05:12 Final Thoughts and Predictions 01:15:02 Closing Remarks and Show Wrap-Up Fan With Us! We have your Minnesota Vikings talk amongst the Two Old Bloggers, Darren @KickassblogVike, and Dave @Luft_Krigare along with our numbers guy, Drew Bunting. Join the conversation! Fan with us at Vikings 1st & SKOL @Vikings1stSKOL and with our podcast partner Fans First Sports Network @FansFirstSN. _______________________________________________________ ⭐️ Subscribe to us here! - https://www.youtube.com/@vikings1stskol92 ⭐️ Our X can be found at @Vikings1stSKOL ⭐️ Our Discord at https://discord.com/invite/493z6mQXcN ⭐️ At Fans First Sports Network - https://www.ffsn.app/teams/minnesota-vikings/ ⭐️ Watch the live show here: https://youtu.be/Lhy-el24ZAM Learn more about your ad choices. Visit megaphone.fm/adchoices

Bruce Curlock joins the show to talk Oilers prospects with Bob. Learn more about your ad choices. Visit megaphone.fm/adchoices

In this episode of The Jubal Show’s Dirty Little Secret, a caller reveals she’s been running a secret gossip site that has her entire small town buzzing and no one suspects it’s her. From leaked confessions to family scandals, the submissions keep getting wilder… and so do her choices about what to post. The juiciest, most outrageous confession podcast from The Jubal Show! It's the Jubal Show's Dirty Little Secret! Listeners spill their wildest, weirdest, and most scandalous secrets anonymously—no judgment, just pure entertainment. From shocking revelations to hilarious mishaps, you never know what you'll hear next! Hosted by Jubal Fresh and the team, every episode is packed with jaw-dropping confessions, witty reactions, and unexpected twists. Got a secret? Share it with us… we promise we won’t tell!➡︎ Get on The Jubal Show with your story - https://thejubalshow.com This is just a tiny piece of The Jubal Show. You can find every podcast we have, including the full show every weekday right here…➡︎ https://thejubalshow.com/podcasts The Jubal Show is everywhere, and also these places: Website ➡︎ https://thejubalshow.com Instagram ➡︎ https://instagram.com/thejubalshow X/Twitter ➡︎ https://twitter.com/thejubalshow Tiktok ➡︎ https://www.tiktok.com/@the.jubal.show Facebook ➡︎ https://facebook.com/thejubalshow YouTube ➡︎ https://www.youtube.com/@JubalFresh Support the show: https://the-jubal-show.beehiiv.com/subscribeSee omnystudio.com/listener for privacy information.

In this week's pep talk, I am sharing how we're using custom AI bots inside our programs to simplify office hours, streamline prep work, and help clients get faster, deeper results without overwhelming their schedules. In today's episode, I share:02:30 – Why office hours often feel repetitive and how AI helps students show up more prepared04:00 – The real reason we rebuilt Antisocial School using micro-topic bots05:12 – How AI now handles the “prep work” so live calls can focus on strategy and deeper coaching07:03 – What Layla the Layout Legend does and why clients get instant momentum with her09:23 – The simple system for training each bot with curriculum, FAQs, examples, and voice10:58 – How Betty the Blogger turns transcripts into SEO-friendly posts + carousel content12:30 – Why bots must be integrated into the workflow—not offered as optional extras14:41 – How Principal Paige creates a custom roadmap that eliminates overwhelm17:21 – The ripple effect: more confidence, faster progress, and higher-level questions19:32 – Your next step: identify one repetitive question and build your first bot around it 

Send us a textThe loudest voices online say will have you believing real love and commitment don't exist. We're here to prove the opposite. Newlywed Nyla joins us to share how therapy gave her the tools to self-regulate, why deep conversation beat small talk every time, and how choosing for the future—not just the moment—changed everything. From vulnerability to values, her story offers a grounded, hopeful perspective on finding and building love that will last.We talk about safety as something you can feel: patience when you're tender, kindness when you're overwhelmed, and the quiet confidence of being fully yourself without performance. Nyla gets specific about ditching her “type,” writing a values-first list, and dating with honesty across multiple connections until real commitment was clear. We unpack red flags vs. fixable friction, agreements that keep conflict from turning into punishments, and the simple discipline of never weaponizing silence. It's practical, not preachy—communication, boundaries, and mutual respect.If this resonated, follow the show, share it with a friend who needs a hopeful nudge, and leave a review with your biggest takeaway—we read every word! Click play and join the conversation!

„Künstliche Intelligenz - sie beantwortet Fragen, schreibt Texte und sortiert Informationen. Aber was bedeutet das für unser Wissen? Wird KI zum Türöffner für neue Erkenntnisse oder zum Filter, der bestimmt, was wir überhaupt noch sehen?“ Und jetzt raten Sie mal - habe den Text ich geschrieben oder die Künstliche Intelligenz? Das war tatsächlich ChatGPT Mittlerweile ist es kaum mehr zu unterscheiden, wo KI zum Einsatz kommt und welche Informationen von ihr zusammengestellt sind. Über die Hälfte der Deutschen verwendet mittlerweile ChatGPT & Co. Was heißt das für unser Wissen - wie sehr ist es durch KI beeinflusst? Und wie können wir wahre von falschen Informationen überhaupt noch unterscheiden? Welche Chancen entstehen dadurch? Das fragen wir unseren Kollegen in San Francisco Nils Dampz, den Datenjournalisten Jan Eggers, den Autor und Neuropsychologen an der Uni Magdeburg Bernhard Sabel und Andre Wolf, Autor, Blogger und Pressesprecher beim Recherchenetzwerk Mimikama. Moderator ist Ulrich Sonnenschein. Podcast-Tipp: ARD - Stadt Land Mensch - Die Deutschlandreportage KI im Kittel - Peter Wild geht neue Wege in der Krebsdiagnostik Nach Tübingen und Göttingen wird am Pathologischen Institut des Universitätsklinikums in Frankfurt am Main die dritte Pathologie der Zukunft aufgebaut. Künstliche Intelligenz spielt dabei eine Schlüsselrolle. Früher wurden die hauchdünnen Schnitte von Gewebeproben mit großem Zeitaufwand unter dem Mikroskop befundet. Mit Hilfe der KI gelingt das jetzt am Bildschirm deutlich schneller. Zehntausende Proben von Krebspatienten analysiert das Institut jährlich für sechs Krankenhäuser in der Region. Dass Prof. Peter Wild und sein Team künftig komplett digital arbeiten können, ermöglichen Gelder aus dem Krankenhauszukunftsfonds. Reporterin Petra Boberg mit einem Schulterblick. https://www.ardaudiothek.de/episode/urn:ard:episode:7830998c968e99c0/

„Künstliche Intelligenz - sie beantwortet Fragen, schreibt Texte und sortiert Informationen. Aber was bedeutet das für unser Wissen? Wird KI zum Türöffner für neue Erkenntnisse oder zum Filter, der bestimmt, was wir überhaupt noch sehen?“ Und jetzt raten Sie mal - habe den Text ich geschrieben oder die Künstliche Intelligenz? Das war tatsächlich ChatGPT Mittlerweile ist es kaum mehr zu unterscheiden, wo KI zum Einsatz kommt und welche Informationen von ihr zusammengestellt sind. Über die Hälfte der Deutschen verwendet mittlerweile ChatGPT & Co. Was heißt das für unser Wissen - wie sehr ist es durch KI beeinflusst? Und wie können wir wahre von falschen Informationen überhaupt noch unterscheiden? Welche Chancen entstehen dadurch? Das fragen wir unseren Kollegen in San Francisco Nils Dampz, den Datenjournalisten Jan Eggers, den Autor und Neuropsychologen an der Uni Magdeburg Bernhard Sabel und Andre Wolf, Autor, Blogger und Pressesprecher beim Recherchenetzwerk Mimikama. Moderator ist Ulrich Sonnenschein. Podcast-Tipp: ARD - Stadt Land Mensch - Die Deutschlandreportage KI im Kittel - Peter Wild geht neue Wege in der Krebsdiagnostik Nach Tübingen und Göttingen wird am Pathologischen Institut des Universitätsklinikums in Frankfurt am Main die dritte Pathologie der Zukunft aufgebaut. Künstliche Intelligenz spielt dabei eine Schlüsselrolle. Früher wurden die hauchdünnen Schnitte von Gewebeproben mit großem Zeitaufwand unter dem Mikroskop befundet. Mit Hilfe der KI gelingt das jetzt am Bildschirm deutlich schneller. Zehntausende Proben von Krebspatienten analysiert das Institut jährlich für sechs Krankenhäuser in der Region. Dass Prof. Peter Wild und sein Team künftig komplett digital arbeiten können, ermöglichen Gelder aus dem Krankenhauszukunftsfonds. Reporterin Petra Boberg mit einem Schulterblick. https://www.ardaudiothek.de/episode/urn:ard:episode:7830998c968e99c0/

Dave Hondel sits down with Blogger, Radio Host and Live Event Host, Andrea Della Rocca. Joining from Italy, Andrea shares insights to being a successful host and the importance of preparation for each interview. A fun chat with a very talented professional in the entertainment industry.

Vikings vs Seahawks Preview & Quarterback Conundrum Analysis—In this episode of 'Two Old Bloggers', hosts Darren and Dave with Drew dissect the Minnesota Vikings' upcoming game against the Seattle Seahawks, discussing key players like Iron Max Brosmer and Justin Jefferson. They share weather forecasts and dig into the officiating crew's penalty tendencies. The hosts also explore crucial strategies for the Vikings to succeed, such as leveraging turnovers and focusing on the run game. The episode shifts focus to broader issues plaguing the Vikings, like the quarterback woes with JJ McCarthy, potential veteran bridge quarterbacks for the future, and possible staff changes in the front office and coaching team. The discussion wraps up with a spotlight on promising defensive players like Jalen Redmond and a quick look ahead to the 2026 NFL Draft. 00:00 Introduction and Opening Remarks 01:16 Special Birthday Shoutout and Holiday Greetings 02:27 Game Day Excitement and Ted Glover's Appearance 03:38 Weather and Officials Update 05:47 Vikings vs. Seahawks: Historical Context 06:55 Seattle's Strengths and Vikings' Challenges 12:23 Keys to Victory for the Vikings 24:30 Injury Updates and Final Thoughts 33:57 Tus's Notes and Ruby's Always 34:08 Vikings' Struggles and Hopes 35:16 Mad Max and Vikings' Quarterback Woes 39:06 Potential Veteran Bridge Quarterbacks 51:39 Coaching and Front Office Accountability 01:05:47 Jalen Redmond: A Bright Spot 01:11:59 Draft Prospects and Future Hopes 01:17:52 Closing Remarks and Upcoming Game Fan With Us! We have your Minnesota Vikings talk amongst the Two Old Bloggers, Darren @KickassblogVike, and Dave @Luft_Krigare along with our numbers guy, Drew Bunting. Join the conversation! Fan with us at Vikings 1st & SKOL @Vikings1stSKOL and with our podcast partner Fans First Sports Network @FansFirstSN. _______________________________________________________ ⭐️ Subscribe to us here! - https://www.youtube.com/@vikings1stskol92 ⭐️ Our X can be found at @Vikings1stSKOL ⭐️ Our Discord at https://discord.com/invite/493z6mQXcN ⭐️ At Fans First Sports Network - https://www.ffsn.app/teams/minnesota-vikings/ ⭐️ Watch the live show here: https://youtu.be/pdc7dUnKzwY Learn more about your ad choices. Visit megaphone.fm/adchoices

Bruce Curlock joins the show to talk the Oilers top prospects with Bob. Learn more about your ad choices. Visit megaphone.fm/adchoices

Steve Sullivan joins me for a lively conversation about podcasting, tutor videos, and digital A&P teaching. We explore how he humanizes online learning, why students crave multiple approaches, and what he's learned after 23 years of teaching. From LMS-independent course design to global podcast reach, Steve shares practical strategies and inspiring stories that can help any A&P instructor evolve their teaching. 0:00:00 | Introduction 0:00:49 | This Episode 0:02:28 | Becoming Steve Sullivan 0:06:41 | Your Teaching Voice* 0:07:30 | Why Start a Podcast? 0:14:03 | Farewell to TAPP ed* 0:15:45 | Growing a Podcast & Growing Through It 0:19:56 | Authors Alert * 0:21:05 | Digital Teaching That Actually Helps 0:30:59 | When Our Tools Disappear* 0:32:48 | A&P Tools That Fit Any Textbook 0:48:36 | Collaboration Audit* 0:49:14 | What 23 Years of A&P Reveals 1:01:10 | Innovation Check * 1:01:44 | Staying Connected * Breaks ★ If you cannot see or activate the audio player, go to: theAPprofessor.org/podcast-episode-156.html ❓ Please take the anonymous survey: theAPprofessor.org/survey ☝️ Questions & Feedback: 1-833-LION-DEN (1-833-546-6336)

Bruce Curlock joins the show to talk the Oilers call up of Connor Clattenburg. PLEASE NOTE: We had NHL insider John Shannon on today's show. Due to technical difficulties, his segment was left out. We'll have him back on the show next week. We apologize for the inconvenience. Learn more about your ad choices. Visit megaphone.fm/adchoices

We're thrilled to welcome AJ Wolfe back to the show this week! She joins us to talk about her New York Times best seller, Disney Adults: Exploring and Falling in Love with a Magical Subculture.AJ dives into what it really means to be a Disney Adult and shares why she believes some Disney fans don't always connect with all Disney Adults. It's an honest insightful conversation you won't want to miss.Find her book here!Disney Adults | the disney food blog

The last episode of this season, and just in time for the holidays, is an episode just for all parents! Holly Swenson, author of Stop, Drop, Grow and Glow (https://www.amazon.com/Stop-Drop-Grow-Glow-Connections/dp/1950476723), is on a mission to raise the bar for parents and infuse more joy, intention, balance, and wellness into parenting and beyond. She believes learning how to tend to you before tackling life's asks and demands is the key to opening the door to thriving in life, and not just merely surviving. Holly will teach you how to balance the demands of parenthood with more consciousness, grace, and gentility, not just for your own benefit, but for the lives you are responsible for shaping. In this episode, Holly emphasizes how it is not only ok but necessary to fill your own tank, and that self-care is not selfish.  Make sure you check out Holly's website for blog posts and so much more (https://liveyourglow.live/).

He$$ hath frozen over. It is official. Teresa, Louie, Joe and Melissa Gorga have all met for dinner. Who, what, when, where and let's be honest, despite what Teresa claims, we all know the why. Dolores tries to enter the reconciliation convo but Gia Junior G shuts that shi$ down as fast as you can flip a table. The rumors grow stronger that the RHONY OG's are making a return to Bravo sooner than later. Finally, it seems Tamra Judge and Lisa Barlow have a lot more in common than meets the eye. @behindvelvetrope @davidyontef BONUS & AD FREE EPISODES Available at - www.patreon.com/behindthevelvetrope  BROUGHT TO YOU BY: RO - ro.co/velvet (For Prescription Compounded GLP-1s and Your Free Insurance Check) THEREALREAL - therealreal.com/velvetrope (Get $25 Off At the Best Place To Shop Authenticated Luxury Bags, Clothing, Watches & more) RAKUTEN - rakuten.co.uk (Go To Rakuten.co.uk, Download The App Or Install The Browser Extension To Earn Cash Back While You Shop At All Your Favorite Stores) PROGRESSIVE - www.progressive.com (Visit Progressive.com To See If You Could Save On Car Insurance) MOOD - www.mood.com/velvet (20% Off With Code Velvet on Federally Legal THC Shipped Right To Your Door) ADVERTISING INQUIRIES - Please contact David@advertising-execs.com MERCH Available at - https://www.teepublic.com/stores/behind-the-velvet-rope?ref_id=13198 Learn more about your ad choices. Visit megaphone.fm/adchoices